Kj's Food Journal: Lemon & Paprika Baked Chicken in Your Pressure Cooker
Juicy pressure-cooked chicken thighs are finished in the oven to crisp up the skin—lemon, paprika and garlic give this dish beautiful flavor with minimal effort.
Equipment
- 1 Pressure cooker with reliable float valve
- 1 Mixing bowl large
- 1 Baking tray or dish
Ingredients
Main ingredients
- 4 chicken thighs large, with skin on
- 2 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 400°F / 200°C to prepare for crisping the chicken after pressure cooking.
- Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
- Add lemon juice, olive oil, paprika, garlic powder, salt, and pepper. Mix well to coat chicken evenly.
- Place the marinated thighs skin-side up in a baking dish or sheet, leaving space between them.
- Add the chicken to your pressure cooker, seal the lid, and cook until done (approx. 20 minutes under pressure). Let pressure release slowly.
- Transfer the cooked chicken to the preheated oven for about 10 minutes to crisp the skin.
- Remove and let rest a few minutes before serving to allow juices to redistribute.
Notes
Serve with crusty bread or green salad. Store leftovers in an airtight container up to 4 days, or freeze up to 3 months.