Instant Pot Chicken Wing Stew is a spicy, veggie-loaded pot where chicken wings simmer with cauliflower, green bell peppers, and tomato under a proper dusting of cayenne. The wings give the broth body as they cook, and fresh parsley keeps everything bright. It is a two-serving recipe that eats like a game-day feast.
Craving a meal that’s both comforting and packed with a spicy kick? Look no further! This Instant Pot Chicken Wing Stew is your answer to a quick, hearty, and incredibly flavorful dinner. We’re talking tender, fall-off-the-bone chicken wings simmered with vibrant veggies in a fiery, aromatic broth. The best part? Your pressure cooker does all the heavy lifting, delivering a slow-simmered taste in just 30 minutes. It’s the perfect one-pot wonder for a busy weeknight when you refuse to compromise on flavor.
Ingredients
• For the Stew
• 1 lb (450g) chicken wings
• 2 cups (approx. 200g / 7.1 oz) cauliflower, chopped into florets
• 2 green bell peppers, chopped
• 1 large tomato, chopped
• ¼ cup (15g / 0.53 oz) fresh parsley, finely chopped
• For the Spices
• 3 tbsp (45ml) olive oil
• 1 tbsp cayenne pepper (adjust to your spice preference)
• 1 tsp (5 ml) chili pepper
• 1 tsp (5 ml) salt
Instructions
1. Directions
2. Pat the chicken wings dry with a paper towel and rub them generously with the salt and chili pepper. Set aside.
3. Plug in your Instant Pot and press the ‘Sauté’ button. Once it displays ‘Hot’, add the olive oil, followed by the chopped bell peppers and cauliflower florets. Stir well and cook for 3-4 minutes until they begin to soften.
4. Add the chopped tomato to the pot and continue to sauté, stirring occasionally, until the liquid from the tomato has mostly evaporated.
5. Add the seasoned chicken wings to the pot and sprinkle with cayenne pepper. Give everything a good stir to combine and coat the chicken. Press the ‘Cancel’ button to turn off the Sauté function.
6. Secure the lid and ensure the steam release handle is in the ‘Sealing’ position. Press the ‘Meat/Stew’ button and set the timer for 13 minutes.
7. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining steam.
8. Open the lid, stir in the freshly chopped parsley, and taste. Adjust seasoning with more salt or pepper if needed. Serve immediately and enjoy!
Nutritional Information
• Per Serving
• Calories: 283
• Total Fat: 5g
• Net Carbs: 8.6g (0.3 oz)
• Protein: 46.6g
• Fiber: 3.6g
Pro Tips
• Pro-Tips
• For a deeper, richer flavor, brown the chicken wings on the ‘Sauté’ setting before adding the vegetables. Remove the wings, cook the veggies as directed, then return the chicken to the pot before pressure cooking.
• Control the heat by adjusting the amount of cayenne. For a milder stew, substitute with smoked paprika. For extra fire, add a finely chopped jalapeño with the bell peppers.
• To thicken the stew slightly, make a slurry by mixing 1 teaspoon (5 ml / 0.2 fl oz) of cornstarch or arrowroot powder with 2 teaspoons (10 ml / 0.3 fl oz) of cold water. Stir it in after pressure cooking while the pot is on the ‘Sauté’ setting and let it bubble for a minute.
• Serve this stew over cauliflower rice or with a side of steamed green beans to create a complete, satisfying low-carb meal.
FAQ
Q: Can I make this chicken wing stew less spicy
A: Absolutely! To control the heat in this stew, simply reduce the amount of cayenne pepper. For a milder, smoky flavor, you can substitute the cayenne with smoked paprika.
Q: How do I get a richer flavor from the chicken wings
A: For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to brown the chicken wings in olive oil before adding any vegetables. Remove the wings, cook the veggies, then return the chicken to the pot before pressure cooking.
Q: What can I do if my stew is too thin
A: To easily thicken the stew, make a slurry by mixing 1 teaspoon (5 ml / 0.2 fl oz) of cornstarch with 2 teaspoons (10 ml / 0.3 fl oz) of cold water. After the pressure cooking is complete, stir the slurry into the pot on the ‘Sauté’ setting and let it simmer for a minute until it reaches your desired consistency.
Q: Is this Instant Pot chicken wing stew keto-friendly
A: Yes, with only 8.6g (0.3 oz) of net carbs per serving, this chicken wing stew is a great option for a low-carb or keto diet. Serve it with cauliflower rice to keep the meal fully keto-friendly.
Pro Tips
- Rub the wings with the salt and chili pepper and let them sit while you prep the vegetables; seasoning early makes the meat itself taste good, not just the broth.
- Cook the tomato down until its liquid has mostly evaporated before adding the wings — that concentrates the base instead of watering it down.
- A full tablespoon of cayenne is serious heat, so dial it back to a teaspoon if you want the stew warming rather than fiery.
- Stir the fresh parsley in only after opening the lid so its flavor stays sharp against the rich broth.
Frequently Asked Questions
Can I make this chicken wing stew ahead?
Yes. It keeps 3-4 days in the fridge. Reheat gently and add a little fresh parsley at serving to revive the brightness.
Is it keto?
Yes. Each serving has about 8.6 g net carbs with 46.6 g protein and just 5 g fat — the broth stays light despite the wings.
Can I use boneless chicken instead?
Yes, chicken breast or thigh pieces work, but the bones in the wings are what give this stew its body.
How do I make it less spicy?
Cut the cayenne back to one teaspoon and seed the chili pepper; the paprika-free spice base still tastes warm and savory.
Recipe card below.
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Instant Pot Chicken Wing Stew
Ingredients
Method
- Directions
- Pat the chicken wings dry with a paper towel and rub them generously with the salt and chili pepper.
- Set aside.
- Plug in your Instant Pot and press the 'Sauté' button.
- Once it displays 'Hot', add the olive oil, followed by the chopped bell peppers and cauliflower florets.
- Stir well and cook for 3-4 minutes until they begin to soften.
- Add the chopped tomato to the pot and continue to sauté, stirring occasionally, until the liquid from the tomato has mostly evaporated.
- Add the seasoned chicken wings to the pot and sprinkle with cayenne pepper. Give everything a good stir to combine and coat the chicken. Press the 'Cancel' button to turn off the Sauté function.
- Secure the lid and ensure the steam release handle is in the 'Sealing' position. Press the 'Meat/Stew' button and set the timer for 13 minutes.
- Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining steam.
- Open the lid, stir in the freshly chopped parsley, and taste.
- Adjust seasoning with more salt or pepper if needed.
- Serve immediately and enjoy!
