You'll love these juicy and tender, fall-off-the-bone Instant Pot chicken drumsticks. Start by tossing in a simple marinade of lemon juice and spices. This weeknight dinner recipe takes under 45 minutes.
In a large bowl, whisk lemon juice with paprika, garlic powder, onion powder, oregano, ¼ teaspoon salt and cayenne pepper. Add chicken and toss to coat.
Set pressure cooker to “brown/saute”, add olive oil and sear chicken drumsticks, 4-5 at a time, for 4-5 minutes per side. Repeat with remaining chicken and set aside.
Add chicken broth and any remaining marinade to the pan, scraping brown bits from the bottom. Insert the trivet and add chicken on top, they will be in a pile, so overlapping is ok!
Secure the lid and set the vent to sealing. Select the pressure cook/manual setting. Cook on high pressure and cook for 10 minutes. When the cooking program ends, allow pressure to naturally release for 5 minutes, then release the pressure manually. Remove chicken and trivet and set aside
Make the gravy. Turn back to brown/saute and bring broth to a boil. In a small bowl stir cornstarch with water and add to the chicken broth along with ¼ teaspoon of salt. Stir, while boiling until thickened to desired consistency.
Notes
This chicken won't have a crispy skin because it's cooked with moist heat. Searing is an important step for adding colour and flavour to the dish.
You can serve the gravy overtop of the chicken or toss them in the gravy before serving.
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