Oh my gosh, you have GOT to try these Instant Pot chicken quarters! I swear, this recipe changed my weeknight dinner game forever. Picture this: juicy, fall-off-the-bone chicken with minimal effort and maximum flavor – all ready in about 30 minutes flat. I discovered this method during one of those crazy busy weeks when takeout was tempting me, and now it’s my go-to when I need something delicious fast.
The magic happens when you combine the pressure cooker’s speed with simple seasonings and that golden sear. Trust me, your family won’t believe something this good came together so quickly. And the best part? You probably have all the ingredients in your pantry right now. Just wait until you smell those spices mingling with the chicken broth – it’s pure comfort food magic!
Why You’ll Love These Instant Pot Chicken Quarters
Let me count the ways these chicken quarters will become your new favorite:
- Crazy fast – From fridge to table in 30 minutes! Perfect for those “what’s for dinner?!” panic moments
- Juicy every time – Pressure cooking locks in moisture better than any oven could
- Simple ingredients – Just chicken, basic spices, and broth – no fancy shopping needed
- Hands-off cooking – Sear it, set it, and walk away while the Instant Pot works its magic
- Meal prep superstar – Makes enough for dinner AND next-day lunches
I’m not kidding – this recipe checks all the boxes for busy cooks who still want real, delicious food!
Ingredients for Instant Pot Chicken Quarters
Here’s everything you’ll need to make these juicy chicken quarters – and I promise, it’s nothing fancy! These are pantry staples I always have on hand:
- 4 chicken quarters (skin-on, bone-in) – That beautiful skin keeps the meat moist while cooking
- 1 tablespoon olive oil – Just enough for that perfect sear
- 1 teaspoon each:
- Salt (I use kosher)
- Blackfreshlyfreshly ground if you’ve got it)
- Garlic powder (the secret flavor booster!)
- Paprika (smoked or sweet – choice choice)
- 1 cup chicken broth (low-sodium) – The liquid gold that creates all that amazing steam
See? Told you it was simple! Now let me share a little secret – sometimes I’ll toss in a sprig of fresh rosemary or thyme if I have it, but honestly, the basic version is just as delicious.
Equipment You’ll Need
Here’s all you really need to make magic happen:
- Your trusty Instant Pot – Any size works, but I use my 6-quart most often
- Tongs – For flipping those gorgeous chicken quarters without losing precious skin
- Measuring spoons – Because eyeballing spices never works out quite right for me
Bonus if you have a meat thermometer (perfect doneness every time!), but honestly? After making this a dozen times, I can just smell when it’s ready!
How to Make Instant Pot Chicken Quarters
Alright, let me walk you through exactly how I make these perfect chicken quarters every single time. It’s so easy you’ll wonder why you ever cooked chicken any other way!
Step 1: Season the Chicken
First things first – pat those chicken quarters dry with paper towels. I can’t stress this enough! Dry skin means better browning later. Then sprinkle your salt, pepper, garlic powder and paprika all over – don’t be shy, really rub it in there. I like to get under the skin too for maximum flavor. Pro tip: do this right on your cutting board to save on dishes (because who needs more to wash?).
Step 2: Sear the Chicken Quarters
Now turn your Instant Pot to sauté mode (“more” if yours has that setting) and let the olive oil get nice and hot – about 2 minutes. Carefully add your chicken pieces skin-side down (careful, it splatters!) and let them get golden brown for 3 minutes. Flip them and do another 3 minutes. Don’t crowd the pot – I do mine in two batches if needed. That crispy skin is worth the extra minute!
Step 3: Pressure Cook
Once all your chicken is beautifully seared, pour in that chicken broth – it’ll sizzle and steam like crazy, and that’s the good stuff deglazing all those tasty brown bits. Pop the lid on, make sure the valve is set to “sealing,” and hit manual/pressure cook for 15 minutes. The wait is the hardest part – my kitchen smells so good I start sneaking tastes of whatever sides I’m making!
Step 4: Release Pressure and Serve
When the timer beeps, walk away for 10 minutes – this natural release keeps the chicken super juicy. Then carefully flip the valve to quick release any remaining steam (stand back – that steam is hot!). If you want extra crispy skin, pop the chicken under the broiler for 2-3 minutes while you make a quick pan sauce with the juices if you’re feeling fancy. But honestly? It’s perfect just as is – juicy, flavorful, and ready in no time!
Tips for Perfect Instant Pot Chicken Quarters
After making this recipe more times than I can count, here are my foolproof tips for chicken quarter perfection:
- Crispy skin trick: Always broil for 2-3 minutes after pressure cooking – that golden crunch makes all the difference!
- Temp check: Use a meat thermometer to hit that sweet 165°F spot – juicy every time.
- Herb boost: Toss in fresh thyme or rosemary sprigs with the broth if you’ve got them.
- No peeking! Resist opening the lid during natural release – patience = maximum juiciness.
- Broth bonus: Save those delicious juices to drizzle over mashed potatoes or rice.
Trust me, these little touches take good chicken to “wow, you made this?!” territory!
Serving Suggestions
Oh, the possibilities! My favorite way to serve these juicy chicken quarters is with creamy mashed potatoes to soak up all those delicious juices. But honestly, they’re amazing with:
- Buttery roasted carrots or Brussels sprouts
- A simple green salad with tangy vinaigrette
- Fluffy rice pilaf (perfect for busy weeknights)
- Crusty bread to mop up every last drop
Sometimes I’ll even shred the leftovers for tacos or sandwiches – so versatile!
Storing and Reheating
Here’s the beautiful thing about these Instant Pot chicken quarters – they’re just as good (maybe even better!) the next day! I always make extra because the leftovers are so versatile. When storing, let the chicken cool just slightly before popping it in an airtight container – I usually get about 3-4 days in the fridge before we devour every last bite.
Now, reheating is where the magic happens. My favorite method? The oven at 350°F for about 10-15 minutes – it brings back that crispy skin texture beautifully. If I’m in a hurry (let’s be real, I usually am), the microwave works fine too – just cover with a damp paper towel to keep the moisture in. Pro tip: splash a little chicken broth or water over the top before reheating to keep it juicy.
And yes, you can freeze these! I portion them out in freezer bags with all those delicious juices – they’ll keep for about 2 months. Thaw overnight in the fridge, then reheat as usual. Perfect for those nights when even 30 minutes feels like too much cooking!
Nutritional Information
Now, I’m no nutritionist, but here’s what you should know about these Instant Pot chicken quarters – they’re packed with protein and way lighter than you’d think! The exact numbers will dance around a bit depending on your chicken size and specific brands, but generally speaking, each juicy quarter gives you a solid protein punch without weighing you down.
Important disclaimer: All nutritional values are estimates, sweetie! Your actual counts might vary based on the exact ingredients you use (like that extra pinch of garlic powder I always add) or whether you go skin-on (which, let’s be real – you totally should for maximum flavor). The broth and spices keep things pretty lean, while that golden skin adds just enough richness to feel indulgent.
If you’re tracking closely, I’d recommend plugging your specific ingredients into your favorite nutrition calculator. But for a quick weeknight dinner that’s both satisfying and not too heavy? This recipe hits all the right notes!
FAQs About Instant Pot Chicken Quarters
I get asked about this recipe all the time, so let me answer the most common questions I hear:
Can I use frozen chicken quarters?
Absolutely! Just add 5 extra minutes to the pressure cook time. No need to thaw – that’s the beauty of the Instant Pot! The skin might not get quite as crispy, but the meat will still be juicy and delicious.
What if I don’t have chicken broth?
No worries! Water works fine in a pinch (I’ve done it!), but for extra flavor try these easy swaps:
- Vegetable broth
- 1 bouillon cube + 1 cup water
- White wine (my fancy dinner party trick!)
Why is my chicken sticking during the sear?
Two likely culprits: either your oil wasn’t hot enough (wait those full 2 minutes!), or you tried moving the chicken too soon. Let it develop that golden crust naturally – it’ll release when ready!
Can I double this recipe?
You bet! Just make sure not to exceed your Instant Pot’s max fill line. You might need to sear in more batches, but the cook time stays the same. Perfect for meal prep Sundays!
How do I know when it’s done?
The timer’s your best friend here – 15 minutes is perfect for quarters. But if you’re nervous, check that the internal temp hits 165°F in the thickest part (not touching bone). The meat should pull away easily when done.
Share Your Results
Okay, confession time – I practically live for hearing how this recipe turns out in other kitchens! There’s something magical about knowing my little Instant Pot chicken trick is making dinnertime easier for someone else. Did you jazz it up with extra spices? Find the perfect side dish pairing? Maybe even convince your picky eater to clean their plate? I want to hear all about it!
Drop me a note in the comments – your tips might just help another busy cook nail this recipe. And if you snapped a photo of those golden-brown chicken quarters? Even better! Nothing makes me happier than seeing those “I can’t believe I made this!” kitchen victories. Now go enjoy that chicken – you’ve earned it!
Print
Juicy Instant Pot Chicken Quarters Ready in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A simple and quick recipe for cooking juicy and flavorful chicken quarters in an Instant Pot.
Ingredients
- 4 chicken quarters
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup chicken broth
Instructions
- Season the chicken quarters with salt, pepper, garlic powder, and paprika.
- Turn on the Instant Pot and select the sauté function. Heat the olive oil.
- Add the chicken quarters and sear for 3 minutes per side.
- Pour in the chicken broth.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Serve hot.
Notes
- For crispier skin, broil the chicken for 2-3 minutes after pressure cooking.
- Adjust seasoning to taste.
- Use fresh or frozen chicken quarters.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken quarter
- Calories: 320
- Sugar: 0g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
Keywords: instant pot chicken, chicken quarters, easy chicken recipe, pressure cooker chicken
