Instant Pot Chicken Drumsticks
Quick, flavorful, and juicy chicken drumsticks cooked perfectly in the Instant Pot with a simple spice blend of paprika, oregano, garlic powder, salt, and black pepper. This recipe delivers tender, fall-off-the-bone chicken in under 30 minutes, ideal for busy weeknights or meal prepping.
Servings: 4 servings
Ingredients
- 8 chicken drumsticks skin on for best flavor and texture
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- ¾ teaspoon ground black pepper
- 1 cup chicken broth or water
- 1 tablespoon olive oil optional, for crisping the skin after cooking
Instructions
- In a small bowl, combine the paprika, dried oregano, garlic powder, salt, and ground black pepper. Stir until the seasoning is evenly mixed.
- Pat the chicken drumsticks dry with paper towels. This helps the seasoning stick better and improves texture. Rub the spice blend all over the drumsticks, coating each piece thoroughly.
- Pour 1 cup of chicken broth or water into the Instant Pot. This liquid is essential for creating steam pressure that cooks the chicken quickly and evenly.
- Place the drumsticks on the trivet or directly in the liquid, depending on your preference. Using the trivet keeps the chicken elevated and allows steam to circulate better, while cooking directly in the liquid gives a braised texture.
- Secure the lid and set the valve to sealing. Select the Pressure Cook or Manual setting and set the timer for 10 minutes at high pressure. After cooking, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release remaining steam.
- If you prefer crispy skin, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Remove the drumsticks from the Instant Pot and sear them for 2-3 minutes per side until the skin is golden and crispy. Alternatively, broil in the oven for 3-5 minutes, watching closely.
- Serve the chicken drumsticks hot with your favorite sides, such as roasted vegetables, rice, or a fresh salad.
Equipment
- Instant Pot
- Small Bowl
- Skillet
- Trivet
Notes
Dry chicken skin before seasoning to help the rub stick better. Use a trivet for best texture to keep chicken out of broth. Allow natural pressure release for 5 minutes to prevent drying out. Customize the spice blend by adding cayenne, smoked paprika, or fresh herbs. Leftovers store in the fridge for 3-4 days or freeze for up to 3 months.