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Instant pot chicken drumsticks on a bed of mashed potatoes in a plate.
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Instant Pot Chicken Drumsticks

A quick and easy weekday recipe for moist, juicy chicken drumsticks with crispy skins and a gravy to dip them in.
Course Dinner
Cuisine American
Keyword chicken legs instant pot, instant pot dinners
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 382kcal
Author Saima Zaidi

Equipment

  • 1 Instant Pot 6-quart Duo
  • 1 Trivet
  • 1 baking tray
  • 1 pair of tongs

Ingredients

  • 8 chicken legs thawed, skins on
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¾ tsp black pepper ground
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1 ½ tbsp olive oil
  • 1 ½ cups chicken broth or vegetable broth
  • 1 tbsp butter
  • 2 tbsp cornstarch mixed with 3 tbsp water
US Customary - Metric

Instructions

  • Wash the chicken legs and pat them dry. 
  • Add the paprika, garlic powder, ground black pepper, and salt to the olive oil and make a paste. Rub all over the chicken.
  • Pour the chicken broth in the steel insert of your instant pot and keep a trivet in it.
  • Stack the chicken legs on the trivet.
  • Secure the lid and make sure the pressure valve is set to sealing. Press the pressure cooking button (high) and set the timer to 10 minutes.
  • When the timer beeps, wait 5 minutes before releasing the pressure. Remove the lid and carefully take out the chicken onto a greased baking sheet. Remove the trivet too. You will be left with a lot of liquid at the bottom which you will use to make the gravy.
  • Switch on your oven and push the ‘broil’ button on high. Place the tray of chicken in the middle rack and allow it to broil for 4-5 minutes or until the skins are brown and crispy. Remove the tray from the oven once done.
  • While the chicken is broiling in the oven, press the sauté button on your instant pot. Allow the liquid in the pot to heat up again.
  • Add the cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp water) to it. Stir until the liquid thickens into a gravy (1-2 minutes).
  • Add the butter and stir again for one minute. Pour the gravy into a bowl and serve with the chicken legs.

Notes

  • Make sure the chicken is dry before rubbing the paste all over.
  • I recommend keeping the skins on. Saves time and yields delicious results!
  • Chicken broth can easily be substituted with vegetable broth or stockif that’s what you have.
  • In place of cornstarch, you can use all-purpose flour or arrowroot powder for making the slurry.

Nutrition

Serving: 2drumsticks | Calories: 382kcal | Carbohydrates: 5g | Protein: 50g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 237mg | Sodium: 1161mg | Potassium: 652mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg