Instant Pot Chicken Drumsticks

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!

  • Author: paleobailey
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: chicken
  • Method: instant pot
  • Cuisine: american
  • Diet: Gluten Free


  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 22.5-pounds chicken drumsticks (8 to 10 drumsticks)
  • 2 tablespoons ghee or butter
  • 1 cup chicken broth
  • Optional, to make gravy: 1 tablespoon flour (or arrowroot flour)


  1. Combine the spices together in a small dish. Sprinkle the seasoning over the drumsticks and rub it in so all sides of the drumsticks are evenly coated
  2. Turn your instant pot onto “sauté” and add the butter to melt. Once melted, add in a few of the drumsticks skin side down and sear for 3 minutes. Flip them and cook on the other side for 2-3 minutes and then remove from the instant pot. You will need to do this in 2 or 3 batches until they are all seared
  3. Once they’ve all been seared and removed, add the broth and deglaze the bottom of the instant pot by scraping off any of the browned bits. Add the trivet into the bottom of the pot
  4. Place the drumsticks into the instant pot on top of the trivet. Stacking or overlapping them is fine
  5. Place the lid on the instant pot and set the valve to “sealing”. Cook on manual high pressure for 10 minutes. Once done, immediately do a quick release and remove the lid
  6. Transfer the chicken to a serving dish. You can make a gravy very easily with the drippings by removing the trivet, setting the instant pot back onto sauté mode and adding 1 tablespoon of flour (mixed until dissolved in 1 tablespoon of water). Stir until the sauce is at a slow simmer and thickened. Add more salt if desired and pour over the chicken
  7. Garnish with chopped parsley, over mashed potatoes or with roasted vegetable sides


  • For Whole30 and Paleo, use ghee instead of butter

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