Pressure Cooker Chicken Quarters

To cook chicken quarters in a pressure cooker for maximum flavor, start by seasoning the chicken with spices like garlic powder, smoked paprika, and cumin. Sauté the chicken until browned before adding it back to the pot with a flavorful sauce made from onions, garlic, and tomatoes. Pressure cook on high for 30 minutes, allowing for a natural steam release for tender, juicy chicken.

This pressure cooker chicken quarters recipe is naturally gluten-free and can be made dairy-free as well. For a low-carb option, you can serve it with steamed vegetables instead of rice or chapati. If you're looking for a keto-friendly version, simply reduce the amount of tomato paste and avoid high-carb sides.

Yes, you can substitute several ingredients in this recipe. For instance, if you don't have chicken leg quarters, you can use chicken thighs or breasts. Instead of sunflower oil, olive oil or coconut oil can work well. If you prefer a milder flavor, you can reduce or omit the cayenne powder and chili flakes.

To store leftover pressure cooker chicken quarters, allow them to cool completely, then transfer them to an airtight container. They can be refrigerated for up to 3-4 days or frozen for up to 3 months. When reheating, ensure the chicken is heated through to an internal temperature of 165°F (74°C).

Pressure cooker chicken quarters pair beautifully with basmati rice, chapati, or a fresh salad. You can also serve it with roasted vegetables or a side of steamed greens for a balanced meal. For a more flavorful experience, consider adding a yogurt sauce or chutney on the side.