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!
What Is Paleo?
Before diving into the cookbook, let’s talk ‘Paleo’.
A term you’ve seen on the internet over the past few years no doubt. Also referred to the Caveman Diet; but what is it?
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!
While developing Instant Pot recipes for the past few years, I’ve uncovered some unexpected, useful tips you’ll want too!
Sign-Up below and I’ll tell you all my Instant Pot secrets!
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
Try These Recipes too!
Quiche Lorraine: A Classic Cheesy Bacon Quiche
How to make Instant Pot Smoked Paprika & Garlic Chicken Legs – Step-by-Step:
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.
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!
Wes says
If I use half the chicken legs, do all ingredients cut in half including the water?
Toni Dash says
Hi Wes. Instant Pots require a minimum amount of liquid to work properly (each model is different). So you don’t want to use less than 1 cup water for the 6 quart model. You can reduce the spices as needed to cover the amount you need for the number of drumsticks you’ll cook.
Denis Wood says
What is the cook time? Is it 24 minutes or is it 15 minutes? Line #2 in directions says 15 minutes
Toni Dash says
You’ll set the time of 15 minutes on your Instant Pot however there is time required for the Instant Pot to come to pressure. An estimate of that time has been combined with 15 minutes for an estimated total time of 24 minutes total.
libby says
I love LOVE this recipe !!
I have made it multiple times. I like using the Hot Smoked Paprika.
I even use it with chicken thighs, Every other piece. Leg-thigh-leg-thigh-leg-thigh.
So easy SO GOOOOOOOD!!
Toni Dash says
Yay! So glad to hear is Libby!
Linda says
This is great! I will definitely be making it a lot. Didn’t even get to crisp it up before my grandson found it and he loves it just as it came out of the pot.
Toni Dash says
I love that Linda! It’s so easy too! Thanks for leaving your comment.
Stephanie salinas says
This is the 1st time I ever left a recipe review. My kids, hubby and I gulped this meal down. My husband said, “My taste buds want to always taste this!”
This will be made weekly, yum!
Toni Dash says
Thank you Stephanie for taking the time to leave your comment! I’m delighted you all enjoyed the recipe so much!
Sandra says
Can you use 4 thighs and 4 drumsticks?
Toni Dash says
Hi Sandra. I’ve only made the recipe as written. If you try it let me know how it turns out!
libby says
Absolutely!!!
follow the recipe and place them, leg-thigh-leg-thigh-leg-thigh….maybe add on 2-3 minutes.
🙂
Britt says
Great recipe! I do this in my Ninja Foodi as stated, then use the air crisp function for 3-5 minutes, depending on the size of the legs. Tasty, juicy results, thanks for sharing this recipe!
Toni Dash says
Love the tip Britt! Thanks so much for your comment and I’m glad you love the recipe too.
Courtney Brown says
Can you use frozen legs?
Toni Dash says
Hi Courtney. I’ve only made the recipe as written with non frozen legs. I do not think the spices will stick to frozen chicken so would suggest thawing them in the microwave before making the recipe as written.
Kristine says
These were quick and delicious. My legs were frozen, so I rinsed them and patted most (but not all) the water off so that the spices would adhere. I also used chicken broth instead of water at the bottom of the Insta pot. Finally, I let mine cook for an additional 10 minutes in the Insta pot to compensate for them being frozen. My husband and daughter raved about the flavor and texture. Do “dry” them off in the oven to crisp up the skin. Excellent recipe for harried work nights.
Toni Dash says
Great insight about using frozen legs! So glad you enjoyed it!
Katie says
Made this for the family and it was a hit!
Cathleen says
Wow! What CAN’T the Instant Pot do?? These chicken legs look so good!! Pinned 🙂
Erin says
Such an easy recipe! Good flavor And I agree paprika is such an under under-utilized spice!
Sapana says
What a delicious recipe — perfect for a weeknight dinner! And that book sounds just right up my alley.
Valentina says
I love how easy these instant pot chicken legs are! The chicken is so juicy and tender.
Amy says
Wow I love the sound of this chicken, smoked paprika adds such a great flavour!
kim says
This was so delicious and way easier than I thought it would be! Will definitely be making again for my Super Bowl party!