These drumsticks are fall off the bone! Tender, juicy, and full of flavor throughout, you won’t be able to stop eating them because they’re THAT GOOD! Kids especially loved these because they were so easy to chew and tastey!
When they are done cooking they are left with a gravy at the bottom that pours perfectly over the chicken but also some white rice! Even mashed potatoes sounds heavenly with this recipe. The recipe doesn’t use water but the water retained from the chicken is released and that is why the flavor is incredible! Since it’s done in the instant pot you can have dinner in no time! You can customize how many drumsticks you use (without adjusting the cooking time) and eyeball the ingredients accordingly because this is such a simple recipie!
8 chicken drumsticks
5 tablespoons extra virgin olive oil
2 tablespoon Montreal steak seasoning
2 teaspoon garlic powder
Season the chicken drumsticks with garlic powder and Montreal steak seasoning.
Turn the pressure cooker to the ‘chicken/meat’ setting and brown the chicken legs in 3 TBSP olive oil. About 3 minutes both sides.
Drizzle remaining 2 TBSP olive oil over the chicken legs and close the pot. Choose the ‘Soup/Stew’ option on the pressure cooker and adjust the time to 35 minutes. Allow the pressure to release naturally, serve!
What I love about this recipe and any pressure cooker recipe is that you have the freedom to leave somewhere and come back to dinner being ready! The pressure cooker automatically turns to the ‘keep warm’ setting when it’s done cooking. So even if your food doesn’t take long to cook, it won’t turn cold if you come past the cooking time. Skip the risk of leaving the hazardous oven and use your pressure cooker! You can be sure your food and house will be kept safe!
I paired my chicken legs with an easy avocado, tomato, cucumber & onion salad! Drizzled with olive oil, salt+pepper and lemon juice!
This is how the kids dinner turned out!