Instant Pot Chicken Leg Quarters with Lemon and Rosemary

2 1⁄2 pounds chicken leg quarters, skin removed

1⁄2 cup chicken stock or broth

3 tablespoons butter or margarine

Juice of 1 lemon

1 tablespoon minced garlic

1 1⁄2 teaspoons dried rosemary

1 teaspoon lemon zest

1 teaspoon sugar

1⁄4 teaspoon dried thyme

3⁄4 teaspoon salt

1⁄4 teaspoon pepper

Add all ingredients to the cooker.

Securely lock the pressure cooker’s lid and set for 14 minutes on HIGH.

Let the cooker’s pressure release naturally for 10 minutes before quick releasing any remaining pressure.

Serve immediately.

Page footer