For juicy, tender chicken legs in under 30 minutes, look no further than this Instant Pot Chicken Legs recipe. Seasoned to perfection, with a homemade spice blend.
Simplicity is best during busy weeknights, and it doesn't get easier (or more delicious) than this recipe. For another easy recipe, try our Oven Baked Chicken Drumsticks.
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Why you'll love this recipe
- Simple Ingredients - This is an instant pot recipe that you'll definitely want to save. Inexpensive chicken legs are turned into the most delicious main dish with just a handful of ingredients and a few minutes under pressure.
- Tender, Juicy Chicken - You'll end up with tender, juicy chicken that you can serve as part of a healthy meal, along with your favorite side dishes.
- Great Paired with Other Dishes - We love serving these chicken legs slathered with keto BBQ sauce and a side of creamy keto coleslaw.
- Healthy Source of Protein - This recipe for instant pot chicken legs is keto-approved, low-carb, and gluten-free.
Key ingredients
Chicken Legs - This recipe makes about a pound and a half of chicken legs, or five to six pieces.
Paprika - I almost always season chicken with some paprika. Not only does it add a warm flavor, but it also adds beautiful color to the outside of the meat.
Onion Powder and Garlic Powder - A little bit of each of these gives a savory flavor that works well with just about any sauce or side dish.
Dried Parsley - I love the mild, herby, fresh flavor that this adds to the chicken. Feel free to add other dried herbs if you prefer, like thyme or sage.
Kosher Salt and Black Pepper - These basics are a must.
Water - In order for the Instant Pot to work properly, it needs to have some liquid in it. A cup of water is perfect, but you could also use chicken broth for added flavor.
Fresh Parsley - To garnish.
We love making our own special seasoning blends as we do in our crispy keto fried chicken recipe.
Step by step instructions
Place the chicken legs on a large clean cutting board and pat them dry with paper towels.
In a small bowl, combine the seasonings and sprinkle the legs liberally with the spice mixture.
Place a trivet inside the inner pot of an Instant Pot. Add water to the pot, then place the seasoned chicken legs on top of the trivet.
Secure and seal the lid and cook on MANUAL HIGH pressure for 15 minutes (20 minutes for frozen chicken). When the cooking time is done, allow a 5-minute natural pressure release, then carefully vent the valve. Allow to rest for 5 minutes, then remove and serve as desired.
For crispy skin: Set your oven broiler to HIGH. Place the chicken on a parchment-lined baking sheet and broil for 2-4 minutes or until browned slightly.
Toss the cooked chicken in BBQ sauce or honey mustard prior to broiling, if desired. You can also char on the grill instead of using your oven if you'd like.
Best tips
Add as many chicken legs to the instant pot as you can fit. It's perfectly fine to stack the pieces on top of one another if needed, just be sure that each piece is well-seasoned before you put them in.
To ensure that your chicken is fully cooked, use a thermometer to check that it has reached an internal temperature of 165°F/74°C.
If your chicken is not quite cooked, place back into the instant pot and cook again at high pressure for 2-3 minutes until it's cooked fully.
Substitutions
You can also cook frozen chicken legs using this instant pot recipe. Add 5 additional minutes to the cooking time to ensure that they thaw and cook in the pot.
Chicken thighs or quarters (the leg and thigh together) are another inexpensive cut of chicken that can be made in the instant pot. Increase the instant pot cooking time to 20-25 minutes to account for the larger size.
Spices & Herbs. Feel free to use what you have in stock. Thyme, rosemary and sage are great on poultry.
Storage instructions
Store in the fridge in an airtight container for up to 4 days. You can also freeze for up to 90 days.
Defrost in the fridge overnight and reheat in a 350 F oven for 15 minutes.
Suggested pairings
Serve them with a side salad and a heaping serving of this Cauliflower Gnocchi with Creamy Mushroom Sauce.
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📖 Recipe
Instant Pot Chicken Legs
Equipment
Ingredients
- 5-6 chicken legs
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup water
Instructions
- Place the chicken legs on a large clean cutting board and pat them dry with paper towels.
- In a small bowl, combine seasonings and sprinkle the legs liberally with it.
- Place a trivet inside the inner pot of an Instant Pot. Add water to the pot. Place the seasoned chicken legs on top of the trivet.
- Secure and seal the lid and cook on MANUAL HIGH pressure for 15 minutes (20 minutes for frozen). When the cooking time is done, allow a 5-minute natural pressure release, then carefully vent the valve. Allow the chicken to rest for 5 minutes, then remove and serve as desired.
- For crispy skin: Set your oven broiler to HIGH. Place the bbq chicken drumsticks on a parchment-lined baking sheet and broil for 2-4 minutes or until browned slightly.
- Toss them in BBQ sauce or honey mustard prior to broiling, if desired.
Notes
- Feel free to adjust the seasonings to your preference, or use a pre-made chicken spice rub.
- To ensure that your chicken is fully cooked, use a thermometer to check that it has reached an internal temperature of 165°F/74°C.
- If your chicken is not quite cooked, place back into the instant pot and cook again at high pressure for 2-3 minutes until it's cooked fully.
- You can also cook frozen chicken legs using this instant pot recipe. Add 5 additional minutes to the cooking time to ensure that they thaw and cook in the pot.
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