Instant Pot Chicken Drumsticks

Crispy, flavorful chicken legs in minutes.

5 from 1 vote

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 20

Servings:

Calories: 289kcal

Combine the chicken drumsticks with garlic salt, onion powder, paprika and thyme until well coated.
Pour chicken broth into the insert of the instant pot.
Place a trivet into the instant pot and place the chicken drumsticks on top.
Cook on high pressure for 10 minutes.
Allow for a natural release of pressure for 5 minutes and then manually release any remaining pressure.
While the chicken cooks, preheat the broiler in the oven.
Place the chicken on a sheet pan and brush with bbq sauce.
Broil for a few minutes until crispy. Alternately, air fry for 7 minutes at 350 degrees F / 176 degrees C.

Pat the chicken dry with a paper towel before seasoning.
Want more color and flavor? Set the Instant Pot on saute and brown the chicken in olive oil for a few minutes on each side before proceeding with the recipe.
You can use water instead of chicken broth.
For crispy skin, be sure to broil for a few minutes on each side.
If you don’t want crispy skin or use skinless drumsticks, you can skip the broiling process.
Want to double the recipe? The cooking time remains the same!
Recipe times do not include the amount of time it takes for the Instant Pot to come up to pressure.
Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Storage: keep in an airtight container inside the fridge for up to 4 days.
There are 9 WW Blue Plan SmartPoints in one serving.