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Instant Pot Chicken Drumsticks
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5 from 3 votes

Instant Pot Chicken Drumsticks

You are going to love Instant Pot Chicken Drumsticks! So easy to make in under 30 minutes they turn out perfectly moist and tender with the best crispy skin.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course, Meat
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 8
Calories: 169kcal
Author: Dr. Erin Carter

Equipment

Ingredients

  • 8 chicken drumsticks
  • 2 teaspoon dried oregano
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoon coconut oil
  • 1 cup water

Instructions

  • In a bowl combine all the spices.
  • Coat both sides of the chicken drumsticks with the spice mixture and let them marinade for at least 1 hour (cover them and put them in the fridge to do this).
  • Place the coconut oil into the pot of the Instant Pot and turn on the saute mode. Once the oil is melted, sear each side of the chicken drumsticks for 1-2 minutes per side to brown the chicken.
  • Remove the chicken from the pot. Put the water into the pot and insert the trivet. Place the drumsticks on the trivet. Seal the Instant Pot and cook on manual high pressure for 10 minutes. Then do a quick pressure release.

For crispy skin:

  • For crispy chicken skin, broil the cooked chicken drumsticks in the oven for 1-2 minutes per side on high heat.

Notes

  1. Store the chicken in the fridge in an air tight container for up to 5 days.
  2. Use a quick pressure release rather than a natural pressure release, otherwise the meat will fall off the chicken bones.

Nutrition

Calories: 169kcal | Carbohydrates: 1g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 226mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg