Instructions

• In a small bowl, combine the paprika, dried oregano, garlic powder, salt, and ground black pepper to make the dry rub.
• Pat the drumsticks dry with paper towels, then season all over with the dry rub.
• Turn the Instant Pot to SAUTE. When the display reads “HOT,” add the olive oil and the butter and let the butter melt.
• Brown the drumsticks in the pot skin-side down for 2–3 minutes, then flip and brown the other side for about 2 minutes. Work in 2 batches so the pot is not crowded. Remove browned drumsticks and set them aside on a plate.
• Pour in 1 cup chicken stock or water. Use a wooden spoon or spatula to scrape the bottom of the pot and deglaze, lifting any stuck brown bits.
• Insert the trivet into the pot. Arrange the browned drumsticks on the trivet (they may overlap).
• Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on High pressure and set the time to 10 minutes. (The Instant Pot will take about 6–7 minutes to come to pressure.)
• When the cooking program ends, allow a natural pressure release for 10 minutes, then carefully turn the vent to VENTING to quick-release any remaining pressure. When the float valve drops, open the lid.
• Transfer the drumsticks to a serving plate. If you want a thicker sauce, set the Instant Pot to SAUTE and simmer the liquid until reduced to your desired consistency, stirring and scraping the bottom. Taste and add more salt if needed.
• Spoon the sauce over the drumsticks and serve.