Instant Pot chicken legs are a quick and easy dinner that your family will love. This dish is perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen, but still want something delicious and filling.
With the help of your trusty Instant Pot, these chicken legs cook up tender and juicy in no time at all. Simply season them with your favorite spices, add some broth or water, and let the Instant Pot do the rest of the work. Serve them up with your favorite sides and enjoy a hearty, flavorful meal that’s sure to please. So let’s get cooking!
Did you know you can cook an entire dinner only using your Instant Pot? For the easiest weeknight meals ever, try Instant Pot beans and rice, this yummy chicken gumbo, or potato cheese soup.
Table of Contents
Why cook chicken legs in the Instant Pot?
When you cook chicken in the Instant Pot, it naturally comes out juicy. It’s difficult to overcook this recipe, so instead of checking your oven-baked chicken over and over again, you can toss this chicken in the Instant Pot, set it and forget it, and come back to tender, flavorful chicken every single time.
What can I serve with chicken legs?
Chicken might be the most versatile meat there is. There are endless sides to serve with chicken thighs. Here are the classics:
- Side salad or Caesar salad
- Roasted potatoes or roasted vegetables
- Mac & cheese
- Rice
- Mashed potatoes and vegetables
- Bread or dinner rolls
Tips and Recipe Notes
- Make sure you dry your chicken legs well before cooking. When you remove them from the Instant Pot, if there’s a touch of water on them, dab them dry again. This will help develop that yummy, crispy, caramelized skin.
- You can place your chicken right on a baking tray if you don’t have a wire rack.
- Place parchment on the baking tray for easier cleanup.
- You don’t have to broil your chicken legs if you don’t want to, but it does give the outside a crispy texture. Without the broiling step, the skin may seem a bit rubbery.
How to Make
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 pound chicken legs
- 1 cup water
STEP ONE: Prep the chicken. In a mixing bowl, combine the garlic powder, onion powder, paprika, and salt. Pat the chicken dry with a paper towel, then place it into the mixing bowl. Using clean hands, spread the seasoning evenly onto the chicken legs.
STEP TWO: Preheat the oven and cook in the Instant Pot. Preheat your oven to broil. Place the trivet and water into the instant pot. Place the seasoned chicken onto the trivet and place the cover on. Turn the valve to sealing and set to high pressure for 15 minutes. Do a quick release when the time is up.
STEP THREE: Broil. Place the cooked chicken legs onto a baking sheet lined with a wire rack. Broil for 3-4 minutes or until the chicken legs are golden brown.
STEP FOUR: Serve. Serve hot.
How to Store Leftovers
You can store any leftover chicken thighs in an airtight container in the refrigerator for up to four days.
Can I freeze leftovers?
Yes, you can freeze leftover chicken thighs for up to three months. Just wrap them up tightly and place them in an airtight container or freezer bag. When you want to eat them again, let them thaw in the fridge for 6 hours or overnight.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken legs and seasonings ahead of time and store them in the refrigerator until you’re ready to cook them. Just put them in a mixing bowl and cover tightly with plastic wrap.
How to Reheat
To reheat, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until hot. You can also reheat them in the oven if you want. Set your oven to 350°F and bake your chicken for 10-15 minutes or until heated through.
FAQs
Yes, you can repeat this recipe with chicken thighs. For bone-in thighs, cook for 15-17 minutes. For boneless thighs, 8-10 minutes should be enough time.
Yes, you always need liquid in your Instant Pot. This is because your pressure cooker uses steam to cook the food. If you don’t want to use water, you can use chicken or vegetable broth instead, but you do need to make sure there’s enough liquid before you begin using your Instant Pot.
Yes, you can use frozen chicken. You’ll need to increase the cooking time to 20 minutes to give the chicken time to thaw. Check to make sure the internal temperature of the chicken has reached 165°F before you remove it from the Instant Pot.
Instant Pot Chicken Legs
Equipment
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 pound chicken legs
- 1 cup water
Instructions
- Prep the chicken. In a mixing bowl combine the garlic powder, onion powder, paprika, and salt. Pat the chicken dry with the paper toweling then place into the mixing bowl. Using clean hands spread the seasoning evenly onto the chicken legs.
- Preheat the oven and cook. Preheat the oven to broil. Place the trivet and water into the instant pot. Place the seasoned chicken onto the trivet and place the cover on. Turn the valve to sealing and set to high pressure for 15 minutes. Do a quick release when the time is up.
- Broil. Place the cooked chicken legs onto a baking sheet lined with a wire rack. Broil for 3-4 minutes or until the chicken legs are golden brown.
- Serve. Serve hot.
Notes
- Make sure you dry your chicken legs well before cooking. When you remove them from the Instant Pot, if there’s a touch of water on them, dab them dry again. This will help develop that yummy, crispy, caramelized skin.
- You can place your chicken right on a baking tray if you don’t have a wire rack.
- Place parchment on the baking tray for easier cleanup.
- You don’t have to broil your chicken legs if you don’t want to, but it does give the outside a crispy texture. Without the broiling step, the skin may seem a bit rubbery.
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