Add 1 cup water and the trivet to the Instant Pot.

Stack fresh or frozen chicken drumsticks/legs on top of trivet.

Lock the lid, turn the knob to sealing, and cook on Manual High pressure for 10 minute for fresh, 11 minutes for semi-frozen, and 12 minutes for frozen.

Move your top oven rack to the top position (ensure that your broiler pan will fit with the chicken on top.)

Turn the broiler or grill on high.

Do a quick release, then remove the chicken legs to a broiler pan, cookie sheet with rack, cookie sheet with foil, or grill. Make sure not to let the chicken naturally release pressure too long, or the meat will be completely off the bones when you open it! The max NPR I would allow is 8-10 minutes.

Sprinkle the chicken legs with salt and pepper, if desired. You could also baste simply with butter or olive oil for plain chicken legs that are no-carb/low carb/Keto friendly.

Baste the Instant Pot chicken legs with your favorite teriyaki sauce. I usually make my own, but I also love Soy Vay Veri Veri Teriyaki Sauce or Mo Bettah's, if you're local to Utah.

Broil for 3-5 minutes, then remove from the oven after they get lots of broiled parts. That is all flavor! Flip them over, repeat. Baste with extra sauce after the second broil (same instructions for a grill or air fryer).