This Instant Pot method delivers crispy broasted chicken without a deep fryer. The pressure cooker locks in moisture while the broiler finishes the skin to golden perfection. I developed this technique after years of experimenting with different approaches to achieve that signature texture.
The secret is a two-step process: first pressure cooking the chicken to ensure it’s fully cooked and juicy, then transferring it to the broiler for just a few minutes. This creates the crispy exterior that defines broasted chicken while keeping the meat tender.
What you get is fall-off-the-bone chicken with skin that shatters at the touch. The seasoning penetrates deep into the meat during the pressure cooking phase, resulting in flavor in every bite. It’s a game-changer for busy weeknights when you want restaurant-quality results.
This recipe works with any cut of chicken, though thighs and drumsticks yield the best texture. The entire process takes less than an hour from start to finish.
Ingredients for Broasted Chicken Instant Pot
Thighs and drumsticks deliver that signature broasted texture without the fryer.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 lb | Bone-in, skin-on preferred |
| Chicken Drumsticks 🍗 | 2 lb | Bone-in, skin-on for crispiness |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Enhances depth of flavor |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Dried Thyme 🌿 | ½ tsp | Dried leaves, not ground |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | For searing and moisture |
| Apple Cider Vinegar 🍏 | 1 tbsp | Balances richness |
| Cornstarch 🌾 | 1 tbsp | For thickening sauce |
The chicken is the star here. Bone-in, skin-on thighs and drumsticks yield the crispiest results—boneless tends to dry out. Costco or Sam’s Club offer great bulk options, but any supermarket will do. Look for pieces with intact skin—the more surface area, the better the crisp. If using breasts, reduce pressure time by 2 minutes to avoid overcooking.
No thighs? Breasts or wings work but adjust cooking time. Swap chicken broth for water in a pinch, though you’ll sacrifice depth. Paprika can be smoked for extra richness. If you’re missing vinegar, lemon juice offers a similar tang. Cornstarch is optional—skip it if you prefer a lighter sauce, but it does help thicken those pan juices.
Cooked chicken keeps 4-5 days in the fridge or 3 months frozen. Reheat in the oven or air fryer to restore crispiness—microwaving makes the skin soggy. Always bring meat to room temperature before pressure cooking for even doneness.
Why You’ll Love This Recipe
- Set and Forget: The instant pot does all the work while I handle everything else. Honestly, I just toss in the thighs and drumsticks with the salt, pepper, and garlic powder, then walk away.
- Crispy Outside, Juicy Inside: That garlic powder gives the skin the most ridiculous crunch, while the meat stays fall-off-the-bone tender.
- Feeds the Whole Crew: I made this for Sunday dinner with the in-laws and had zero leftovers—everyone went back for seconds.
- Stretches the Budget: Chicken thighs and drumsticks are cheap, and this recipe turns them into something my family begs for. I’ll be real: it’s my go-to when I need to feed everyone without breaking the bank.
Step-by-Step Instructions for Broasted Chicken Instant Pot
Here’s the method to achieve crispy-skinned chicken using your pressure cooker’s unique capabilities.
Step 1: Season the Chicken Thoroughly
Pat the chicken thighs and chicken drumsticks completely dry with paper towels. This removes excess moisture that would prevent browning. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.
Rub this seasoning mixture evenly over all surfaces of the chicken pieces, pressing gently so it adheres. I use my hands for this—it’s the best way to ensure every crevice gets seasoned. Let the chicken sit at room temperature for 15 minutes while you prepare the remaining ingredients.
Step 2: Sear the Chicken for Initial Browning
Set your Instant Pot to the “Sauté” function and add the olive oil. Once the oil is hot and shimmering (you’ll see it ripple), add the chicken pieces skin-side down in a single layer, working in batches if necessary to avoid overcrowding.
Sear undisturbed for 4-5 minutes until the skin turns deep golden brown and releases easily from the pot. Flip and sear the other side for 2-3 minutes. Transfer the seared chicken to a plate and set aside.
Step 3: Pressure Cook to Tender Perfection
Pour the apple cider vinegar into the Instant Pot and use a wooden spoon to deglaze the bottom, scraping up all the browned bits. This prevents burning and adds flavor to the cooking liquid. Pour in the chicken broth and stir to combine.
Return all the chicken to the pot, skin-side up. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes. The pressure cooking will make the meat fall-off-the-bone tender while we work on the crispy finish.
Step 4: Create the Crispy Finish
When the cooking time is complete, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure. Carefully remove the lid and transfer the chicken to a wire rack set over a baking sheet.
Preheat your oven’s broiler to high. Broil the chicken for 3-4 minutes until the skin becomes crispy and blistered. Watch it closely to prevent burning. This step transforms the tender pressure-cooked chicken into the broasted texture we’re after.
Step 5: Thicken the Pan Sauce and Serve
Pour the cooking liquid from the Instant Pot into a small saucepan and bring to a simmer over medium heat. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Whisk this into the simmering liquid.
Cook for 1-2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Pour this over the crispy chicken and serve immediately while the skin is at its peak crispiness.
Pro Tips For Making Broasted Chicken Instant Pot
- Pat Dry First: Use paper towels to thoroughly dry the chicken skin before seasoning—this guarantees a crispier finish in the Instant Pot, since moisture is the enemy of browning.
- Season Twice: Hit the chicken with salt, pepper, and garlic powder before cooking, then give it another light dusting after pressure cooking if you want the flavor to really pop.
- Don’t Overcrowd: I learned this the hard way—arrange the thighs and drumsticks in a single layer so they brown instead of steam, otherwise you’ll end up with soggy skin.
- Use Natural Release: After pressure cooking, let the Instant Pot release naturally for 10 minutes before quick-releasing—this keeps the dark meat juicy instead of tough.
Regional Styles of broasted chicken instant pot
Southern Style
In the South, I add 1 tsp cayenne pepper and 1 tbsp brown sugar to the seasoning mix for a sweet-heat kick. This creates a sticky, caramelized glaze under the broiler. Serve with buttermilk biscuits to soak up the juices. 💛
Tex-Mex Twist
For a border-inspired version, swap the paprika for 1 tbsp chili powder and add 1 tsp cumin. After broiling, top with shredded Monterey Jack and return to the broiler for 1-2 minutes to melt.
Asian Fusion
Replace the dried thyme with 1 tsp five-spice powder and add 1 tbsp soy sauce to the broth. The result is aromatic, with hints of star anise and clove. Garnish with sliced scallions and sesame seeds before serving.
Mediterranean Approach
Add 1 tsp dried oregano and 1 tsp lemon zest to the seasoning blend. Use white wine instead of chicken broth for the liquid. The bright, herby notes pair perfectly with a Greek salad on the side.
Midwest Classic
This is how my grandma made it: keep the seasoning simple but add ½ cup diced onions to the pot before pressure cooking. The onions sweeten and thicken the sauce naturally. Serve with mashed potatoes for a hearty meal.
Spicy Buffalo
After broiling, toss the chicken in ½ cup Frank’s RedHot mixed with 2 tbsp melted butter. This gives you all the buffalo flavor without the fryer. I like to serve it with celery sticks and blue cheese dressing. 🔥
Nutrition Facts
Frequently Asked Questions
Do I need to use bone-in chicken?
Bone-in, skin-on pieces work best for crispy results. Boneless tends to dry out during pressure cooking. If using breasts, reduce pressure time by 2 minutes to prevent overcooking.
Can I skip the broiling step?
The broiler creates the signature crispy skin. Without it, you’ll have tender meat but soggy skin. If you must skip, use the air fryer for 5 minutes at 400°F instead.
Why deglaze the pot with vinegar?
The acid helps lift browned bits and prevents burning during pressure cooking. It also balances the richness of the chicken. Lemon juice works as a substitute.
How do I store leftovers?
Keep in an airtight container for 4-5 days in the fridge. Reheat in the oven or air fryer to restore crispiness—microwaving makes the skin soggy.
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