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Pour 1 cup of water into the bottom of your Instant Pot. Place a trivet into the pot.
Place the chicken legs (I removed the skin) in layers on top of the trivet.
In a medium bowl stir together the bbq sauce, honey, salt, pepper, dijon, worcestershire and tabasco sauce until smooth. Pour the sauce over the chicken.
Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes (high pressure). When the time is up let the pressure release naturally for 5-10 minutes and then move the valve to venting. Remove the lid.
Use tongs to place the chicken legs on a platter. Then remove the trivet. Turn the Instant Pot to the saute setting. In a small bowl stir together 2 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up the sauce quickly. When the sauce is thick turn off the pot. Spoon the sauce over the chicken. Eat and enjoy!