These Instant Pot Chicken Drumsticks are the perfect easy main dish that’s on the table in under 30 minutes! Juicy roast chicken drumsticks with browned skin and velvety gravy – no oven or stovetop required!
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Our family loves a good comfort food meal on a cool fall evening, and these Instant Pot Chicken Drumsticks are the perfect way to enjoy all those roast chicken flavours without all the time and effort! Trust me, if your family loves roast chicken you NEED this recipe in your life!
Because chicken drumsticks readily available in most grocery stores, an inexpensive cut of meat, AND they cook a lot faster than a whole chicken, these Instant Pot Chicken Drumsticks make the perfect comfort food main dish that’s both quick and easy, and economical! Pour a little homemade gravy on top with a side of your favourite veggies (like these roasted garlic butter carrots!) and some delicious mashed potatoes, and you’ve got a classic, comforting meal your whole family will love!
And If you don’t have an Instant Pot yet and you’re navigating a busy life while trying to feed a hungry family every single day (the struggle is real – I know!), I’d highly recommend investing in an Instant Pot. I’ve shared before that mine sat un-used on a shelf for 6 months until I was finally brave enough to give it a try, but once I did I was totally hooked!! I have the 8-Quart Instant Pot Duo (affiliate link) because I’m feeding a family (and we al like having leftovers for the next day too!), but the 6-Quart Instant Pot Duo (affiliate link) does the trick too! I have them both, and I love them! If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE! 
How to Make Instant Pot Chicken Drumsticks
When creating this recipe I tried so many different methods for getting the perfect juicy chicken meat, the perfect brown skin with just the right amount of caramelization, and the perfect velvety gravy with tons of flavour. Here’s the BEST method for getting the perfect Instant Pot Chicken Drumsticks every single time:
- Start on sauté mode. You’ll be browning the chicken drumsticks first before pressure cooking, so use a bit of olive oil and make sure your Instant Pot gets nice and hot.
- Use a fresh or thawed chicken, not frozen. Starting with frozen chicken won’t work here. Be sure to thaw your chicken drumsticks completely first, before starting this recipe, or use fresh ones.
- Pat your chicken drumsticks dry, and season generously. Patting the drumsticks dry before browning will ensure the skin becomes as brown and crispy as possible. You’re going for colour AND flavour here.
- Brown the chicken drumsticks on all sides, turning them gently. Let the skin brown nicely, turning the drumsticks as they brown Use a pair of tongs for this, and work carefully so you don’t rip the skin.
- Brown the drumsticks in batches, not all at once. If you crowd the Instant Pot the drumsticks will steam, not brown, so brown only as many at one time as will fit in one layer in the bottom of the pot. Once they’ve browned, remove them to a plate and brown the next batch.
- Use the trivet. Cook the chicken drumsticks in the Instant Pot on the trivet so the bottom of the chicken doesn’t sit on the bottom of the pot. This will prevent that dreaded “Burn” notice, and it’ll prevent the chicken from getting soggy as it cooks. The trivet also helps with easy removal.
- Cook for 10 minutes. This amount of time will yield delicious, juicy meat that’s cooked through.
- 5 Minute Natural Release. Letting the pressure release naturally for about 5 minutes helps keep the juices inside the chicken drumsticks and ensure they’re cooked through completely to the appropriate temperature.
- Let them rest. When you remove the drumsticks from the Instant Pot, let them rest on a plate or cutting board for several minutes before serving, loosely covering them with foil. (while you make the gravy). This will help keep them nice and juicy.
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How to make the Perfect Instant Pot Gravy
Making homemade gravy from chicken drippings in the Instant Pot is SO easy!
- Start with roast chicken drippings. Pour the drippings from under the chicken drumsticks into a glass measuring cup or bowl and let the fat rise to the top.
- Skim the fat. Spoon off most or all of the fat, and return the drippings to the Instant Pot set to sauté mode.
- Make a flour slurry. Mix some flour and water together in a bowl until no lumps remain and add it to the chicken drippings. This will thicken the gravy. Just be sure to cook the gravy for several minutes to get rid of the raw flour taste.
- Add some wine. Add a splash of white wine for flavour as the gravy thickens and reduces. This is an optional step, so if you don’t consume alcohol just leave out this step, or add a few drops of Worcestershire sauce instead for a more savoury flavour.
- Season well. Season it to taste with salt and pepper, and add a dash of smoked paprika for flavour (optional).
- Strain it! Always strain gravy to prevent lumps and remove any chunks or impurities left over from the chicken.
- Add some butter. Stir in a tablespoon of butter after straining for the perfect, velvety smooth gravy! This is the BEST homemade gravy trick ever!!
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I hope you love this Instant Pot recipe as much as we do! Let me know in the comments below, what’s your favourite side dish to serve with roast chicken? I’d love to know!
Kitchen Products I Recommend:
Looking for something to serve with this chicken recipe? Try these!
- Best Ever Creamy Mashed Potatoes
- Rosemary Dill Roasted Potatoes
- Crispy Salt and Vinegar Potato Wedges
- Garlic Butter Roasted Carrots
- Roasted Green Beans with Cherry Tomatoes
- Easy Classic Pasta Salad
- Apple Walnut Spinach Salad
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Instant Pot Chicken Drumsticks
Recipe: Equipment
- Instant Pot Electric Pressure Cooker
Recipe: Ingredients
For the chicken:
- 2 tablespoons olive oil
- 14-16 medium chicken drumsticks, skin on
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- several pinches each of salt and pepper
- 1 cup chicken stock
For the gravy:
- 1/4 cup all purpose flour
- 1/2 cup cool water
- 2 tablespoons white wine (optional)
- 1/4 teaspoon smoked paprika
- salt and pepper (to taste)
- 1 tablespoon butter
Recipe: Instructions
For the chicken:
- Heat your Instant Pot to saute mode and add the olive oil.
- Pat the chicken drumsticks dry on all sides with some kitchen paper towels.
- Mix the rosemary, thyme, paprika, garlic powder, parsley, and salt and pepper in a small bowl and rub it onto the chicken drumsticks, on all sides.
- Once the pot is hot, add the chicken drumsticks in one layer and let the skin brown for about 3-4 minutes on all sides.
- Brown the chicken drumsticks in batches, so to not overcrowd the pot. Once one batch is done, remove them to a plate and brown the next batch on all sides.
- Gently remove all the chicken drumsticks from the Instant Pot and pour in the chicken stock, scraping loose any bits off the bottom of the pot.
- Place the chicken drumsticks gently on the trivet (you can layer them here) and place the trivet into the Instant Pot, and seal the lid.
- Set the valve to sealing and cook on high pressure for 10 minutes.
- After the cooking is finished, let the Instant Pot release naturally for 5 minutes before turning the valve to vent and release any remaining pressure.
- Remove the drumsticks by lifting the trivet out of the Instant Pot and placing it on a plate for the chicken to rest for several minutes while you make the gravy. Cover the drumsticks loosely with foil as they rest.
For the gravy:
- Pour the liquid left in the Instant Pot into a glass measuring cup or a bowl and skim off any unwanted fat.
- Add the liquid back into the Instant Pot set to saute mode.
- Whisk together the flour and water and add it to the juices in the Instant Pot, whisking well to combine.
- Add the wine (if using), and continue whisking for a few minutes as the mixture thickens.
- Add the paprika and salt and pepper to taste.
- Turn off the Instant Pot and strain the gravy into a bowl through a fine mesh sieve to remove any large lumps or chunks.
- Add the butter to the top of the gravy after it's been strained and stir the butter in gently as it melts.
- Serve the drumsticks with the gravy and your favourite sides.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.