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No need for grill or oven, in the Instant Pot you will be able to cook the best-tasting and succulent chicken drumsticks- without adding any oil. Chicken drumsticks are marinated in a flavorful spice mix. Pressure cooked for just 10 minutes, followed by natural pressure release.
Bonus, the liquid that’s oozed out of the chicken is turned into an amazing gravy. Pour the gravy over the chicken drumsticks and enjoy.

Written Recipe on the blog:

**Ingredients:
Chicken drumsticks or legs- 12
**Making Marinade
Chili powder- 1 1/2 tsp
Paprika- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 2 tsp
Cumin powder- 1 tsp
Garam masala- 1 tsp
Dried Oregano- 1 tsp
Salt- 1 /2 tsp
Lemon juice- 2 tbsp
Ground black pepper- 1/2 tsp
**For making chicken gravy
Corn starch- 1 tbsp
Cold Water- 2 tbsp
**Preparation
1-You can skin the chicken drumsticks or keep the skin.
2-In a bowl, combine all the ingredients for making the marinade.
3-Spread the marinade over the chicken drumsticks.
4-Let marinate for 10 minutes or longer if you prefer.
5-Add 1 cup water into the stainless steel pot.
6-Place the trivet.
7-Place aluminum foil over the trivet, make it into a bowl shape.
8-Place the marinated chicken drumsticks, stack them over.
9-Close the pot with the lid.
10-Select Pressure cook mode. Set time to 10 minutes, at high pressure. 11-Click start for IP ultra model.
12-After 10 minutes of pressure cooking, let the pressure release naturally, takes 15 minutes.
13-Open the lid, the best tasting, and succulent chicken drumsticks are ready.
14-Transfer to a pan.
**Making Chicken Gravy
1-Transfer the chicken stock from the aluminum foil to a bowl.
2-Remove the trivet and discard water from the stainless steel pot.
3-Pour the chicken stock back to the stainless steel pot.
4-Select Saute mode, normal temperature.
5-Let chicken stock come to a slight boil.
6-In a bowl, combine corn starch & water, mix well without any lumps.
7-Add the corn starch mix to the chicken stock.
8-Combine well using a spoon.
9-Chicken stock will thicken. Cook for 2 minutes.
10-Remove the stainless steel pot from the main pot, pour the chicken gravy into a bowl.
11- Pour the chicken gravy over the chicken drumsticks and enjoy!

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Comments

  1. Salina Martin

    I was getting my 2qt pressure cooker set up to cook 2chicken legs from a recipe that I have but I was watching others just to get good tricks on how to make my recipes better. I immediately took out my chicken and put it on top of foil! I did cook my legs for 12 minutes because I like the meat a little softer. I used my own seasonings and your technique and it was wonderful! I definitely will try your seasoning next time! Thanks!

  2. kinkon83

    First able, thank you for taking the time to upload this recipe. The only problem that I had was that even after adding 5 more minutes than you on my pressure cooker for a total cooking time of 15 minutes my chicken drumsticks came out extremely rare. I’d say that 20-25 minutes of cooking time is more appropriate.

  3. Angela Bischoff

    I followed the recipe and after 10 minutes in my instant pot AND additional cooking time under the broiler, they still were not completely cooked. Next time I will try 15 minutes in the instant pot. The flavor was great and the gravy was very good! I will be trying this one again.

  4. Susan Betz

    This sounds soooo good & I have everything but the green onions. However, I have about 3 pounds of legs thawing so I will be making. I have never used this combo of spices and look very forward to it. Thank you for sharing with us & I can’t wait to share how mine turns out.

  5. Michael Pan

    I'd like to clarify how the Instant Pot works; primarily to clarify why 10 minutes of cooking time is enough and why this figure is confusing/misleading:
    Note0: TLDR timeline break time of actual cooking time at the bottom.
    Note1: The chicken was resting to room temperature during the 15-20 minute while it was marinating.
    Note2: (Pressure + Temperature) reduces cooking time… keep this in mind as you read the following.

    The instant pot can take anywhere between 5 – 20 minutes for pre-heating; depending on how much you have in the pot. This pre-heating process significantly raises the temperature and pressure inside the pot. To the point that you can hear liquid boiling inside; it is at this point that the timer for the 10 minutes actually starts (at preset PSI of internal pressure – depending on your setting). Hence the actual cooking time is longer than "10 minutes". The timer ensures the food is cooked for X number of minutes in ideal – peak temperature/pressure. In the case of this recipe; where the pressure is on high. Furthermore, she also let the instant pot naturally de-pressurize by letting it sit in the pot for an additional 15 minutes. The actual cooking time is approximately 25-35 minutes. I hope this clears up the information for those that are new to instant pot cooking… thanks for reading.

    TLDR Timeline for cooking room temperature chicken drum sticks:
    1) Instant Pot Pre-heating: 5-20 mins (depending how much you have in the pot) – this raises internal perssure/temps.
    2) High Pressure Cooking: 10 minutes
    3) Natural pressure release: 15 minutes

    Actual Cooking time: approximately 25-35 minutes

  6. Pacific Blue

    Drumsticks often go on sale $.99 or less per pound so this is an economical source of protein for the family. I will try this recipe but add melted butter to the cooked chicken and broil for a finished texture and appearance. I wonder how traditional gravy using butter and flour with the broth would taste?

  7. R M

    Thanks for this recipe! It was my 1st time using my Instant Pot (after getting it for Christmas a year and a half ago).
    I was missing the coriander and the gran masala on the first try, but the chicken still turned out amazing. Now I have all of the ingredients, so I'll be making it again tonight.
    The Instant Pot is a good alternative to using the oven for those of us in small apartments who want to avoid getting their home too hot.

  8. Miss Jewells

    I tried this recipe tonight, but my chicken legs looks too wet, white, not a little dryer like yours (which is what I was going for). I also cooked them 30 minutes the first time, and they still didn’t look right. I have now put them on 15 more minutes. By now they would’ve cooked perfectly in the oven.

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