Instructions

1. In a small bowl, combine the coconut milk, juice from 1 lemon and all spices. Stir well to completely mix spices and coconut milk together
2. Place the drumsticks into a large bowl or ziplock bag and pour the marinade over them. Mix the chicken around so the marinade is coating all sides. Cover the bowl if using, or ziplock the bag tightly and place in the refrigerator
3. Marinate 4-6 hours, or overnight
4. Once you’re ready to cook, insert the wire steaming rack into the instant pot and add 1/2 cup of water, or more if needed. (The water should be covering the bottom, but not touching the surface of the steaming rack)
5. Add the chicken into the instant pot by stacking the drumsticks on top of the rack and discard excess marinade left in bowl or bag. Place the lid on, close the sealing valve and set to high pressure for 12 minutes
6. Once done, do a quick release and remove the drumsticks with tongs. Serve as is, or place on a baking sheet and broil for 3-5 minutes to crisp up the drumsticks