Nothing powdery or quick about this. On a chilly winter day, nothing but pure, natural flavors. Also has a wonderful aroma while brewing. No vitamin has ever tasted so wonderful!
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup soy sauce
- ½ cup water
- ½ cup brown sugar
- ¼ cup honey
- 2 tablespoons mirin (Japanese sweet wine)
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 pinch red pepper flakes
- 1 ½ pounds chicken drumsticks
- 2 tablespoons cold water
- 1 tablespoon potato starch
Instructions
- Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.
- Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 20 minutes. Remove drumsticks and set aside.
- Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 2485 mg |
| Sugars | 32 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Made it with wings which wasn’t great. If made it with drumsticks it would have been so much better.
I used 6 drumsticks and cut the sauce in half based on reviews and I always use low sodium soy. Flavor was excellent, the family enjoyed it and said its a keeper-Next time I will have to double up as we all wished we had more for leftovers.
This was …okay-good. The sauce is just too much for 1.5lbs drumsticks. While I was debating whether or not to reduce the sauce by half, opted not to. But then! Just before starting the Instapot (chicken and sauce are both in) – I realized that yes, the sauce to meat ratio (and side of rice) would be more than we needed. As such, before starting the last step in Step 2, quickly chopped some carrots and onions and mixed them in. While drumsticks were perfectly cooked in the time stated, and the onions/carrots were a good addition, still too much sauce. And! A tad too salty! Now, in all fairness, the brand of soy sauce you use makes a difference. I used Kikkoman and only used 3/4c. Would I make again? Maybe. But I would need to make some adjustments and/or use a higher quality soy sauce. Still so glad we tried! Thank you Diana71!
So easy and yummy! I added carrots while boiling the sauce and served with coconut rice mmm
This was fantastic. I ended up making 5 lbs of drumsticks. There was plenty of/extra sauce for the dish. I wildly underestimated how much my kids would love this dish and had to make a second batch with the other half of the chicken drumsticks I had set aside for another meal.
I do Instant Pot drumsticks all the time. I usually do 6 drumsticks. If I’m making chicken soup, I do 10 minutes cook and natural release. If you don’t want fall of the bone style, I use 10 minutes cook with quick release. If you follow this recipe, your chicken drumsticks will definitely be falling off the bone. Recipe ingredients are good…..The Richmeister
This is definitely shoyu chicken Hawaiian style. I used about 2.5 lbs of chicken. The sauce recipe is plenty for that amount. I didn’t have murin so used some Sauvignon Blanc that was in the fridge. Excellent!
Good flavor, but I used breasts instead of drumsticks so the chicken was not as saturated. Would do drumsticks next time.
We all liked this dish. Not quite 5 stars, but it’s a “do-er-again-er”. I think next time I will use skinless, boneless chicken thighs. The family likes that cut of chicken best.
Husband said this is his new favorite instant pot recipe (and that’s saying something). The corn starch didn’t seem to do much to thicken it up but the flavor was outstanding! Served it over rice and it was devoured by all 3 of my kids (that’s also a big deal). Already on my next week’s meal plan!
I followed the recipe for the sauce except I used 3/4 cup instead of a whole cup of soy sauce. I used trimmed boneless skinless chicken thighs. And I doubled the amount of meat but kept the sauce ratio as is. The whole family enjoyed it. I sprinkled some dried chives on mine. Next time I will use fresh ginger and maybe less sugar. Also it was very very tender. The cooking time maybe lowered by about 4-5 minutes. But if you follow the recipe as is I’m sure you will like it!