Tillie Doyle
Cooking chicken drumsticks in an instant pot is a quick and easy way to make a delicious, juicy, and tender meal. The instant pot is an excellent option for cooking chicken drumsticks, as it results in moist and tender meat with a juicy texture. The pressure cooker function of the instant pot ensures that the chicken is cooked evenly, and the natural release of pressure after cooking helps to create fall-off-the-bone chicken. The instant pot is also versatile, allowing for different flavours and spices to be added to the drumsticks, such as paprika, garlic powder, oregano, and lemon juice.
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What You'll Learn
How to make a spice rub
To make a spice rub, gather all your ingredients and measure them out into prep bowls. A dry rub is a blend of dried herbs and spices, so you'll want to combine your chosen spices in a large bowl or a large zip-top bag. You can use a whisk to combine the ingredients or shake them together in the bag.
A dry rub is a great way to add flavour to meat or vegetables. You can use a dry rub on chicken drumsticks, simply by rubbing the mixture into the meat, ensuring it gets into all the nooks and crannies. You can then wrap the chicken in plastic and leave it to sit for at least an hour, or up to a day, so that the flavours can develop.
There are many different dry rub recipes you can try. A simple rub for chicken drumsticks is a combination of paprika, oregano, garlic powder, salt and pepper. You can also add brown sugar to your rub for a gentle flavour. If you want to add a little heat to your dish, you could include some slices of green jalapeno or extra paprika. You can also brush the meat with oil to help the rub stick and create a crust.
Once you've applied your rub, you can cook your chicken drumsticks in the Insta Pot. You can fit around 5-15 drumsticks in a 6-quart pot, and you can cook them in batches if necessary. First, press ''Saute' on the Insta Pot and add some oil and butter. Then, add the chicken and brown on both sides. You can then add chicken stock or water, deglaze the pot, and add the chicken on a trivet. Secure the lid, set the vent to 'Sealing', and pressure cook for around 10 minutes. You can then release the pressure and serve the chicken with gravy.
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Browning the drumsticks
To brown the drumsticks, start by making a spice or dry rub. Combine spices like paprika, garlic powder, onion powder, oregano, cayenne pepper, dried oregano, black pepper powder, and salt. You can also add olive oil to make a paste. Rub the spice mix all over the chicken drumsticks, coating them evenly.
Next, set your 6-quart or 8-quart Instant Pot to SAUTE mode. Add some butter and olive oil to the pot. The butter adds flavour, while the oil prevents burning and allows for a good sear. Once the butter has melted and the oil is hot, add the chicken drumsticks. It's best to work in batches of 4-5 drumsticks at a time to ensure even browning. Sear the chicken for 4-5 minutes on each side, or until they develop a nice golden brown colour.
After browning, remove the chicken drumsticks from the pot and set them aside. You can place them on a plate or baking sheet. Remember, the browning process can be adjusted to your preference. If you want a deeper colour or more flavour, you can increase the browning time slightly, but be careful not to burn the chicken.
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Deglazing the pot
To deglaze the Instant Pot, simply add a splash of liquid such as broth, wine, or water, and scrape up the fond or any stuck-on food. This helps to avoid the "burn" warning on your Instant Pot display as stuck-on food can create a barrier between the inside of the pot and the heat sensor.
After releasing the pressure, you may want to do a quick deglaze to ensure nothing is stuck to the bottom of the pot, especially if you've cooked something sticky like a cream puff or a sweet sauce.
For chicken drumsticks specifically, after browning the chicken, you can deglaze the pot by adding chicken broth or water and scraping off any stuck brown bits from the bottom of the pot. This step is important and should not be skipped, as it helps to prevent the "burn" message on your Instant Pot.
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Pressure cooking
Firstly, prepare the drumsticks by removing the skin if you want to cut down on fat content. Then, make a dry spice rub by mixing red paprika, black pepper powder, onion powder, garlic powder, oregano, and salt. You can also add some lemon juice to the rub to add acidity and brighten the chicken. Apply the spice rub to the chicken and mix well.
Next, set the Instant Pot on SAUTE function and add some olive oil or butter. Once hot, add the chicken drumsticks in a single layer and brown the sides for around 2-5 minutes on each side. You may need to do this in batches. Then, transfer the chicken to a plate and add some water to the pot to deglaze it, scraping any stuck bits from the bottom.
Now, place a trivet in the pot and stack the chicken drumsticks on top. Secure the lid and set the pressure valve to SEALING. Select the PRESSURE COOK button on HIGH PRESSURE and set the timer for 10 minutes. When the cooking program ends, allow the pressure to release naturally for 5-10 minutes, then release any remaining steam manually.
Finally, carefully remove the chicken drumsticks from the pot using tongs and transfer them to a serving dish or baking tray. You can then make a gravy by setting the Instant Pot to SAUTE mode and adding a slurry of cornstarch and water, or flour and water, to thicken the sauce. Pour the sauce over the chicken and serve.
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Making gravy
First, press the "Saute" button on your Instant Pot and set the time for 15 minutes. Add butter to the pot and let it melt. You can also add some oil to prevent the butter from burning. Once melted, add flour and mix it with a whisk or fork until combined.
Next, gradually add your chicken stock or drippings while continuously whisking until the mixture boils and thickens. You can use a chicken stock cube dissolved in hot water, or make your own chicken stock. For a more intense flavour, you can use a chicken stock cube or make a more concentrated chicken stock. If you want to make a larger batch of gravy, simply double the ingredients.
If you want to add extra flavour and thickness to your gravy, you can cook some onions and garlic in the butter before adding the flour. Cook the onions for 2-3 minutes until they caramelize slightly, then add the garlic and cook for another minute. You can also puree the cooked onions and garlic into the gravy to retain flavour and slightly thicken the gravy before adding flour.
After adding the chicken stock, bring the mixture to a rapid simmer and cook for 5-7 minutes, stirring occasionally. Then, cancel the Saute function and taste your gravy. Add salt and pepper to taste.
If you want a smoother gravy, you can use an immersion blender to puree the contents of the pot. If you want an even smoother gravy, strain the pureed broth through a sieve to catch any unblended bits of onion.
To thicken the gravy further, create a slurry by mixing flour and cold water in a small bowl until smooth. Turn on the Saute function again and gradually pour in the slurry while continuously stirring until the gravy reaches your desired thickness. Finally, stir in some butter for a glossy finish, and serve while hot!
You can also make gravy directly from the drippings of roasted meats cooked in the Instant Pot. Simply follow the steps to thicken the drippings and create a delicious gravy to pour over your chicken drumsticks.
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Frequently asked questions
The cooking time depends on the quantity of chicken drumsticks being cooked. The pressure cooking time remains the same regardless of the quantity, but you may need to roast the chicken in several batches. Typically, the pressure cooking time is set for 10 minutes.
To get crispy chicken drumsticks, you can put them in the oven or under the broiler after pressure cooking. However, this may result in dried-out chicken. For crispy skin without using the oven, you can use both butter and oil for the initial browning.
You will need chicken drumsticks, olive oil, butter, chicken stock or water, and a dry rub made from spices such as paprika, oregano, garlic powder, salt, and pepper.
