Make chicken legs in Instant Pot with this easy recipe. Juicy, flavorful drumsticks are ready in under 30 minutes! Perfect for busy weeknights or meal prep.
Chicken legs in Instant Pot have saved dinnertime in my house more times than I can count. I remember one evening, it had been one of those chaotic days when everything ran behind schedule. The kids were starving, I had no dinner plan, and the clock was ticking. I tossed some drumsticks in the Instant Pot with a few spices and hoped for the best. What came out was pure magic: tender, juicy, flavorful chicken that tasted like I’d been cooking all day.
Since then, this recipe has become a go-to in our home. It’s quick, customizable, and so satisfying. Whether you’re rushing through a weekday evening or just want a no-fuss meal, this method delivers every time. And hey, if it can save my weeknight chaos, it can definitely work for you too!
Let’s break it all down together, shall we?
Table of contents
Main Ingredients for Chicken Legs in Instant Pot
Here’s what you’ll need to make the perfect chicken legs in Instant Pot:
- Chicken drumsticks (2 ½ pounds): That’s about 10 pieces. They’re budget-friendly and super flavorful when cooked under pressure.
- Olive oil (1 tablespoon): For that nice golden sear.
- Butter (1 tablespoon): Adds a layer of richness.
- Chicken stock or water (1 cup): Essential for pressure cooking and keeping things juicy.
Dry Rub Seasoning:
- Paprika (1 teaspoon): Adds a smoky depth and beautiful color.
- Dried oregano (1 teaspoon): Brings a hint of herby warmth.
- Garlic powder (1 teaspoon): Because garlic makes everything better.
- Salt (1 ½ teaspoons) – To make all the flavors pop.
- Ground black pepper (¾ teaspoon): A little kick never hurts!
This simple blend packs a punch and transforms basic chicken legs into something seriously delicious.
Additional Ingredients & Swaps
Don’t have everything listed? No worries. You’ve got options:
- Smoked paprika instead of regular paprika adds a deeper, smoky flavor.
- No chicken stock? Just use water and toss in a bouillon cube for extra richness.
- Thighs or bone-in chicken breasts can also be used, just adjust cooking time slightly.
- Add a pinch of cayenne pepper if you like heat.
- Swap dried oregano with Italian seasoning or even thyme if that’s what you have.
You can even toss in a few cloves of garlic or sliced onion for extra flavor in the cooking liquid. This recipe is flexible, use what you have and make it your own!
For more ways to pair proteins and rice, check out my chicken and rice in rice cooker recipe or the tasty chicken broth rice cooker guide.
Expert Tips for Perfect Instant Pot Chicken Legs
Here’s where we roll up our sleeves and get into the good stuff. Want to make your chicken legs in Instant Pot turn out like you’ve been cooking for decades (even if it’s your first time)? Here are a few tips I’ve learned through trial, error, and a whole lotta hungry kids:
- Dry those legs well before rubbing in the spices. Moisture on the surface can prevent good browning.
- Don’t skip the sauté step, if you have a few extra minutes. That bit of browning adds so much depth to the final flavor.
- Make sure you deglaze the pot after browning the chicken. That just means scraping up any browned bits stuck to the bottom so you don’t get a burn notice.
- Arrange the drumsticks in a criss-cross pattern if stacking them. It helps ensure even cooking.
- Natural release for 5 minutes, then do a quick release. This keeps the chicken moist without overcooking.
- If you’re after crispy skin (and who isn’t?), pop the finished legs under the broiler for 3-4 minutes or toss them in the air fryer for a quick crisp.
- Don’t overcrowd the pot. If you’re cooking more than 10 legs, consider doing them in two batches.
And one last thing: taste the cooking liquid afterward. It makes a great base for a light gravy or can be spooned right over rice or mashed potatoes.
Pair it with something cozy like creamy garlic sauce baby potatoes or one pot chicken and rice for a complete meal.
Recommended Techniques
Here’s a quick rundown of the best techniques for this recipe:
- Sauté Mode: Brown the chicken for extra flavor.
- Layer Wisely: Stack legs in a criss-cross fashion to promote even cooking.
- Natural Release: Wait 5 minutes before releasing pressure to lock in juices.
- Use the Trivet (optional): Keeps the legs slightly elevated and prevents sogginess.
- Finish Under the Broiler: For golden, crispy skin.
These small steps can make a big difference in turning a good dinner into a great one.
Step-by-Step Instructions
- Mix the Dry Rub: Combine paprika, oregano, garlic powder, salt, and pepper in a small bowl.
- Prep the Chicken: Pat the drumsticks dry with a paper towel. Rub them all over with the spice mix.
- Sauté the Drumsticks: Turn your Instant Pot to sauté mode. Add olive oil and butter. Brown the chicken legs in batches for about 2-3 minutes per side. Set aside.
- Deglaze: Pour in 1 cup of chicken stock or water. Use a wooden spoon to scrape up any brown bits from the bottom.
- Pressure Cook: Return the drumsticks to the pot. Close the lid and seal the valve. Set to high pressure for 10 minutes.
- Natural Release: Once done, let it naturally release for 5 minutes, then carefully release the remaining pressure.
- Crisp the Skin (Optional): Place the cooked legs on a baking sheet and broil for 3-4 minutes, or air fry until the skin is golden.
Additional Cooking Guide & Variations
Looking to switch things up? Here are some fun variations:
- BBQ Style: After pressure cooking, brush with BBQ sauce and broil.
- Asian-Inspired: Add a splash of soy sauce and a drizzle of honey to the cooking liquid. Top with sesame seeds and green onions.
- Lemon Herb: Toss a few lemon slices and fresh rosemary into the pot.
- Buffalo Kick: Toss finished drumsticks in buffalo sauce and serve with blue cheese dressing.
You can also make a gravy from the leftover cooking liquid. Just switch the Instant Pot to sauté, whisk in a little cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water), and simmer until thickened.
And if you love easy dinners, don’t miss my dump-and-bake chicken parmesan casserole, a no-fuss weeknight winner!
Frequently Asked Questions About Instant Pot Chicken Legs
Yes! Just skip the sauté step and cook on high pressure for 14 minutes with a 10-minute natural release.
Yes, as long as they’re arranged evenly and the lid closes properly.
Conclusion
So there you have it, the easiest, juiciest chicken legs in Instant Pot you’ll ever make. Whether it’s a Monday night dinner scramble or your Sunday meal prep, this recipe’s got your back.
I love how customizable this dish is. One day it’s BBQ, the next it’s lemon herb. And with just a few pantry staples and that magical pressure cooker, you’ve got dinner on the table in no time.
From my Florida kitchen to yours, I hope this recipe brings as much ease and flavor to your table as it does to mine. Got questions? Tried a tasty twist of your own? Leave a comment below and let’s keep the conversation going. Happy cooking!
With love, Angela
Chicken Legs in Instant Pot
Equipment
- Instant Pot
- Tongs
- Broiler or Air Fryer (optional)
Ingredients
Main Ingredients
- 2 1/2 pounds chicken drumsticks about 10 pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chicken stock or water
Dry Rub Seasoning
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
Instructions
- Combine paprika, oregano, garlic powder, salt, and pepper in a small bowl.
- Pat the drumsticks dry with a paper towel. Rub them all over with the spice mix.
- Turn your Instant Pot to sauté mode. Add olive oil and butter. Brown the chicken legs in batches for about 2–3 minutes per side. Set aside.
- Pour in 1 cup of chicken stock or water. Use a wooden spoon to scrape up any brown bits from the bottom.
- Return the drumsticks to the pot. Close the lid and seal the valve. Set to high pressure for 10 minutes.
- Once done, let it naturally release for 5 minutes, then carefully release the remaining pressure.
- Optional: Place the cooked legs on a baking sheet and broil for 3–4 minutes, or air fry until the skin is golden.
