CHICKEN LEGS IN A PRESSURE COOKER RECIPES

Steps:

• In a large mixing bowl, combine all ingredients, except butter and chicken drumsticks. Whisk until molasses and brown sugar dissolve and set aside.
• Melt the butter in a 6-quart (6 L) pressure cooker turned to the sauté mode Season chicken with salt and black pepper. Working in batches, brown seasoned chicken drumsticks, turning occasionally, for about 5 minutes, transferring the first batch to a serving platter.
• Return all cooked drumsticks to the pressure cooker. Pour the broth mixture over. Toss well to coat.
• Close the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 18 minutes.
• Unlock the pressure cooker and open it, using a Quick Release method. Using tongs, transfer chicken drumsticks to a serving platter.
• Switch setting to the sauté mode and bring remaining sauce to a simmer. Cook, stirring, until the liquid in the pot has reduced to a syrupy glaze, for 1-3 minutes. Pour glazed sauce over chicken drumsticks. Serve hot.

Steps:

• Combine orange juice, lime juice, lemon juice, chili powder, garlic, cumin, oregano, garlic salt, and chipotle powder in a bowl. Pour into a resealable plastic bag and add chicken drumsticks, onion, and cilantro. Seal the bag and refrigerate for at least 8 hours to overnight, turning the bag frequently.
• Pour marinade into a multi-functional pressure cooker (such as Instant Pot®). Place the rack inside the pot and place drumsticks on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.