"Smoked paprika is an underused spice that should be at the front of your spice drawer. Sweet and smoky and a little mild, smoked paprika adds comfort to proteins and sauces, and it is lovely as a garnish on deviled eggs." -Michelle Fagone (I Love My Instant Pot Paleo Recipe Book)
In a small bowl, combine garlic powder, smoked paprika, and salt. Season chicken legs with the seasoning mix.
Add water to the Instant Pot and insert trivet. Arrange chicken standing up, meaty side down, on the trivet. Lock lid. Press the Poultry button (or High Pressure if there is no Poultry button) and cook for the default time of 15 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick release any remaining pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
Meanwhile (while pressure is releasing) position the top oven rack aproximately 4 inches below the broiler and turn on the broiler (on HIGH). Place chicken legs on a foil-lined baking sheet sprayed with non-stick spray. Cook the chicken 2 minutes on one side (watching closely to ensure no burning), flip with tongs, and cook 1 1/2 to 2 minutes on the opposite side to crisp the chicken.
Transfer chicken to a serving plate and serve warm.
Excerpted and adapted from The “I Love My Instant Pot” Paleo Recipe Book: From Deviled Eggs and Reuben Meatballs to Café Mocha Muffins, 175 Easy and Delicious Paleo Recipes Copyright © 2017 by Michelle Fagone (Cavegirl Cuisine) and published by Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.