These Instant Pot Chicken Drumsticks are fall-off-the-bone tender with a sweet and savory honey ginger glaze. A quick, healthy, and delicious dinner idea the whole family will love!
I’m not gonna lie… chicken drumsticks used to scare me. If you’ve ever cooked them (or ahem undercooked them), you probably know exactly what I mean when I say they’ve got that weird tendon situation going on. That rubbery piece of… whatever it is… that’s just super unpleasant to work around when all a gal wants to do is eat a chicken drumstick in peace.
That’s probably why I’ve always tended to make them extra crispy—because if you’re going to deal with that tendon-y nonsense, it better at least come with golden, crackly skin. Am I right?! I usually go for air fryer chicken drumsticks when I’m in a hurry or oven-baked drumsticks when I want that slow-roasted vibe. Either way, crispy is non-negotiable.
But these Instant Pot chicken drumsticks? Oh, they’re a whole different vibe. We’re talking fall-off-the-bone tender, juicy to the max, and smothered in the kind of sticky honey ginger glaze that makes you forget all about crispy skin. I know—I didn’t think I’d be saying that either. But here we are. Growth.
The Instant Pot basically does all the heavy lifting while you pretend to be productive. You can go ahead and whip up an easy side salad or maybe a batch of ranch dressing for dunking. Or, you know, just kick back and enjoy the fact that dinner is basically done and there are zero tendons to dodge.
WHAT YOU’LL NEED TO MAKE INSTANT POT CHICKEN DRUMSTICKS
These Instant Pot honey ginger chicken drumsticks make the perfect weeknight dinner! With tender, fall-off-the-bone chicken coated in a sweet and tangy honey ginger glaze, this recipe combines bold flavours and simplicity. Thanks to the Instant Pot, you can skip the fuss and enjoy perfectly cooked drumsticks without worrying about weird tendons or chewy bits. Here’s what you’ll need to make them in a little bit more detail:
- Chicken Drumsticks: The star of the show! Drumsticks are perfect for the Instant Pot because they cook up tender and juicy, especially with the skin on, which adds flavour and moisture. The bone helps the chicken stay extra juicy, and the Instant Pot makes them fall-off-the-bone tender in no time.
- Honey: Adds that perfect touch of sweetness that balances out the savory and slightly spicy flavours of the ginger and soy sauce. It’s what makes the glaze sticky and luscious, ensuring that each bite of chicken is coated in a mouthwatering layer of sweetness. You could even use maple syrup for a subtle twist if you prefer!
- Soy Sauce: Brings a salty umami richness to these Instant Pot chicken drumsticks, helping to deepen the flavour of the glaze. It’s the backbone of the savory side of the honey ginger glaze and pairs beautifully with the sweetness of the honey. Low-sodium soy sauce works best in this recipe. However, you can use coconut aminos instead, if you prefer.
- Vinegar: Adds a tangy kick to the glaze, cutting through the sweetness and bringing everything together in a balanced way. You can use white vinegar, rice vinegar, or apple cider vinegar for this chicken drumstick recipe.
- Ginger: What gives the dish its aromatic zing. The warm, spicy notes from the ginger add depth and complexity to the glaze, and helps balance the sweetness of the honey. Both fresh and ground ginger work well in this recipe.
- Garlic: Adds a savory, aromatic depth to the glaze, making it rich and flavourful. When paired with the ginger and soy sauce, garlic brings everything together, adding a savory kick that balances out the sweet and salty flavors. Fresh garlic is key here, but if you’re in a pinch, garlic powder will do the trick.
- Sesame Oil: Brings a toasty, nutty undertone to the glaze. It’s a little bit of an indulgence, but it adds a lot of flavour and authenticity to the dish, especially if you’re going for an Asian-inspired glaze. If you don’t have sesame oil, you can substitute with a neutral oil (such as avocado, like I did), but it won’t quite have the same depth.
- Chili Flakes: Bring just the right amount of heat to the glaze. You can adjust them to your liking—add more for a spicier kick or keep it mild if you prefer a gentler warmth.
- Smoked Paprika: Adds a subtle smokiness and depth to the glaze, complementing the sweet honey and savory soy sauce. It’s that secret ingredient that brings everything together without being overpowering.
- Cornstarch + Water: These two work together to thicken the glaze, giving it that glossy, sticky texture that’ll make you want to lick your fingers (or the plate, no judgment).
- Chicken Broth: Helps to add moisture and flavour to the drumsticks during cooking. It also creates a bit of extra sauce for those who love to drizzle more over their chicken.
- Sesame Seeds: Add a delicate crunch and a hint of nuttiness when sprinkled over the finished dish. They’re totally optional but bring a fun texture if you’re into that!
- Green Onions: Fresh, crunchy, and slightly peppery, green onions make the perfect garnish. They add a burst of colour and a light, refreshing contrast to the richness of the glaze.
HOW TO MAKE CHICKEN DRUMSTICKS IN THE INSTANT POT (KEY TIPS)
You can find full instructions for how to make these fall-off-the-bone Instant Pot chicken drumsticks in the recipe card down below, but here are a few quick tips to keep in mind:
- Don’t skip the browning. If you have time, brown the drumsticks on all sides on the sauté setting before pressure cooking. It gives the chicken extra flavour and a nice colour. Plus, it locks in some of that juicy goodness! EXTRA TIP: Be patient during this process. If the drumsticks are sticking to the bottom of the Instant Pot, they’re not ready to turn yet!
- Use low-sodium soy sauce. Since the honey adds sweetness, it’s important to balance it out with a lighter soy sauce. Low-sodium soy sauce (or coconut aminos) ensures the glaze isn’t overly salty, allowing all the flavours to shine.
- Adjust the spice level. The red pepper flakes can be adjusted to suit your taste. If you want a mild, sweet dish, use just a pinch. For more of a kick, feel free to add a little extra. Start with the recommended amount and taste the sauce before cooking.
- Thicken the glaze properly. Make sure to mix the cornstarch with the water to create a smooth slurry before adding it to the sauce. This prevents clumps and ensures the glaze thickens evenly. Stir well to get that sticky, glossy consistency. EXTRA TIP: If the glaze isn’t thick enough, feel free to add a little more cornstarch and water slurry towards the end. You can also simmer the sauce on sauté mode for a few extra minutes to thicken it to your liking.
- Be careful when removing the drumsticks. Since these drumsticks are so fall-off-the-bone tender, be gentle when removing them from the Instant Pot. Use tongs or a slotted spoon to lift them out carefully, and let them rest for a minute to keep that juicy goodness intact.
- Let the chicken rest after cooking. After cooking, let the drumsticks rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.
- Garnish for extra flavour. Don’t skip the green onions and sesame seeds! They add a fresh, crunchy contrast to the sweet and savory glaze, making the dish feel even more complete.
- Monitor the cooking time. The Instant Pot makes cooking drumsticks super easy, but make sure to check the internal temperature. Chicken should reach 165°F (75°C) to be fully cooked. You can also use a meat thermometer to ensure they’re perfect.
- Optional broil for crispy skin. That’s right! Not all crispness is lost when it comes to these Instant Pot chicken drumsticks. If you like a little extra crunch, pop your drumsticks under the broiler for 2-3 minutes after they’re done in the Instant Pot. This will crisp up the skin and caramelize the glaze, giving them that perfect finish! Just keep an eye on them so they don’t burn.
FREQUENTLY ASKED QUESTIONS
No, chicken doesn’t need to be fully submerged in the Instant Pot. The key to cooking chicken in the Instant Pot is having enough liquid to create steam for pressure cooking. Typically, around 1 cup of liquid is enough for the pot to reach pressure, and the chicken can sit on top of the liquid. Just make sure the chicken is at least partially in the liquid to help it cook evenly and keep it juicy. Too much liquid isn’t necessary, and it can actually affect the texture of the sauce or glaze you’re making, so aim for the right balance.
Yes, it’s possible to overcook chicken in the Instant Pot. If left in too long, the high pressure can make the chicken dry and tough. To avoid this, stick to the recommended cooking times—about 8-10 minutes for boneless, skinless breasts and 12-15 minutes for bone-in cuts. Be sure to add enough liquid as well, since too little can cause the chicken to dry out faster.
If you find that your chicken turns out tough after cooking in the Instant Pot, it’s usually a result of overcooking or not using the right amount of liquid. The Instant Pot uses pressure to cook food quickly, and if chicken is left in for too long, the proteins tighten up, making the meat tough and dry. It’s important to follow the recommended cooking times for chicken to ensure it stays tender. Also, make sure you’re adding enough liquid—too little can cause the chicken to dry out or become rubbery. With the right timing and liquid, you’ll have juicy, tender chicken every time!
Cooked Instant Pot chicken will typically last about 3-4 days in the fridge if stored properly in an airtight container. Be sure to let the chicken cool to room temperature before refrigerating it, and always check for any signs of spoilage like an off smell or change in texture before eating. If you need it to last longer, you can freeze the chicken for up to 3 months. Just make sure to wrap it tightly in plastic wrap or store it in a freezer-safe bag to prevent freezer burn.
MORE PERFECT INSTANT POT RECIPES
LOVE THIS RECIPE? PIN IT FOR LATER!
INSTANT POT CHICKEN DRUMSTICKS
Ingredients
- 10 Chicken Drumsticks
- ¾ cup Honey (or Maple Syrup)
- ⅓ cup Low-Sodium Soy Sauce (or Coconut Aminos)
- 3 tbsp Rice Vinegar
- 1 tsp Ground Ginger (or 1 tbsp Fresh)
- 4 Cloves Garlic minced
- ¾ tsp Red Pepper Flakes adjust to taste
- ¾ tsp Smoked Paprika
- 1.5 tbsp Sesame Oil (or Avocado Oil)
- ¾ cup Chicken Broth
- 1.5 tbsp Cornstarch
- 3 tbsp Water
- 3 Green Onions chopped, for garnish
- Sesame Seeds optional, for garnish
Instructions
- Set the Instant Pot to Sauté mode. Add the oil and brown the chicken drumsticks for about 2-3 minutes per side to get a nice sear. Remove and set aside.
- In a small bowl, whisk together honey, soy sauce, vinegar, ginger, garlic, red pepper flakes, and smoked paprika.
- Pour the chicken broth into the Instant Pot, scraping up any browned bits.
- Place the chicken drumsticks back in and pour the sauce over them. Seal the lid, set to high pressure for 10 minutes, then do a 5-minute natural release before venting.
- Remove the chicken and set the Instant Pot to sauté again.
- Mix the cornstarch with water and stir it into the sauce. Let it simmer for 1-2 minutes until thickened.
- Lay the drumsticks on a parchment lined baking sheet. Brush with the glaze.
- Broil in the oven for 3-5 minutes to caramelize that honey glaze! Garnish with chopped green onions and sesame seeds before serving with any leftover glaze for dipping.
Video
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
