Juicy Instant Pot Chicken Legs with Garlic and Herbs

These juicy Instant Pot Chicken Legs deliver tender, flavorful drumsticks in about 30 minutes. A balanced dry rub seasons the meat, and a quick broil at the end crisps the skin for a weeknight dinner the whole family will enjoy.

Editor’s Note: This post was originally published on May 16, 2022 and updated on January 20, 2025 with new photos and extra tips. The recipe itself remains the same.

Pressure-cooking chicken legs in the Instant Pot is a fast, reliable way to get juicy, well-seasoned drumsticks on the table. The Instant Pot speeds cooking and locks in moisture, and a short time under a hot broiler gives the skin the crisp finish everyone loves.

Brush with your favorite barbecue sauce and broil briefly for sticky, caramelized BBQ chicken legs.

Why I love this recipe

• Quick and easy: Ready in about 30 minutes from start to finish.
• Budget-friendly: Chicken legs are affordable and feed a crowd. Cook as many as will fit in your Instant Pot in a single layer or slightly staggered.
• Beginner friendly: Straightforward steps make this an easy recipe for any cook.
• Crispy and juicy: Pressure cooking keeps meat tender while the broiler yields crispy, flavorful skin.

Reader review ⭐⭐⭐⭐⭐

“I am OBSESSED with this chicken. It is sooo good!!! I think it is your dry rub recipe that really seals the deal, but this recipe is easy, fast, and I’ve made it 3 times in the last month.”

– Jaime

Recipe ingredients

Below are the ingredients you’ll need for Instant Pot chicken drumsticks. Notes follow to help you choose substitutions and additional flavors.

• Chicken legs: 8 chicken drumsticks (use fresh or frozen; add 2 minutes if cooking from frozen). Try to pick pieces of similar size for even cooking. Bone-in thighs can be used as an alternative.
• Dry rub: A blend of brown sugar, garlic powder, roasted garlic & peppers seasoning, paprika, onion powder, chili powder, seasoning salt, and black pepper. Use your favorite chicken rub if you prefer.
• Liquid: 1 cup water or chicken broth to create the steam for pressure cooking.
• BBQ sauce: ½–1 cup to brush on the drumsticks before broiling for a glossy, caramelized finish.

See the printable recipe card below for exact ingredient measurements and the full rub recipe.

How to make Instant Pot chicken legs

Follow these simple steps; each numbered step corresponds to the written instructions below.

Prepare the chicken legs

1. Make the dry rub by combining the brown sugar, garlic powder, roasted garlic & peppers seasoning, paprika, onion powder, chili powder, seasoning salt, and black pepper in a small bowl.
2. Pat 8 chicken legs dry with paper towels and brush them with 2 tablespoons olive oil.
3. Sprinkle the dry rub evenly over all sides of the drumsticks, pressing it in with your fingers for good coverage.
4. Pour 1 cup of water or broth into the Instant Pot and place the trivet on the bottom. Arrange the seasoned legs on the trivet in a single layer or slightly staggered.

Pressure cook the chicken drumsticks

1. Secure the lid and pressure cook on HIGH for 10 minutes. Allow a 10-minute natural release, then finish with a quick release for any remaining pressure.
2. Use tongs to transfer the cooked legs to a parchment-lined baking sheet. Brush the exposed side with BBQ sauce and place the pan under the broiler for 2–3 minutes until the top starts to caramelize.
3. Remove, flip the legs, brush the other side with sauce, and broil again for 1–3 minutes until the skin is crispy and caramelized. Watch closely — broilers vary and food can burn fast.
4. Serve with your favorite sides and enjoy.

Top tips

• Timing: 10 minutes pressure-cook time works for average drumsticks; increase to 12 minutes for larger pieces.
• Broiler watch: Keep a close eye during broiling to avoid burning.
• Make extra: These reheat well and are great for leftovers.

Serving suggestions

Serve these chicken legs with simple sides such as jasmine or coconut rice, steamed or roasted broccoli, air-fried carrots, coleslaw, or sweet potato fries. A green salad and pickles also pair nicely with BBQ flavors.

Variations

• Buffalo style: Toss cooked legs in buffalo sauce instead of BBQ.
• Asian inspired: Use teriyaki or hoisin glaze and garnish with sesame seeds and sliced scallions.
• Extra spicy: Add cayenne to the dry rub and choose a hot BBQ sauce.
• Garlic lovers: Add a few whole garlic cloves to the cooking liquid for extra aroma.

Equipment needed

• Instant Pot: A 6- or 8-quart pressure cooker.
• Trivet: The insert trivet that comes with the pot.
• Baking sheet: Lined with parchment for the broiling step.
• Pastry brush and tongs: For applying oil/sauce and transferring chicken.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in an air fryer to restore crispiness, or microwave until hot if convenience is the priority.

Can I use frozen chicken legs? Yes. Add about 2 minutes to the pressure-cook time and proceed as directed. Ensure the Instant Pot reaches pressure fully before timing begins.

How many can I cook at once? As many as fit in a single layer on the trivet without exceeding the pot’s max fill line. Slightly overlapping or staggering is fine.

Can you stack chicken in an Instant Pot? You can stack, but stagger pieces so steam circulates between them for even cooking.

How do I know they’re done? The internal temperature should reach 165°F (74°C) at the thickest part near the bone.

Can I skip broiling? Yes—the chicken is fully cooked after pressure cooking. Skipping the broiler simply means the skin won’t be crispy or caramelized.

More chicken recipes

If you enjoy Instant Pot chicken legs, try other preparations like smoked chicken legs, air fryer butterflied legs, crispy air-fryer chicken legs, chicken quarters, or Instant Pot BBQ chicken recipes for variety.

Did you love this recipe?

If you try this recipe and enjoy it, leave a rating or note about what you changed or liked. Your feedback helps others and can inspire new variations.