These juicy Instant Pot Chicken Legs deliver tender, flavorful drumsticks in just 30 minutes! Seasoned with a perfect spice blend and finished under the broiler for crispy skin, they're an easy weeknight dinner your whole family will love.
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Editor's Note: This post was originally published on May 16, 2022. I recently updated it on January 20, 2025, with more information, helpful tips, and updated photos, but the recipe remains the same.
These Instant Pot chicken drumsticks are my new favorite way to make chicken legs on busy weeknights. They're juicy and flavorful and cook in a fraction of the time it would take to roast them in the oven.
Cover with sauce and pop them under the broiler for delicious BBQ chicken your family will love.
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Why I love this recipe
- Quick and easy: Ready in 30 minutes from start to finish, including pressure time!
- Budget-friendly: Chicken legs are often on sale and feed a crowd. Cook as many legs as you can fit in your Instant Pot.
- Perfect for beginners: Simple steps make this recipe foolproof.
- Crispy and juicy: The broiler finish gives you the best of both worlds.
Reader review ⭐⭐⭐⭐⭐
"I am OBSESSED with this chicken. It is sooo good!!! I think it is your dry rub recipe that really seals the deal, but this recipe is easy, fast, and I've made it 3 times in the last month. I live alone so that's okay hahaha."
- our reader, Jaime
Recipe ingredients
All ingredients for this Instant Pot chicken drumsticks recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken Legs. Use fresh or frozen drumsticks - just add 2 minutes for frozen. Look for similar-sized pieces for even cooking. You can also use bone-in chicken thighs.
- Dry rub. I used my signature dry rub for chicken. Feel free to use your favorite seasonings or chicken rub.
- Liquid. Use water or chicken broth for extra flavor.
- BBQ sauce. Use your favorite kind - we'll brush it on at the end of cooking time to make BBQ chicken drumsticks.
See the printable recipe card below for full information on ingredients and quantities.
How to make Instant Pot chicken legs
Each number corresponds to the numbered written steps below.
Prepare the chicken legs
- Make the dry rub by combining onion powder, garlic powder, paprika, chili powder, black pepper, brown sugar, Roasted garlic and pepper seasoning, and seasoning salt in a small bowl.
- Pat 8-10 chicken legs dry with a paper towel. Brush with 2 tablespoons olive oil.
- Sprinkle the dry rub evenly all over the chicken legs. Use your fingers to push the spice rub in, making sure to coat the bottom and sides.
- Pour 1 cup of water or broth into the Instant Pot. Place the trivet on the bottom of the pot. Arrange chicken legs in a single layer on top of the trivet.
Pressure cook the chicken drumsticks
- Seal the lid and cook on high pressure for 10 minutes. Natural pressure release for 10 minutes, then quick release the remaining pressure.
- Using tongs, transfer legs to a baking sheet with parchment paper. Brush one side of each leg with your favorite BBQ sauce, and put the chicken under your broiler for 2-3 minutes.
- Once the top side looks crispy, pull the legs out, flip them, add BBQ sauce to the other side, and repeat. This extra step will give you deliciously crispy skin on your chicken.
- Serve with your favorite side dishes, and enjoy!
Top tips
- Perfect timing matters. Cook 10 minutes for regular drumsticks, 12 minutes for larger ones.
- Watch the broiler. Keep a close eye during the final step - they can go from perfect to burnt quickly.
- Make extra. These reheat nicely and make great leftovers.
Serving suggestions
I like to serve these chicken drumsticks with a side of Instant Pot Jasmine Rice or coconut rice, along with Frozen Broccoli in Air Fryer and Easy Air Fryer Carrots.
They also go great with Miracle Whip Coleslaw, Air Fryer Sweet Potato Fries, and Air Fryer Broccoli and Cauliflower.
Variations
- Buffalo style: Skip the BBQ sauce and toss in buffalo sauce after cooking.
- Asian inspired: Use teriyaki sauce and garnish with sesame seeds.
- Extra spicy: Add cayenne to the dry rub and use spicy BBQ sauce.
- Garlic lovers: Add whole garlic cloves to the cooking liquid.
Equipment needed
- Instant Pot: A 6 or 8-quart pressure cooker works perfectly.
- Trivet: Use the one that came with your pot.
- Baking sheet: For the broiling step.
- Pastry brush: This is used to apply oil and sauce.
Storage and reheating
Store leftover chicken legs in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. Reheat in your air fryer for crispy skin or microwave until heated through.
Recipe FAQs
Yes! Add 2 minutes to the cooking time and proceed with the recipe as written.
As many as fit in a single layer on your trivet without going past the max fill line.
Yes, you can stack chicken in an Instant Pot. Stagger the chicken so there are gaps between each piece.
When measured with a meat thermometer, the internal temperature should reach 165°F at the thickest part near the bone.
Yes, but the skin won't be crispy. The chicken is fully cooked after pressure cooking.
More chicken recipes
If you love these Instant Pot Chicken Legs, try these next:
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Printable Recipe
Instant Pot Chicken Legs
Ingredients
- 8 chicken drumsticks
- 2-3 tablespoons olive oil
- 2 tablespoons dry chicken rub, or your favorite rub the recipe below makes 9 tablespoons. Store extra in a jar for future use.
- 1 cup water or chicken broth
- ½-1 cup BBQ sauce
Homemade Chicken Rub
- ¼ cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons Roasted Garlic and Peppers seasoning a Club House seasoning
- 2 teaspoons paprika or smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Instructions
- Pat chicken legs completely dry with paper towels. Brush with olive oil.
- Mix all dry rub ingredients in a small bowl. Coat chicken legs evenly with the seasoning mixture. Use your fingers to push the rub into the chicken.
- Add one cup of water or chicken broth to the bottom of the Instant Pot and insert the trivet. Arrange the chicken legs in a single layer on top of the trivet.
- Seal the lid and cook on HIGH pressure for 10 minutes. Allow a 10-minute natural release, then quick release the remaining pressure.
- Using tongs, transfer the cooked legs to a baking sheet lined with parchment paper. Brush one side of each leg with your favorite BBQ sauce.
- Place the pan of chicken under your broiler for 2-3 minutes. Once the top looks crispy, pull the legs out, flip them, add BBQ sauce to the other side, and repeat.
- Serve with your favorite sides and enjoy!
Video
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Notes
- Use similar-sized drumsticks for even cooking.
- For frozen chicken legs, add 2 minutes to the cooking time.
- The chicken is cooked when it reaches an internal temperature of 165°F at the thickest part near the bone.
- Watch carefully during broiling to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
This recipe was originally published on May 16, 2022. It was completely updated on January 20, 2025.
jaime says
I am OBSESSED with this chicken. it is sooo good!!! I think it is your dry rub recipe that really seals the deal, but this recipe is easy, fast, and I've made it 3 times in the last month. I live alone so that's okay hahaha.
Jeri says
Thank you so much for your kind words about this Instant Pot Chicken Drumsticks Recipe, Jaime! I'm so thrilled that you love it and have made it multiple times! The dry rub recipe is definitely a fan favorite! Thank you for taking the time to come back and comment! 🙂
Rod says
This recipe really gets your taste Buds going. Definitely finger licking good.