Instant Pot Teriyaki Chicken Drumsticks

Ingredients

• id: drumsticks metric: 10 pieces imperial: 10 pieces name: chicken drumsticks (about 1.5kg/3lbs total)

• id: teriyaki_sauce metric: 120ml imperial: 1/2 cup name: teriyaki sauce

• id: liquid metric: 120ml imperial: 1/2 cup name: water or chicken broth

• id: sesame_oil metric: 15ml imperial: 1 tablespoon name: sesame oil

• id: ginger metric: 5ml imperial: 1 teaspoon name: fresh ginger, minced

• id: cornstarch metric: 15ml imperial: 1 tablespoon name: cornstarch (optional, for thickening)

• id: water_slurry metric: 30ml imperial: 2 tablespoons name: water (for cornstarch slurry, optional)

Instructions

1. Pat {drumsticks} dry with paper towels and season lightly with salt and pepper if desired.

2. In a mixing bowl, whisk together {teriyaki_sauce}, {liquid}, {sesame_oil}, and {ginger} until well combined.

3. Place the {drumsticks} in your Instant Pot, arranging them in a single layer as much as possible. If they don't all fit in one layer, stack them carefully.

4. Pour the teriyaki mixture over the {drumsticks}, ensuring the liquid reaches the bottom of the pot to create adequate steam for pressure cooking.

5. Secure the Instant Pot lid and set the valve to sealing position. Select Manual/Pressure Cook mode and set to High Pressure for 10 minutes.

6. When cooking is complete, perform a quick pressure release by carefully turning the valve to venting position. Wait for all steam to escape before opening the lid.

7. Remove {drumsticks} to a serving platter and cover with foil to keep warm.

8. For thicker sauce (optional): Set Instant Pot to Sauté mode. In a small bowl, whisk {cornstarch} with {water_slurry} to create a smooth slurry. Stir the slurry into the cooking liquid and simmer for 2-3 minutes until sauce thickens to your desired consistency.

9. Pour the thickened sauce over the drumsticks or serve alongside for dipping. Garnish with sesame seeds and sliced green onions if desired.

Tips

Browning for Extra Flavor: For deeper color and flavor, use the Sauté function to brown the drumsticks on all sides before adding the sauce and pressure cooking.

Sauce Consistency: The cooking liquid will be thin after pressure cooking. Thickening with cornstarch creates a glossy, restaurant-style glaze that coats the chicken beautifully.

Liquid Requirements: Always ensure at least 1/2 cup of thin liquid (water or broth) for proper pressure building. The teriyaki sauce alone may be too thick.

Internal Temperature: Chicken drumsticks should reach an internal temperature of 74°C (165°F) at the thickest part. The meat should easily pull away from the bone when done.

Make-Ahead Option: These drumsticks reheat beautifully. Store in the refrigerator for up to 3 days and reheat in the microwave or oven at 180°C (350°F) for 10-15 minutes.

Serving Suggestions: Serve over steamed rice, with roasted vegetables, or alongside Asian-style coleslaw. The sauce is also excellent drizzled over rice or noodles.

Sauce Variations: Try adding a splash of rice vinegar for tang, or a pinch of red pepper flakes for heat. Fresh garlic can be added along with the ginger for extra aromatics.