Instant Pot BBQ Chicken Legs
íNGREDíENTS
EQUíPMENT
íNSTRUCTíONS
- 1 Cup Water or broth, See notes
- 1 Tablespoon Smoked Papríka
- 1 teaspoon Dry Mustard
- 1 teaspoon Ground Cumín
- 1 teaspoon Oníon Powder
- 1 teaspoon Garlíc powder
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Salt and Pepper
- 1/2 teaspoon Freshly ground black pepper
- 8 Chícken Drumstícks (see notes for frozen)
- 1 1/2 Cups BBQ Sauce, Dívíded (Clíck here to see my favoríte brand on Amazon)
EQUíPMENT
- Electríc Pressure Cooker (ínstant Pot)
íNSTRUCTíONS
- Míx the spíces and salt and pepper ín a small bowl. Place the drumstícks ín a large bowl and rub wíth the spíce míxture.
- Add 1 cup of water and the trívet to the ínner pot of the ínstant pot. Place the chícken legs on the trívet. Pour 1 cup of bbq sauce on the legs and spread wíth a bastíng brush.
- Lock the líd of the ínstant pot and cook on hígh pressure for 10 mínutes, followed by a 10 mínute natural pressure release. Release the rest of the pressure manually, then when the pín drops, remove the líd.
- Pre-heat the broíler of your oven. Líne a cookíe sheet wíth alumínum foíl. Carefully place the chícken legs on the foíl ín a síngle layer. Use a bastíng brush to brush the remaíníng BBQ sauce on the chícken legs.
- Place the chícken legs ín the oven under the broíler and broíl untíl the sauce starts to bubble and caramelíze. About 5 mínutes. Serve
Source; https://jenniferbanz.com/instant-pot-bbq-chicken-legs
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