instant pot chicken drumstick recipe

The Best instant pot chicken drumstick recipe

Oh, I just love this Instant Pot chicken drumstick recipe—it’s one of those meals that feels like a hug in a pan. I’ve been making it for years, and it’s always a hit, whether we’re serving it up for a casual weeknight dinner or a little something extra special for the kids. The drumsticks stay juicy and tender, unlike anything you’d get from slow-cooking or baking, and they’re packed with flavor without needing a ton of extra work. My kids—especially my little ones—love how easy it is to eat, and the fact that it’s quick and doesn’t require any fancy skills makes it a no-brainer for busy days. Plus, it’s something I can prep ahead and reheat easily, so I never run out of good options when life gets hectic.

What really makes this recipe special is how it balances simplicity with great taste. The drumsticks stay moist and flavorful inside, and the skin gets crispy just right, so there’s no soggy mess. It’s a meal that feels indulgent but isn’t—no heavy sauces, just a little garlic, herbs, and a touch of broth that makes everything taste like it came from a restaurant. My family loves it because it’s something we can all eat together, and it’s not just for special occasions. I’ll make it for lunch, for dinner, even for leftovers—I can’t get enough of it. And honestly, the health benefits are pretty nice too. It’s lean protein, packed with vitamins from the herbs and veggies we toss in, and it’s got all the nutrients without any of the extra junk. It’s a win-win for anyone who wants something tasty and nutritious without all the fuss.

Instant Pot Pressure Cooker Chicken Drumsticks

4.9 from 1444 votes

Juicy, tender chicken drumsticks cooked in the Instant Pot with a savory tomato-based sauce. Perfect for a quick and flavorful weeknight meal.

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Prep Time10 mins

Cook Time20 mins

Resting Time0 mins

Total Time30 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 6 bone-in, skin-on chicken drumsticks
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Sauce

• 1 cup chicken broth
• ½ cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp dried thyme
• ½ tsp onion powder
• 1 clove garlic, minced

👨‍🍳Directions

1. 1 Preheat Instant Pot to ‘Sauté’ mode. Add olive oil to the pot and sauté garlic for 30 seconds until fragrant. Remove garlic and set aside.
2. 2 In a bowl, mix chicken drumsticks with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
3. 3 Place drumsticks in the Instant Pot, skin-side up. Pour chicken broth into the pot, leaving some space at the top.
4. 4 Add tomato sauce, soy sauce, honey, thyme, and onion powder. Stir gently to combine.
5. 5 Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes.
6. 6 Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Let the drumsticks rest for 5 minutes before serving.

🔧Equipment

• Instant Pot
• Mixing bowls
• Measuring cups
• Knife and cutting board
• Spice grinders or small bowl for seasoning

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14.5💛Saturated Fat: 3.5❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 18🥦Dietary Fiber: 1🍬Sugars: 10🥩Protein: 35

📝Notes

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This Instant Pot chicken drumstick recipe is always a crowd-pleaser because it’s quick, flavorful, and keeps everyone happy without extra fuss. It’s perfect for busy weeknights or when you need a hearty meal for family gatherings—no last-minute stress, just tender, juicy chicken that’s ready in minutes. Plus, it’s simple enough to scale up if you’re feeding a crowd, making it a reliable go-to for any occasion.

❓ Frequently Asked Questions About Instant Pot Pressure Cooker Chicken Drumsticks

1. What ingredients should I use for the Instant Pot chicken drumstick recipe to ensure tender and flavorful results?

To make the best Instant Pot chicken drumsticks, use high-quality boneless, skinless chicken drumsticks (about 12–16 oz total). Essential ingredients include: – 1.5 lbs (700g) chicken drumsticks (trimmed if needed) – 1 tbsp olive oil or avocado oil – 1 tbsp smoked paprika (for depth of flavor) – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp salt (or to taste) – ½ tsp black pepper – ½ tsp dried thyme or rosemary (optional, for extra aroma) – 1 cup chicken broth (low-sodium if preferred) – ½ cup chicken stock (or water) – 1 tbsp butter or ghee (for richness) – 1 tbsp honey or brown sugar (optional, for caramelization) – 1 tbsp lemon juice (brightens the flavor) – Fresh herbs like parsley or cilantro (for garnish)

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2. How do I prep the chicken drumsticks before cooking in the Instant Pot to avoid toughness?

Proper prep ensures tender drumsticks: – Trim excess fat (leave a thin layer if you like it crispy). – Pat dry with paper towels (moisture prevents searing). – Season generously (inside and out) with salt, pepper, and spices. – Sear lightly in oil (for 30–60 seconds per side) to form a crust before pressure cooking. – Don’t overcrowd the pot—leave space between drumsticks for even cooking.

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3. What pressure settings and cooking time should I use for the Instant Pot to avoid burning or undercooking?

For perfectly cooked Instant Pot chicken drumsticks: – Use the “High Pressure” setting (not “Quick Release” for the first 10–15 minutes). – Cook for 15 minutes (for bone-in drumsticks) or 12 minutes (if using boneless thighs/drumsticks). – Natural release (let pressure drop slowly for 10–15 minutes) to avoid tough meat. – Check doneness with a meat thermometer: 165°F (74°C) internal temp is ideal. – Alternative method: “Sauté + Pressure Cook” – Sear first, then pressure cook for 10 minutes, then natural release.

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4. Can I make this recipe with bone-in or boneless chicken drumsticks, and how do the cooking times differ?

Yes, both work, but bone-in takes slightly longer: – Bone-in drumsticks: – Prep: Trim fat, season, and sear lightly. – Cooking: Pressure cook for 15 minutes, then natural release. – Result: Juicier, more flavorful (but slightly longer to cook). – Boneless drumsticks/thighs: – Prep: Trim excess fat, season. – Cooking: Pressure cook for 12 minutes, then natural release. – Result: Faster (10–12 mins), but may dry out if overcooked—watch closely.

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5. What are some great serving suggestions to complement the Instant Pot chicken drumsticks?

Pair your drumsticks with: – Sides: – Creamy mashed potatoes (with butter and garlic). – Honey-glazed roasted carrots (tossed in olive oil, honey, and thyme). – Cilantro-lime rice (quick-cook rice with lime zest and cilantro). – Buttered green beans (sautéed with garlic and red pepper flakes). – Cornbread or garlic bread (for extra carbs). – Sauces/Dips: – Tangy BBQ sauce (for a sweet-and-tangy twist). – Yogurt-cucumber sauce (mix Greek yogurt, dill, lemon, and cucumber). – Spicy honey glaze (mix honey, soy sauce, and sriracha). – Garnishes: – Fresh herbs (parsley, cilantro, or mint). – Lemon wedges for brightness. – Crushed red pepper flakes for heat.

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6. What if my Instant Pot isn’t pressure-cooking correctly—how can I troubleshoot issues?

Common problems and fixes: – Drumsticks are tough or dry: – Cause: Undercooked or overcrowded. Try a longer natural release or sauté first. – Fix: Increase pressure cook time by 2–3 minutes or add ½ cup more liquid. – Drumsticks are rubbery: – Cause: Overcooked or not seared enough. Fix: Use a meat thermometer (165°F) and ensure a good sear. – Sauce is too thick or thin: – Thick: Simmer the broth/stock for 5 more minutes after cooking. – Thin: Reduce by simmering uncovered for 5 minutes. – Pot isn’t sealing: – Check valve: Ensure it’s in the “Sealing” position. Clean the valve if sticky. – Re-seal: Wait 1 minute after closing the lid before starting.

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7. Can I make this recipe ahead of time and reheat the drumsticks?

Yes, but best reheated carefully to avoid drying out: – Make ahead: – Cook drumsticks as directed, then store in an airtight container in the fridge for up to 3 days. – Reheating: – Instant Pot: Place drumsticks in the pot with ½ cup water, cover, and cook on High Pressure for 5 minutes, then natural release. – Oven: Wrap loosely in foil with a splash of broth, bake at 375°F (190°C) for 20–25 minutes. – For extra crispiness: Broil for 2–3 minutes at the end if desired. – Freezing: Cook first, then freeze raw in a single layer, then transfer to a bag. Reheat from frozen using the same method as above.