Instant Pot Asian Marinated Drumsticks - Dump and Go Dinner
Marinated in an Asian-inspired vinaigrette, these drumsticks are the epitome of an easy weeknight meal you can make at home in your Instant Pot! This tender and juicy main dish will have everyone around the table savoring each bite.
Ingredients
- 2 pounds Chicken, Drumsticks
- 8 fluid ounces Asian Style Vinaigrette Dressing
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place drumsticks in round freezer containers.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place drumsticks in resealable bags.
- Pour dressing over chicken and squish around to coat.
- Allow to marinate at least an hour in the refrigerator.
- Place contents of bag inside inner pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Release pressure naturally for 5 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 487
- Total Fat
- 28g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 209mg
- Sodium
- 607mg
- Total Carbohydrates
- 14g
- Fiber
- 0g
- Sugar
- 12g
- Protein
- 43g
- WW Freestyle
- 14
12 Comments
Join the discussionI can’t locate an Asian vinegarette that is gluten free. They all contain wheat?
This recipe isn’t intended to be gluten free. You might try to make your own?!
What about Bragg’s Ginger & Sesame Salad Dressing? I don’t see any gluten in the ingredients.
Would I want to place the meat on the trivet or on the bottom?
This isn’t actually a Pot in Pot recipe but if you were to use a trivet the meat would go on top. Enjoy!
The photo suggests the wing were grilled?
This was my first IP fail. Cooked the time, broke up because it was still frozen and cooked extra. Tried to crisp up the skin in the toaster oven but when I went to eat, still raw at the bone. I had to microwave the rest of the way 🙁
Hi Mindy, I’m so sorry this was your first IP fail. Do you mind me asking how many drumsticks did you cook and what size Instant Pot are using? We’ve found if you have a larger amount or use a larger pot size, you might want to add a few minutes.
Would it be safe to sear the outside of the chicken drumsticks before assemby, to get the browning and flavor? I’m thinking sear (either on the grill or in the IP before cooking something else that wouldn’t mind the extra flavor), cool, then assemble and freeze.
This could potentially put the chicken in the danger zone, Lisa. If you are going to cook meat before freezing, we recommend cooking through to ensure food safety. Although it is an extra step on your serving day, you could sear the chicken prior to adding it to your crock pot after it has thawed. We hope this helps!
I just noticed there are no ‘day of’ cooking directions
Hi Tessa, this recipe is a “dump and go” which means there is no cooking required on cooking day. On this specific recipe you place the drumsticks and dressing in the containers and freeze. When you are ready to cook it – follow the serving day directions which will be to cook in the IP for 10 mins. If you want to cook it without freezing it – then you would follow the “make it now” instructions. Hope this is helpful!