Make dinner quick and easy tonight with this Instant Pot chicken drumsticks recipe. Made with basic seasonings and your handy kitchen appliance, this recipe is sure to become a favorite.
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We love using our instant pot whenever we get the chance, we've had ours for years and it's still one of our favorite kitchen appliances! It's given us gems like Instant Pot Boxed Au Gratin Potatoes, Instant Pot Baby Back Ribs, and Instant Pot Hard Boiled Eggs. And of course, quick and tender chicken.
This chicken drumsticks recipe is perfect for a simpler meal in less time. From the crispy seasoned skin to the tender meat inside, every bite will have you wanting to go back for another.
Don't have chicken legs? Check out this recipe for Instant Pot Chicken Quarters. Perfect for those larger cuts of meat with the thighs too.
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💛 Why You'll Love This Recipe
- It's simple. This recipe is super easy and simple enough that anyone could follow along. Just add seasonings, cook the sides of the legs a little, and then let the instant pot do the rest. It's almost as easy as learning How to Boil Chicken Legs.
- It's delicious. From the homemade seasoning blend (using basic pantry staple seasonings) to the juicy chicken, everything about this meal is perfect for any night of the week.
- They go great with anything. Serve up this chicken recipe with summer side dishes like Orange Creamsicle Fluff or comfort dishes like Creamy Garlic Red Skin Mashed Potatoes.
🛒 Ingredients
Drumsticks- Use chicken drumsticks that have been fully thawed and are at room temperature. You can use up to a dozen chicken legs and be just fine. Note frozen legs may take longer to cook.
if you still have legs left over, try making some Stuffed Chicken Legs and Chicken Leg Sheet Pan Dinner.
Seasonings- We will need to use paprika, garlic powder, Oregano (or Italian seasoning), salt, and black pepper for the tasty seasoning blend on this chicken.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Oregano: Swap oregano for Italian seasoning if you prefer a more flavorful blend. It includes oregano and adds extra herbs for depth.
Paprika: Use regular paprika or choose smoked paprika for a richer, summer-grilled flavor.
Water: Use 1 cup of water for a 4-6 quart Instant Pot or 1.5 cups for an 8-quart model. You can replace the water with chicken broth, or even beer, for extra flavor.
💰 Budget-Friendly Tips
Buy family packs of drumsticks. Chicken legs are one of the cheapest cuts of meat, and bulk packs cost even less per pound. Freeze extras for future meals.
Add inexpensive sides. Stretch the meal with budget-friendly options like rice, roasted potatoes, canned green beans, or frozen mixed veggies.
Stock up on sales. Drumsticks frequently go on markdown. Grab a few packs and freeze them for easy, low-cost dinners.
🥄 Instructions for Instant Pot Chicken Drumsticks
Step 1: Add your seasonings to a bowl.
Step 2: Mix together to combine.
Step 3: Add your seasoning mixture to the raw chicken legs.
Step 4: Toss well and rub to cover all of the chicken.
Step 5: Add olive oil to the instant pot. Heat instant pot to Saute. Allow to preheat for a minute or two or until the oil is sizzling.
Step 6: Place the drumsticks into the heated instant pot. Work in batches if needed. Cook 2-3 minutes per side until browned.
Step 7: Remove all of the legs from the instant pot.
Step 8: Add in the water and use a wooden spoon to deglaze the bottom of the pan.
This means stirring up any hard bits that may be stuck to the pan as a result of the chicken. The liquid will help them to come up more easily.
Step 9: Add the trivet and place all of the chicken legs on top.
Step 10: Close and seal the lid. Cook at High Pressure for 10 minutes. Do a 5 minute Natural Pressure Release.
Step 11: Then check the internal temperature of the chicken. It should register at least 165 degrees F.
If not, place the chicken on a baking sheet and broil on High in the oven for a few minutes until the temperature has been reached and the skin is crispy.
👩🏻🍳 Expert Tips
- Cooking Tip. Before using the Instant Pot, lightly brown the chicken skin. This step locks in the juices and adds a better texture to the skin.
- Crispy Skin Hack. Since the Instant Pot doesn't crisp up the skin, here's a trick: after pressure cooking, transfer the drumsticks to a baking sheet and broil on high for 1-3 minutes. But watch them closely to avoid burning!
❄️ Storage and Reheating
Storage: Keep leftover cooked chicken in an airtight container in the refrigerator for 4-5 days.
Reheating: Warm the chicken before serving for the best texture and flavor.
Microwave Method:
- Place 1-2 chicken legs on a microwave-safe plate.
- Heat for 1-1.5 minutes.
- Tip: Loosely cover with a paper towel to prevent splattering.
Recipe Ideas: I like to shred my leftover chicken and serve it up in a nice Cheesy Salsa Chicken and Rice or Easy Chicken Pot Pie.
🥗 Side Dishes or Pairing Ideas
Some tasty side dishes to pair with this chicken include Jiffy Cornbread With Cake Mix and The Best Canned Green Bean Recipe. I'm sure whatever you choose to serve with this chicken will work wonderfully!
- Jiffy Cornbread With Cake MixRecipe $3.55 / Serving $0.10
- The Best Canned Green Bean RecipeRecipe $1.14 / Serving $0.29
- Roasted Baby Bok ChoyRecipe $4.02 / Serving $1.01
- Zucchini Cornbread CasseroleRecipe $5.04 / Serving $0.42
❓ Recipe FAQs
You can cook up to 12 chicken legs (5lbs) in the instant pot at once without needing to increase the cooking time. This is great for cooking up larger batches for a big family meal.
Yes, if you are cooking chicken legs from frozen, you will want to increase the cooking time by another 4 or 5 minutes-so cook at High pressure for 14-15 minutes before a 5 minute natural pressure release.
If you find that your chicken is coming out rubbery after cooking in the instant pot, there is a good chance that this is actually because you didn't cook your chicken long enough. Different sized cuts and slightly frozen meat can have this result after cooking.
🍽️ More Recipes You'll Love
- Instant Pot Brussel Sprouts and BaconRecipe $4.01 / Serving $1.01
- Instant Pot Steamed BroccoliRecipe $1.55 / Serving $0.39
- Instant Pot Chicken SpaghettiRecipe $10.38 / Serving $1.74
- Instant Pot AsparagusRecipe $4.57 / Serving $1.15
🐝 If you tried these Instant Pot Chicken Drumsticks, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Instant Pot Chicken Drumsticks
Ingredients
- 5 pounds chicken drumsticks, about 12 legs - ($5.97)
- 1 tablespoon olive oil - ($0.14)
- 1 teaspoon paprika - ($0.08)
- 1 teaspoon garlic powder - ($0.08)
- 1 teaspoon oregano or Italian seasoning - ($0.08)
- ½ teaspoon salt - ($0.01)
- ¼ teaspoon ground black pepper - ($0.02)
- 1 cup water - ($0.00)
Instructions
- Season chicken. Combine the paprika, garlic powder, oregano or Italian seasoning, salt, and black pepper in a small bowl. Sprinkle over the chicken drumsticks and rub to coat evenly.
- Brown. Set the Instant Pot to Sauté. Add the olive oil and heat until sizzling. Add the drumsticks in batches and brown for 2 to 3 minutes per side. Remove and set aside.
- Deglaze. Add the water to the pot and scrape the bottom with a wooden spoon to release any browned bits.
- Pressure cook. Insert the trivet and place the drumsticks on top. Seal the lid and cook on High Pressure for 10 minutes. Allow a 5 minute natural pressure release, then carefully release remaining pressure.
- Check doneness. Ensure the internal temperature reaches at least 165°F.
- Crisp if desired. If the skin needs crisping, transfer drumsticks to a baking sheet and broil on High for a few minutes until crispy and fully cooked.
Notes
- Seasoning Options. Italian seasoning can be used in place of oregano. Smoked paprika adds deeper flavor.
- Liquid Options. Water can be replaced with chicken broth or beer. Adjust slightly based on Instant Pot size.
- Frozen Chicken. Add 4 to 5 minutes of High Pressure cooking time for frozen drumsticks.
- Reheating. Microwave 1 to 2 drumsticks for 1 to 1 ½ minutes, covering with a paper towel.
- Storage. Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Nutritional Information
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