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!
While developing Instant Pot recipes for the past few years, I’ve uncovered some unexpected, useful tips you’ll want too!
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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.
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 🙂