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.
Shelby A Holloman says
This looks amazing! I will need to add smoked paprika to my spices! That being said, since I currently do not have any on hand, has anyone tried regular paprika with this? how much time for frozen chicken?
Toni Dash says
Hi Shelby, Toni here. You certainly can use regular paprika thought Smoked Paprika is a totally different flavor profile. It’s earthy and very smoky adding alot of flavor to the chicken. If you like spiciness using Hot Smoked Paprika takes it up a notch further.
I did not write about using frozen chicken for this recipe as I’m not sure the spices will stick on the chicken unless it is thawed. Could you defrost in a microwave then try it? Otherwise maybe someone will have input if they’ve tried it with frozen chicken legs.
Tina says
Instead of water in the Instant Pot, I used unsalted chicken broth (you can usually buy a small 8 oz size that is perfect) and added a very small amount of Liquid Smoke. It added really nice flavor without a lot more work! Thanks for this recipe!
Toni Dash says
Great idea! I love changing up flavors just by changing out water for something else. Thanks for sharing your comment.
libby says
The paprika chicken is SO good I’ve made it 3 times. I like using the Hot Smoked Paprika!!
chris says
I made this dish tonight, but had to triple your spice quantities for 10 pieces. I don’t know how you did it with such little quantities of spices. I also added chicken seasoning by mccormick. They were absolutely delish! My son, the picky eater told me I had to make more…I will definitely keep this recipe in my rotation! I’m going to make more so that my kids will have something healthy to eat when they come home as a snack!
Thanks for the recipe! 🙂
Sherry Cole-Olson says
The first time I tried this, we had no left-overs. This time I am cooking a family sized package, 14 legs. I know I need to cook them longer, I just don’t know how long. I cooked them for 30 minutes, which was too long. I think the only reason they didn’t totally fall apart is because they were so close together. I broiled them in two batches.
Sherry Cole-Olson says
Dummy me, I read 5 Servings & transposed that into 5 legs, the first & second times I made this. Only now, as I copy this recipe into my cookbook do I see 3 pounds – 10 Chicken leg. No wonder my legs were practically falling off the bones. They weren’t dried out, though, really moist, really, really tasty. Even though I cooked 14 legs, there were only 4 pieces for leftovers, for the two of us & a guest.
Laszlo BODI says
I Used Hungarian Sweet Paprika. You wanta talk about aromas and flavor it’s out of this world. What a recipe Yum.
Toni Dash says
You are making me very hungry Laszlo!!
Mark S. says
I just purchased the new DuoCrisp model. Could I use the crisping lid to finish the legs. off? Your thoughts on time?
Toni Dash says
Hi Mark. I am not very familiar with the Duo Crisp. I have not used it. I did some research after receiving your question and though it might be possible I wouldn’t know how to guide you. Maybe review your manual for instructions or similar recipes to try it? Or stick with the recipe as written until you’ve used it more and feel knowledgeable adapting to your new machine. Good luck!
Laura Reese says
Thanks for this great dinner recipe.
Tanya Schroeder says
This is such an easy recipe, I really love the paprika flavor!
Kristyn says
Yum! This chicken looks so good! I love paprika & garlic. It adds so much flavor. My family would love this chicken!