This fast and fabulous Instant Pot Smoked Paprika & Garlic Chicken Legs recipe will liven up your dinner menu and take no time to do it. From a fun new Instant Pot cookbook full of great, easy paleo recipes!
I seem to have less and less time right now to cook but thanks to my Instant Pot and a fun new cookbook that’s not a problem: The ‘I Love My Instant Pot’ Paleo Recipe Book by Michelle Fagone.
I reviewed Michelle’s first cookbook (The ‘I Love My Instant Pot’ Recipe Book) earlier this year and shared a delicious Instant Pot Chili Lime Chicken recipe.
Today’s Instant Pot Smoked Paprika & Garlic Chicken Leg recipe from the new cookbook is another easy peasy, fast-and-fabulous recipe.
This cookbook would make a great Christmas gift for someone with an Instant Pot or one getting one for Christmas!
Jump to:
What Is Paleo?
Before diving into the cookbook, let’s talk ‘Paleo’.
It’s an eating regime of whole foods; meats, fish, vegetables, some fruits, nuts. It’s a grain and dairy-free eating approach that has been adopted by those wishing to reduce the chances of developing certain chronic diseases or desiring a grain-free diet.
It’s a whole food way of eating that avoids processed foods. For those gluten-free, the Paleo diet is also gluten-free (though not all foods that are gluten-free are paleo).
I think of Paleo food as they way my parents generation ate before the onset of processed foods. And frankly with the recipes in this cookbook, you can make whole ingredient recipes in a flash; processed food won’t be missed.
‘I Love My Instant Pot’ Paleo Recipe Book
The ‘I Love My Instant Pot’ Paleo Recipe Book covers breakfast to dessert with all courses in between.
I pored over all the recipes searching for the perfect thing to share at this busy time of year and found so many things I want to make: Quick Lime Marmalade (to eat on Black Pepper Scones), Homemade Chai Latte (to save weekly purchasing of them), Bison Sloppy Joes (though I’d probably put them on gluten-free buns), Tom Kha Goong (my favorite Thai soup especially when I have a cold).
As one would expect with the speed and ease of Instant Pot cooking, the recipes are simple, straight forward and easy to follow. There are no fussy cooking techniques and recipes that will keep your breakfast, lunch and dinner table hopping with effortless interesting food.
There is an easy primer in the beginning of the book on using your Instant Pot, as well as accessories the author suggests.
I found the format easier to absorb than the Instant Pot manual. I also love that there is a list in the back of the book of ‘Paleo ‘Yes’ and ‘No’ Foods’ to help if one is following a paleo regime. You’ll love the recipes whether you are eating Paleo or not.
From the first thumbing through this cookbook these Instant Pot Smoked Paprika & Garlic Chicken Legs jumped off the page.
Smoked Paprika is one of my favorite spices with a deep, earthy flavor and gorgeous burnt red color.
Despite having only 4 ingredients this recipes is flavor-full and with a quick broil at the end the chicken legs are perfectly seared with juicy meat and crispy skin.
Ready in less than 30 minutes with little active cooking time.
Smoked Paprika vs regular Paprika
This recipe uses Smoked Paprika which taste very different than regular paprika. It has a deep earthy flavor.
For spicy food lovers you can swap it with HOT Smoked Paprika with will add some heat to the flavor.
Whichever version you use be sure to read the label to ensure you are getting the type you want!
Mind-Blowing Instant Pot Tips You Need!
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More Instant Pot Recipes You’ll Love
- Instant Pot Meatloaf: Fast Easy Comfort Food
- Creamy Mushroom Instant Pot Pot Roast
- Chocolate Cherry Instant Pot Cheesecake
- Creme Brulee in the Instant Pot
- Instant Pot Short Ribs with Southwestern Harvest Succotash
- Vegetable Beef Soup in the Instant Pot
- Instant Pot Steel Cut Oats
- Instant Pot Turkey Breast
- Southwestern Instant Pot Chili
Recipe
Instant Pot Smoked Paprika & Garlic Chicken Legs
Ingredients
- 1 tablespoon Garlic Powder
- 1 tablespoon Smoked Paprika*
- 1 teaspoon Fine Sea Salt
- 3 pounds (about 10) Chicken Legs/drumsticks
- 1 cup Water
Instructions
- In a small bowl, combine garlic powder, smoked paprika, and salt. Season chicken legs with the seasoning mix.
- Add water to the Instant Pot and insert trivet. Arrange chicken standing up, meaty side down, on the trivet. Lock lid. Press the Poultry button (or High Pressure if there is no Poultry button) and cook for the default time of 15 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick release any remaining pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
- Meanwhile (while pressure is releasing) position the top oven rack aproximately 4 inches below the broiler and turn on the broiler (on HIGH). Place chicken legs on a foil-lined baking sheet sprayed with non-stick spray. Cook the chicken 2 minutes on one side (watching closely to ensure no burning), flip with tongs, and cook 1 1/2 to 2 minutes on the opposite side to crisp the chicken.
- Transfer chicken to a serving plate and serve warm.
Video
Notes
- “Smoked paprika is an underused spice that should be at the front of your spice drawer. Sweet and smoky and a little mild, smoked paprika adds comfort to proteins and sauces, and it is lovely as a garnish on deviled eggs.” -Michelle Fagone (I Love My Instant Pot Paleo Recipe Book)
- To add more spicy heat, HOT Smoked Paprika can also be used.
Nancy S Thompson says
Cooked this many times. Always a hit.
Bill says
This chicken recipe was great thank you
Toni Dash says
Glad to hear it Bill! Thanks for taking the time to leave your comment!
Melissa says
Last night was a “help! What am I going to make?” kind of night. I had chicken drumsticks in my fridge that needed to be used and it was 5pm. I recently discovered smoked paprika and totally agree it doesn’t get enough attention, so your recipe quickly caught my eye. Not only was this fast and extremely easy, they turned out moist and so flavorful! Since I had time while they were cooking, I even made real baked potatoes to go with.
One of my favorite things to do if I make bone-in chicken is to remove the bones before serving so that I can make bone broth. I removed the trivet and popped the bones back into the pot with the liquid. Dumped in the veggie scraps I save in the freezer for this and added water to cover it all. Pressure cook 120 min on high and let release. Then I break the bones open with a fork and stir up well to allow some marrow to infuse the broth. Set the lid on and let it cool until I remember it’s still there. Strain, cool in fridge, and either use for meal prep or freeze. The broth is so rich this time I will make chicken noodle soup for dinner tonight – in the IP of course!
Toni Dash says
I’m so glad you found the recipe Melissa! And thanks for your deboning tip! Great idea and I love that you make stock. Thanks for leaving all this helpful information.
Betz says
Going to try this tonight and use your method for making broth!
Kerry says
This is on our short list of weeknight meals. The kids and I love the flavor, and the ease to make. Easy to pop this in the instant pot and then make a side. We’ve also used chicken thighs (no alterations to recipe). Yum!
Rosemary Blahy says
I made this tonight. I was very excited about it since I could use my instant pot. I have made whole roasted chicken with smoked paprika before that was fabulous and so flavourful. My husband and I were disappointed since the chicken had very little flavour. I followed the recipe exactly. The chicken however, was very juicy which we liked. Broiling the chicken did not make it crispy and I did it even longer then specified, on the rack that was in the top position.
Danielle says
Can I use regular Paprika instead of smoked?
Toni Dash says
You can Danielle but I don’t think the chicken will have much flavor. Smoked paprika has a deep, earthy flavor and with pressure cooking it hangs in there better (my opinion). You can also use hot smoked paprika if you like it spicy.
Not knowing why you want to substitute I’d say try regular paprika if you prefer that and see how it turns out! Worst case the drumsticks just won’t have a ton of flavor from the spices.
Di says
Loved the spice rub! Would be great on the grill. I made recipe exactly as stated and altho good, I wished the meat would have had more flavor. Would make again
Anju says
This is an easy and clearly written recipe. It came out great!
Mavi says
Hi, I’m only using 6 legs. What would the measurements be for this? I have all the ingredients, I just want to make sure I make it right
Sincerely
Maci
Toni Dash says
Hi Maci. I answered your previous question in the comments!
Maci Chapman says
Hi, I’m only using 6 legs. So would I follow the exact receipe as if? Or would I reduce, if so could you tell how? I have all ingredients. I’m so looking forward to making this tonight.
Thank you
Maci
Toni Dash says
Hi Maci. I’ve made this recipe with 10 drumsticks and did not change anything. You’ll need less of the spices for fewer drumsticks but should not change the liquid level because it’s the minimum required for the Instant Pot to work properly. I think the time should still be ok with only 6. Since drumsticks are a muscle they can generally cook a bit longer still with good results. Please let me know how it goes!