Step 1

In the pressure cooker pot, add chicken broth, crushed pineapple (with juice), chopped onion, diced red pepper, jalapeno, crushed red pepper flakes, chicken drumsticks, and bbq sauce.

Step 2

Secure the lid in place, making sure the sealing ring is snug and the valve on top is pushed down and set to “SEALING.”

Step 3

Select HIGH PRESSURE and a cook time of 15 minutes.

Step 4

After cook time ends, allow to naturally release for 10 minutes.

Step 5

If you want a thick sweet and sour sauce to put over the chicken, remove the legs from the instant pot.

Step 6

In a small bowl, whisk together the cornstarch and water. Pour into the Instant Pot.

Step 7

Turn pressure cooker on “SAUTE” and allow to bubble while stirring constantly. Turn off when desired thickness is reached (sauce will thicken as it cools too).

Step 8

Return the chicken to the pot and serve!