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Electric Pressure Cooker Pomegranate Chicken

By: Sharon Matten January 06, 2022
Prep: 10m Cook: 20m Total: 30m
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Servings: 1


  • 4 pound chicken legs (thigh and drumstick), skin removed (it's healthier!)
  • 2 cups pomegranate syrup (Like Torani)
  • 1 cup pure pomegranate juice (like POM)
  • 1/2 cup honey
  • 1 clove garlic, finely minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground thyme

For the Sauce

  • 3/4 cup pure cold pomegranate juice (like POM)
  • 2 tablespoons corn starch
  • Fresh pomegranate seeds for garnish (optional)


  1. Spray a 9 inch x 13 inch casserole with nonstick spray. Set aside.
  2. Combine the pomegranate syrup, pomegranate juice, honey, garlic, pepper, and thyme in a medium bowl.
  3. Stir until thoroughly combined.
  4. Place chicken bone side up in a large casserole, or in a Jumbo Ziplock bag.
  5. Pour marinade over chicken.
  6. Cover with plastic wrap, or seal bag and refrigerate for at least 2 hours.
  7. Set the Electric Pressure Cooker to high pressure manual mode cooking for 20 minutes.
  8. Place an EPC rack on the bottom of the EPC Pot.
  9. Add the chicken and the marinade to the Pot.
  10. Lock the lid.
  11. Press start and when the chicken is done, manually release the pressure moving the pressure valve to open. Turn the EPC off.
  12. Remove the chicken from the Pot and transfer to the prepared casserole dish, leaving the marinade in the Pot. Remove the EPC rack from the Pot.
  13. In a measuring cup or small bowl, whisk together the cold pomegranate juice and corn starch until thoroughly combined.
  14. Set the EPC to sauté/brown.
  15. Slowly whisk the pomegranate juice/starch into the remaining marinade. Stir constantly with a rubber heat resistant spatula until the sauce thickens.
  16. Turn of the Pot. Spoon the sauce over the chicken.
  17. Serve sprinkled with fresh pomegranate seeds if desired.


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