Instant Pot Chicken Drumsticks with Potatoes. A one-pot pressure cooker meal of drumsticks and potatoes – just add a green veggie and dinner is served.
- 1 tablespoon vegetable oil
- 8–12 chicken drumsticks (3 to 4 pounds)
- 1 teaspoon fine sea salt
- 1 teaspoon paprika (preferably smoked paprika)
- 1 teaspoon garlic powder
- 1 tablespoon butter
- 1½ pounds baby red potatoes (aka new potatoes)
- ½ teaspoon fine sea salt
- ½ teaspoon dried thyme
- 2 cups chicken broth (preferably homemade) or water
- ½ teaspoon fine sea salt (if using homemade broth or water)
- Minced parsley for garnish (optional)
- Brown the chicken legs, on one side, in 2 batches: In an Instant Pot or other pressure cooker, heat the tablespoon of oil over Sauté mode until the oil is shimmering. (Use medium heat in a stovetop pressure cooker). Sprinkle the drumsticks with 1 teaspoon salt, the paprika, and the garlic powder. Brown the drumsticks in 2 batches: Add half the drumsticks in a single layer, skin side down, and cook until browned on that side, about 3 minutes. Remove the browned drumsticks to a bowl, add the rest of the drumsticks, and brown on one side, about 3 more minutes. Move to the drumstick bowl.
- Brown the potatoes on one side: Add the butter to the pot and let it melt, scraping any browned bits of chicken loose from the pot with a flat edged wooden spoon. Once the butter is melted, add the potatoes, and sprinkle with ½ teaspoon fine sea salt and ½ teaspoon dried thyme. Toss the potatoes to coat with butter, then cook until the potatoes are browned on the bottom, about 3 minutes.
- Everything in the pot: Pour in the 2 cups of chicken broth, and sprinkle with ½ teaspoon of salt if using homemade broth. Stack the browned drumsticks on top of the potatoes and pour in any chicken juices left in the bowl.
- Pressure Cook for 15 minutes with a Natural Release: Lock the lid. Cook on high pressure for 15 minutes in an Instant Pot or other electric PC, or for 13 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally, about 15 more minutes. (If you get impatient you can quick release the remaining pressure after 15 minutes of natural release.)
- Serve with the pot sauce: Unlock the pressure cooker (carefully – tilt the lid away from you to avoid any hot steam.) Move the drumsticks and potatoes to a platter with tongs and/or a slotted spoon. Ladle a scoop or two of the pot sauce over the drumsticks and potatoes, and sprinkle with minced parsley. Pass the rest of the pot sauce at the table. Enjoy!
- “I’ve got 7 drumsticks – or 13. I have one pound of new potatoes. How do I adjust the recipe?” As long as they fit below your max pressure line, everything stays the same. The cooking time is determined by how long it takes to cook a drumstick – adding more doesn’t change things.
- “I’ve got thighs…or whole legs. How does that change the recipe?” See the Related Posts section, below, for chicken leg and chicken thigh cooking times.
- “I’ve got regular sized red skin potatoes, not new potatoes. How does that change the recipe?” I don’t know – I haven’t had a chance to try it. (I always buy new potatoes). It should still work if you leave the potatoes whole – 15 minutes under pressure should be enough for the potatoes to cook through. (If you try it, please let me know how it goes in the comments.) Don’t cut them up – 15 minutes is WAY too long under pressure for cut-up potatoes.
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Chicken Drumsticks with Potatoes, Pressure Cooker Chicken Drumsticks with Potatoes