Instant Pot Peri Peri Chicken Recipe2022-12-30
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Saturated Fat3 g
Trans Fat0 g
Unsaturated Fat2.2 g
Instant pot peri peri chicken recipe. Learn how to bake delicious, crispy, juicy, and spicy chicken in an electric instant pot. I used Homemade Peri-Peri Sauce to make this yummy recipe.
Health Benefits of Peri-Peri Chicken
Peri-peri chicken is a Portuguese dish that has been popularized all over the world. The dish is usually made with chicken, garlic, and lemon juice.
This is a healthy option for people who are looking for something low-carb and high in protein. It also has many health benefits like being anti-inflammatory, boosting metabolism, and preventing cancer.
Cooking Techniques for Peri-Peri Chicken
Cooking techniques for peri-peri chicken
Peri-peri chicken is a dish that originated in Portugal and is now popular all over the world. Many different cooking techniques can be used to make this dish. Some of these are crockpot, oven-baked, stovetop, and instant pot.
The crock pot method is one of the easiest methods to make peri-peri chicken because it does not require much effort on your part. All you need to do is put the ingredients in the crockpot and cook it on low for 8 hours or high for 4 hours. The oven-baked technique requires a little more work than the crockpot because you have to preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius and bake it for 45 minutes until browned.
The stovetop method requires some attention as well because you have to stir continuously while cooking it on medium heat for 10 minutes or until browned.
The instant pot method is a slightly more difficult technique because you have to brown the chicken on the stovetop first before adding it to your Instant Pot.
Instant Pot Peri Peri Chicken Recipe
Please note, that cooking time may vary, depending on your cut of chicken. The internal temperature for tender chicken is 165º F (80º C).
- 2 pounds (960 g) chicken, cut into pieces
- 1 small yellow onion, peeled and sliced
- 1 lemon, sliced
- chopped fresh cilantro, for garnish
- 1 tablespoon olive oil
- peri peri sauce (see ingrdients below)
- For Peri Peri Sauce:
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 2 garlic cloves, peeled and minced
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) low-sodium chicken broth
In a small mixing bowl, combine all peri-peri sauce ingredients. Mix well to combine. Set it aside.
Heat the olive oil in a 6-quart(6 L) instant pot turned to saute mode. Working in batches, add chicken pieces, skin-side down, and cook until browned.
Remove browned chicken from the cooker and transfer to a large bowl. Cover and set aside.
Add more oil to the pressure cooker. Add onion and cook, stirring occasionally, until soft and translucent, for about 3-5 minutes.
Return chicken pieces to the pot. Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes (please see notes above).
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked chicken pieces form the instant pot and transfer them to a large bowl. Pour peri-peri sauce over the chicken. Serve hot.