Instant Pot Chicken Legs Easy Recipe for Tender, Juicy Results

Instant Pot chicken legs are a flavorful, protein-packed dinner that comes together fast. Classic spices like garlic powder, onion powder, and paprika make these chicken legs juicy and tender in the Instant Pot.

A quick broil at the end gives the skin a crispy, golden finish. Drying the chicken legs thoroughly before and after cooking helps achieve that delicious, caramelized skin everyone loves.

Versatile and easy to pair with favorite sides, Instant Pot chicken legs let families enjoy a home-cooked meal without much fuss. This recipe uses simple pantry ingredients and handy tips, so anyone can get impressive results with minimal prep and cleanup.

For more easy Instant Pot dinners, recipes like Instant Pot Grape Jelly Meatballs, spaghetti and meatballs, and lasagna are tasty options to try as well.

Why cook chicken legs in the Instant Pot?

Cooking chicken legs in the Instant Pot is a fast and simple cooking method. The pressure cooking locks in moisture, producing juicy chicken that is hard to overcook.

With just a few common spices like garlic powder, onion powder, and paprika, anyone can get tender chicken every time. This method is perfect for busy nights because it saves time.

The chicken can even become fall-off-the-bone tender and, with a quick broil, develop crispy skin. Cleanup is easy since it is a one-pot meal.

Simple steps like patting the chicken dry help achieve the best possible results.

Instant Pot Chicken Legs

Equipment

• Instant Pot (pressure cooker)
• Trivet (to fit inside the Instant Pot)
• Mixing bowl
• Paper towels
• Baking sheet
• Wire rack or baking tray
• Parchment paper (optional)
• Tongs

Ingredients

Ingredient	Amount
Garlic powder	1/2 teaspoon
Onion powder	1/2 teaspoon
Paprika	1/2 teaspoon
Salt	1/2 teaspoon
Chicken legs	1 pound
Water	1 cup

Instructions

Combine seasonings in a bowl: garlic powder, onion powder, paprika, and salt.

Prep chicken legs by drying with paper towels and rubbing in the spice mix until coated evenly.

Prepare the Instant Pot. Fit the trivet inside and pour in 1 cup of water. Place the seasoned chicken legs onto the trivet.

Seal the Instant Pot and set the valve to sealing. Use high pressure and pressure cook for 15 minutes. Perform a quick release after cooking.

Place the hot chicken legs on a wire rack over a baking sheet. Broil in the oven for 3–4 minutes, or until the outside is golden brown.

If a wire rack is not available, the chicken can go directly on a lined baking tray

Notes

• Drying chicken legs well before seasoning and after pressure cooking helps the skin get crisp.
• Use parchment paper on baking trays for quick cleanup.
• Broiling is not required, but does add a crispier finish to Instant Pot drumsticks.
• Without broiling, the chicken skin may be a bit more rubbery.
• Chicken can cook directly on a tray if a wire rack is not available.

Tip: Pat the chicken dry before reheating for the best texture. Use parchment to make cleanup easier, and broil at the end for a crispy skin if desired.

What can I serve with chicken legs?

There are many great side dishes that go well with chicken legs. Some classic options include a fresh Caesar salad, roasted potatoes, or mac & cheese for a hearty touch.

For a lighter meal, try steamed green beans or a simple side salad.

Here’s a quick list:

• Roasted vegetables
• Rice
• Mashed potatoes with vegetables
• Bread or dinner rolls

How to Store Leftovers

After cooking, let the chicken legs cool, then store them in an airtight container in the refrigerator for up to four days.

For best results, use a clean, dry container to keep the chicken fresh and flavorful. Place a note with the storage date for easy reference.

Can I freeze leftovers?

Yes, leftover chicken legs or frozen chicken can be safely frozen for up to three months.

To freeze, tightly wrap the cooked legs in foil or a freezer bag and seal in an airtight container. Thaw leftovers in the refrigerator overnight before reheating.

• Best Results: Pat chicken legs dry before freezing to keep skin crisp.
• Reheat: Warm in the oven or microwave after thawing.
• Tip: Use airtight containers to avoid freezer burn.

Can I make this recipe ahead of time?

Yes, this recipe is great for meal prep. The chicken legs can be seasoned in advance and stored in the refrigerator, covered tightly.

When ready, just follow the regular cooking steps. Prepped chicken may even develop better flavor after resting with the garlic powder, onion powder, paprika, and salt.

Tip: Keep seasoning and storage in a covered mixing bowl or use plastic wrap to help lock in freshness and prevent drying out.

How to Reheat

To reheat chicken legs, place them in a microwave-safe dish and microwave on high for 1–2 minutes, or until hot.

For a crispier result, use the oven. Set the oven to 350°F, and bake the chicken legs for 10–15 minutes until they are heated through.

Seasonings are mixed before coating the chicken drumsticks.

For best results, always pat the chicken legs dry before adding the seasonings.

Frequently Asked Questions

What is the cooking time for frozen chicken legs in an Instant Pot?

Frozen chicken legs take longer to cook than fresh.

Set the Instant Pot to high pressure for 18–20 minutes instead of 15 minutes for thawed chicken.

Always perform a quick release when the cycle is done.

Ensure the internal temperature reaches at least 165°F (74°C) before serving.

How can I ensure chicken legs with bones cook thoroughly in the Instant Pot?

To be sure bone-in chicken legs are cooked fully:

• Pat the chicken dry before seasoning.
• Place legs on the trivet above 1 cup of water.
• Cook on high pressure for 15 minutes (fresh) or 18–20 minutes (frozen).
• Use a meat thermometer to check that the thickest part of the leg shows 165°F (74°C).
• Broil after pressure cooking for crispier skin and extra assurance the meat is heated through.

What adjustments should I make when cooking boneless chicken legs in an Instant Pot?

For boneless chicken legs, reduce the pressure cooking time.

Set the Instant Pot to high pressure for 10–12 minutes.

Use the same seasoning routine: garlic powder, onion powder, paprika, and salt.

Let the chicken rest for several minutes after cooking so juices distribute evenly.

Can you cook chicken drumsticks with rice in the Instant Pot, and how does that affect cooking time?

Yes, chicken drumsticks and rice can be cooked together.

Place the drumsticks on top of uncooked rice and add the required amount of water (follow rice package instructions).

Cook on high pressure for 10–12 minutes.

The rice will absorb flavors and the chicken will be tender.

Note: Overcooking may make rice mushy. Avoid using a natural release, as it can overcook the rice.

What is the best way to prepare chicken drumsticks with potatoes in an Instant Pot?

For a simple one-pot meal:

1. Cut potatoes into even-sized chunks and place in the bottom of the Instant Pot.
2. Add 1 cup of water.
3. Season chicken drumsticks with the prepared spice mix (garlic powder, onion powder, paprika, salt).
4. Place drumsticks on the trivet above the potatoes.
5. Cook on high pressure for 15 minutes and do a quick release.
6. For crispier skin, transfer the drumsticks to a baking tray lined with parchment and broil for 3–4 minutes.

How to achieve Korean or Asian flavors with chicken drumsticks in the Instant Pot?

Swap the basic spice mix for an Asian-inspired marinade:

• Mix soy sauce, garlic, ginger, sesame oil, and a touch of honey or brown sugar.
• Marinate chicken for at least 30 minutes (optional for deeper flavor).
• Place on trivet, add 1 cup water, and cook on high pressure for 15 minutes.
• Broil briefly for glossy, caramelized skin.

Garnish with sliced green onions and sesame seeds.