Pressure Cooker Chicken Quarters recipe

Pressure Cooker Chicken Quarters

by Diana Opoti (@dianaopotieats)
Prep Time
20min
Cook Time
45min
Total Time
1hr 5min

A flavorful and aromatic chicken dish cooked in a pressure cooker, perfect for a hearty meal.

Ingredients

2 Servings
(1 serving = 1 chicken quarter)

For the Marinade

  • 2
    chicken leg quarters
  • 1tbsp
    olive oil
  • 1tsp
    garlic powder
  • 1tsp
    onion powder
  • 1tsp
    smoked paprika
  • 1tsp
    dried oregano
  • 1tsp
    black pepper
  • 1tsp
    salt

For the Dish

  • 2tsp
    tomato paste
  • 1tbsp
    cumin powder
  • 1tbsp
    coriander powder
  • 1tsp
    cayenne powder
  • 1/4tsp
    turmeric powder
  • 2
    chilies, smashed
  • 1
    thumb of ginger, smashed
  • 3clove
    garlic, smashed
  • 1
    large onion, finely diced
  • 2
    large tomatoes, grated
  • 1/4cup
    water or chicken stock

For the Blended Sauce

  • 1
    large white onion
  • 3
    spring onions
  • 3clove
    garlic
  • 1tsp
    salt
  • 1tsp
    chili flakes
  • 1
    medium-sized yellow capsicum
  • 1
    medium-sized red capsicum
  • 1
    medium-sized green capsicum
  • 1/2
    lemon, juiced
  • 1/4cup
    sunflower oil

How to make Pressure Cooker Chicken Quarters

Prepare the Marinade

  1. Sprinkle the chicken leg quarters with garlic powder, onion powder, smoked paprika, dried oregano, black pepper, and salt. Drizzle olive oil and rub evenly. Set aside for 15-20 minutes.

    Step 1.1: Sprinkle the chicken leg quarters with garlic powder, onion powder, smoked paprika, dried oregano, black pepper, and salt

Make the Blended Sauce

  1. Blend the white onion, spring onions, garlic, salt, chili flakes, capsicums, lemon juice, and sunflower oil into a smooth sauce. Set aside.

Sauté the Chicken

  1. Turn on the pressure cooker and set to Sauté Mode (P5). Add a bit of oil, then brown the chicken quarters on each side. Remove and set aside.

    Step 3.1: Turn on the pressure cooker and set to Sauté Mode (P5)

Prepare the Base

  1. In the same pot, sauté the diced onion until translucent. Add the smashed garlic, ginger, and chilies, cooking until fragrant.

  2. Stir in grated tomatoes and tomato paste, followed by cumin, coriander, turmeric, and cayenne powder. Mix well.

    Step 4.1: Stir in grated tomatoes and tomato paste, followed by cumin, coriander, turmeric, and cayenne powder

Cook the Chicken

  1. Return the browned chicken to the pot. Season with salt and pour in 1/4 cup of water or chicken stock. Stir to combine.

    Step 5.1: Return the browned chicken to the pot
  2. Cover the lid, lock the pressure valve, and set to High Pressure (Chicken Program P2) for 30 minutes.

  3. Allow the pressure cooker to release steam naturally (slow release) for 15 minutes before carefully opening the lid.

  4. Garnish with fresh herbs if desired and serve hot with basmati rice or chapati. Enjoy!

Tips & Tricks

  1. For extra flavor, marinate the chicken overnight in the refrigerator.

  2. Adjust the level of cayenne powder to suit your spice preference.