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Instant Pot Chicken Legs Recipe

This Instant Pot chicken legs recipe is a quick and effortless way to get a juicy, well-seasoned chicken meal on the table.
  • cook TIME 35 mins
  • prep TIME 10 mins
  • total TIME 45 mins
Course: Dinner, Lunch, Main CourseCuisine: American
Servings: 4 servings
Calories: 476 kcal
Author: Tuyet Pham, Luna Regina

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:

1

Pour 1/2 cup unsalted chicken broth into the Instant Pot. Put a trivet in the pot and place the chicken legs on top. Cover the pot with a lid and set it to “Stew Meat Mode” for 15 minutes.

2

Naturally release the pressure. Open the lid and transfer the chicken to a plate.

3

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.

4

Add steamed chicken to a bowl. Gently toss the chicken to coat the sauce evenly.

5

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.

6

Remove the chicken from the oven. Keep the remaining sauce for dipping.

Make the Salad:

1

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.

2

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.

3

Place the chicken on the same plate.

4

Serve.

Nutrition

Serving: 1 serving | Calories: 476kcal | Fat 29g | Saturated Fat 9g | Polyunsaturated Fat 3g | Monounsaturated Fat 11g | Cholesterol 207mg | Sodium 529mg | Potassium 657mg | Carbohydrate 12g | Fiber 2g | Sugar 4g | Protein 41g | Vitamin A 2498IU | Vitamin C 4mg | Calcium 74mg | Iron 3mg