Juicy, tender, and packed with flavor, these Instant Pot chicken legs are your go-to solution for a quick and easy dinner. Whether you’re a beginner or a seasoned home cook, you’ll love how effortless this recipe is. Ready in under 30 minutes!
Instant Pot chicken legs have a special place in my heart, and in my weekly meal plan! I still remember the first time I tried making them after a long day of carpooling, helping with homework, and running errands. I needed something fast but comforting, and my Instant Pot came to the rescue. One bite of those juicy, flavorful chicken legs, and my whole family was asking for seconds. Even my picky eater gave me a thumbs up!
This dish is everything I love in a recipe: easy, budget-friendly, and full of flavor. The Instant Pot makes the meat fall-off-the-bone tender in just minutes. Plus, you can switch up the seasonings to match your mood, or your pantry.
If you’re new to pressure cooking or just looking for a trusty go-to dinner, you’re in for a treat. Let’s dive into one of my all-time favorite weeknight meals! And if you’re craving something more filling, be sure to check out this instant pot chicken and rice recipe too.
Table of contents
- Main Ingredients for Instant Pot Chicken Legs (and Why They Matter)
- Additional Ingredients and Substitutes
- Expert Tips for Perfect Instant Pot Chicken Legs
- Recommended Techniques
- Step-by-Step Instructions
- Additional Guide: Flavor Variations
- Frequently Asked Questions About Instant Pot Chicken Legs
- Conclusion
- You’ll also like…
Main Ingredients for Instant Pot Chicken Legs (and Why They Matter)
Here’s what you’ll need for these Instant Pot chicken legs:
- 8 chicken drumsticks – These are meaty, budget-friendly, and cook beautifully under pressure.
- 1 cup of water or chicken broth – Essential for pressure cooking. I like using broth for a little extra flavor. I often use broth in other dishes too, like chicken broth rice in a rice cooker.
Dry Rub Ingredients
- 1 teaspoon salt – Balances and enhances all the flavors.
- 1/2 teaspoon black pepper – Adds a subtle kick.
- 1/2 teaspoon garlic powder – A warm, savory depth.
- 1/2 teaspoon onion powder – Gives it that “homey” flavor.
- 1/2 teaspoon chili powder – Mild heat and color.
- 1/4 teaspoon cayenne pepper – Optional, but perfect if you like a bit of spice.
The dry rub is where the magic happens. It gives the chicken that irresistible seasoned crust and infuses the meat with mouthwatering flavor while it cooks. You could even swap drumsticks for thighs, try one of my favorite chicken thigh and rice recipes too.
Additional Ingredients and Substitutes
Want to customize your Instant Pot chicken legs? Here are some fun additions and easy swaps:
- Paprika instead of chili powder for a milder flavor.
- Smoked paprika if you love a smoky taste without heat.
- Lemon zest in the rub adds brightness.
- Fresh herbs like rosemary or thyme can be thrown in with the broth for a herby twist.
- Hot sauce added to the broth for a punchier flavor.
For those who don’t love spice, just skip the cayenne altogether. You can also use skinless drumsticks if you’re watching fat content, but they may come out slightly less juicy. Or serve your drumsticks alongside a fresh chicken avocado rice bowl for a lighter, wholesome plate.
Expert Tips for Perfect Instant Pot Chicken Legs
I’ve made this recipe more times than I can count. Here are my go-to tips to help you get the best results every single time:
- Pat the chicken dry before applying the rub. This helps the seasoning stick and encourages browning.
- Don’t overcrowd the pot. Layer the drumsticks evenly so they all cook uniformly.
- Use a trivet or steamer basket. This keeps the chicken from sitting directly in the liquid, preventing sogginess.
- Natural release is key. Give it at least 5 minutes before doing a quick release. This keeps the chicken juicy.
- Broil or air fry at the end. This adds that delicious crispy finish we all crave.
- Save the broth. Don’t toss it! It’s full of flavor and can be used to cook rice, potatoes, or even as a base for soup, like this dreamy Instant Pot chicken and rice.
And hey, don’t be afraid to experiment with different spice blends. Once you’ve nailed the basic technique, the flavor combos are endless.
Recommended Techniques
To make the most out of your Instant Pot chicken legs, here are some techniques I swear by:
- Sear before pressure cooking: Want a deeper flavor? Use the Sauté setting to brown the legs first.
- Use broth instead of water: Boosts the flavor without any extra effort.
- Stack strategically: If you need to layer, criss-cross the drumsticks for more even cooking.
- Add sauce after pressure cooking: Whether it’s BBQ or buffalo, this prevents burning and preserves flavor.
These simple tweaks make a big difference, especially if you’re planning to serve this dish to guests or picky eaters!
Step-by-Step Instructions
- Prep the Chicken: Start by patting your drumsticks dry with a paper towel. This helps the seasoning stick better.
- Make the Dry Rub: In a small bowl, mix together salt, pepper, garlic powder, onion powder, chili powder, and cayenne. Rub it evenly over the chicken legs.
- Add Liquid to the Pot: Pour 1 cup of water or broth into the Instant Pot. Place the trivet or steamer rack inside.
- Place Chicken on the Trivet: Arrange the drumsticks on top. It’s okay if they overlap a little.
- Pressure Cook: Seal the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
- Natural Release: Let the pressure release naturally for 5 minutes, then quick release the rest.
- Optional Crisping: If you want crispy skin, broil the chicken for 3–5 minutes or air fry at 400°F for 2–3 minutes.
- Serve and Enjoy: Optionally brush with barbecue sauce, buffalo sauce, or drizzle with gravy. Or go all-in and pair with classic comfort sides like creamy garlic sauce baby potatoes.
Additional Guide: Flavor Variations
Ready to put your own spin on Instant Pot chicken legs? Try these fun flavor twists:
- Buffalo-style: Toss the cooked legs in buffalo sauce and serve with celery and ranch.
- Garlic Parmesan: After cooking, brush with melted butter, minced garlic, and a sprinkle of Parmesan.
- Asian-inspired: Mix soy sauce, ginger, and sesame oil into the broth for a bold twist.
- Sweet BBQ: Use a brown sugar rub before cooking, then glaze with your favorite BBQ sauce. Love a good summer vibe? Pair the Sweet BBQ version with some BBQ grilled chicken and rice.
- Street Food Style: For something completely different, why not try a bold twist like halal chicken over rice?
These variations keep things interesting and are great if you’re meal-prepping for the week!
Frequently Asked Questions About Instant Pot Chicken Legs
In an Instant Pot, chicken legs take about 10 minutes on High Pressure with a 5-minute natural release. On the stovetop, it usually takes 30–40 minutes to fully cook them through.
You’ll need at least 1 cup of water or broth to build up the pressure safely. Using chicken broth adds more flavor.
Absolutely. They store well and taste great reheated. Looking to prep more than just chicken legs? This dump-and-bake chicken parmesan casserole is another easy winner.
Conclusion
There you have it, delicious, juicy Instant Pot chicken legs made easy. Whether you’re a busy parent like me or just looking for a low-fuss dinner idea, this recipe is a total winner. It’s quick, versatile, and absolutely satisfying.
I hope you’ll give it a try and maybe even make it a regular on your weekly menu. Let me know how it turns out for you! And if you try any fun variations, I’d love to hear about those too.
If you’re in the mood for another set-it-and-forget-it favorite, check out how to make chicken and rice in a rice cooker, it’s just as easy and comforting!
Until next time, happy cooking!
Instant Pot Chicken Legs
Equipment
- Instant Pot
- Trivet or steamer rack
- Tongs
Ingredients
Main Ingredients
- 8 chicken drumsticks
- 1 cup chicken broth or water
Dry Rub Ingredients
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper optional
Instructions
- Pat chicken drumsticks dry with a paper towel.
- Mix salt, pepper, garlic powder, onion powder, chili powder, and cayenne to make a dry rub.
- Rub seasoning all over chicken legs evenly.
- Pour 1 cup broth into Instant Pot and place trivet inside.
- Arrange chicken legs on trivet.
- Seal lid, set valve to sealing, and pressure cook on High for 10 minutes.
- Let pressure naturally release for 5 minutes, then quick release.
- Optional: Broil or air fry chicken for 3–5 minutes for crispy skin.
- Serve as-is or with sauce of choice. Enjoy!
