Instant Pot Chicken Drumsticks
These Instant Pot Chicken Drumsticks are so easy to make - brush them with BBQ sauce and broil in the oven for crispy chicken!
Servings: 4 servings
Calories: 308kcal
Ingredients
- 3/4 cup water
- 8 chicken drumsticks
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp each salt & pepper
- 1/2 cup BBQ sauce
Instructions
- Add water and trivet to the bottom of Instant Pot. Meanwhile, in a large bowl, mix together spices then coat chicken in the mixture, rubbing well all over.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 10 minutes.
- Let the Instant Pot do a natural pressure release. Meanwhile, set oven to broil on medium-high and adjust wrack to the second highest placement.
- Open the lid when pressure gauge has dropped and the lid opens easily. Carefully remove chicken with tongs, then transfer to a parchment-lined baking sheet. Broil drumsticks for 1-2 minutes per side, watching closely so they don't burn.
- Add chicken to a large bowl then toss in BBQ sauce. Serve and enjoy!
Video
Notes
Use your favourite store-bought BBQ sauce or try making your own.
Stack the drumsticks on the trivet to make a bigger batch. Cooking time will remain the same.
If you're using frozen drumsticks, add on 10 minutes to the cooking time.
Serve with a side of scalloped potatoes, tater tots, potato salad or cowboy caviar.
Store the leftovers in the fridge for up to 4 days. Reheat in the microwave, the air fryer or the oven.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 308kcal | Carbohydrates: 16g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 528mg | Potassium: 446mg | Fiber: 1g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg