Tired of the same old chicken wing recipes? Get ready to fall in love with this incredibly rich and savory dish! We’re combining fall-off-the-bone tender chicken wings with a medley of colorful peppers, earthy mushrooms, and surprisingly delightful Brussels sprouts, all swimming in a decadent cream sauce. The best part? Your Instant Pot does most of the work, making this a perfect, fuss-free meal for any night of the week. It’s comfort food elevated!
Ingredients
• (Total Time: 50 MIN| Serves: 5)
• 2 lbs (900g) chicken wings, whole
• 1 cup (110g) Brussels sprouts
• 1 green bell pepper, cored and sliced
• 1 red bell pepper, cored and sliced
• 7 oz (200g) Portobello mushrooms, sliced
• 1 cup (240ml) heavy cream
• 3 tbsp (45g) sour cream
• ¼ cup (60ml) olive oil, divided
• 4 cups (950ml) chicken stock
• 2 tsp (12g) salt
• 1 tsp (2g) black pepper, freshly ground
• 1 tsp (1g) dried rosemary
Instructions
1. Directions
2. Steam the Sprouts: Place the Brussels sprouts in the Instant Pot insert. Add 3 cups of water, 2 tablespoons of olive oil, and a pinch of salt. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes using the “Manual” or “Pressure Cook” button.
3. Release & Prep: Once the timer finishes, perform a quick pressure release by carefully moving the valve to “Venting.” Open the lid, remove the sprouts, drain them, and set aside. Empty and dry the pot.
4. Sauté the Veggies: While the sprouts cook, prep your remaining vegetables. Core, seed, and thinly slice the bell peppers. Clean and slice the mushrooms.
5. Brown the Wings: Press the “Sauté” button on the Instant Pot. Add the remaining 2 tablespoons of olive oil. Once hot, add the chicken wings in a single layer (work in batches if needed) and brown for 3-4 minutes per side until golden. Remove the wings and set them aside.
6. Cook Aromatics: Add the sliced peppers to the pot and sauté for 3 minutes, stirring often. Season with a little salt, then add the mushrooms. Continue cooking until the vegetables have softened and any released liquid has evaporated.
7. Combine & Pressure Cook: Return the browned wings and steamed sprouts to the pot. Pour in all 4 cups of chicken stock. Season with salt, pepper, and dried rosemary, and stir everything together.
8. Set the Timer: Secure the lid, set the valve to “Sealing,” and press the “Manual” or “Pressure Cook” button. Set the timer for 15 minutes on high pressure.
9. Finish the Sauce: When the cooking time is up, perform another quick pressure release. Open the lid and let the contents cool slightly for a few minutes. Stir in the sour cream and heavy cream until the sauce is smooth and luscious.
10. Serve: Taste and adjust seasoning with more salt or pepper if needed. Serve hot and enjoy your creamy chicken wing feast!
Nutritional Information
• Nutrition Facts
• Per Serving: Calories 568 | Total Fats: 34.7g | Net Carbs: 6.4g | Protein: 56.1g | Fiber: 1.7g
Pro Tips
• Don’t skip the browning step! Searing the chicken wings creates a deep, savory flavor base (called a fond) that makes the final sauce so much richer.
• For a thicker sauce, press “Sauté” after adding the cream and let it simmer for a few minutes until it reduces to your desired consistency.
• Feel free to swap the veggies! Asparagus tips, broccoli florets, or sliced zucchini would also be delicious. Add more delicate vegetables in the last few minutes of sautéing.
• This dish is fantastic served over creamy polenta, mashed potatoes, or egg noodles to soak up every last drop of the delicious sauce.
FAQ
Q: Can I use different vegetables in this Instant Pot chicken wing recipe
A: Absolutely! Feel free to swap the vegetables. The recipe suggests that asparagus tips, broccoli florets, or sliced zucchini would also be delicious. Just be sure to add more delicate vegetables in the last few minutes of sautéing.
Q: How do I make the sauce thicker
A: For a thicker sauce, press the “Sauté” button on your Instant Pot after you’ve stirred in the cream. Let the sauce simmer for a few minutes, allowing it to reduce to your desired consistency.
Q: Is browning the chicken wings really necessary
A: Yes, it is a highly recommended step. Searing the chicken wings creates a deep, savory flavor base in the pot, which makes the final cream sauce significantly richer and more flavorful.
Q: What should I serve with these creamy chicken wings
A: This dish is fantastic served over something that can soak up the delicious sauce. Creamy polenta, mashed potatoes, or egg noodles are all excellent serving suggestions.
