I just love sweet and sour flavors together like the apple cider and maple syrup in these Instant Pot Apple Maple Chicken Legs. This dish is an example of how diverse Instant Pot chicken recipes can be!
I’m a fall fanatic. It’s my favorite season so I go a little crazy over all things autumn-related.
Among the things I love most about fall are fall flavors. I’ve paired two of my favorite fall flavors – apple and maple – to create a new Instant Pot recipe that was an immediate hit with my family.
You’ll notice I used chicken legs in this recipe instead of my normal go-to protein (boneless, skinless chicken breasts). Nutritionally, both are pretty close but most people opt for breasts because of the lower fat content.
That extra fat in chicken legs is what gives them the amazing flavor and moistness you’ll miss in boneless, skinless breasts. Plus, the additional fat in chicken legs is monounsaturated fat, which is the good fat that helps control weight and cholesterol.
Finally, with teenage boys in the house, chicken legs are simply a more affordable protein source. Better taste, moister meat, and lower grocery budget – these are all the reasons I’m experimenting with more chicken thigh recipes. And I didn’t regret that choice for a single minute with these Instant Pot Apple Maple Chicken Legs.
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How to Make Instant Pot Apple Maple Chicken Legs
Seriously, just typing the name of this recipe makes me drool. The flavors in this dish are so delicious!
Step 1 – Sauté the Chicken Legs
First, set your Instant Pot to sauté, add a tablespoon of oil and let it heat up. Once the oil is hot, add the chicken legs and brown them on each side.
Step 2 – Prepare Sauce
Combine apple cider (or a substitute for apple cider), dijon mustard, yellow mustard, maple syrup and tomato paste, ketchup or BBQ sauce in a small saucepan.
Cook over medium heat, whisking the ingredients together, for about two minutes. Pour the sauce over the chicken legs in the Instant Pot.
Step 4 – Pressure Cook
Secure the lid on the Instant Pot, select “Meat/Stew” and set the time for 5 minutes. Let the pressure release naturally, then remove the lid and serve!
Ready to make this Instant Pot Apple Maple Chicken Legs? Here’s the recipe card with the exact measurements.
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📋 Recipe
Instant Pot Apple Maple Chicken Legs
Ingredients
- 1 tablespoon olive oil
- 1/2 cup apple cider
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard (can use 1 teaspoon mustard powder plus 1 Tablespoon apple cider vinegar)
- 1/4 cup maple syrup
- 1 tablespoon tomato paste, ketchup or BBQ sauce
- 6 chicken legs
Instructions
- Place olive oil in IP and select the saute setting.
- When the oil is hot, add the chicken legs and brown on each side, about 1 minute per side.
- Meanwhile, add remaining ingredients to a saucepan over medium heat and whisk together. Cook for 2 minutes to thicken slightly.
- Pour the homemade apple maple sauce over the chicken legs and turn off the saute setting.
- Secure the IP lid and select “meat/stew” for 5 minutes.
- Natural release and serve hot.
Notes
Nutrition
More Instant Pot Resources
Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.
If you doubled or tripled the amount, would you have to cook it longer? Thank you!
Yes, you can double or triple the recipe, just make sure the size of your Instant Pot will accommodate it. Also, the cook time will remain the same but it might take longer to come to pressure.
Oops, I just made it with apple cider vinegar! We’ll see how it goes! Hahaha!
Cider or cider vinegar?
Apple cider, NOT apple cider vinegar.
So good! I added fresh rosemary and then reduced the liquid with cornstarch slurry to make a thick sauce to spoon over the chicken. Served it with a side of rice and spinach for a complete meal!
Great additions! I’m so glad you enjoyed the recipe. Thanks for your feedback!