Instant Pot Chicken Drumsticks are fall-off-the-bone tender, simple to prepare, and packed with flavor. If you can’t fire up the grill, your Instant Pot is an excellent way to enjoy juicy, flavorful drumsticks any night of the week.
The first time I made this recipe my whole family devoured it — I should have doubled it! The drumsticks stay moist and tender with a bold, savory rub. When the chicken is on sale I buy extra and freeze packs so I can pull this quick, comforting meal together any night.
This method produces reliably tender results and works well with whatever dry rub you prefer. Below you’ll find ingredient details, step-by-step instructions, helpful tips, serving ideas, storage advice, and answers to common questions.
Related Instant Pot recipes to try: Instant Pot Chicken Pesto Pasta; Instant Pot Buffalo Chicken Dip; Simple Instant Pot Shredded Chicken Breasts; Instant Pot Pulled BBQ Chicken.
Why you’ll love these Instant Pot chicken drumsticks
- Quick to prepare: Unlike lengthy stovetop or grill methods, this approach takes under 30 minutes of active time.
- Hard to overcook: The pressure-cooking and steam keep the meat moist, which makes it forgiving and consistent.
- Minimal ingredients: You only need drumsticks, a simple dry rub, a bit of oil for browning, and water or broth to generate steam.
Ingredients
- Chicken drumsticks: 2 lb (about 10 drumsticks).
- Dry rub spices: turmeric, onion powder, garlic powder, brown sugar, smoked paprika, Italian seasoning, salt, and chili powder. Use the quantities in the recipe card or substitute your favorite rub.
- Olive oil: 2 tablespoons for browning.
- Liquid for the Instant Pot: 1 cup chicken broth or water to create steam.
See the recipe card below for exact measurements and full ingredient list.
How to make Instant Pot drumsticks
Optional: For crisp skin, preheat the broiler to high. After pressure release, transfer drumsticks to a baking sheet and broil 2–3 minutes until the skin crisps. Alternatively, use an air fryer to crisp the skin briefly.
Tips and tricks for best results
- Use a 6- or 8-quart Instant Pot so the lid closes comfortably with all the drumsticks inside.
- Broiling or air-frying after pressure cooking is optional but gives you that desirable crispy exterior.
- Stacking drumsticks is fine; during pressure cooking they steam, so they don’t need to be in a single layer.
- Feel free to use your favorite dry rub. This recipe works with barbecue, Mexican, or simple salt-and-pepper rubs.
- Safe internal temperature for cooked chicken is 165°F (74°C). If unsure, check with an internal meat thermometer.
Serving suggestions
- Brush with your favorite barbecue or buffalo sauce before broiling to caramelize and add flavor.
- For an Asian twist, glaze with teriyaki sauce and serve over steamed rice with a side of vegetables.
- Offer a selection of dipping sauces such as honey mustard, sriracha aioli, or cilantro-lime aioli.
- Serve with sides like potato salad, roasted vegetables, pasta salad, or smashed potatoes for a complete meal.
How to store and reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 2–3 minutes or bake on a sheet at 350°F (175°C) for 15–20 minutes, until warmed through. To refresh crispiness, broil briefly or use an air fryer.
Frequently asked questions
Yes. Thighs work well with the same technique. Brown them alongside the drumsticks and pressure cook as directed.
A burn warning indicates insufficient liquid at the bottom of the pot. Add enough water or broth so the bottom is covered but avoid submerging the drumsticks; they should steam, not boil.
Absolutely. Substitute any dry rub you like—this recipe is flexible and adapts to many flavor profiles.
Yes. Increase the pressure-cooking time to 20 minutes from 12 when starting with frozen drumsticks. Other steps remain the same.
Other recipes to try
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- More Instant Pot Recipes
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📖 Recipe
Instant Pot Drumsticks
Equipment
- Instant Pot
- Measuring spoons
- Wooden spoon
- Tongs
- Mixing bowls
- Baking sheet (if broiling)
Ingredients
- 2 lb Chicken Drumsticks (about 10 drumsticks)
- 2 tablespoons Olive Oil
- 1 cup Chicken Broth or water
For the dry rub
- 1 teaspoon Turmeric
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 tablespoons Brown Sugar
- 1 teaspoon Smoked Paprika
- 2 teaspoons Italian Seasoning
- 1 teaspoon Salt
- 2 teaspoons Chili Powder
Instructions
- In a large bowl, mix together the dry rub ingredients until evenly combined.
- Add the drumsticks and toss with a wooden spoon so each piece is coated with the rub.
- Set the Instant Pot to Sauté and let it preheat. Add 2 tablespoons olive oil.
- Brown the drumsticks 2–3 minutes per side in two batches until the skin is lightly browned. Remove browned pieces to a plate.
- Place the trivet in the Instant Pot and pour in 1 cup of chicken broth or water.
- Stack the drumsticks on the trivet; overlapping is fine.
- Close the lid, set the valve to sealing, and cook on High Pressure for 12 minutes.
- When the time is up, perform a quick release, then open the lid.
- Optional: Broil the drumsticks for 2–3 minutes to crisp the skin, or air-fry briefly before serving. Serve immediately.
Notes
- If using frozen drumsticks, increase pressure-cooking time to 20 minutes.
- Swap in any favorite dry rub — this recipe adapts well to different flavor profiles.
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Carbohydrates: 4g
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Protein: 11g
Nutrition information is an estimate and not guaranteed for accuracy.