Instant Pot Chicken Legs Recipe
- cook TIME 35 mins
- prep TIME 10 mins
- total TIME 45 mins
Ingredients (24)
- 42 oz chicken drumsticks
- 3 oz lettuce
- 4 oz cucumber sliced
- 2 oz red leaf lettuce
- 1 oz radish sliced
- 1 oz baby carrot sliced
- 1 oz red onion sliced
- 1/2 cup unsalted chicken broth
- 2 tbsp Heinz ketchup
- 2 tbsp all-purpose flour
- 2 1/2 tbsp olive oil
- 1 tbsp garlic chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1 tsp paprika
- 1/4 tsp ground pepper
- 2 1/2 tbsp unsalted butter
- 2 tsp Italian seasoning
- 2 fl oz water
- 1 tsp apple cider vinegar
- 2 tbsp coriander
- 2 tbsp Japanese mayonnaise
- 2 tbsp plain Greek yogurt
INSTRUCTIONS
Cook the Chicken:
Pour 1/2 cup unsalted chicken broth into the Instant Pot. Put a trivet in the pot and place 42 oz chicken legs on top. Cover the pot with a lid and set it to “Stew Meat Mode” for 15 minutes.
Naturally release the pressure. Open the lid and transfer the chicken to a plate.
Turn on the “Sauté Mode,” add 2 tbsp Heinz ketchup, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt, 1 tsp paprika, 1/4 tsp ground pepper, 2 1/2 tbsp unsalted butter, 2 tsp Italian seasoning, and 2 fl oz water and 2 tbsp all-purpose flour mixture to the pot. Cook for 7 minutes.
Add steamed chicken to a bowl. Gently toss the chicken to coat the sauce evenly.
Place the chicken on the baking tray and brush the chicken with sauce. Bake at 375 ℉ for 5 minutes. Flip the chicken and brush with the sauce. Return to the oven for another 5 minutes.
Remove the chicken from the oven. Keep the remaining sauce for dipping.
Make the Salad:
Make salad dressing: Whisk together 2 1/2 tbsp olive oil, 1 tsp apple cider vinegar, 2 tbsp coriander, 2 tbsp mayonnaise, 2 tbsp Greek yogurt, and 1 tbsp garlic in a small bowl.
Layer 2 oz red leaf lettuce, 1 oz radish, 1 oz baby carrot, 3 oz lettuce, 4 oz cucumber, and 1 oz red onion on a salad plate. Drizzle with dressing.
Place the chicken on the same plate.
Serve.