Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons salt
  • ¾ teaspoon ground black pepper
  • 2 ½ pounds (1.2kg) chicken drumsticks (about 10 pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chicken stock or water

Instruction

  • In a small bowl, combine paprika with oregano, garlic powder, salt and pepper. That’s your dry rub.
  • Season the drumsticks with the seasoning from all sides.
  • On the Instant Pot, press on SAUTE, add the oil, and melt the butter. Brown the chicken skin side down (2-3 minutes), flip and brown it from the other side (2 minutes). When the chicken is golden brown, remove from the pot and set aside. Work in 2 batches.
  • Add the chicken stock or water, and deglaze scraping off any stuck brown bits to the bottom of the pot.
  • Insert a trivet, and put the chicken drumsticks on the trivet. Overlapping is ok.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow to naturally release the steam for fall of the bone chicken, or quickly release the steam.
  • Transfer chicken drumsticks to a serving plate, and to thicken the sauce to make gravy (optional), set the Instant Pot to SAUTE mode, and add 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Add that to the sauce, and whisk until the sauce thickens. Have a taste and add more salt if needed.
  • Pour the sauce over the chicken, and garnish with chopped parsley leaves.