Instant Pot Chicken Legs are easy to make and result in a supremely tender chicken that goes with any sauce and side dish for a quick meal.
I love cooking in the Instant Pot. It’s so much faster than the oven and it doesn’t require heating up the house to do it. This recipe is so simple, and it results in the most tender chicken legs you’ve ever had.
Chicken legs are inexpensive and easy to make. I always keep chicken legs in my freezer, because they’re so versatile. They can actually be put directly from the freezer into the Instant Pot and it only takes an additional 2 minutes to cook.
Chicken legs need to cook for at least 45 minutes in the oven at 400 degrees. During the summer that’s just not something I’m prepared to do. It heats up the house so much. No thanks.
In the Instant Pot, it takes just 12 minutes, plus the pressurizing time. In just 25 minutes, dinner is ready and the house is still nice and cool.
How to Cook Chicken Legs in the Instant Pot
You’ll need the trivet that came with the Instant Pot. If you don’t have one, you can set the chicken directly in the pot. I like the texture of the chicken more when it’s on the trivet. It’s more tender and less water-logged, for lack of a better descriptor.
Seasoning the chicken legs before cooking adds a ton of flavor. I season almost everything with my homemade dry rub. You can find the recipe at that link. It’s fine to season with seasoning salt or just salt and pepper.
Pour a cup of hot chicken broth into the base of the pot. Add the trivet. Then place the legs evenly on the trivet. This recipe is for just 2 servings, but you can make as many chicken legs as you need, just stack them up.
Close the lid and seal the vent. Press the “pressure cook” button and set the time to 10 minutes. After this, allow natural pressure release for 5 minutes, then manually release the remaining pressure.
You can cook frozen chicken legs in the Instant Pot, if you’ve forgotten or haven’t had time to thaw in advance. If you’re cooking these chicken legs from frozen, you’ll need to give them 14 minutes of cook time, and I also sometimes extend the pressure release to 8 minutes.
Be sure to visit our Instant Pot Guide for more tips and great recipes!
At this point, you can serve the chicken legs as is. They are nicely seasoned and tasty. Or you can brush them with BBQ sauce (try our killer bourbon bbq sauce recipe), buffalo sauce, or a glaze, like this delicious honey sriracha sauce.
You can also crisp up the skin in the oven, if you want to. I almost always skip this extra step. It’s just not necessary, in my opinion. Cooking the chicken for longer in the oven isn’t why I choose to use the Instant Pot.
If you do want to crisp the skin, put it under the broiler for up to 5 minutes.
What to Serve With Chicken Legs
I am a huge fan of serving grilled veggies like asparagus or zucchini with chicken lets. I also think this Classic Wedge Salad is a perfect pairing. You might also try these crispy oven-roasted potatoes.
Can’t make up your mind? Check out this list of 10 great summer salads that all pair well with chicken.
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Instant Pot Chicken Legs
- 2 chicken legs
- 1/2 tbsp dry rub or seasoning salt
- 1 cup water
- 2 cloves garlic
- Season the chicken legs with the dry rub or seasoning salt.
- Add water to the Instant Pot and insert the trivet.
- Set the chicken legs on the trivet, skin side up.
- Lock lid. Press the Pressure Cook button and set to 12 minutes. Let pressure release naturally for 5 minutes, then do a quick release of the remaining pressure.
Additional cooking isn’t necessary, but you can broil the chicken to get the skin crispy. It takes just 5 minutes under the broiler.