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) cauliflower, chopped into florets
• 2 green bell peppers, chopped
• 1 large tomato, chopped
• ¼ cup (15g) fresh parsley, finely chopped
• For the Spices
• 3 tbsp (45ml) olive oil
• 1 tbsp cayenne pepper (adjust to your spice preference)
• 1 tsp chili pepper
• 1 tsp 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
• 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 of cornstarch or arrowroot powder with 2 teaspoons 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.
