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A vintage platter of Instant Pot Ginger Soy Chicken Drumsticks with cilantro, green onion and red pepper flakes garnish

Instant Pot Ginger Soy Chicken Drumsticks

Chicken drumsticks are marinated in a sweet soy, ginger, garlic, sriracha marinade then cooked in the Instant Pot. Broiling at the end creates moist, tender meat with beautifully crisped skin. Cooking time is only 18 minutes! The Total Time reflects 6 hours for marinating the chicken. Do it the morning you'll be cooking to make actual dinner preparation a breeze.
Course Main Course
Cuisine American
Keyword ginger soy chicken, instant pot chicken drumsticks, instant pot chicken legs
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 6 hours 28 minutes
Servings 5 2 drumsticks per serving
Calories 397kcal
Author Toni Dash


  • 8 Garlic Cloves peeled and diced
  • 1/4 cup Honey
  • 3 tablespoons Sriracha
  • 1/4 cup Soy Sauce (regular or gluten-free)
  • 1 1/2 tablespoons fresh peeled, diced Ginger Root
  • 2 teaspoons fresh Lime Juice
  • 2 teaspoons Brown Sugar
  • 2 tablespoons Vegetable oil
  • 3 pounds (about 10) Chicken Drumsticks/Legs
  • Optional garnish: torn cilantro leaves, sliced green onion (the green portion only), red pepper flakes


  • In a small mixing bowl or liquid measuring cup, combine all ingredients EXCEPT the chicken and stir to combine. Preferred method: add the chicken legs to a gallon plastic zipper seal bag and pour marinade over the chicken. Seal, squeezing out the air and massage the bag to cover all the chicken legs with marinade. Refrigerate 6-8 hours.
  • When ready to cook the chicken legs: Add the trivet to the Instant Pot. Remove the chicken from the bag (reserve the marinade) and arrange chicken legs standing up, meaty side down (refer to photo), on the trivet.
  • Pour the marinade into a liquid measuring cup. If there is less than 1 cup total liquid, add water to make 1 cup total. If there is 1 cup or more of marinade, no water needs to be added. Pour into the Instant Pot and lock the lid.
  • Press the POULTRY button (or High Pressure) 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.
  • While the chicken is cooking, line a large rimmed baking sheet with foil, dull side up. Spray with non-stick spray.
  • While pressure is releasing position the top oven rack approximately 4 inches below the broiler and turn on the broiler (on HIGH).
  • Place chicken legs on the prepared baking sheet using tongs. 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, allow to cool slightly and serve warm.


Calories: 397kcal | Carbohydrates: 14g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 168mg | Sodium: 1046mg | Potassium: 470mg | Fiber: 1g | Sugar: 12g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 2mg