Chicken leg quarter on a white plate with potato and broccolini.

Instant Pot Chicken Legs Recipe

Contributor: Christine Pittman

If you’d like to crisp up the skin after pressure cooking, try putting the chicken legs in the air fryer or under the broiler for a few minutes before serving.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


  • 1 cup chicken stock
  • 1/2 tsp. salt, divided
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. granulated garlic
  • 1/4 tsp. smoked paprika
  • 2 Tbsp. unsalted butter, softened
  • 2 bone-in, skin-on chicken leg quarters


  1. In the Instant Pot insert place rack. Add chicken stock.
  2. In a small bowl stir together ¼ teaspoon of the salt, the black pepper, garlic, and paprika until well mixed; set aside.
  3. In another small bowl stir together remaining ¼ teaspoon of salt and the butter until well mixed.
  4. Rub 1 tablespoon of the butter under skin and on top of skin of one of the chicken legs. Repeat with remaining chicken leg. Sprinkle spice mixture evenly over the tops and bottoms of the chicken legs.
  5. Place chicken legs in a single layer on the Instant Pot rack.
  6. Place lid on pot, lock in place. Set valve to Sealing. Select the Stew/Meat button and set timer for 20 minutes. After cook time is complete, let stand 10 minutes. Switch valve to Venting to release any remaining pressure. Remove lid. Press the Cancel button.
  7. Transfer chicken to a serving platter or plates. Serve warm.