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.
Sommer says
Such a good Instant Pot recipe! Will make again.
Liz says
So easy and yummy! I love that this is flavored with smoked paprika!
Melissa says
The paprika gives these such a beautiful smoky edge, we loved them!
Liz T says
I loved this recipe. I think it was the first time the chicken came out moist with using the time in the recipe. Served it with roasted veggies and smokey cauliflower rice!
Joemcfly says
I have 8 legs, do I need to adjust the timing?
Toni Dash says
No you should not have to adjust!
Ashlea says
Made this twice and it’s amazing. I just need to learn timing wise when to start making the side dishes
Ashlea says
Made this tonight. FIRST MEAL made in my new favorite Christmas gift. Super easy. And I skipped the broil part. Kids don’t like crispy skin. Weirdos. But hey…..it’s was AMAZING and turned out perfectly. Thanks so much!
Toni Dash says
LOL! Glad you liked it so much! Happy Christmas gift!
Chrystal Nelson says
I have drumsticks out to make this, but they are still semi-frozen. Should I add a few minutes to the cooking time, or just use the same time as it will take longer to come to pressure? I’ve made these before and they are delicious, but had fully defrosted drumsticks that time..
Toni Dash says
Do you have a defrost control for your microwave? I’ve only made them as in the recipe; never partially frozen. I’m not sure how, or if, making them not fully thawed would affect the recipe. If possible I’d try to expedite thawing via a microwave before cooking. IF you do make them partially frozen, do let me know how they turn out!
Cassie says
What size instant pot is this recipe for?
Toni Dash says
A 6-quart Duo.
Ashes says
I used Viva 8qt and got 12 drumsticks in that bad boy. Same cook time.
Kevin L McDowell says
my pressure cooker cooker ( Ninja foodie) doees’nt have a setting for poulry, but rather has adjustable temperature settings. What temp. should I set it to?
Toni Dash says
Hi Kevin. Unfortunately I’ve only made the recipe as described. I did a quick Google search for you and this article might help you determine what will work best for your device. Good luck!