Eosinophilic Esophagitis Friendly Instant Pot Drumsticks
Total time50 min
Prep time10 min
Cook time30 min
4.9(25)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 8 chicken drumsticks (about 3 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- 1 tbsp olive oil
- ½ cup low-sodium chicken broth
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp worcestershire sauce
- 1 tbsp honey
- 2 cloves garlic, minced
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the drumsticks dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and dried oregano. Rub the spice mixture evenly over all the drumsticks.
- 2
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Working in two batches, sear the drumsticks for 2–3 minutes per side until golden brown on the skin, then transfer to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!