Learn how to make instant pot chicken legs; it’s super-fast and easy! This delicious recipe makes a quick weeknight meal for the whole family, but it’s also suitable for meal prep.
Make juicy and flavorful instant pot chicken legs in no time! Just grab some chicken drumsticks from the store, season them with salt, pepper, and your preferred spices like garlic powder or paprika, and you're ready to roll.
This instant pot chicken drumsticks recipe is perfect for busy people who want a tasty homemade meal without spending too much time cooking. You won't have to spend hours in the kitchen anymore – just enjoy a plate full of perfect chicken drumsticks in less than 30 minutes and without turning on the oven.
Try more of our chicken recipes: Chicken with Guinness, Fried Chicken Burgers, or Crispy Panko Chicken.
Jump to:
Why should you use the instant pot for cooking?
- Speed: The food cooks much faster than traditional methods. It can significantly reduce the cooking time for drumsticks, making it perfect for quick and easy meals.
- Tender and juicy: Pressure cooking locks in moisture, resulting in incredibly tender and juicy drumsticks.
- Convenience: Just set it and forget it! There's no need for constant monitoring or stirring.
- Consistency: It provides consistent results every time you use it, ensuring tender meat without the risk of overcooking and tough cuts of meat.
Recipe ingredients
Chicken drumsticks, aka chicken legs: You can keep the skin on or remove it (See Expert Tips).
You can use fresh or frozen drumsticks; just remember that the cooking time will be different. Try this One-Dish Chicken Drumstick Recipe, too.
Spices: Salt and ground black pepper, garlic powder, paprika (I prefer sweet, but hot or smoked - to taste - are nice, too).
- Alternatively, use about 3 teaspoons of your favorite spice rub or seasoning. Great options are your favorite chicken rub, universal seasoning, Cajun or Italian seasoning, ras-el hanout, curry powder, and so on. Or try our Spicy Dry Rub or the Cajun Dry Rub.
Chicken broth: While broth or stock is the best choice, one cup of water will suffice if that’s all you have.
Barbecue sauce is optional if you decide to broil the legs after cooking them in the instant pot. You can also use another favorite sauce, like buffalo sauce, sweet and spicy, or hot sauce.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How do you cook chicken legs in the instant pot?
- Dry the pieces with a paper towel (1) and season them with salt, pepper, garlic powder, and paprika, or use about 3 teaspoons of your favorite seasoning mix. Make sure they're well coated with the spices (2).
- Place the trivet into the inner pot and pour in the broth. Arrange the legs on top of the trivet. It’s okay if they overlap slightly (3).
- Cook: Close the lid and ensure the steam valve is in the closed position. Choose "Manual" or "Pressure Cook" mode. Cook on high pressure for 10 minutes.
- Natural release for about 5 minutes. Press the button to make a quick release of the remaining pressure. Open carefully and transfer the drumsticks to a serving platter.
- Let rest for 5-10 minutes before serving.
Optional steps
- Thicken the sauce: Switch the pot to "Sauté" mode and let the sauce simmer for a few minutes until it thickens to your liking.
- Broil the chicken legs: Preheat the broiler and line a baking sheet with foil. Place the legs on top and brush them with BBQ sauce. Broil them for 4-6 minutes, flipping halfway and monitoring them constantly to prevent them from burning; a few brown bits here and there are great, but the skin should not get too dark.
Tips
Cook from frozen: Increase the pressure-cooking time; frozen legs will need about 12 minutes. Release the pressure naturally for 5 minutes. Check that the meat is cooked through with an instant-read thermometer; the internal temperature should be 165°F (74°C).
Crispy skin: Broil the pieces for 4-6 minutes, flipping them halfway through. For more flavor, brush them with your favorite BBQ sauce before broiling.
Stack the pieces in the pot: If you need to cook a larger batch, you can stack the pieces in the pot, but make sure they are not tightly packed or overlapping, as this can affect the cooking process. Ensure enough space between the pieces to allow hot air to reach all sides.
If you have a lot of chicken legs, you may need to cook them in multiple batches to avoid overcrowding.
Make a sauce using the cooking liquid. In this case, using low-sodium stock or broth is preferable to prevent the sauce from being too salty. If it is too salty, add a bit more water and then let the sauce thicken in the Sauté mode.
Recipe FAQs
Yes, but adjust the cooking time, as boneless pieces cook faster than parts with the bone still in.
The time it takes to come to pressure varies but generally takes around 10-15 minutes.
How to store and reheat chicken legs?
Store leftover instant pot chicken legs in an airtight container in the refrigerator for 3-4 days.
Freeze it in an airtight container or a freezer bag for approximately 3 months. thaw it in the refrigerator.
Reheat in the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil to prevent drying. Heat for approximately 10-15 minutes or until it's heated through.
Microwave: Arrange the drumsticks on a microwave-safe plate and loosely cover it with a microwave-safe lid or cover. Reheat in 30-second intervals until it reaches your desired temperature.
Air fryer: Set it to 350°F (175°C) and reheat for 4-5 minutes or until it reaches your desired temperature and crispiness.
What to serve with the drumsticks?
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Instant Pot Chicken Legs
Equipment
- Instant pot
Ingredients
- 8 chicken drumsticks Note 1
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika Note 2
- 1 cup chicken broth Note 3
- 2 tablespoons olive oil
- 3-4 tablespoons barbecue sauce your favorite brand, optional
Instructions
- Season: Pat the chicken drumsticks dry with paper towels. Rub them with oil and then with spices (or use about 3 teaspoons of your favorite seasoning mix), ensuring they're well coated. 8 chicken legs + 2 tablespoon oil + 1 teaspoon salt + ½ teaspoon pepper + 1 teaspoon garlic powder + 1 teaspoon paprika
- Arrange: Place the trivet into the pot and pour in the chicken broth. Arrange the legs on top of the trivet. It’s okay if they overlap slightly. 1 cup/ 250 ml chicken broth
- Cook: Close the lid and ensure the steam valve is in the closed position. Choose "Manual" or "Pressure Cook" mode. Cook on high pressure for 10 minutes.
- Allow for a natural release for about 5 minutes. Release the remaining pressure. Open carefully, transfer the legs to a plate, and let them rest for 5 minutes before serving.
- Optional: Thicken the sauce. Switch the pot to "Sauté" mode and let the sauce simmer for a few minutes until it thickens to your liking.
- Optional: Broil the chicken legs. Preheat the broiler and line a baking sheet with foil. Place the drumsticks on top and brush them with BBQ sauce. Broil them for 4-6 minutes, flipping halfway and monitoring them constantly to prevent them from burning. 3-4 tablespoon BBQ sauce
Notes
- Chicken legs: You can use fresh or frozen legs with skin on or without the skin. For frozen ones, increase the cooking time to 12 minutes and allow a natural release of 5 minutes.
- Paprika: I use sweet paprika most of the time. For a bit of heat, you can use hot paprika. Or use smoked paprika for a touch of smokey flavor.
- Broth: Chicken broth or stock are great as they add flavor, especially if you want to thicken the sauce after cooking. In this case, choosing low-sodium broth or stock is also preferable to prevent the sauce from being too salty. Just water works, too.
Comments
No Comments