Cook under high pressure for 20 minutes and then naturally release for 15 minutes.
Carefully remove chicken and broth from pot.
Place broiling rack (or air crisp basket) in your Ninja Foodi and place chicken in single layer batches on rack.
Air crisp at 360 for 7-10 minutes to crisp up skin.
While we used a Ninja Foodi to make this recipe, you could use any pressure cooker (or slow cook for a longer period of time) and then broil afterwards if you do not have air frying capabilities.
We used bone in thighs for this recipe. You could also use chicken legs or other bone-in, skin on cuts. (Cooking times may vary.)
The crispy skin on this Mississippi Chicken reminds me of rotisserie style chicken. In the video, we air crisp for 7 minutes, however we have tested up to 10 minutes and the chicken did not dry out.
We've tested this recipe in a 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.