Instant Pot chicken legs ready to eat in 30-minutes–start to finish! They are cooked in a sweet and tangy sauce, then placed under the broiler for a few minutes to give them a slightly crispy finish. They are absolutely delicious!
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These Instant Pot chicken legs are one of our go-to dinners. They are cooked in a sweet and tangy sauce, and are ready in under 30-minutes!!
30-MINUTE MEAL TO THE RESCUE
The other night was a crazy busy night, because I left work late, I wanted to workout, and I didn’t have anything planned for dinner.
By the time I was headed home, it was around 7:30 in the evening. Since it was so late in the evening, I decided the Instant Pot chicken legs were a good choice so we could eat dinner at a somewhat reasonable time.
How I fixed the instant pot chicken legs
I turned the Instant Pot on sauté to warm it up, because this cuts down on the time it takes to heat up. Since I didn’t really have a solid plan, I used the marinade ingredients from Marinated Paleo Pot Roast, with a few minor changes.
After mixing the marinade, I poured it into the Instant Pot and added the chicken legs. Lid on, steam valve closed, and manual cook time set to 10 minutes–voilà!
While the legs cooked, I warmed up leftover steamed broccoli and cauliflower, then tossed a quick salad. For the salad, I used organic spring mix lettuce and fresh garden tomatoes, then tossed it with Tessamae Balsamic Vinaigrette dressing. Tessamae is seriously the only salad dressing I buy–low carb, low sugar, and Whole30 approved!
After the Instant Pot chicken drumsticks cooked for 10 minutes, I let them natural release for about 5-7 minutes. In the meantime, I turned on the oven broiler so I could lightly brown the chicken legs.
Once my 5-7 minutes were up, I released the steam valve, put the legs on a foil lined cookie sheet, and browned them for two minutes under the broiler.
While the chicken legs were under the broiler, I turned the Instant Pot on sauté mode so the sauce could cook down some. Last, I put the legs in a serving dish and poured the sauce on top.
delicious healthy INSTANT POT CHICKEN LEGS
We were eating a delicious healthy meal within about 30 minutes. My husband was floored at how quick and delicious our dinner turned out. He generally lets me know his thoughts on a new dish in one of three ways: please don’t make this again, it’s ok, and this is good–of course the latter is the answer I prefer. These 30-minute chicken legs were “good!” Success!
Let me know of any great recipes or tips you have for the Instant Pot!
Instant Pot Chicken Legs
- 6 – 8 chicken legs
- 1/4 cup chicken broth
- 2 T. honey
- 1/2 cup coconut aminos
- 2 T. coconut sugar
- 2 T. red wine vinegar
- 1 clove garlic minced
- Turn Instant Pot on sauté mode to begin heating process.
- Mix all ingredients except chicken.
- Pour about 1/4 cup of mixture into Instant Pot and let it sizzle, then slowly add the rest.
- Add chicken legs.
- Place lid on top with steam valve closed.
- Cook in manual mode for 10 minutes.
- After 10 minutes of cook time, leave steam valve closed and let sit for 5-7 minutes.
- While chicken is sitting, turn oven broiler on high making sure oven rack is near the top of the oven.
- After 5-7 minutes, open steam valve on Instant Pot.
- Place chicken legs on foil-lined cooking sheet, leaving liquid in Instant Pot.
- Broil chicken legs for 2 minutes.
- Place chicken legs in dish and pour liquid from Instant Pot on top and serve.