Chicken wing style Teriyaki drumsticks from the pressure cooker…with a little help from the broiler.
- 8 Chicken drumsticks (about 3 pounds)
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- More teriyaki sauce to brush on the drumsticks before serving
- Pressure cook the drumsticks: Pour the water, soy sauce, and 1/4 cup teriyaki sauce into the pressure cooker pot. Pile in the drumsticks, then toss them in the pot until they are coated with sauce. Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 20 minutes in an electric PC, 16 minutes in a stovetop, and then quick release the pressure. (Or, if you have the time, pressure cook for 15 minutes in an electric PC, 12 minutes in a stovetop PC, and let the pressure come down naturally, about 15 more minutes.)
- Broil the drumsticks: Move the drumsticks from the pressure cooker pot to a baking sheet – be gentle; the drumsticks are already cooked through. Brush the drumsticks with the sauce from the pot. Set your oven’s broiler to high and broil the drumsticks until browned and the sauce is bubbling. (This will take 5 to 15 minutes, depending on your broiler and how far they are from the heat. I put them on the third rack down from the broiler, and went about 10 minutes.)
- Sauce and serve: Remove the sheet of drumsticks from the oven, and brush them with a generous coat of teriyaki sauce. Serve, passing extra teriyaki sauce at the table for dipping.
- This recipe fits in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.
- This recipe can double in a 6 quart pressure cooker – there was plenty of space for another layer of chicken drumsticks. Keep the amount of water, soy sauce, and teriyaki sauce in the pot the same – you’re steaming the drumsticks, so the liquid doesn’t need to double.
- I use store-bought teriyaki sauce in this recipe – it’s easier. But, if you want to make your own…or forget to buy some (not that I’ve ever done that), here’s my homemade teriyaki sauce recipe.