(Total Time: 30 MIN| Serves: 3)
Ingredients:
For stew:
1 lb chicken wings
2 cups cauliflower, chopped into florets
2 green bell peppers, chopped
1 large tomato, chopped
¼ cup fresh parsley, finely chopped
Spices:
3 tbsp olive oil
1 tbsp cayenne pepper
1 tsp chili pepper
1 tsp salt
Directions:
Rub the wings with salt and chili pepper. Set aside.
Plug in the instant pot and press the ‘’Sauté’’ button. Heat up the oil and add bell peppers and chopped cauliflower. Stir well and cook for 3 minutes.
Add tomato and continue to cook until the liquid evaporates.
Finally add the chicken wings and season with cayenne pepper. Give it a good stir and press the ‘’Cancel’’ button.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Meat’’ button and cook for 13 minutes.
When done, press the ‘’Cancel’’ button and release the steam naturally.
Carefully open the lid and optionally season with some more salt or pepper. Serve immediately.
Per Serving(Calories 283| Total Fats 5g | Net Carbs: 8.6g | Protein: 46.6g |Fiber: 3.6g)
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