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Instant Pot Garlic-Thyme Chicken Drumsticks Recipe

2022-07-25
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    293
  • Carbohydrates

    32 g
  • Cholesterol

    73 mg
  • Fat

    6 g
  • Fiber

    2 g
  • Protein

    27 g
  • Saturated Fat

    3.6 g
  • Serving Size

    1
  • Sodium

    817 mg
  • Sugar

    0 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    584 mg
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Instant pot garlic-thyme chicken drumsticks recipe. Chicken drumsticks with vegetables and herbs cooked in an instant pot ( pressure cooker). Very easy and tasty chicken recipe. Adapted from http://instantpoteats.com/

Do you like chicken drumsticks? If so, you may also like Chicken Leg Quarters with Okra and Tomatoes

Instant Pot Chicken Leg Quarters with Okra and Tomatoes

Makes 4-6 servings

Ingredients: 1 tablespoon (15 ml) unsalted butter, 1 tablespoon (15 ml) olive oil, 4 skin-on chicken quarters, 1/2 teaspoon salt, 1 small yellow onion, peeled and chopped, 2 teaspoons (10 ml) minced garlic, 1 teaspoon stemmed fresh thyme leaves, 1 teaspoon freshly ground cumin, 14 oz (420 ml) can diced tomatoes, undrained, 1/2 cup (125 ml) dry white wine, 1 pound (480 g) frozen sliced okra, thawed, 1 tablespoon (15 ml) red wine vinegar, a dash of hot red pepper sauce

Instructions: In a 6-quart (6 L) instant pot turned to the browning functions, melt unsalted butter in the oil. Season chicken quarters with the salt, then arrange half of them, skin side down in the pot. Cook until browned on both sides, for about 6 minutes. Remove cooked chicken drumsticks from the pot and transfer them to a large bowl. Repeat with remaining chicken.

Add chopped yellow onion and cook, stirring often, until translucent, for about 3 minutes. Stir in the garlic, ground cumin, and thyme. Cook, stirring, for about a minute, until aromatic. Pour in undrained tomatoes and dry white wine, scraping up any browned bits in the bottom of the pot. Return browned chicken quarters with any accumulated juices to the pressure cooker.

Close the cooker and lock the lid. Set the machine to cook at high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 12 minutes.

Unlock and open the instant pot. using tongs, remove cooked chicken quarters from the pot. Transfer to a serving plate. Serve chicken and vegetables in bowls with plenty of sauce. Are you looking for more pressure cooker recipes?

Instant Pot Garlic-Thyme Chicken Drumsticks Recipe

Ingredients

  • 1 tablespoon coconut oil
  • 1½ red onions, peeled, halved and cut into wedges
  • 1½ teaspoons salt
  • 8 skin-on chicken drumsticks
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • handful of fresh thyme sprigs
  • zest of 1/4 lemon
  • 8 garlic cloves, peeled
  • 2/3 cup diced tinned tomatoes
  • 2 tablespoons sweet balsamic vinegar

Method

Step 1

In an electric pressure, the cooker turned to the browning function, heat coconut oil. Add red onion wedges and 1/2 teaspoon salt. Cook, stirring occasionally, until lightly golden, for about 2-3 minutes.

Step 2

Add chicken drumsticks, sprinkling with the rest of the salt, black pepper, and red chili. Stir in the thyme, lemon zest, and whole garlic cloves. Add diced tomatoes and pour in balsamic vinegar. Spread all ingredients evenly between chicken drumsticks.

Step 3

Close the instant pot and lock the lid. Set the machine to cook at high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 15 minutes.

Step 4

Use the Quick Release method before opening the lid. Using tongs, remove cooked chicken from the pot and transfer it to a serving plate. Serve cooked chicken, vegetables, and the sauce over cooked rice or potatoes.

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