Instant Pot Mongolian Drumsticks
I am always trying my best to develop hassle-free, easy recipes that can be made on a weeknight for a delicious, home-cooked dinner. These Instant Pot Mongolian Drumsticks are my top choice for my family because everyone loves this recipe, even the kids. It takes me just 10 minutes to prepare it and 5 minutes to pressure cook these!
The combination of tender chicken coated in a sweet and savory sticky sauce is fantastic. This irresistible meal is so easy to make that I almost have no excuses not to cook dinner. Instant pot recipes are ideal for busy families looking forward to a comforting, homemade dinner. I often make this Instant Pot orange chicken, another family favorite, and this lovely Instant Pot Mongolian beef.
Table of contents
This is a dump-and-cook meal, making it ideal for hectic weeknights when recipes with multiple steps just won’t cut it. All I have to do is mix the sauce and marinate the meat; I usually do this in the morning. When I come home in the evening, I dump everything in the instant pot, finish the meal under the broiler, and fix an easy side dish, like this roasted asparagus.
This budget-friendly dinner is also the perfect make-ahead meal that you can freeze. I make the sauce and add everything to a freezer-friendly zip-lock bag. When I know I want to make it for dinner, I transfer the bag from the freezer to the fridge in the morning to thaw. I pressure cook it in the evening, and that’s how I make a delicious, effortless meal.
Why you will love this recipe
- Because it is easy: This is one of the easiest Asian meals I can make. I dump all the ingredients in the pot and let it work its magic.
- It is so inexpensive too: Rather than pay $20 a person at the restaurant, I can make this meal at home for a fraction of the price. In fact, for under $20, I can serve the whole family!
- All in one pot: Cleanup is a breeze when I make everything in one pot. I hate having a sink full of dishes to clean.
- Better than any restaurant: The chicken tastes better than any restaurant’s because I cook mine in small batches, so it is fresher. Also, I pay special attention to the amount of each seasoning in the recipe to ensure it tastes impeccable.
What you will need
- Drumsticks: I highly recommend organic, free-range chicken for the best flavor and no antibiotics. Also, make sure it has the skin on it.
- Liquids: I use sesame oil to add a toasted nutty taste that complements the sweet and savory elements. I also use rice vinegar for sweet and tangy hints and soy sauce for a salty, umami-rich flavor that also adds a caramelized color and sticky texture.
- Sweetener: Brown sugar adds moisture, caramelizes, and gives the whole dish a rich sweetness with extra stickiness and a deep, complex depth of flavor.
- Aromatics and seasoning: Fresh minced garlic provides a bold flavor and taste you cannot get from powder. I like to use freshly grated ginger for a vibrant, peppery taste with a subtle heat and unique sweetness. Also, I only use ½ teaspoon for a hint of spicy flavor without too much heat.
How to make
Prepare the sauce: First, I mix the sauce ingredients in a medium bowl until the sugar is completely dissolved.
Marinate: Then, I place the chicken in the bowl, cover it, and chill it for three hours before cooking it. It can also be cooked immediately, but I recommend letting it marinate for at least a short time to absorb the flavor.
Cook: I add the sauce and the chicken to the pot and pressure cook on high for 5 minutes.
Release the pressure: After the pot beeps, I let the pressure naturally release for 5 minutes. In the meantime, I turn on the broiler and line a baking sheet with aluminum foil.
Broil: Then, I gently remove the drumsticks and place them on the baking sheet, brushing them with some sauce and broiling them for two minutes per side to crisp them up.
Thicken the sauce: While they broil, I mix two tablespoons of cornstarch with two tablespoons of cold water until it dissolves. Then, I turn the instant pot to saute and stir the cornstarch mixture into the sauce for two minutes.
Serve: Once the chicken is done, let it rest for five minutes, and serve it with the sauce on top. I like to garnish mine with sesame seeds and chopped green onions.
Expert tip
The best marinade times for chicken
Chicken is a fickle meat and tends to be picky about how it should be marinated. First, let me just say that soaking the chicken for 15 minutes will do wonders when using acidic marinades with vinegar or lemon juice. The optimal time for marinating chicken in acidic marinades is one to four hours. Do not marinate them longer than 12 hours, or they will start to become mushy.
Non-acidic marinades can be used a little bit longer without harming the texture of the chicken. Marinating it up to 24 hours in the refrigerator is fine, but I would not let it soak longer. Scoring the chicken lightly is fine, but only when using fattier cuts of chicken like thighs. Leaner cuts like boneless chicken breasts should be marinated for shorter periods.
More tips to consider
- Be sure to get chicken with the skin on for this dish to get the crispy, crunchy coating.
- I use a six-quart instant pot with 1½ pounds of drumsticks (five) for this recipe.
- If the chicken legs are extra thick and meaty, I increase the cooking time to 6 minutes.
- Always let the chicken rest for at least 10 minutes after cooking so the juices can be reabsorbed.
- The cornstarch slurry doesn’t have to be added if the sauce is thick.
Recipe variations and add-ins:
- Different cut: For this recipe, I sometimes use wings, thighs, or breasts instead of drumsticks. They take about 5 minutes to cook on high pressure with a 10-minute pressure release.
- Add vegetables: To make this dish heartier, I like to add my favorite vegetables, such as broccoli, cauliflower florets, chopped bell peppers, carrots, and mushrooms.
- Spicy: Add some jalapeno peppers and cayenne pepper. Just wear kitchen gloves when handling the peppers, and rinse away the seeds and ribs.
- Sauce: Change the sauce; try this recipe with General Tso’s sauce, Orange sauce, or Sweet and Sour.
- No gluten: Make this recipe gluten-free by using tamari sauce instead of soy sauce.
- Stovetop: No Instant Pot? Make this version of Crispy Mongolian Chicken.
Serving suggestions:
I almost always serve my Mongolian drumsticks on a bed of fluffy white rice. However, sometimes, I like to make things a little different. When I want the dish to be a bit bolder, I use my Chipotle lime rice copycat, with its fresh lime juice and zest. For those who want to add a tropical twist, my coconut rice is made with jasmine rice and a tiny bit of sugar and has the fresh taste of coconut milk.
Instead of rice, pasta is also a great way to serve this delicious chicken dish. My soba noodles make the perfect bed to lay these drumsticks on. The flavors of ginger, brown sugar, sesame oil, and rice wine vinegar all go well together. I serve side dishes like crispy tofu salad, avocado egg rolls, and dumplings. For the best wine choice, I always like Riesling’s touch of sweetness to blend in with the sweet and savory flavors.
How to store leftovers:
- Refrigerate: Leftovers can be refrigerated for up to three days in an airtight container.
- Freezing: I like to wrap my leftovers in plastic and then place them in freezer bags, where they will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best texture and flavor.
- Reheating: Reheat in the oven at 350 degrees F for 10 minutes or in the air fryer for three to five minutes at 350 degrees. They can also be microwaved, but they will not be crispy.
Frequently Asked Questions
This is often the result of overcooking. Chicken legs do not take long to cook, so be sure to follow the instructions. In fact, taking them out a couple of minutes early is not a big deal with this recipe because they will be placed in the broiler for at least five minutes afterward. Also, let the chicken naturally release for 5-10 minutes after cooking so the juices can be reabsorbed.
If the chicken seems mushy after marinating, it was probably marinated too long. The acidic components in the vinegar can break down the muscle fibers when the meat is left too long, making it feel soft and mushy. Because of this issue, I do not let my chicken marinate longer than three or four hours in acidic liquid. However, the USDA states that chicken can be marinated for up to 24 hours. This also happens if it was pressure cooked for too long.
Broiling the chicken is a crucial step to getting the crispy coating, but it also requires your full attention. When you put the chicken in the broiler, leave the door open and keep an eye on it as it cooks. With the door open, the heat will crisp the skin, so don’t worry. But walking away for even a minute could be a mistake. The skin can burn quickly! Just give it a couple of minutes for perfectly brown, crunchy skin.
First, mix the sauce ingredients well and pour them into a gallon-size freezer bag. Then, add the chicken to the freezer bag and mix it so that all the chicken is completely coated. Now, they can be placed in another bag just in case of leaks and to prevent freezer burn before putting the bag in the freezer for up to a month. When ready to cook, thaw the chicken overnight before following the rest of the cooking instructions.
More Instant Pot recipes to try:
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Instant Pot Mongolian Drumsticks
Ingredients
- 1 1/2 lbs. or about 5-6 drumsticks skin on
Sauce:
- 1 tablespoon sesame oil
- 1/2 cup low sodium soy sauce or gluten-free Tamari sauce
- 3/4 cup water
- 1 tablespoon rice wine vinegar
- 1/2 cup brown sugar
- 4 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish:
- 1 tbsp sesame seeds
- chopped scallions
Instructions
- Add all the sauce ingredients to a medium bowl and whisk until the sugar is completely dissolved.
Now, you have a few options:
- Option 1: Add the sauce and the chicken drumsticks to the Instant Pot and cook.
- Option 2: Add the chicken to the sauce and marinate for a few hours.
- Option 3: Add the chicken and the sauce mixture to a freezer-friendly Ziplock bag and freeze.
Cook:
- Add the sauce mixture to the instant pot when you are ready to cook the meal.
- Add the chicken drumsticks in one layer to the pot.
- Close the lid, seal the valve, and cook on High Pressure for 5 minutes.
- Once the Instant Pot beeps, let the pressure naturally release for 5-10 minutes.
- In the meantime, turn on the oven broiler and line a baking sheet with parchment paper.
- Gently remove the chicken drumsticks from the Instant Pot and place them on the prepared baking sheet. Brush them with some sauce from the pot and put them under the broiler for 2-5 minutes on each side. Watch them closely so as not to burn.
- In a small bowl, combine the cornstarch and water until thoroughly combined.
- In the meantime, turn the Sauté button on, and add the cornstarch slurry to the Instant Pot. Stir to combine and simmer for 2-3 minutes. Let it stand; the sauce will thicken.
- Serve the chicken over rice and pour the sauce on the chicken.
- Garnish with sesame seeds and chopped green onions. Enjoy!
Video
Notes
The best marinade times for chicken
Chicken is a fickle meat and tends to be picky about how it should be marinated. First, let me just say that soaking the chicken for 15 minutes will do wonders when using acidic marinades with vinegar or lemon juice. The optimal time for marinating chicken in acidic marinades is one to four hours. Do not marinate them longer than 12 hours, or they will start to become mushy. Non-acidic marinades can be used a little bit longer without harming the texture of the chicken. Marinating it up to 24 hours in the refrigerator is fine, but I would not let it soak longer. Scoring the chicken lightly is fine, but only when using fattier cuts of chicken like thighs. Leaner cuts like boneless chicken breasts should be marinated for shorter periods.More tips to consider
- Be sure to get chicken with the skin on for this dish to get the crispy, crunchy coating.
- I use a six-quart instant pot with 1½ pounds of drumsticks (five) for this recipe.
- If the chicken legs are extra thick and meaty, I increase the cooking time to 6 minutes.
- Always let the chicken rest for at least 10 minutes after cooking so the juices can be reabsorbed.
- The cornstarch slurry doesn’t have to be added if the sauce is thick.