In a small bowl mix together 2 tablespoons of dijon mustard, 2 tablespoons of lemon juice, 1 and 1/2 tablespoons of olive oil, 1 and 1/2 teaspoons of minced garlic, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Place 8 raw chicken drumsticks into a bowl or plastic resealable bag. Pour the marinade over top making sure to evenly coat each chicken drumstick. Allow to marinade anywhere from 2 hours to overnight.

When ready to cook the chicken place 2 cups of water into the bottom of your pressure cooker pot. Gently shaking off excess sauce, place drumsticks in the Cook & Crisp Basket and place basket in pot. (Save the leftover sauce for later). Assemble the pressure lid making sure the valve is set to seal.Select PRESSURE and set HIGH. Set time to 12 minutes and start.

When pressure cooking is complete, quick release the pressure by turning the pressure valve to the vent position. (Using the end of a wooden spoon works great for this so you don't burn yourself with the releasing steam). Carefully remove lid when unit has finished releasing pressure.

Carefully remove the chicken drumsticks to a plate. Spray the basket with non-stick cooking spray and place the chicken drumsticks back in a single layer. Use a pastry brush to brush the remaining sauce onto the drumsticks.

Close crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to 10 minutes. Select START to begin. Serve when cooking is complete.