Pat the chicken dry. Use paper towels to remove surface moisture from the drumsticks. Dry skin helps the spices stick and improves browning later.

Mix the seasoning. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and cayenne (if using). Stir in olive oil to form a paste.

Season generously. Rub the paste all over the drumsticks, coating them evenly. If you have time, let them sit for 10–15 minutes while you prep your pot.

Add liquid to the pot. Pour the chicken broth into the Instant Pot. If you’re using soy sauce/Worcestershire and honey or brown sugar, whisk them into the broth now for extra flavor.

Load the drumsticks. Place a trivet or steamer rack inside the pot (recommended for cleaner texture). Arrange the drumsticks in a single snug layer; stacking is okay, but avoid packing too tightly.

Pressure cook. Seal the lid and set to High Pressure for 10 minutes for average-sized drumsticks (11–12 minutes if meaty/large). Make sure the valve is set to Sealing.

Natural release for 5 minutes. When the timer ends, let the pressure release naturally for 5 minutes, then switch to Quick Release. Carefully remove the chicken.

Optional: Reduce the cooking liquid. Switch the Instant Pot to Sauté and simmer the liquid 5–7 minutes to thicken slightly. This makes a tasty drizzle.

Broil to finish. Preheat your broiler. Transfer drumsticks to a foil-lined sheet pan. Brush with a spoonful of the reduced liquid or a touch of oil. Broil 3–5 minutes, turning once, until the skin is lightly crisp and browned.

Serve. Squeeze fresh lemon over the top, sprinkle with parsley, and serve hot. Spoon over extra pan juices if you like.