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GET IT NOWYes, My Instant Pot Chicken Legs Have Actually Crispy Skin
These Instant Pot chicken legs are the perfect chicken recipe for your (and my) busy weeknights! I make oven baked chicken legs most often, but I love experimenting with different methods. After doing that with this one, here’s why it was more than worth sharing with you:
- Incredibly juicy, flavorful chicken – The blend of spices adds plenty of flavor, but I’ll be honest, it’s the juiciness that stands out here. The pressure cooker does such an amazing job at locking in moisture because it circulates around the drumsticks as they cook and has nowhere to escape.
- Actually, for real, crispy skin – The biggest challenge I had with cooking chicken drumsticks in the Instant Pot is the skin — how to ensure that it’s crispy and not soggy? I tested a few different ways, including the Instant Pot’s saute function (before or after cooking), the oven, and the stovetop. It turns out that all of them work with pros and cons, so I’ll tell you about what I learned and you can decide.
- Less than 10 ingredients – You just need chicken, broth, oil, and spices! Like most of my other easy Instant Pot recipes, this one is convenient, fuss-free, and fast.
- Effortless cooking – These Instant Pot chicken drumsticks have a 5-minute prep time and take less than 30 minutes from start to finish. They’re like the (much) faster version of my ultra juicy Crock Pot chicken legs.
- Kid approved – Even the pickiest eaters will love these! My kids gave them a thumbs up.
If you’re looking for a quick, easy, and mostly hands-off way to cook drumsticks that your family will love, these Instant Pot chicken legs will leave all of you so happy. They did for us. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my Instant Pot chicken legs recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Legs – I used fresh chicken drumsticks for this recipe, but you can cook frozen chicken legs in the Instant Pot, too. It will take longer — see my tips below! I’ve also used a similar method for Instant Pot chicken thighs.
- Herbs & Spices – I used a combination of common seasonings I always have on hand: paprika, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Feel free to use your favorite spice mix! Try my poultry seasoning, Italian seasoning, or lemon pepper seasoning for more variety.
- Chicken Broth – This is the liquid necessary for the pressure cooker, and makes the chicken so juicy! I use store-bought for convenience most of the time, but have used homemade chicken broth when I had some left over. You could also use water as the liquid in your Instant Pot, but the chicken won’t be as flavorful.
- Olive Oil – To get crispy skin in the last step! I’ve done this with avocado oil, too.
How To Cook Chicken Legs In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season. In a small bowl, stir together the paprika, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Pat the chicken dry and season with the spice mixture. It’ll look like a lot, but this is what we want!
- Assemble. Pour the chicken broth into the bottom of the Instant Pot (I tested with this one). Place the chicken on the trivet (it came with mine) and place in the bottom of the pot.
- Pressure cook. Cover with the lid and move the knob to Sealing. Pressure cook on high pressure, then do a natural pressure release for about 5 minutes. Do a manual release after that.
- Crisp up. For a crispy, golden brown skin, crisp the chicken using your preferred method below. I’ve tested 3 options and included all of them for you to choose from!
3 Ways To Crisp Up Instant Pot Chicken Drumsticks
I originally tested these methods to determine which works best, but they all turned out to have their own pros and cons. So, instead of deciding for you, I’ll explain them all and you can decide what’s most important to you:
- Saute in the Instant Pot – Pour out the broth, wipe down the pot, and add a little oil. Saute the chicken legs on all sides. This method requires no extra dishes to wash, which I love, but in my experience it can occasionally stick. (This method only makes sense to do at the end. I tested sauteing before pressure cooking, but this did not work well.)
- Nonstick Skillet – My favorite method! Simply heat olive oil in a nonstick skillet over medium-high heat, and saute on all sides. This creates good browning and crispy skin without the sticking, but there’s an extra pan to wash.
- Broil – Transfer the chicken legs to a baking sheet. Place under the broiler for a few minutes, then brush with oil and continue broiling until crispy. (Don’t brush with oil right away, or the seasonings will come off.) This is the most hands-off method, but I got less browning with it, so I liked it a little less than the skillet option.
My Recipe Tips
This recipe is pretty simple, but I’ve found these things help me get the best results:
- Increase the cooking time to 12 minutes if your chicken is frozen. I find it takes a bit longer for the pot to come to pressure, too.
- Don’t skip the natural release. This makes a big difference for the juiciest chicken! I let my Instant Pot chicken drumsticks naturally releae for at least 5 minutes before flipping to manual release, and this method leaves them a lot more juicy.
- Use adequate oil for crispy skin. If you’re sauteing in the Instant Pot or even a nonstick pan, using plenty of oil ensures that the skin doesn’t stick and fall apart. (2 tablespoons was perfect in my testing!) For the broiling method, the oil is still needed to get crispy results, but remember not to add it right away, or you’ll brush off the seasonings.
- Check the internal temperature just in case. I recommend 170 degrees F for dark meat, as at this temperature it gets extra juicy. This usually happens as part of the process when I cook Instant Pot chicken legs using this method, but I still check with my meat thermometer. If the temp is too low, you can cook for a little longer either in the pressure cooker again or in the oven. Just make sure to do this before the crisping step!
Instant Pot Chicken Legs
My Instant Pot chicken legs are juicy and tender, with actually crispy skin and simple, flavorful spices. A hands-off, quick and easy dinner!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, stir together the paprika, garlic powder, onion powder, dried oregano, sea salt, and black pepper.
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Pat the chicken dry with a paper towel. Season on all sides with the spice mixture.
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Pour the chicken broth into the bottom of the Instant Pot. Place the chicken on the trivet and place inside the Instant Pot.
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Cover with the lid and move the knob to Sealing. Pressure cook on High pressure for 8 minutes. Let natural release for 5 minutes, then manual release the rest of the pressure.
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Remove the chicken from the Instant Pot. Pour out the chicken broth and wipe the pot dry. Use the Sauté function to heat the olive oil until it shimmers. Once the oil is hot, add the chicken drumsticks in a single layer and sauté for 2 minutes on each side, or until the skin is crispy.
Alternatively, you can crisp up the skin on the stove in a nonstick pan (which is less prone to sticking than the Instant Pot), or broil in the oven on a baking sheet for 3-5 minutes (which is the most hands-off, but the chicken doesn’t brown as much this way).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken leg
- Tips: Check out my recipe tips and crisping methods above to help you get the crispiest, juiciest Instant Pot chicken legs.
- Storage: Seal leftovers in an airtight container and store in the fridge for up to 3-4 days. The skin does get soft when you store them, but you can crisp it up again when reheating.
- Reheat: Warm them in the oven at 350 degrees F for about 10-15 minutes. If needed, you can broil or pan fry again to crisp the skin.
- Freeze: Keep the chicken in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Instant Pot Chicken Legs
Serving Ideas
Need some healthy side dishes to go with your meal? Here are my go-to easy options:
- Veggies – You know I can’t have a meal without vegetables! Before you toss your chicken legs in the Instant Pot, start some broccoli and cauliflower in the oven, make some flavorful balsamic brussels sprouts, or go for a cheesy cauliflower casserole.
- Starches – For an all-around quick meal, I like to make air fryer potatoes (my go-to for my kids on busy nights) or frozen cauliflower rice, but since your oven is free, you could bake a sweet potato or make classic roasted potatoes.
- Sauces – These Instant Pot chicken legs are flavorful all on their own, but if you love BBQ sauce, you can slather it on after crisping up the skin, or use it before broiling. I’ve also dipped these chicken legs in ranch, honey mustard, and spicy buffalo sauce (not at the same time, ha!) for a little something extra.
More Chicken Leg Recipes
If you liked this Instant Pot chicken drumsticks recipe, take a look at my other ways to make them:
17 Comments
Kay
1This recipe is AMAZING! I follow a low FODMAP and so I swapped out garlic and onion powder for for garlic chive and green onion powder and it still turned out very delicious! Thank you!
Laura
1Loved the spices in this recipe! I saved the bones and broth and added a little more broth to make some great bone broth!! Don’t throw away the chicken broth… you can freeze it and cook with it too!
Ann R
1Super easy to make and they were tender and juicy. Kids liked them too, thanks!
Alana
1These turned out really juicy and the skin was perfectly crispy. Super easy to make and perfect for busy weeknights!
Melody
1Made this chicken legs recipe for lunch and I absolutely loved it! Simple and easy to make but tastes totally delicious! Paired it with a side of sauteed garlic green beans and it’s just so perfect!
Traci
0It was very tasty and easy. I just couldn’t get to to be crispy.
Maya | Wholesome Yum
0I’m glad you liked the taste, Traci! You need to saute the chicken at the end to get it crispy, did you follow this step?
Stephanie
0Broil it for a few minutes. Turn and broil again it will be crispy
ce
0how much chix broth?
Maya | Wholesome Yum
0It’s 1 cup. This information is on the recipe card, and if you missed it you likely missed other ingredients or instructions, so please scroll up to read the recipe card. 🙂
Sheldon Wolgel
0This looks great. What do I do if I do not have an instant pot? Also does this recipe work on thighs also?
Wholesome Yum D
0Hi Sheldon, If you don’t have an instant pot maybe you would be more interested in my oven baked chicken legs recipe.
Matt
0This instant pot chicken legs recipe is so awesome. The chicken legs turn out so tender and juicy on the inside and the outside is delightfully crispy. So good!
Sha
0Love the crispy skin! So tender, juicy and full of flavor!
Thea
0I cooked my chicken from frozen. My picky child ate it and loved it! I cannot believe how tender and flavorful it turned out! Thank you!
Mikee
0The spices added so much flavor to the dish and the meat was incredibly tender. I served it with roasted potato and my kids loved it. So easy to make and incredibly delicious!
Jellie
0These instant pot chicken legs were so juicy and flavorful. The skin was perfectly crispy. And the spices added just the right amount of heat. Paired it with cauliflower rice and it was sooo good!