Mix together Parmesan cheese with all of the seasoning
Cut around the top of the chicken legs cutting through the tendons and push the meat down to the bottom of the bone like an upside down mushroom
Use 2 Tbsp of olive oil to rub the chicken legs
Smash the legs into the bowl of parmesan and seasoning to cover all meat well
Store in a 1 gallon zip lock bag for 1 – 24 hours in the fridge
Use a folded paper towel to rub 1 Tbsp of olive oil around the inside of the pot and add 1 cup of chicken broth to the pot
Stand all legs inside the Instant pot so they all fit
Put the Instant Pot lid on, seal the pressure release valve, pressure cook for 18 minutes and release pressure when the time is up, no natural pressure release
Preheat Air Fryer or broiler to 400 degrees for 5 minutes
Oil air fry basket well and transfer legs to the air fry basket standing so they all fit and spray with oil
Air Fry at 400 degrees for 15 minutes keep an eye on the legs the last five minutes to make sure they do not burn, turn the temperature down to 350°F for the remainder of the time if they start to burn
Use long tongs to move the chicken legs to a plate, cool for 8 minutes and dig in
