Cranberry and Maple-Glazed Chicken Leg Quarters
2 tablespoons unsalted butter or olive oil
4 skin-on chicken leg and thigh quarters
½ teaspoon salt
½ teaspoon ground black pepper
½ cup canned whole-berry cranberry sauce
½ cup maple syrup
¼ cup chicken broth
2 tablespoons loosely packed fresh sage leaves, minced
Melt the butter or heat up the oil with the sauté button. Season the chicken with the salt and pepper and brown the chicken legs two at a time. Brown well, turning once, about six minutes. Remove the chicken from the pot and set aside.
Stir in the cranberry sauce, maple syrup, broth, and sage until well combined. Slip the chicken legs back into the pot and ladle some of the sauce over the chicken leg quarters. Lock the lid on the top, set the valve to sealing, and press the poultry or manual button to 18 minutes.
Use the natural release method (instead of the quick-release above, which is best for soups, stews, and non-meat dishes) to release the pressure. Turn the machine off and allow the pot to come back to pressure by itself, which can take between 10-20 minutes. When the silver button next to the valve falls, the pressure is released and the lid is unlocked.
