In a small bowl, mix together the cayenne pepper, salt, honey, olive oil and crushed garlic.

Wash the chicken legs and make small cuts in the surface of the pieces.

Marinade the chicken in a large Ziploc bag with the marinade mix and seal tightly.

Let the Instant Pot chicken drumsticks sit in the fridge for two hours or just until all of the other ingredients are ready to go.

Cut the onion into long thin strips and cut the lemon into thin slices as well.

Set your instant pot to sauté function and add half of the butter to the pot.

Remove the chicken from the fridge and take the pieces out of the bag, leaving the marinade in the bag for later.

Saute the chicken on each side for two to three minutes or until the chicken skin crisps up and turns a light golden or dark brown color.

Remove the chicken from the Instant Pot and set aside.

Add the remaining butter and the onions to the Instant Pot and sauté for one to two minutes, until the onions become tender and translucent.

Turn the saute button off and let sit for a minute before turning it back on. Add the chicken to the pot on top of the onions and pour the rest of the marinade over the chicken. Add the rosemary sprigs and lemon slices.

Cover the Instant Pot with the lid and set the pressure cook button to cook on high pressure for 7 minutes.

Quickly release the pressure on your Instant Pot and remove the lid. Set to sauté mode again until the juices from the marinade and chicken have thickened.

Turn the Instant Pot button off and let the chicken rest and cool a bit before serving to allow the honey to thicken up. Serve your Instant Pot Chicken Legs!