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Instant Pot Chicken Legs are ridiculously easy and juicy, by no means dry. I handiest use 2 substances to make Chicken Drumsticks in my Instant Pot from FROZEN!
INGREDIENTS
1 Cup water
14-16 Chicken Drumsticks or however many will fit in your Instant Pot
Your favorite sauce (I like Buffalo or Teriyaki Sauce- I like Soy Vay Veri Veri Teriyaki Sauce or from Mo Bettah's if you're local to Utah.)
INSTRUCTIONS
Add 1 cup water and the trivet to the Instant Pot
Stack fresh or frozen chicken drumsticks/legs on top of the trivet
Lock the lid, turn the knob to sealing, and cook on manual high pressure for 10 minutes for fresh, 11 minutes for semi-frozen, and 12 minutes for frozen.
Move your top oven rack to the top position (ensure that your broiler pan will fit with the chicken on top)
Turn the broiler or grill on high
Do a quick release, then remove the chicken legs to a broiler pan, cookie sheet with a rack, cookie sheet with foil, or grill. Make sure not to let the chicken naturally release the pressure too long, or the meat will be completely off the bones when you open it! The max NPR I would allow is 8-10 minutes.
Sprinkle the chicken legs with salt and pepper, if desired. You could also baste simply with butter or olive oil for plain chicken legs that are no-carb/low carb/keto-friendly.
Baste the Instant Pot chicken legs with your favorite teriyaki sauce. I usually make my own, but I also love Soy Vay Veri Veri Teriyaki Sauce or from Mo Bettah's if you're local to Utah.
Broil for 3-5 minutes, then remove from the oven after they get lots of broiled parts. That is all flavor! Flip them over, repeat. Baste with extra sauce after the second broil (same instructions for a grill or air fryer).
INGREDIENTS
1 Cup water
14-16 Chicken Drumsticks or however many will fit in your Instant Pot
Your favorite sauce (I like Buffalo or Teriyaki Sauce- I like Soy Vay Veri Veri Teriyaki Sauce or from Mo Bettah's if you're local to Utah.)
INSTRUCTIONS
Add 1 cup water and the trivet to the Instant Pot
Stack fresh or frozen chicken drumsticks/legs on top of the trivet
Lock the lid, turn the knob to sealing, and cook on manual high pressure for 10 minutes for fresh, 11 minutes for semi-frozen, and 12 minutes for frozen.
Move your top oven rack to the top position (ensure that your broiler pan will fit with the chicken on top)
Turn the broiler or grill on high
Do a quick release, then remove the chicken legs to a broiler pan, cookie sheet with a rack, cookie sheet with foil, or grill. Make sure not to let the chicken naturally release the pressure too long, or the meat will be completely off the bones when you open it! The max NPR I would allow is 8-10 minutes.
Sprinkle the chicken legs with salt and pepper, if desired. You could also baste simply with butter or olive oil for plain chicken legs that are no-carb/low carb/keto-friendly.
Baste the Instant Pot chicken legs with your favorite teriyaki sauce. I usually make my own, but I also love Soy Vay Veri Veri Teriyaki Sauce or from Mo Bettah's if you're local to Utah.
Broil for 3-5 minutes, then remove from the oven after they get lots of broiled parts. That is all flavor! Flip them over, repeat. Baste with extra sauce after the second broil (same instructions for a grill or air fryer).
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