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Instant Pot Mock Chicken Legs

Instant Pot Mock Chicken Legs (City Chicken)

Back in the early 1900's, chickens were sold alive and whoever was cooking had to butcher that chicken. There was a cheaper and easier way for the family cook to provide meat for their family by buying ground pork and veal. A lot of the time, butchers would have the mock chicken legs already made and ready to buy.
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Course: Main Course
Cuisine: American
Keyword: Instant Pot
Prep Time: 10 minutes
Cook Time: 18 minutes
Gravy: 4 minutes
Total Time: 32 minutes
Servings: 8 people
Calories: 234kcal
Author: David Wayne
Cost: $15


  • Instant Pot


  • 1 cup Water
  • 4 Eggs (for wash)
  • 1.5 cups Plain Bread Crumbs
  • Skewers cut to fit in your instant pot
  • 2 tbsp Corn Starch

The Mock Chicken Legs

  • 1.5 lbs Ground Pork
  • 1 lb Ground Veal or Lamb (we used lamb which worked great)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Brown or Yellow Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 An Onion Diced
  • 1 tsp Italian Seasoning
  • 1 Egg
  • 2 tbsp Olive Oil


Mix and Make the Mock Chicken Legs

  • Dice one yellow onion
  • Mix in a medium to large mixing bowl the following: salt, pepper, mustard, Worcestershire sauce, onion, Italian seasoning, 1 egg, ground pork, and ground lamb (or veal)
  • Form chicken leg shaped patties
  • Push one end of the skewer about halfway into the patty
  • Use your hands to form a chicken leg shape around the skewer (repeat to use all of your meat mixture)
  • Beat 4 eggs with light salt and pepper on a plate
  • Dump (and spread out) 1.5 cups of bread crumbs on a different plate
  • Wash your Mock Chicken Legs in the egg wash and then carefully press the legs into the bread crumbs using your fingers to get the crumbs in the bends of the "chicken leg" (complete this step with all meat skewers)

Pressure Cook

  • Use a paper towel to rub the inside of your instant pot with ~2 Tbsp of olive oil
  • Add 1 cup of water to the instant pot
  • Stand all of the formed mock chicken legs up inside the instant pot
  • Lid, seal, and pressure cook for 8 minutes
  • Allow the Instant Pot to Natural Pressure Release for 10 minutes
  • After 10 minutes, release the remaining pressure manually
  • Plate all Mock Chicken Legs (cover with a piece of aluminum foil while following the next steps to create the gravy)

Mock Chicken Leg Gravy

  • Mix 2 Tbsp of cornstarch with 4 Tbsp of cooking fluid from the instant pot to create a slurry
  • Press Sauté and mix in your cornstarch slurry
  • Taste the gravy and add a little salt and pepper if needed, stir, and taste to make sure your gravy is perfect
  • Stir and simmer until the gravy is velvety, 4 minutes, then cancel your sauté mode on your instant pot
  • Pour as much gravy as you want on your plated Mock Chicken Legs and dig in!



Serving: 1Leg | Calories: 234kcal