Instant Pot Chicken Legs

Ingredients

• 8 chicken legs medium size legs
• 1 can enchilada sauce we prefer medium, 28 oz. can, or use bottle of (not honey style) barbecue sauce + 3/4 c water
• 1/2 onion

Instructions

1. Spray the inside of your Instant Pot with non stick spray and pour half your can of enchilada sauce inside.
2. If using barbecue sauce pour in half your bottle of sauce + 1/2 c water.
3. Put 4 legs down staggering them so they aren't overlapping.
4. Make a second row of drumsticks trying not to overlap them.
5. Cut onion into large pieces and put on top of chicken.
6. Pour remainder of enchilada sauce over everything and put lid on your pressure cooker, close steam valve too.
7. If using bbq sauce dump the remainder of the bottle of sauce + pour 1/4 c. water into the bottle and shake to get remaining sauce, then pour this on top of your chicken too.
8. Set to pressure high for 10 minutes.
9. Allow to naturally release pressure for 10 minutes. Release rest of steam.
10. Check the middle of one of your legs to ensure they are cooked thru (just because if you use quite large legs they may not quite be done, I suggest using med. size).
11. Serve....or if you want to crisp the outside a bit put them on a baking sheet and under your broiler on high for 3-4 minutes until they brown on the top, pour some more sauce on top when serving, and then enjoy!

This article and recipe adapted from site