Instant Pot Mongolian Drumsticks

Instant Pot Mongolian Drumsticks are the perfect combination of sweet and savory. The chicken drumsticks are incredibly tender, crispy on the outside, and covered in the most amazing sticky Mongolian sauce.

Quick and easy Instant Pot recipes are a staple around here. Chicken recipes like this are such a time-saver, and the perfect way to make sure you have an easy and tasty dinner even during a busy day. Recipes like our Instant Pot Mongolian Chicken and, Instant pot Orange Chicken should be on top of your must-try list. They are budget-friendly, incredibly delicious, and very easy to make.

Mongolian drumsticks over brown rice

Easy Instant Pot Drumsticks Recipe

This is one of the easiest and most delicious recipes you can make in your instant pot. It is a budget-friendly dinner, that you can dump and cook. Also, you can prep it ahead of time and freeze it.

I make the sauce and add everything to a freezer-friendly zip-lock bag and 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.

By the time I get home from work, all I have to do is add the marinated Instant Pot Mongolian Drumsticks to the pot and pressure cook. For a delicious crispy chicken, I cook the drumsticks under the broiler for a few minutes. Served with white rice and sweet and sticky Mongolian sauce, this dinner is bound to be a success.

Mongolian chicken drumsticks are the perfect electric pressure cooker recipe to make during a busy weeknight. It is so good that the whole family will love it. Bonus points for being kid-approved.

chicken drumsticks soaked in Mongolian sauce in the instant pot

Ingredients Needed:

  • Chicken: We use chicken drumsticks, but boneless skinless chicken breasts work as well. Or as. an alternative you can use chicken pieces, or make instant pot chicken thighs in Mongolian sauce.
  • Oil: We prefer to make this recipe with sesame oil for extra flavor. However, olive oil, peanut oil, canola oil, or vegetable oil are good choices as well.
  • Water: As an alternative use chicken broth or chicken stock for a more robust flavor.
  • Rice wine vinegar
  • Low sodium soy sauce
  • Dark brown sugar: The sauce contains a good amount of sugar, you can reduce it, or use honey, or a sugar alternative.
  • Fresh garlic cloves
  • Freshly grated ginger
  • Red pepper flakes
  • Cornstarch slurry: A mixture of corn starch and water is used to thicken the sauce.
  • Sesame seeds
  • Green onions

How do you make Instant Pot Mongolian Chicken Drumsticks?

  1. Sauce: First, combine the sauce ingredients in a large bowl and add the mixture to the bottom of the pot.
  2. Add meat: After that, add the chicken into the sauce mixture, preferably in one layer, so the meat is covered in the sauce.
  3. Pressure cook: Next, pressure cook for 15 minutes on high pressure.
  4. Natural pressure release: One donee cooking, do a 10-minute natural pressure release.
  5. Quick pressure release: Afterward, release the remaining pressure with a quick release by opening the valve.
  6. Broil: To make the top of the. chicken crispy place it on a baking sheet and broil for a few minutes.
  7. Saute function: In the meantime, select the saute setting on your pressure cooker and add the cornstarch slurry to the pot to thicken the sauce.
  8. Serve: Serve the meat with white rice, the sauce, and garnish with sesame seeds and green onions.

Recipe Variations:

  • Beef: Instead of making chicken, use the sauce to make the Mongolian beef recipe. A cubed flank steak would work great for this.
  • Whole chicken: As an alternative, cool a whole chicken in the instant pot, and after that brush it with the sauce and broil it.
  • Wings: Cook some wings in the electric pressure cooker and after that coat them in this delicious sauce.
  • Breasts: Une boneless chicken breasts to make this dish, the pressure cooking time will be 10 minutes with a 10 minute NPR.
  • Veggies: As an addition, mix some veggies into the sauce. Cubed bell peppers, green beans, or mushrooms are great choices.
  • Spicier: Another option is to make the sauce spicer by adding some Sriracha or more red pepper flakes.
  • Stovetop: Want to try something different? Make this version of Crispy Mongolian Chicken.

Cooking methods: 

There are different methods to cook chicken drumsticks in the instant pot:

  1. On the rack that usually comes with your instant pot or pressure cooker.
  2. Directly add the chicken in the liquid on the bottom of the pot.

The cooking methods depend on the recipe and the results you want. Also, for this recipe, it is best to cook the meat in the liquid. Because it contains all the flavors and is intended to flavor it.

If the recipe is heavier on seasonings and the intention is to have the rub on the chicken, it’s best to cook it on the rack, not touching the liquid. In that case, for the liquid part, only water or broth is usually used.

instant pot Mongolian drumsticks over brown rice with green onions and sesame seeds

Can I prep these ahead of time?

Yes, you can. I like to meal-prep and these are always on the menu as they are quick and delicious. Here is how you can prep these Instant Pot Mongolian Drumsticks ahead of time:

  • First, add all the sauce ingredients to a medium bowl and mix until the sugar is completely dissolved.
  • Then, add the chicken drumsticks to a large freezer zip-lock bag.
  • Next, pour the sauce over them.
  • Close the bag, shake to coat all the pieces, and freeze flattened so all the drumsticks are covered in sauce.
  • When ready to cook, remove the bag from the freezer in the morning and move it to the refrigerator to thaw.
  • Once thawed, shake well, and add all the ingredients to the instant pot or pressure cooker.
  • As an alternative, add everything to a Ziploc bag in the morning to marinate and dump and cook in the evening.

What is a Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, or you turn off the Instant pot and wait a certain amount of time, after which you open the valve and let any leftover pressure release.

How to store leftovers:

  • To refrigerate: Ensure the dish is completely cooled prior to storing. Then, transfer the Mongolian drumsticks to an airtight container, and store them for up to 4 days in the fridge. Best to reheat prior to serving. 
  • To freeze: Once the chicken has cooled, transfer it to a freezer-safe dish or freezer bag, and freeze for up to 3 months.
  • Thaw: Plan in advance when ready to serve and thaw in the fridge overnight.
  • Reheat: You can reheat it in the oven for about 15 minutes at 350 degrees F. Or as an alternative you can microwave it.

More Instant Pot Recipes:

Cooking Tips:

  • Firstly, you always have to use the minimum liquid requirement for your pressure cooker.
  • For this recipe, I used a 6 quart Instant Pot and I used 1.5 lbs of chicken drumsticks.
  • In addition, I find 15 minutes to be enough cooking on High Pressure for 1.5 lbs of chicken drumsticks. That comes down to about 5 chicken drumsticks.
  • Similarly, if the chicken legs you are using are thicker, you can increase the cooking time by 2 minutes. For tender and fall of the bone meat, increase the cooking time to 20 minutes. I like 15 minutes, as the chicken is tender and it also gets cooked under the broiler for extra crispiness.
  • Also, always do a 10-15 minute Natural Release when cooking chicken. Because if you do a quick release, the meat will toughen from the quick change in pressure.
  • Lastly, place drumsticks on a lined cookie sheet and brush the sauce on top of the chicken. Then, broil for 2-5 minutes on each side, watching carefully not to burn them.
  • Instant Pot – I use it all the time, I have the 6 quarts one. It makes weeknight meals so much easier.
  • Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite.

Instant Pot Mongolian Drumsticks

Instant Pot Mongolian Drumsticks

Catalina Castravet
Instant Pot Mongolian Drumsticks are the perfect combination of sweet and savory. The chicken drumsticks are incredibly tender, crispy on the outside, and covered in the most amazing sticky Mongolian sauce.
4.92 from 25 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Chinese
Servings 5 drumsticks
Calories 374 kcal

Ingredients
 
 

  • 1 1/2 lbs. or about 5 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:

  • When you are ready to cook the meal, add the sauce mixture to the instant pot.
  • Add the chicken drumsticks in one layer on the bottom of the pot.
  • Close the lid, make sure you Seal the valve, and cook on High Pressure for 15 minutes.
  • Once the Instant Pot beeps, let the pressure naturally release for 10-15 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 of the sauce and place them under the broiler for 2-5 minutes on each side. Watch them closely not to burn.
  • In a small bowl combine cornstarch and water until fully 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 stand, the sauce will thicken.
  • Serve the chicken over rice, and pour the sauce on top of the chicken.
  • Garnish with sesame seeds and chopped green onions. Enjoy!

Nutrition

Calories: 374kcalCarbohydrates: 27gProtein: 25gFat: 17gSaturated Fat: 3gCholesterol: 125mgSodium: 1004mgPotassium: 387mgFiber: 0gSugar: 21gVitamin A: 120IUCalcium: 54mgIron: 1.8mg
Tried this recipe?Let us know how it was!

easy instant pot mongolian drumsticks pin

4.92 from 25 votes

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76 Comments

  1. The recipe says to out chicken in one layer in the IP. So is doubling the recipe not recommended? Or is it better to do in single layer batches and then put them all in the oven/broiler at the same time?5 stars

    1. a second layer will work too, I just prefer one layer, as its more evenly cooked. When you have a second layer, the bottom one will be a bit more cooked.

  2. Mongolian chicken is one of my favorite flavors and I have a huge pack of drumsticks that need cooked. PERFECT timing.5 stars

  3. I love the idea of being able to meal prep this ahead of time! I think this will become a family favorite very quickly!

    1. Yes, brown the drumsticks on each side, add to the crockpot with the sauce and cook on low for 5 hours.

  4. My family really liked this dish. I served it on top of some ramen noodles. When I make this again, I’ll try it with boneless chicken thighs.5 stars

  5. This was a hit with the family. I used 4 lbs of chicken and doubled the sauce. I arranged the chicken so that the large meaty part of the leg was facing downward. So the sauce was able to cover the meat even if not the whole drumstick. Thanks for the recipe!5 stars

  6. I made it with 12 drumsticks and they were still all in the liquid. I increased the time to 18 minutes & released the pressure right after it was done. They were falling off the bone when I put them under the broiler.
    This is a make again.5 stars

  7. I made this recipe with a few substitutes. I used coconut aminos instead of soy sauce and  Erythritol instead of brown sugar. I used slightly less than the 1/2 cup called for. I also thickened with arrowroot powder instead of cornstarch. This recipe was delicious and a lot of sauce so probably could have used more drumsticks. I will definitely do this again.5 stars

  8. Made this dish 3 times now, 5 stars every time!
    One of the easiest recipes I’ve ever found. First time was a few weeks ago, searching for a simple recipe for 1 drumstick my daughter asked I make her, while making another pressure cooker recipe (Instant pot for the readers of this site), so made it with 5 drumsticks and very, very good — I’m thinking 5-star review.
    Quick background: Three week ago I tried a Pakistani/Indian dish at a local restaurant (Achari Gosht: goat with pickling spices) and liked it so much thought I’d try to see about it being a 2nd dish the family might like, in addition to the Butter Chicken that they now ask for regularly. So picked up a package of chicken drumsticks to mix in with the goat and ease the introduction to the family of goat meat, which is not common in my locale.
    Now to make a long story short, this Mongolian Chicken recipe stole the show that first time — it was sooo delicious, made it as is, and poured it over rice noodles (soak in room-temperature water for the time of the pressure cooker, used the oil floating on the top of the pressure cooker when done to saute the noodles, plus a cup of the extra liquid before adding the cornstarch for thickening).
    A week later, after the success of the first try of this recipe, I was at a lake house rental with 10 of my older daughter’s friends (they are graduating from high school), brought the pressure cooker, and they made this recipe and all-around great reviews!
    With two wins, made this dish again last night with half chicken breasts (bone-in) and half bone-in thighs, and … wait for it … my wife said great meal, glad you made it!5 stars

    1. Hi Paul, I am so happy that you love this recipe! Thank you for the feedback!! 🙂

    2. Hi, I have a question. When you made it for 10 of your daughter’s friends, obviously for the amount of drumsticks used, not all would be submerged in the liquid. Did that affect the flavor? I’m thinking of making it for a part of 7-10 as well and was considering cooking it in crock pot. But if it works in the IP, I would prefer doing it in the IP.

  9. Made this recipe tonight and it was super easy delicious! Even my husband loves it and chicken is usually not his favorite dish. Thank you!5 stars

  10. Don’t use parchment paper when broiling, it’s not safe above 450F since that’s the temp paper starts to auto-ignite and broilers are 500F. Use tinfoil, grease it a little before you put the chicken on with a neutral high temp oil like canola to prevent sticking.

    Otherwise extremely tasty.5 stars

  11. My toddlers DEVOURED this! 4yo and 2yo both had two drumsticks and wanted more. I halved the red pepper bc they were eating, and didn’t have sesame seeds. Was perfect. Will make again!5 stars

  12. Meldy — you’re right, with that quantity the chicken was not fully covered, and though I also was concerned it worked just fine that way!
    Did you find the same?

  13. Made this tonight and the family loved it! I doubled the recipe to the T and it came out wonderful. The slur went so well on the chicken and rice. I’m definitely adding this to our meal rotation! Thank you for sharing!5 stars

  14. Can I brown first then add to instant pot? Instead of broiling at end? Broiler isn’t working right now. But would love to make this for dinner tonight! Thanks!

  15. We absolutely LOVED this, and it will be made again! The sauce is SO delicious, and the broiling is a great finish to the drumsticks! Love your recipes, Catalina!5 stars

  16. You’re right, most were submerged but not all, and everything turned out great, probably because 1.) we have a 20 year old pressure cooker (Presto) that took some time to get to heat, and 2.) used the digital thermometer to make sure all were at 165 F (even the chicken pieces submerged were not there), so mixed them up each of two 5-minute additional pressure cookings.5 stars

    1. just follow the recipe, but pressure cook for 7 minutes, and 5 minutes NPR, that should be enough.

  17. We made this recipe tonight and it was absolutely divine. We paired with stir fried garlic bak choy and white rice. We did make a soup if alternations to make a little healthier (we tripled the recipe):
    – subbed 1/3 of the light soy sauce with chicken stock
    – replaced water with chicken stock
    – added 1/2 cup brown sugar and 2 tbsp honey (instead of 1.5 cups)

    Thank you so much for this recipe. Would definitely make it again!5 stars

  18. Okay I am soooo not into social media and commenting but I just have to say that this recipe is absolutely astounding!!!! It was so simple but the flavors are perfect. Thank you so much. This is a keeper.

  19. Loved the taste of this! I marinated 6 large drumsticks in the sauce but found the cooking time too long. Quite a few pieces of the chicken fell off and were a little dry. I will definitely make this again but adjust the cooking time. Thank you for your sauce, was amazing!4 stars

  20. You reused the sauce to marinate chicken in to cook in instant pot. Then after chicken was cooked you used that same marinate liquid to make the sauce. Is this safe? I usually throw away the marinated chicken sauce and make a new batch to use to cook in.

  21. My family absolutely loved this recipe. I followed it to a T. I actually made two batches three legs and two thighs bone in. I wanted them to get done at the same time and didn’t know if I could double it the recipe in my Insta pot so I made one in the instant pot and one in my cast-iron Dutch oven at 300° for one hour. They both turned out perfect. I will definitely be making it again!5 stars

  22. Great flavors and not so complicated to make for my first IP recipe to follow. The only questions were: 1) I had was about whether I was supposed to use the sauce the chicken cooked in and if that was safe and it was answered in the comments, so I gave it my shot; 2) under your Step 4 of the recipe, are we suppose to turn off/cancel the IP? I am new to IPs so that was not so clear and I was fearful of overcooking the drumsticks.

    I followed the recipe completely. Loved it! Now for the next time I won’t be so nervous and will make it spicier for my taste. I made Lime Cilantro Rice in the IP as well and it was a hit! Thanks.4 stars

  23. OMG! I am so glad that I doubled this recipe from the get go! It is out of this world good! Chicken is permeated with flavor! My better half said it was the best chicken he has ever eaten. I know I will be making this again!5 stars

  24. I doubled the whole recipe and had 12 drumsticks. Def put them in with the meaty side down and they all cook evenly. I salted them lightly and subbed chicken broth for half of the soy sauce. The sauce took a long time to reduce at the end but this recipe is awesome. Definitely a keeper!5 stars

  25. Should the chicken be thawed or can you cook it straight from the freezer and still follow your instructions with the time setting?

  26. If you have leftover sauce, can you freeze and reuse it for next time?

    Thank you For this! Family loved it.

  27. Does increasing the number of drum sticks mean you must increase the sauce too or is there plenty since the instant pot needs the liquid no matter how many pieces you cook?

  28. This was so tasty and easy. I had to do a couple of substitutes and to make sure it was really cooked I added 3 more minutes. the temperature was what the instant pot set for meat and I forgot the water 🙁
    Another change was doing 8 drumsticks but 4 of them were small so didn’t think it necessary to change any other measurements.
    However it turned out alright. I just added the water at the thickening stage and needed a little more cornflour. I’ll certainly add the sauce to my list of sauces, it was so good 🙂5 stars

  29. This is super yummy and I always feel happy about a meal that everyone in the family likes… winner, winner…! I loved how the sauce I poured on the chicken in the oven kind of thickened and caramelized. The sauce in the pot hadn’t really thickened yet, but it was still very good. I added a little more (about 1/3 more corn starch slurry and reduced it and then it was perfect.

    FYI… I did 18 minutes cooking time and 15 minutes natural release followed by manual release. I broiled 2 minutes on each side. I made 12 drumsticks… ~4 pounds (perfect for a family of 5 with teenage boys). I did 1.5 times the sauce. The way I calculate garlic is about double double the amount called for. Next time, I will add 30-50% more corn starch slurry and continue the saute function until it is reduced and thickened.

    Thank you and I look forward to trying more recipes on this site!5 stars

  30. This is super yummy and I always feel happy about a meal that everyone in the family likes… winner, winner…! I loved how the sauce I poured on the chicken in the oven kind of thickened and caramelized. The sauce in the pot hadn’t really thickened yet, but it was still very good. I added a little more (about 1/3 more corn starch slurry and reduced it and then it was perfect.

    FYI… I did 18 minutes cooking time and 15 minutes natural release followed by manual release. I broiled 2 minutes on each side. I made 12 drumsticks… ~4 pounds (perfect for a family of 5 with teenage boys). I did 1.5 times the sauce. The way I calculate garlic is about double double the amount called for. Next time, I will add 30-50% more corn starch slurry and continue the saute function until it is reduced and thickened.

    Thank you and I look forward to trying more recipes on this site!5 stars

    1. just follow the instructions and cook in the slow cooker for 5-6 hours on Low or 3 hours on High.