Instant Pot Peri Peri Chicken Recipe

2020-12-30
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    336
  • Fat

    13.6 g
  • Saturated Fat

    3 g
  • Polyunsaturated Fat

    2.2 g
  • Cholesterol

    206.3 mg
  • Sodium

    550.5 mg
  • Potassium

    368 mg
  • Carbohydrate

    7.4 g
  • Fiber

    2 g
  • Sugars

    2.4 g
  • Protein

    44.5 g
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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.

You may also like Slow Cooker Lemon Chicken Breasts or Mozzarella and Chicken Bagel

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).

Ingredients

  • 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

Method

Step 1

In a small mixing bowl, combine all peri peri sauce ingredients. Mix well to combine. Set aside.

Step 2

Heat the olive oil in a 6-quart(6 L) instant pot turned to the saute mode. Working in batches, add chicken pieces, skin-side down and cook until browned.

Step 3

Remove browned chicken from the cooker and transfer to a large bowl. Cover and set aside.

Step 4

Add more oil to the pressure cooker. Add onion and cook, stirring occasionally, until soft and translucent, for aabout 3-5 minutes.

Step 5

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).

Step 6

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked chicken pieces form instant pot and transfer to a large bowl. Pour peri peri sauce over the chicken. Serve hot.

Comments (6)

  1. posted by Min on December 30, 2020

    No liquid?

      Reply
  2. posted by Fred on February 10, 2022

    It says, “see note above.”
    There aren’t any notes.
    Also, what do I do with this lemon?
    So you recommend cooking in an
    instant pot without liquid?

      Reply
    • posted by Slava Bond on February 10, 2022

      Hi, You have a note above-“Please note, that cooking time may vary, depending on your cut of chicken. The internal temperature for tender chicken is 165º F (80º C).”
      You cook it in olive oil and do not need any other liquid. Lemon is for garnish only. Regards

        Reply
      • posted by Fred on June 28, 2022

        I thank you for your response. Tried to make this per your directions, the instant pot shut down displaying the “BURN” mode.
        I removed the ingredients to a small casserole. Added 2 cups of water, inserted the trivet and put the casserole on top of the trivet. Pot in a pot.
        Really good flavor, making again tonight.

          Reply
        • posted by Slava Bond on July 7, 2022

          Thank you very much for your feedback!

            Reply

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