I might be biased, but these Instant Pot chicken drumsticks are the best, and they’re exactly what I want to eat while watching Monday Night Football! The pressure cooker makes the process nice and quick (ready in just 20 minutes), while a mixture of bold seasonings gives these chicken legs the most delicious flavor. I like my drumsticks tossed in a generous helping of BBQ sauce, but they’re just as tasty fresh out of the Instant Pot.
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Instant Pot Chicken Legs Recipe
On the days when I need a simple, speedy, kid-friendly dinner idea, I always reach for my Instant Pot to cook chicken. It’s one of my most used kitchen appliances, and this Instant Pot chicken drumsticks recipe is one of my family’s favorites. I toss juicy chicken drumsticks in a simple seasoning blend, top with chicken broth, and then cook them under high pressure for just 15 minutes.
The result is always perfectly cooked and tender chicken legs with meat that falls right off the bone. And these Instant Pot drumsticks are even better when I add BBQ sauce! This is the easiest dinner to make when the game is on and it doubles as a game day appetizer that makes any crowd go wild.
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One Simple Tip!
Tossing in BBQ sauce and broiling are both optional. You can toss the drumsticks in BBQ sauce without broiling, the same way you can serve them straight from the Instant Pot without any BBQ sauce. It’s up to you! These chicken legs would be tasty covered in any sauce you like.
Instant Pot BBQ Chicken Drumsticks
Equipment
- Instant Pot
Ingredients
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 pounds bone-in, skin-on chicken drumsticks (fresh or frozen*)
- 1 cup low-sodium chicken broth
- BBQ Sauce (optional – your favorite kind)
Instructions
- Combine seasonings in bowl and season the chicken drumsticks liberally to taste.½ teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 5 pounds bone-in, skin-on chicken drumsticks
- Place trivet inside the Instant Pot.
- Place the chicken drumsticks on top of the trivet. Pour chicken broth into the pot (directly over the chicken).1 cup low-sodium chicken broth
- Seal cooker and set to HIGH pressure for 15 minutes (20 minutes for frozen).
- When it’s done, release the pressure valve and wait for the pressure to release, then let the chicken rest for another 5 minutes.
- Optional: Toss drumsticks in your favorite BBQ sauce (if using).BBQ Sauce
- Optional: Set your oven broiler to 550°F. Place the BBQ chicken drumsticks on a parchment-lined baking sheet and broil for 2-4 minutes or until browned slightly. If using BBQ sauce, toss once more.
Notes
- You must use a trivet in your Instant Pot. If the chicken sits on the bottom of the pot, it will likely burn.
- I always let my chicken rest for 5 minutes before serving/coating it in BBQ sauce. It helps the juices redistribute and keeps the chicken extra juicy.
- I like the texture better when broiled, but the drumsticks are fine to eat right out of the instant pot.
- Chicken is fully cooked when the internal temperature reaches 165°F on an instant-read thermometer.
- Nutritional information does not include the optional BBQ sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
No Instant Pot? Try my Crockpot BBQ drumsticks instead!
Cooking Frozen Drumsticks
One of the things I love about pressure cooking is how quick it is, even when cooking frozen chicken. There’s no need to thaw or defrost the chicken before cooking, and only a few extra minutes are required. I set my Instant Pot for 20 minutes instead of 15 when using frozen chicken legs. Just note that the Instant Pot may take slightly longer to come to pressure and begin the official cooking time.
My one tip: because frozen drumsticks will have a slightly higher water content, you may want to use less broth (½ cup instead of 1 cup).
How to Make BBQ Chicken Drumsticks in an Instant Pot Step by Step
Season the Chicken: In a bowl, combine ½ teaspoon of smoked paprika, ½ teaspoon of chili powder, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Add 5 pounds of bone-in, skin-on chicken drumsticks to the bowl and toss to coat with the seasoning mixture.
Cook the Chicken: Add a trivet to your Instant Pot and place the chicken on top. Pour 1 cup of chicken broth over the chicken, seal the cooker, and set to HIGH pressure for 15 minutes (or 20 minutes if the chicken is frozen). Once the time is done, release the valve and let the pressure release. Allow the chicken to rest for 5 minutes before moving on to the next step, or serve as is.
Add BBQ Sauce (optional): You can serve your Instant Pot chicken drumsticks as is, but I like to add some BBQ sauce. Add the cooked chicken legs to a bowl and coat with your favorite sauce. Use as much or as little sauce as you’d like!
Broil the Chicken (optional): This is another optional step. Broiling caramelizes the BBQ sauce on the chicken and adds a delicious charred flavor – so while optional, I highly recommend it. Set your broiler to 550°F and place the chicken drumsticks on a parchment-lined baking sheet. Broil for 2-4 minutes or until browned. If using, toss in a little more BBQ sauce before serving.
How to Store, Freeze, and Reheat
Store leftover pressure cooker drumsticks in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. For the best results, reheat in the oven at 400°F, or in an Air Fryer at 375°F, until warmed through. If frozen, thaw before reheating.
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