HOW TO MAKE PRESSURE COOKER CHICKEN WINGS:
Add drumettes and/or wings to a large mixing bowl, then toss with garlic powder, onion powder, and 1 teaspoon salt. I also added several drops of Frank and Teresa's Original Anchor Bar Hot Sauce.
Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom, add the chicken to the Instant Pot, and close the lid. I substituted Organic Chicken Broth.
Pressure cook on high pressure for 6 minutes (the IP will take 15-17 minutes to come to pressure).
Meanwhile, preheat the oven to 525 degrees with the oven rack in the middle.
When pressure cooking is complete, do a quick release. It will take 2-3 minutes to release pressure.
Remove wings from the IP and place in a large bowl. Add melted butter, olive oil, minced garlic and salt to a small bowl and mix. Then pour over cooked chicken wings and fold the sauce onto the wings.
Place chicken skin-side down on a parchment-lined sheet pan and bake for 8 minutes. Then switch to broil without removing from the oven for 3 minutes.
Remove and toss with parmesan cheese, salt and parsley while still hot. Serve and enjoy!
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