2 ½ pounds(1.2kg)chicken drumsticksabout 10 pieces
1cupchicken stock or water
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.
Cook chicken drumsticks from frozen. You’ll need to tack on a bit of cook time to 14 minutes and then allow it to naturally release for 5 minutes.
Storing. Once completely cooled, store them in an airtight container in the fridge for up to 2 days. Transfer to a freezer-friendly Ziploc to keep frozen for up to 1 month. Thaw in the fridge overnight before reheating.