These succulent Instant Pot Honey Balsamic Drumsticks require only 5 ingredients and are ready in 20 minutes or less, for an easy quick weeknight dinner
Instant Pot Honey Balsamic Drumsticks
Bored of cooking the same old recipes over and over? These fall off the bone Instant Pot Honey Balsamic Drumsticks are sweet, tangy and delicious. The kind of meal your family will love.
Of course, they don’t have to know that you used the magic pressure cooker to concoct this dish. A handful of ingredients and 3 steps is all it takes to have dinner at the table in no time.
My weekdays are usually very hectic between the kids, work, and the house. By the time we get home from soccer practice, I am tired, my girls are cranky and hungry, and honestly, I don’t want to cook.
Thankfully these Instant Pot recipes are making it easier and easier to please my household by reducing the amount of time, steps, and cleanup needed.
I make a big batch of rice every week and leave it in my fridge. That way, I can reheat it when needed. Those small things help me organize my meals better during the week.
Another great thing about these drumsticks is that they can feed an army. You can double the recipe and the cooking time will be the same. It will simply take the instant pot a bit longer to come up to pressure. Cool huh?
No instant pot? No problem! Bake these in a 375-degree oven for 45 minutes. They will be finger-licking-good!
I hope you can try these delicious Instant Pot Honey Balsamic 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.
These succulent Instant Pot Honey Balsamic Drumsticks require only 5 ingredients and are ready in 20 minutes or less, for an easy quick weeknight dinner
- 8-10 chicken drumsticks skin on
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic minced
- Salt + Pepper to taste
-
In a small bowl, mix the balsamic vinegar, soy sauce, honey, and garlic
-
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)
-
When the machine beeps, let out the steam. (QUICK RELEASE)
-
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
Chicken can also be baked in the oven at 375 degrees for 45 minutes
You may also like:
Instant Pot Ginger Garlic Drumsticks
Asian Sesame Instant Pot Chicken
I would imagine the cooking time in the recipe is with the chicken legs thawed. Do you know how long it would take if they are frozen?
It’s exactly the same time for frozen legs Kristi. It’ll just take a bit longer for the IP to come to pressure
How can I adapt this to use chicken thighs (with skin and bone-in)?
I would use the same time, as they weight similarly and the thighs are bone in.
Thank you. This recipe was great! No leftovers in our house. I would only say that foil works better than parchment paper to finish – as it almost caught fire in the broiling oven and don’t leave it a second longer than 2 min each side.
Thanks for your feedback MK! Good to know about the foil. I will use parchment next time
This was pretty good and easy to make.
Glad you liked it Tanya! thanks for your feedback
I have an 8 quart instant pot, and the minimum liquid you’re supposed to use in it is 2 1/4 cups! Also, my IP saute function is very hot- I can’t cook polenta or rice in it directly without having the burn signal come on. I get around this by using the pot-in-pot on a trivet method to cook those grains. I will try this recipe also pot-in-pot, but am wondering about the sauteing the sauce to thicken– do you think that would that work pot-in-pot? Or maybe I just need to give up on this recipe,
Hi Barbara! In your IP you can control the heat on your “saute” function – less, normal,and more – Just use the normal saute function.