These instant pot chicken drumsticks are a fast way to get perfect chicken drumsticks without a lot of mess. They are both gluten and dairy free and are absolutely delicious. The homemade gravy makes this recipe perfect for a classic chicken and mashed potato meal the whole family will love, plus it’s Whole30, paleo and low carb! This 30 minute, no mess instant pot chicken is sure to be a hit!

Chicken Drumstick Ingredients

To make this recipe you start with 2 to 2.5 pounds of chicken drumsticks. The seasonings you’ll need are oregano, garlic powder, onion powder, paprika, dried parsley, salt, and pepper. Beyond that you just need 2 tablespoons of ghee or butter and a cup of chicken broth.

Making Instant Pot Chicken Drumsticks

Start the chicken drumsticks by mixing the spices together in a small dish. Sprinkle the seasoning mix onto the drumsticks and toss and rub the seasoning to coat the chicken evenly.

instant-pot-chicken-drumsticks-process — Season the chicken drumsticks

Next set the instant pot to “sauté” mode and add the ghee (or butter) to melt. Once that’s done, add a few drumsticks to the instant pot and sear them for about 3 minutes. Flip them and sear the other side for an additional 3 minutes. Repeat this step in batches until all of the drumsticks are seared on both sides.

When the chicken drumsticks are all seared, deglaze the bottom of the instant pot insert. Do this by adding in the broth and using a wooden spoon or silicone spatula to scrape up any of the brown bits cooking to the bottom of the pot. Then add the trivet to the instant pot.

Now add the drumsticks on top of the trivet. Don’t worry if they’re stacked a little or overlapping, this is fine. Place the lid on the instant pot and make sure the valve is set to “sealing.”

Cook on manual high pressure for 10 minutes. When time is up do an immediate quick releasee of the valve and remove the lid. Then transfer the chicken drumsticks to a serving dish.

Lastly, make the gravy. Start that by removing the trivet and setting the instant pot back to “sauté” mode. Mix 1 tablespoon of water with 1 tablespoon of flour (or arrowroot flour) until its well combined. Add this mixture to the instant pot. Stir until the gravy is at a slow simmer and has thickened up.

Add any salt or pepper to taste, garnish with chopped parsley or chopped green onions, and enjoy!

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Serving and Storing Instructions

You can definitely just have chicken drumsticks on their own but I love serving these with a side of mashed potatoes or cauliflower mashed potatoes and a side of roasted veggies. It’s classic and hits all the spots.

Another great way to eat these chicken drumsticks is to top a bed of rice and veggies. It kind of forms a dinner bowl of sorts and works well with the gravy and veggies.

To store these just let them cool to room temperature and place in an air tight container and refrigerate. Keep the gravy separate, however! You can also meal prep with these for an easy lunch. They will keep for about 5 days.

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