Juicy Instant Pot Chicken Drumsticks (Fresh or Frozen)
These easy Instant Pot chicken drumsticks are juicy, tender and lightly seasonedwith a simple blend of smoked paprika and garlic powder. They’re quick to cooktoo, ready within 35 minutes! In this post, instructions for cooking thawed chickenlegs and how to cook chicken legs from frozen are shared. If you want extra-crispy skin on the outside, just toss the chicken drumsticks under an oven broiler for a few minutes once cooked! (Or use your air crisp lid.)
Servings 6
Calories 288kcal
Equipment
- Air Crisp Lid optional
Ingredients
- 3 ½ pounds chicken drumsticks
- 1 tablespoon sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground black pepper
- 1 cup chicken broth
Instructions
- Pat the drumsticks dry with paper towels. In a small bowl, combine the salt, paprika, garlic powder and black pepper.
- Coat the chicken with the seasoning mixture. Place a trivet on the bottom of the Instant Pot, pour the broth in, and place the drumsticks on top of it.
- Seal the Instant Pot lid and set it to high pressure for 10 minutes. For frozen, cook for 12 minutes.
- When the time is up allow the pressure to release naturally for 5 minutes. (If you want fall off the bone tender meat, allow it to release naturally.) If desired, use the air crisp lid or broiler to crisp up the skin.
Notes
Storage
Chicken drumsticks can be stored in an airtight container in the refrigerator. I recommend letting them cool completely to prevent condensation that can make the skin soggy. Leftovers should be eaten within four days.Nutrition
Calories: 288kcal | Carbohydrates: 1g | Protein: 32g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1491mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg