These juicy Instant Pot Chicken Legs deliver tender, flavorful drumsticks in about 30 minutes. A simple dry rub infuses the meat with savory sweetness, then a quick broil crisps the skin for a perfect weeknight meal the whole family will enjoy.
Editor’s Note: This post was originally published on May 16, 2022 and updated on January 20, 2025 with improved photos and clarifying tips. The recipe and cooking times remain the same.
I love these Instant Pot chicken drumsticks for busy evenings—pressure cooking keeps the meat juicy and cuts roasting time dramatically. Finish them under the broiler for sticky, caramelized BBQ skin that tastes like it took hours to make.
Brush with your favorite barbecue sauce after pressure cooking, broil briefly, and serve with simple sides for an easy, crowd-pleasing dinner.
Why I love this recipe
- Fast and reliable: From start to finish in about 30 minutes, including pressure time.
- Budget-friendly: Chicken legs are economical and feed a family—cook as many as fit in the Instant Pot in a single layer.
- Beginner friendly: Straightforward steps make this recipe easy to follow.
- Best texture: Pressure cooking yields tender meat, and the broiler gives crisp, caramelized skin.
Reader review ⭐⭐⭐⭐⭐
“I am OBSESSED with this chicken. It is sooo good!!! I think it is your dry rub recipe that really seals the deal, but this recipe is easy, fast, and I’ve made it 3 times in the last month. I live alone so that’s okay hahaha.”
– Jaime (reader)
Recipe ingredients
Below are the main ingredients and notes to help you prepare these Instant Pot chicken drumsticks.
- Chicken legs: Use fresh or frozen drumsticks. If frozen, add 2 minutes to the cook time. Choose similarly sized pieces for even cooking.
- Dry rub: A blend of brown sugar, garlic and onion powders, roasted garlic seasoning, paprika, chili powder, seasoning salt, and black pepper. Use your favorite rub if preferred.
- Liquid: One cup of water or chicken broth for pressure cooking.
- BBQ sauce: Enough to brush on before broiling and between flips (about 1/2 to 1 cup depending on how saucy you like them).
See the printable recipe section below for ingredient measurements and a clear ingredient list.
How to make Instant Pot chicken legs
Follow these clear steps to get tender, flavorful drumsticks with crisp skin.
Prepare the chicken legs
- Make the dry rub by combining brown sugar, garlic powder, roasted garlic and peppers seasoning, paprika (or smoked paprika), onion powder, chili powder, seasoning salt, and black pepper in a small bowl.
- Pat 8 chicken drumsticks dry with paper towels and brush them with 2 tablespoons olive oil.
- Sprinkle the dry rub evenly over the legs, pressing it in so the seasoning adheres to all sides.
- Pour 1 cup of water or chicken broth into the Instant Pot. Place the trivet inside and arrange the seasoned drumsticks in a single layer on the trivet.
Pressure cook the chicken drumsticks
- Seal the Instant Pot lid and cook on HIGH pressure for 10 minutes (12 minutes for larger drumsticks). Allow a 10-minute natural pressure release, then quick release any remaining pressure.
- Transfer the cooked legs with tongs to a baking sheet lined with parchment paper. Brush one side with BBQ sauce and place under the broiler for 2–3 minutes until the sauce caramelizes and the top becomes slightly crispy.
- Flip the legs, brush the other side with sauce, and broil another 2–3 minutes until both sides are nicely caramelized. Watch closely—broilers can burn food quickly.
- Serve hot with your favorite sides and enjoy.
Top tips
- Adjust cooking time: 10 minutes is perfect for average-sized drumsticks; increase to 12 minutes for larger pieces.
- Keep watch at the broiler: The final crisping step takes just minutes—stay nearby to avoid burning.
- Make extra: These reheat well and are great as leftovers for sandwiches or salads.
Serving suggestions
Serve these chicken legs with rice (plain jasmine or coconut rice), roasted or air-fried vegetables such as broccoli and carrots, coleslaw, or sweet potato fries. Simple sides balance the rich, saucy drumsticks and make a complete meal.
Variations
- Buffalo style: Omit BBQ sauce and toss the cooked legs in buffalo sauce for a spicy finish.
- Asian inspired: Brush with teriyaki sauce and sprinkle with sesame seeds and sliced scallions.
- Extra spicy: Add cayenne or extra chili powder to the dry rub and use a spicy BBQ sauce.
- Garlic lovers: Add a few whole garlic cloves to the cooking liquid for a subtle roasted garlic flavor.
Equipment needed
- Instant Pot: A 6- or 8-quart electric pressure cooker works well.
- Trivet: The trivet that comes with your Instant Pot.
- Baking sheet: For broiling the legs after pressure cooking.
- Pastry brush: To apply oil and BBQ sauce.
- Tongs: For safely moving the hot drumsticks.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in an air fryer to restore crispiness or microwave until heated through.
Recipe FAQs
Yes. Add about 2 minutes to the pressure cooking time and follow the same finish under the broiler.
Cook as many as fit in a single layer on the trivet without exceeding the Instant Pot’s max fill line.
You can stagger or slightly overlap pieces, but a single layer cooks most evenly. Leave small gaps for steam circulation if stacking.
The internal temperature should read 165°F (74°C) at the thickest part near the bone.
Yes. The chicken is fully cooked after pressure cooking, but broiling gives crispy, caramelized skin.
More chicken recipes
If you enjoy these Instant Pot Chicken Legs, try other methods like smoked chicken legs, air fryer chicken legs, or Instant Pot BBQ chicken for variety.
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Printable Recipe
Instant Pot Chicken Legs
Ingredients
- 8 chicken drumsticks
- 2–3 tablespoons olive oil
- 2 tablespoons dry chicken rub (store-bought or homemade; see rub recipe below)
- 1 cup water or chicken broth
- 1/2–1 cup BBQ sauce
Homemade Chicken Rub
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons roasted garlic and peppers seasoning
- 2 teaspoons paprika (or smoked paprika)
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
Instructions
- Pat chicken legs dry and brush with olive oil.
- Mix all dry rub ingredients. Coat the drumsticks evenly, pressing the rub into the skin and meat.
- Add 1 cup water or broth to the Instant Pot and insert the trivet. Arrange the drumsticks in a single layer on the trivet.
- Seal the lid and cook on HIGH pressure for 10 minutes (12 minutes for larger drumsticks). Allow a 10-minute natural release, then quick release remaining pressure.
- Transfer the cooked legs to a parchment-lined baking sheet. Brush one side with BBQ sauce and broil 2–3 minutes until caramelized and crisp.
- Flip, brush the other side with sauce, and broil another 2–3 minutes. Watch closely to prevent burning.
- Serve immediately with sides of your choice.
Notes
- Use similarly sized drumsticks for even cooking.
- If using frozen drumsticks, add 2 minutes to the pressure cooking time.
- Check doneness with an instant-read thermometer: 165°F at the thickest part near the bone.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition (per serving)
Serving: 2 drumsticks | Calories: 198 kcal | Carbohydrates: 33.2 g | Protein: 0.7 g | Fat: 7.3 g
Nutrition information is an estimate and not guaranteed to be exact.
This recipe was originally published on May 16, 2022 and updated on January 20, 2025.