These Instant Pot Chicken Legs are super easy to make and perfect for when you need a quick, simple meal on the dinner table. You can even take the chicken legs straight out the freezer and dump them in the Instant Pot to cook.
Do you sometimes forget to take something out of the freezer to defrost for dinner?
I know I do! Lately, I have been forgetting about cooking dinner until the last minute! Thank GOODNESS for my Instant Pot!!!
Cooking dinner in the Instant Pot is quick and easy. I love that I can take frozen drumsticks and cook them in minutes.
No waiting for the meat to THAW!!! Just cook the chicken and prepare an easy side dish like my Instant Pot Mac and Cheese, Corn on the Cob, and even my Homemade Creamy Coleslaw for a wonderfully tasty dinner.
The drumsticks are budget-friendly and perfect for little kids hands. You could also pressure cook as many drumsticks as you like, depending on how many people you need to feed.
It’s such a quick drumstick recipe. You could have a meal on the table for your family in 30 minutes or less.
Instead of just using salt and pepper for seasoning the chicken legs, I used fresh herbs from my container garden.
Of course, you can use dry herbs or purchase herbs from your local grocery store or produce market.
Since I have an abundance of herbs in my garden, I couldn’t pass up the opportunity to use some of them for this recipe.
I used parsley, basil, oregano, and lemon thyme. The fresh herbs gave the chicken a lovely flavor.
Unfortunately, I forgot to take a photo of the basil plant. Do you have a favorite herb you use in recipes?
How to Cook Frozen Instant Pot Chicken Legs
First, place the chicken legs in a large mixing bowl and toss with a tablespoon of olive oil.
Next, add salt, pepper, onion powder, and granulated garlic. Mix well using your hands.
Second, finely chop the herbs and mix them well with the chicken. Next, add chicken broth to the inner pot.
Put the trivet in the Instant Pot and place the chicken legs on the trivet.
Third, place the lid on the Instant Pot, turn the knob to the sealing position. Next, press the manual button and set for 20 minutes.
Once the time has elapsed quick release by turning the knob to venting.
After the pin goes down carefully open the lid and remove the drumsticks using tongs.
Last, turn the broiler on the stove. Line a baking sheet with foil, and broil the chicken to make the skin crisp for at least 5 minutes.
Remove the chicken carefully, once done and enjoy! Also, you can make my delicious Southern Cherry Supreme Dessert to serve after dinner.
See I told you it would be QUICK and SIMPLE! Also, the chicken tastes delicious!
Additionally, if you want to omit the herbs you can. Also, you could brush the chicken with barbecue sauce before putting it into the oven to crisp. It’s up to you!!!
I opted not to use barbecue sauce on my chicken legs due to I was trying to keep this recipe gluten-free, keto, and healthy as possible.Print
These Instant Pot Chicken Legs are super easy to make and perfect for when you need a quick, simple meal on the dinner table.
- 5 – 8 chicken legs
- 2 cups chicken broth
- 1 tablespoon olive oil
- salt, pepper, granulated garlic, onion powder to taste
- 1 tablespoon finely chopped fresh basil, oregano, thyme, and parsley
- optional – omit herbs and use barbecue sauce before crisping the chicken
- Place frozen chicken in large mixing bowl. Toss with olive oil.
- Add salt, pepper, garlic, and onion powder mix together with hands.
- Toss chicken with the herbs unless you’re omitting this part.
- Pour the broth into the inner pot.
- Put the trivet in the Instant pot and place the chicken on top of the trivet.
- Close the Instant Pot, turn valve to sealing, set manual and cook for 20 minutes. Once the time elapses turn the knob to venting and quick release. When the pin drops remove the chicken legs with tongs.
- Turn on the broiler on the stove. Line cookie sheet with foil. Crisp the chicken under the broiler for 5 minutes. Remove and enjoy!
You can omit the herbs if you would like to use barbecue sauce. Add barbecue sauce before placing the chicken in the oven to crisp.
Dried herbs can be substituted for fresh herbs but, don’t use the same measurements. If using dried herbs, put as much to your liking.
For 6 Quart Instant Pot use 1 cup of broth and 2 cups broth for a 8 Quart.
- Category: Dinner
- Method: Instant Pot + Broiler
- Cuisine: American
Keywords: chicken legs, drumstick, Instant pot, herbs, barbecue sauce, dinner, easy recipe, frozen chicken
Kim Seghers is a Mom of three, creator of This Ole Mom blog, a family friendly site. Kim is passionate about sharing her love for cooking, crafting, traveling, family, and everything lifestyle.