• In a medium bowl, whisk together all of the seasoning ingredients.
• Season the drumsticks with the seasoning mix on all sides.
• Turn the Instant Pot to SEAR/SAUTE. Once heated, add the olive oil. Sauté the chicken just until the chicken is brown on all sides. Transfer chicken to a plate.
• Pour a little chicken stock into the pot and scrape up any browned bits at the bottom of the pot with a wooden spoon.
• Place a trivet into the pot, then place the drumsticks onto the trivet. Try to place them in a single layer as possible, but it's also okay if they overlap a bit.
• Secure the lid, ensuring the pressure release valve is in the SEALING position. Set the Instant Pot to PRESSURE COOK (or MANUAL) on high pressure for 10 minutes. The unit will take 6-10 minutes to come to pressure, depending on whether you are using a 6-quart or 8-quart pressure cooker, then it will start pressure cooking.
• Once pressure cooking is complete, allow for Natural Release for 5 minutes (meaning: do nothing for 5 minutes). Then do a Quick Release (use tongs or a wooden spoon to carefully move the pressure release valve over to VENTING position).
• At this point, the chicken should be done and can be served as is. But you can also create a gravy to serve over the chicken.

  Note: chicken is fully cooked when a meat thermometer reads 165°F. If your chicken needs to be cooked for longer, simply turn the SAUTE function on and cook the chicken for a few more minutes on Sauté mode until it reaches 165°F.

Optional: make gravy

• Remove the chicken and the trivet from the pot. Turn the Instant Pot to SEAR/SAUTE. In a small bowl, whisk together 1 Tablespoon of cornstarch with 1 Tablespoon of water. Pour this cornstarch slurry into the pot and, using a wooden spoon, stir the slurry into the remaining liquid in the pot. Allow it to bubble up and thicken to your preferred consistency. Serve as gravy over the chicken, garnish with chopped parsley, and serve with lemon wedges.