Craving a deeply flavorful, fall-off-the-bone chicken dinner without spending hours in the kitchen? This Pressure Cooker Chicken Drumsticks with Mushrooms recipe is your new weeknight hero! The magic of the pressure cooker infuses the chicken with a rich, savory sauce made from earthy mushrooms, tangy Dijon, and aromatic rosemary. It’s a one-pot wonder that delivers comfort food perfection in under an hour. Get ready to impress!
Ingredients
• 1 lb / 450g chicken drumsticks, skin-on
• 1 cup / 70g button mushrooms, sliced
• 1 medium-sized tomato, chopped
• 3 cups / 720ml chicken stock
• 3 tbsp / 45ml olive oil
• 2 tbsp / 28g butter
• 1 tbsp / 15ml Dijon mustard
• 1 tsp / 5ml freshly squeezed lemon juice
• 2 tbsp / 30ml apple cider vinegar
• 1 tbsp / 3g dried rosemary
• 1 tsp / 6g pink Himalayan salt
Instructions
1. Prepare the glaze. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, apple cider vinegar, dried rosemary, and salt. Set this flavorful mixture aside.
2. Pressure cook the chicken. Place the chicken drumsticks in the inner pot of your pressure cooker and pour in the chicken stock. Secure the lid, set the steam release to the “Sealing” position, and cook on the “Poultry” setting or at high pressure for 10-12 minutes.
3. Release pressure. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid and transfer the cooked chicken to a plate. Set aside the pot with the remaining stock.
4. Sauté the vegetables. Press the “Sauté” button. Add the butter to the pot and let it melt. Add the chopped tomatoes and cook for 2-3 minutes until they begin to soften.
5. Cook the mushrooms. Add the sliced mushrooms to the pot and continue to sauté for 5-6 minutes, stirring occasionally, until they are browned and have released their moisture.
6. Glaze and finish. Brush the cooked drumsticks generously with the mustard and rosemary mixture. Return the glazed chicken to the pot with the mushrooms. Continue to cook for another 2-3 minutes to heat through and allow the flavors to meld.
7. Serve. Press the “Cancel” button to turn off the heat. Carefully remove the chicken and mushrooms from the pot and serve immediately.
Nutritional Information
• Per Serving: Calories 354 | Total Fats: 23.4g | Net Carbs: 1.9g | Protein: 32.8g | Fiber: 0.7g
Pro Tips
• For deeper flavor and crispier skin, use the “Sauté” function to brown the chicken drumsticks in olive oil on all sides before pressure cooking. Remove them before adding the stock.
• Feel free to use other mushroom varieties like cremini or shiitake for a more complex, earthy taste.
• After sautéing the mushrooms, pour a splash of the chicken stock from the pot and scrape the bottom with a wooden spoon to deglaze, lifting all those delicious browned bits into the sauce.
• Serve these drumsticks over creamy mashed potatoes, egg noodles, or polenta to soak up every last drop of the delicious pan sauce.
FAQ
Q: How do I get the chicken skin crispy
A: For the best results, use the ‘Sauté’ function to brown the drumsticks on all sides before pressure cooking. For an even crispier finish, you can place the cooked and glazed drumsticks under your oven’s broiler for 2-3 minutes, watching carefully to prevent burning.
Q: Can I use frozen chicken drumsticks for this recipe
A: Yes, you can cook the drumsticks from frozen. You will need to increase the high-pressure cooking time to approximately 15-18 minutes. Always ensure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
Q: What other types of mushrooms work well
A: Absolutely! While the recipe uses button mushrooms, you can easily substitute them for a more complex flavor. Cremini or shiitake mushrooms are excellent choices that will add a deeper, earthier taste to the sauce.
Q: What should I serve with these chicken drumsticks
A: These drumsticks are perfect served over something that can soak up the delicious sauce. Creamy mashed potatoes, egg noodles, or polenta are all fantastic options suggested in the recipe tips.
