8-10mediumchicken legsfrozen, separated from one another
1cupwater
1tsppaprika
1tsponion powder
1pinchsaltto taste
Instructions
Separate the frozen chicken legs from one another. Spray lightly the outside of the legs with olive oil spray, then sprinkle paprika, onion powder and a bit of salt and pepper all over so it sticks.
Place a trivet inside the pressure cooker with 1 cup of water. Place legs on top trying to overlap the least amount possible.
Close the lid and steam valve. Set to high pressure for 13 minutes, then allow the pot naturally release steam for 10 minutes. Let rest of steam out quickly after that.
If you want crispy skin you can put them on a baking sheet, brush some bbq sauce on the top of each one and cook under your broiler for 3-4 minutes to crisp.
Or you can put into your air fryer at 400 degrees F with a light spray of olive oil, or a brush of bbq sauce on top for about 3 minutes.
If you have a Foodi you can just dump the water out, put legs inside metal basket, brush with bbq sauce and close air crisp lid. Set to 400 degrees F for about 4 minutes.