This instant pot Asian recipe for ginger garlic drumsticks is out of this world! Enjoy tender chicken in a sweet and sour sauce that’s ready in no time.
Instant Pot Ginger Garlic Drumsticks
I am having so much fun cooking in my Instant Pot. In a day, I made meals for the whole week. These Ginger Garlic Drumsticks are finger lickin’ good. You can eat them with your hands or utensils if you may like.
Not only are these awesome but the prep is minimal. Simply whisk in the sauce, pour in the pressure cooker along with the drumsticks and cook. At the end, I broil the drumsticks for a couple of minutes on both sides while the sauce reduces in the Instant Pot. No mess!
If you’re hosting a Superbowl party in the coming weeks, these drumsticks are ideal to serve on a big platter and are WAY meatier than chicken wings. Don’t you agree?
The secret to a nice crispy chicken drumstick is too cook it with its skin, so when you broil them, the skin caramelizes beautifully without the need of frying or overcooking the meat. In a way, this method is healthier, less messy, and quicker than the conventional ones.
Ever since I came back from winter break, my energy’s restored and my mind is going crazy with all of these ideas that can be adapted into a pressure cooker. Honestly, I think I needed a break after a long year of food blogging.
Sometimes when you’re too focused on your projects and life gets busy, you starts seeing things a bit blurry and it can often lead to frustration. This break allowed me to “reset” my mind and give me the motivation I needed to start off 2017 with tons of new recipes for Living Sweet Moments. Let me know what you think.
I hope you can try this delicious Ginger Garlic Drumsticks at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Instant Pot Ginger Garlic Drumsticks
Ingredients
- 6-8 chicken drumsticks skin on
- 1/4 cup water
- 1/2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 garlic clove minced
- 1 teaspoon fresh ginger minced
- 1/2 onion chopped
Instructions
- In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic, ginger, and onion until combined
- Pour sauce in the instant pot
- Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce)
- Cook on high pressure for 10 minutes (MANUAL 10 MINUTES)
- Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR)
- Release the steam and hit the saute button so the sauce boils and starts reducing
- Remove the drumsticks and place them on a cookie sheet lined with parchment paper
- Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing
- Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.
Nutrition
Other Instant Pot Asian Recipes you may like:
Instant Pot Honey Balsamic Drumsticks
Asian Sesame Instant Pot Chicken
What temperature do you broil the chicken at??
Thank you!
500 F.
Looks yummy. My kids are going to love these drumsticks.
Thank you Joi! Let me know how it comes out!
It’s definitely fall of the bone chicken! I could never get my chicken skin to crisp up in the oven.. It turned out kinda soggy. The overall flavor was very good though. I added some fresh cilantro to the chicken at the end. I would make it again!
Thanks for your feedback Kelayna! Glad you liked them. I wonder why they didn’t brown under a broiler, did you place the sheet pan on the top rack of the oven?
The air fryer is the way to go with this recipe.
Good to know!
Do you put frozen or thawed chicken drummers in the cooker??
I add thawed drumsticks
I made this tonight and it was delicious! Definitely a keeper! We couldn’t wait to eat it so I skipped the broiling step but it was so yummy!
Thanks for your feedback Charming! So glad you liked them!
How much do I increase the time if I double the recipe?
No need to increase the time Becki. The IP will just take longer to get to pressure.
How long should I cook if they are frozen?
14 to 15 minutes Kristen
Thank you!
Can I subsitute it with chicken thighs? Will the cooking time be the same?
Yes Cat, the cooking time is about the same if they are bone-in. Boneless would take about 8 minutes
This was my question too! On the menu tonight
Sounds delish!
Awesome Mama Schick! let me know how they come out!
Why do you cook for less time when they are frozen?
No, I do not cook them for less time Rebecca. I cook them for the same time, it’ll just take the IP longer to come to pressure
Hi Tiffany I am confused about the cooking time for frozen drumsticks. You told Kristen Feb 17th that you would cook them for 14 mins then in Sept, told Rebecca you don’t cook them longer. Can you confirm?
Hi Jenn! It does cook longer but the instant pot calculates the time since it will take longer for it to come to pressure. Stick with the time on the rice but just keep in mind that it will take longer
I made this the other night for dinner and we both loved it. I made a dozen drumsticks, so increased the marinade ingredients a little bit. Used my Instant Pot Ultra. They were so tender, and the IP seems to really force the marinade into the meat. Very flavorful. We are having the leftovers for dinner tonight. I love my new Instant Pot!
I’ve never heard of the Instant Pot Ultra! Glad you liked this recipe, we have weekly for dinner in my house. My kids love it!
Oh my. These are excellent! I made a little extra sauce and ended up using it a few times to cook more chicken the demand was so popular. I suspect this will be a regular in our household. I didn’t have any rice wine vinegar so i subbed apple cider vinegar. I might even put a little red chili flake in next time. Wonderful! Thanks for posting!
Yay! Glad you liked it! In our household, it’s always a regular! The apple cider vinegar does give it a nice taste.
I made this tonight with 2 thawed chicken breasts. I did it for 10 minutes. They were rubbery and had no flavor. I left the pressure valve alone for 5 minutes but it hadn’t released at all, so I manually released the pressure.
I tried to leave the sauce in the pot so it would reduce, but it never thickened up.
This is my 3rd time using the instapot and clearly am not doing something right. Help!
Hi Laura!
I am so sorry you’re having trouble with your instant pot. Chicken breasts are not the best bet to go with this recipe. Drumsticks are a better choice because the bone keeps it moist and flavorful.
Hope that helps!
Thanks! Any idea on why the sauce never thickened up and the chicken had no flavor, at all?
The sauce SHOULD’VE had flavor. I am bit puzzled by that. It’s not supposed to be super thick since it doesn’t have any cornstarch, just enough to coat the chicken.
Here are a few tips Laura:
-For chicken breasts, cube and cook for 5 minutes (10 minutes was super overcooked)
-Cook the chicken drumsticks skin on, for more flavor and moisture and at the end, place it in the oven to broil it. You can add a bit of the sauce with the chicken so it caramelizes.
Hope that helps!
Would I have to increase the cooking time if I am using frozen chicken, or does the IP account for that and take longer to get to pressure? I’m very new at this and don’t want to end up with raw chicken
Hi Kelsi! Option #2 – no need to increase the time, the IP will take longer to come to pressure. Let me know how it comes out
Can you tell me why you used the manual pressure setting instead of the poultry setting for pressure?
I used the manual setting no matter what I’m making. For me, it’s easier. But you can certainly use the poultry one
Do you know if there are any good substitutes to the brown sugar? I come across this problem a lot in Asian cooking, everything has added sugar in it.
Thank you, I’ve made this once before and my super picky toddlers loved them. Crossing my fingers it’s the same tonight!
Hi Dianna! You can reduce it, omit it, use honey, a bit of Stevia, or Swerve.
How long do I sauté for in the instant pot?
About 5 minutes Lauren…
I’ve been using Spenda Brown Sugar in all my recipes (uses 1/2 what the recipe calls for) and everything turns out!
Great tip Jmkel! thanks for sharing
Confused by some of the prior questions and answers regarding using frozen drumsticks. Several asked if you need to increase time, but response was “no” several times. However, in another response it said to cook them for 14-15 minutes, if frozen, which is longer than recipe says. So, which do I do? Cook for 10 minutes or cook for 14-15 if using frozen drumsticks?
Hi Ann! Just cook them at the same time the recipe says. It’ll simply take the IP longer to reach the “pressure” status.
Let me know how they come out. Cheers!
I made this tonight
or a version of it based on what I had in my cupboards. I didn’t have soy sauce and so I used half Braggs amino acids and half teriyaki sauce. I used frozen drumsticks and sauteed them for about 5 minutes while I was getting my quinoa started and then cooked it for the regular 10 minutes. It was really good! The only thing I would change is using something with less sodium. Mine turned out really salty but I think if I had used a low sodium soy sauce it would have been excellent. Thanks for the great recipe 
Hi Ashley! Adding half of Teriyaki sauce instead of soy sauce sounds like a fantastic idea! Thanks for your feedback
How long do you sauté for?
About 5 minutes Angel.. as long as the chicken is broiling..
Very salty and the sauce won’t thicken without addition of some corn starch.
Thanks for your feedback RS. Sorry you did not like the recipe.
Can I use powdered ginger if I don’t have fresh?
of course!
I made this tonight. Very salty especially if feeding to a toddler but otherwise delicious. I did remove the skin from the chicken since no one in my family likes it and I only added honey. Next time I will reduce the amount of soy sauce and add more water. That should fix the salt ratio. This is a keeper. Thanks for the recipe.
You’re welcome! Also, use low-sodium soy sauce
We don’t like skin on, would it change the taste much or the method much if I used skinless drumsticks?
Not at all Shray! Cook it without the skin. The only difference is that it won’t brown as much in the broiler
This looks delicious! I have a 3qt Instant Pot mini. Would this recipe need to change with cooking time or amount of ingredients?
Cooking time would remain the same. As for quantity I really don’t know the capacity of your IP. Try to see if the drumsticks and sauce fit.
If I am using Chicken Quarters how long to cook?
14-15 minutes Katie
Made this last night with boneless thighs for 8 minutes as you advised. Only I transferred sauce to pan to reduce and then used IP to steam carrots with ginger. 3 out of 4 of us loved it! I also subbed coconut aminos for soy sauce. Thanks for sharing!
You’re very welcome Natalie! thanks for the feedback!
OMG! This was delicious!!! Not too salty for us.. probably depends on the brand of soy sauce. I used authentic. WishI had some white rice..?Thank you!!
You’re welcome Joy! glad you liked it and thanks for your feedback!
I was wondering if you can use chicken wing for this recipe. It sounds amazing and I think it would be great for a Super Bowl party or gathering. With the speed of cooking you could keep cookig more as they are eaten. This method seems healthier than frying. I’m just got my Instant Pot and looking forward to making some great meals. Thanks
Hi Susan! you certainly can! Just leave their skin on and let them crisp up under the broiler after they are cooked in the IP
Hi, I notice there’s green onion on the pic but not on the recipe. When you put “1/2 onion” as ingredient, do you mean 1/2 a green onion? Or is it white onion? Sorry dumb question as I’m new to cooking!
Hi Colina! the green onion on top is just a garnish to give to it some color and freshness. The recipe calls for 1/2 white onion.
Tiffany, I followed your recipe and it was super delish. I used mushroom soy sauce as that’s what I had available. I’m a newbie to the Instant Pot and so far am loving it. This recipe is a win for my family. Thank you for sharing.
Thank you for the comment Lisa! I’m glad you and your family liked the recipe. Mushroom Soy sauce sounds like a great addition to the sauce! I’ll pick up a bottle to try it.
What if i don’t have rice vinegar what can i use to substitute?
I had a hard time getting the sauce to thicken in the instant pot, waited about 15 minutes and it wouldn’t reduce it all even though I follow the recipe. Other than that, really tasty and very tender drumsticks.
The sauce will reduce but won’t thicken like syrup. The idea is that it will reduce enough to coat the drumsticks but the actual texture will me looser than regular thick sauce. Thanks for your feedback Kajoy
Hi,
If I cooked 12 frozen pieces of chicken, how long should I cook it for?
Thanks for the recipe!
Hi Annette! same time as the recipe indicates. It’ll just take longer for the ip to come to pressure
Looks delicious! Could you use a crock pot to make this recipe?
Yes Debbie you can! You can also bake them in the oven as well
I cannot find the actual recipe for this dish, just commentary with great pix. Looks wonderful, and I’d love to try it.
Can you point me to it, or reprint it? Thanks!
Hi! scroll at the bottom underneath the amazon suggestions
I found it–under the ads at what I thought was the bottom of the page!
Sorry about that. You can delete my question…..
No problem! glad you found it!
I don’t have an instant po5 can I still make this, if so how? Hope to hear back from you via email. Thank you Bonnie
Hi Bonnie! Of course! You can just throw all ingredients together in a baking pan and bake at 350 F for around 45 minutes
Tiffany, I’m not a big fan of drumsticks but these look delicious. Garlic and ginger sound like a great combination and would make for a great flavor. I have a question (I hope it wasn’t covered yet). Can you use chicken wings instead of drumsticks? If so, do you have to make any adjustments? I imagine the drumstick meat could be used for any number of recipes throughout the week. Will have to let people know about this one.
Of course you can Harry! I would reduce the cooking time to 5 minutes. Let me know how it comes out.
I love this is recipe thank you great i am try this is recipe thank you
You’re welcome Donna
Hi this looks so yummy! Question – I have a hubby and 2 teenage sons who eat a ton. I’m essentially tripling this recipe with the chicken. Do I triple the rest of the ingredients too? Seems like it would be too much liquid in the IP.
yes Neeta! Depending on which size IP you have. I suggest you triple the chicken amount and double the sauce quantity. If you fill it to the top make sure to do at least 15 minutes of NPR otherwise the sauce will splatter and it will be a huge mess
I flooded the recipe, but my sauce stuck to the bottom and almost burned. What did I do wrong?
Oh No Linda! I am so sorry that happened. Maybe next time place the chicken first on the IP and then add the sauce?
Very good and great article i am try tonight thank you
you’re welcome!
I just made this today. The flavors are alright but my biggest complaint was that the chicken did not absorb the flavors (even those that were fully dunked). I think next time I make this I would marinade the chicken for a few hours in the sauce before tossing into the Instant Pot. Also, I ended up with a lot of liquid, so probably I’d leave out the 1/4 c water entirely.
Hi Jena. Thank you for your feedback.
Can’t wait to try this out. This looks delicious. My kids must love it. If I don’t have Instapot, what should I use to make the same taste?
Best Regards,
You may use the oven Mai! Just bake at 350 for 40-45 min
I am excited to try this recipe… But I want to know if I’m using 2 frozen chicken leg quarter, how long should I cook for?
Thanks!
Same time as noted on the recipe Andrea. It’ll just take longer for the ip to come to pressure
Wow! It looks yummy. Thanks for sharing it with us! I am excited to try this recipe.
Let me know how it comes out Anjana!
loved the drumsticks! Very yummy. Thanks for sharing.
Glad you liked them Paul!
Made this tonight. Followed directions…substituted apple cider vinegar, powdered ginger and 1/2 Tsp onion powder. Used frozen chicken legs and put the ingredients in the bag for about 40 minutes before placing in the pot. Very good, flavor not overwhelming. It will be a nice change from my usual recipe for chi chicken.
Hi Tina! thanks for your feedback! Cider vinegar must give it a nice earthy taste
I’m borrowing an IP and came across this recipe. It was so easy but I have to admit that I use it as a guide. I double the sauce and added rice, orange peel, diced carrots and scallions, and a dash of sriracha sauce. I had to keep an eye on the sauce since it was cooking the rice. It came out amazing. Definitely a great meal for a beginner
Thanks for your feedback Maureen! I am intrigued about doing the PIP with the rice. Was everything cooked at the same time? If so, how many minutes did it cook at high pressure?
Anything with ginger and garlic is my fave. I think in my other life I lived in China, lol!
agreed 100% lol!
I think my kids will love these drumsticks! Keep rocking Tiffanny!
They definitely will! mine request them every week
I love drumsticks and my kids too, great tips and great recipe, I´m sure my kids are going to love it!
Stupid question, but when you say cook for 10min in iP, does that mean 10min after it’s fully pressurized? Or just 10min regardless.
Scot, fully pressurized. Press 10 on your IP
hope that helps!
I just love Your recipe how easy it is to do and yet looks incredibly delicious!
Thank you Richard!!
I love this is recipe thank you great i am try this is recipe thank you
you’re welcome Rachid
Just to look at it, it makes my mouth water!
indeed!! thank you
I didn’t care for the flavor. But it was so simple and easy and I was able to get rid of 8 frozen chicken drumsticks that I didn’t know what to do with. Came out very tender. Two of my kids loved it so I’m torn as to whether I should make it again or not. I did learn that cooking time is same for frozen so that was neat. Either way, thanks for the recipe.
you’re welcome Mrs Orange. So sorry you didn’t like them.
I can’t wait to try them! I did substitute maple syrup for the honey (added honey to shopping list). I will let you know how it turns out! Thanks for sharing!
You’re welcome Dana! Looking forward to your feedback
Oh my gosh, so delish, will definitely make these again. I made rice and had the sauce on the rice, I did add some cornstarch as I like the sauce a bit thicker!!!!
Glad you liked them Lisa!! I always serve them with rice as well
I love this recipe and going to try. Thank you so much for this
you’re welcome Maria
What temperature do you broil the chicken at??
500 – 525 F
Have you tried cooking an instapot?
Sorry with an instapot typo lol
Thanks for the valuable information. But can tell me that at what temperature do you boil chicken at?
500 degrees F
Loved the recipe going to try this on my instant pot this weekend
Thanks Stacy!
Thanks for the amazing recipe. Going to try this and will five feedback.
Let me know how it comes out
It is awesome since many recipes which can help for delicious meals. By the way, this recipe look yummy. Can I add more ingredients to make it with different tastes? Will be back with reviews. I will make original one and other version of additional ingredients.
Of course you can Hannah! make it your own!
An awesome meal! Made steamed rice and sugar peas..Once reduced, drizzled on rice and chicken..Kids even asked for seconds (definitely not the peas)…
Took a photo, can’t figure how to post…
hahaha on the peas Sandra!! thanks for your feedback and comment. When kids ask for seconds, that’s when I know the recipe works
It is awesome since many recipes which can help for delicious meals. By the way, this recipe look yummy. Can I add more ingredients to make it with different tastes? Will be back with reviews. I will make original one and other version of additional ingredients.
Tried with the different version of these recipes like adding some other ingredients. Tried the original one and then thought of modifying, will share the reviews soon.
Of course you can Wilma! make it yours!
really amazing
thanks John
This was Sooo Good! I didn’t read the comments until I was eating my food to notice I could have doubled the recipe. I cooked 7at a time because I had a tray of legs. They still turned out wonderful and full of flavor. While my legs were in the broiler, I reduced the sauce, then I strained it. Oh my goodness! Such a tasty sauce to pour over everything; chicken, rice, veggies…. so good! I like how quickly everything cooked and easy it all was. Thank you for such a great recipe! Definitely a Keeper!
Glad you liked it Valerie! great idea on straining the sauce!
would pre-marinating the ingredients the night before be advised?
thanks
It’s not necessary but if you want to marinate in advance, go for it!
Very tasty!! The chicken fell off the bone! Next time though, I need to keep the chicken under the broiler longer. It wasn’t as crispy as it could have been. While the chicken was under the broiler and the sauce was reducing, I actually threw broccoli in the Instapot and cooked it in the sauce. It came out delish!! Served the chicken and broccoli over brown rice. Yum!
Glad you liked Ro! the more times you make it, the more you can customize it and make it your own. Thanks for sharing
Chicken is my favorite. I am going to parcel today from my nearest hotel. Its 1 pm now.
chicken is my favorite too!
emm, that’s good I like it with chicken
Let me know how it comes out Devina
I want to try make it, thank you for the recipe
you’re welcome Akmal
So i Made it the other day and it the chicken was cooked perfectly, tender and juicy, the sauce was well reduced but it was definitely missing some “oomph”.
I showed the recipe to my mom (Chinese mama) and she right away went: where is the spices?
She suggested 5 spice which I haven’t tried to redo, but next time I would try this. Because it’s lacking in flavor and interesting flavor profiles. I’m excited to try this again with the 5 spices.
I would also suggest marinating a day before to really get the flavors in.
Thanks for the suggestions Jess! 5 spice powder is a great idea, also some red pepper flakes in the sauce would give it a kick of heat if you’d like.
Ginger Garlic drumstick is my favorite of all time. Thanks for this recipe. Let me try and reply you.
let me know how it comes out Ryder
the child I most like with this chicken so the recipe should I try, thank you for sharing
I love that recipe, thanks
you’re welcome!
Looks Yummy
Will try and feedback
Let me know how it comes out Nilima
My mouth started watering when I first glimpsed the photo. Then I read the whole post and recipe and now it’s a full on craving! Dadgum it, Barb, now I have to go back to the grocery store again today
lol! happens to me all the time!
loved the drumsticks!
You’re welcome Hadi!
I live it very much, thanks a lot
You’re welcome Rachel
Absolutely delicious!!! Turned out perfectly!!! I didn’t have rice wine vinegar, so I substituted apple cider vinegar. I added a dash of red pepper flakes as well. Any suggestions on ways to make the sauce a tad sweeter? More honey? More brown sugar?
Hi Vicky! Honey or maple syrup would make it sweeter
I’m curious if 10 minutes is safe? I have a Power Cooker Express and the setting for chicken is 20-25 minutes?
Yes!
Tiffany ,
These were great. I added 2 tsps of Sriracha ant thickened sauce slightly with corn starch slurry. Flavors were excellent.
Yumm I love Sriracha! That must have given it just the right kick. Thanks for sharing Bob
Can you cook the rice at the same time? If so how? Thanks!
Making this tonight!
I haven’t tried the PIP but I am sure it should work
Looks so yummy, Going to try it on this weekend.
let me know how it comes out Bella!
Hi,
I really liked the recipe and can’t wait to get my hands on it, but i have question i don’t have pure honey. Can you suggest any alternative to that? Thanks
Do you have maple syrup?
I made it for dinner and turned out good. Next time i would try adding sirracha or peppers to make it a bit spucy. Can’t complain. This is a great recipe. I. Wll be making this again.. thanks
You’re welcome Luna! thanks for your feedback, and I agree, so sriracha would be amazing in this dish
I keep running into the fact that most recipes are for the smaller instant pot.. I have an 8 qt. and it says you need 1.5 cups of liquid for recipes, always.
Is there an easy solution to this without always doubling the recipies? Can extra broth be used?
Of course Tammy! Use extra broth and a bit more of the sauce ingredients
I had some pretty meaty drumsticks and 10min in the IP was not long enough. Centers were still pink. Other recipes I found said at least 15min, sometimes 20. Just a warning…
I used coconut aminos and it wasnt too salty as others said. Flavor was good. Had to add starch to thicken.
Thanks for your input Lina!
Just wow
this one of my favorite item. Thank you for sharing this awesome stuff here.
Thank You So Much For This Awesome Sharing
By the way, Your Also Best Photographer
You’re so kind, thank you
This is a great recipe. I skinned the chicken before cooking (no broiling required) and it still turned out well. I added a chopped pepper and some corn starch to make the sauce come together a bit better. It was delicious!
Glad you liked it Lisa! I sometimes skin the chickens before too
WOW! I recently received an instant pot and had only made chili and rice in it. I gave this a whirl and I wish I could post a picture. My picky 6 year old who calls Mc Donald’s gourmet and won’t eat anything except Mac n Cheese and a couple other things ate her whole drumstick and gave a THUMBS UP! That is such a rare occasion in my house. Everyone loved it and I’ll have to add this to our rotation.
Next time when I broil them I’ll elevate them on a cooling rack – the other side touching the baking sheet laid in its juices, but it was still delicious.
Thanks for this recipe!
You’re welcome Jen! So glad your picky eater loved it!
I love this recipe. Thanks for sharing this delecious menu.
Thanks Peter
I had some pretty meaty drumsticks and 10min in the IP was not long enough. Centers were still pink. Other recipes I found said at least 15min, sometimes 20. Just a warning…
I used coconut aminos and it wasnt too salty as others said. Flavor was good. Had to add starch to thicken.
Hi Lina! thanks for your comment. I guess it depends on the size of your drumsticks. Mine are organic and they’re a bit smaller than the regular ones
Tiffany ,
These were great. I added 2 tsps of Sriracha ant thickened sauce slightly with corn starch slurry. Flavors were excellent.
Yumm!!! Never thought Sriracha would thicken a sauce… My husband will love that idea Lisa. Thanks for sharing
My mouth started watering when I first glimpsed the photo. Then I read the whole post and recipe and now it’s a full on craving! Dadgum it, Barb, now I have to go back to the grocery store again today
hahaha.. it’s worth the trip
The only things I changed is that I mixed everything in the IP instead of a bowl and I used a slurry of 1:1 water / cornstarch to thicken up the sauce using the saute feature once done. It’s great over rice too. It’s now on my fav list. Thanks for sharing!
You’re welcome Sue! thanks for your feedback!
It looks tasty!!
Thanks for sharing!
you’re welcome!
It looks too yummy!
Will definitely try it
Thanks to you!
Let me know how it comes out
It is cool since many recipes which can help for delicious meals. By the way, this recipe look yummy. Can I add more ingredients to make it with different tastes? Will be back with reviews.
Of course Thomas! You can make it your own
Thanks. I would love to add some Indian Masalas on that Chicken!
yumm
looks really really delicious!!!!
Thank you!
It’s looks so tasty, Tiffany….
Instructions are not showing up. Can you fix?
I apologize, I am fixing the glitch asap
Hi, the problem has been resolved. Sorry for the inconvenience. You should be able to the recipe now.
My wife really like your blog
Thank you Dawn. That is so kind.
Great Recipe. I will surely try this new recipe with some other ingredients such as cheese and some chicken peas. It looks yummy.
Thanks Blake
The Ginger Garlic Drumsticks looks delicious, im glad i ll be able to try a new recipe soon. Kudos for this indepth recipe. Thanks Tiffany
Really useful! Thanks for sharing.
You’re welcome Tommie
Hi, Thanks for sharing this wonderful Recipe. So delicious.
You’re welcome!
I’ve had my Instant Pot for awhile now but have only used it a couple times. Chicken legs were on sale this week and we’re out of propane so I tried your recipe. It was awesome! I have dark soy sauce that’s super salty so I cut back by half and added a bit more water to compensate. The chicken was perfectly cooked and just fell off the bone. I used three big legs and 10 minutes was just right. Next time I might not even bother broiling them, and I’d add some cornstarch to the sauce while sautéing to thicken it up. Two thumbs up from my home! Can’t wait to check out your other recipes.
I am very glad you liked the recipe! It’s a favorite in our house.
Thanks for sharing, its really great.
you’re welcome Tommie
Good recipe, love it.
Thanks Mark!
Good recipe, love it.
Thank you sir
This chicken is DELICIOUS. Just wondering, your pictures show carrots and green onions in the picture. When would you add those in the cooking process?
Thank you! I added them as a garnish. You can add those at the end
What size IP do you use? I have an 8 qt and feel like recipes don’t always turn out. I’d double for my family of big eaters – but would directions/time be the same?
I have a 6 qt
Hi, i must say the graphic selection is awesome, they look so beautiful that it waters my mouth right away, I will i could taste it.
Thanks Richard
Turned out AWESOME, finger lickin good. Thank you for this !!
You’re welcome Naine! Thanks for your feedback
The recipe is gone for the garlic honey instant pot drumsticks. ???? It doesn’t show
there’s a glitch in the recipe software. I am trying to get it fixed asap. Sorry for the incovenience
I tried to find it for someone else, and this is what I recall from making it. It was delicious! 1/4c water, 1/2c soy sauce, 2tbsp brown sugar, 1tsp grated fresh ginger, 1/2 chopped onion, 2 minced garlic cloves, 2tbsp rice wine vinegar. Mix all together and add to the instant pot. Add 6-8 drumsticks to the pot (no trivet, the drums sit in the liquid). Manual pressure for 10minuites. NPR for 5 then quick release. Place on a baking sheet with parchement paper and Broil in the oven 2 minutes per side to crisp. Meanwhile, saute the liquid in the Instant pot to thicken.
How did I do Tiffany?`
The glitch has been fixed you can see the recipe now. Sorry again for the inconvenience
I just got my Instant Pot and this was the first recipe I tried, my super picky eater loved it
but now I went back and I am not able to see the recipe or directions. What I am doing wrong? Hope you can help this one is a keeper!!!
there’s a glitch in the recipe software. I am trying to get it fixed asap. Sorry for the incovenience
The glitch has been fixed you can see the recipe now. Sorry again for the inconvenience
So good!! To make it gluten free, we subbed the soy sauce for coconut aminos and left out the sugar to compensate for the sweetness of the aminos. It was delicious! My husband would not stop talking about it and I think we both ate three helpings. Plus it was so simple! Thanks so much for this recipe! It will definitely become a staple in our house.
Yay! glad you and your husband liked it! Thanks for your feedback Sam
New to the IP community and am still learning the subtleties of the Instant Pot. I made this recipe tonight and it was wonderful-a bit salty, but I think I reduced the sauce too long. My bigger problem is that could not get the chicken to cook. It consistently registered around 100 degrees F with TWO different meat thermometers. I had to microwave it about 7 minutes before it seemed “done” and then it was kind of dry. I cooked on Pressure Cook, high, for 10 minutes with. 5minute natural release, as per the recipe. I had this same problem with some pork links last week. Am I missing something about cooking meat in the IP?
Hi Susie. Maybe the seal is not properly placed on the IP lid?
I’ve just tried it, and I want to say it’s amazing recipe. Thank you.
You’re welcome Max!
New to the IP community and am still learning the subtleties of the Instant Pot. I made this recipe tonight and it was wonderful-a bit salty, but I think I reduced the sauce too long.
Chicken legs were on sale this week and we’re out of propane so I tried your recipe. It was awesome! I have dark soy sauce that’s super salty so I cut back by half and added a bit more water to compensate. The chicken was perfectly cooked and just fell off the bone. I used three big legs and 10 minutes was just right. Next time I might not even bother broiling them, and I’d add some cornstarch to the sauce while sautéing to thicken it up. Two thumbs up from my home! Can’t wait to check out your other recipes.
! I have dark soy sauce that’s super salty so I cut back by half and added a bit more water to compensate. The chicken was perfectly cooked and just fell off the bone. I used three big legs and 10 minutes was just right. Next time I might not even bother broiling them, and I’d add some cornstarch to the sauce while sautéing to thicken it up.
I cut back by half and added a bit more water to compensate. The chicken was perfectly cooked and just fell off the bone. I used three big legs and 10 minutes was just right.
I used three big legs and 10 minutes was just right.
This recipe is going to help me in making more dishes to impress my girlfriend. Thanks for the idea and details.
You’re welcome Martin!
Because of COVID, I spend more time with my kid and cooking helps. us to cope with stress. Thanks for your recipe
You’re welcome Khrystuna. We are doing the same around here. Stay safe
This recipe is so simple to make and tasted so good, i will make it for my family, and i am sure they will be happy after having this ginger garlic drumsticks
Thanks Rishad!
Looks Delicious and with garlic its just yummy, Will must try
Let me know how it comes out
Looks Good Uh! can i add some more ingredients to have some more taste?
Of course! make it your own
its so nice looking and Yummie i will give a try in my Kitchen. Hope will share the experience with you. Thanks for all of this.
let me know how it comes out!
Of all question no one asked what size you use in instant pot.. I have a 8qt and a 1/2 cup of water is not enough.. it will give me a burn mode.. mine needs up to 2 cups. What should i do, double or triple?
I have the 6 qt. Will 1 cup of liquid be enough?
Best IP recipe on the net…
Thanks
You’re welcome, Paul! thanks for your feedback!
Looks Yummy!
Thanks so much Sarah!
Juicy drumsticks!
Thank you!
Love this recipe! Was thinking of trying it with pork. How long I have to cook, can you help?
Hi, I don’t eat pork so I have no idea…
You’re very welcome
Thank you for sharing will try it.
you’re welcome
Looks delicious! What can I substitute for the rice vinegar?
any vinegar or lemon juice
I love this, but have a dumb question. Do the “Nutrition Facts” assume all the sauce is eaten or only what clings to the chicken. I never know with recipes. (Hubby has been told to watch his sodium.)
Hi Lucia! The nutrition facts are for the whole recipe. You can use low sodium ingredients or use less sauce.
It was delicious and so easy, thanks.
Delicious. Thanks for the recipe. I marinated my drumsticks in the sauce for an hour or two whilst I made fried rice to go with it.
I added some corn flour to thicken and broiled using the air fryer.. Super tender and moist! Will definitely be making these regularly.
Thanks heaps
You’re welcome liv!