• Can I skip browning the drumsticks? Can I skip sautéing the vegetables? Can I just dump everything in the pot and pressure cook? Of course you can. I’m not the boss of you, and you can do whatever you want. The ingredients will all be cooked when you're done. But I don’t recommend it. This is a simple recipe. It is important to brown and saute to add depth and complexity to the dish. Without browning, it’s edible - but it’s a pile of ingredients cooked together.
• Can I cook from frozen? Not really. I know, I know, I said in the opening that I found this recipe while testing frozen drumsticks. Again, I’m not the boss of you, do whatever you want. But frozen drumsticks don’t brown well, and the salt and paprika don’t stick to them. (Especially ice glazed drumsticks - that layer of frozen water “protects” the drumsticks from the seasonings.) If you have to cook from frozen, rinse off any ice glaze, pat the drumsticks dry, and make sure the “brown the drumsticks” step is long enough to actually brown the drumsticks…about ten minutes per batch. Then add 5 minutes to the pressure cooking time.
• Can I halve this recipe? Can I double it? Yes to both; the cooking time is the same either way. (Cooking time is determined by how long it takes to pressure cook each drumstick, not how many there are in the cooker.)

Tools

• 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
• Flat edged wooden spoon
• Tongs