Tired of the same old chicken wing recipes? Imagine tender, fall-off-the-bone wings enveloped in a rich, creamy spinach sauce that’s bursting with aromatic spices. This isn’t your average game-day appetizer; it’s a full-flavored, satisfying meal that comes together in under an hour, thanks to the magic of the Instant Pot. The unique combination of savory chicken, earthy spinach, and creamy cottage cheese (or paneer) creates a dish that’s both comforting and surprisingly elegant. It’s a low-carb, high-protein powerhouse perfect for a busy weeknight dinner. Let’s get cooking!
Ingredients
• 1 lb / 450g chicken wings, whole
• 2 cups / 60g fresh spinach, chopped
• 2 cups / 450g cottage cheese or paneer
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, crushed
• 3 tbsp / 45 ml avocado or vegetable oil
• 2 tbsp / 30g ghee
• 3 cups / 720 ml chicken stock
• 2 tbsp / 20g mustard seeds
• 1 tbsp / 7g chili powder, adjust to taste
• 2 tsp / 4g turmeric powder
• 1 tsp / 2g cumin powder
• 1 tsp / 6g salt, or to taste
• ½ tsp / 1g cinnamon powder
• 4 whole cloves
Instructions
1. Directions
2. Prep the : Rinse the chicken wings under cold water and pat them completely dry with paper towels. Thoroughly wash the fresh spinach, drain well, and give it a rough chop.2. Sauté the Aromatics: Set your Instant Pot to the “Sauté” function on high. Add the oil. Once it’s shimmering, add the mustard seeds and cook until they begin to pop. Immediately add the chopped onion, celery, and crushed garlic. Sauté for 3-4 minutes, stirring frequently, until softened and fragrant.3. Wilt the Spinach: Add the chopped spinach to the pot. Stir continuously for 1-2 minutes until it has completely wilted down.4. Sear the Chicken: Add the chicken wings to the pot. Sprinkle evenly with cumin, turmeric, salt, cloves, cinnamon, and chili powder. Stir to coat the chicken and sear for 1-2 minutes per side to develop some color.5. Deglaze and Cook: Pour in the chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the ghee.6. Pressure Cook: Secure the lid, set the steam release valve to the “Sealing” position, and press the “Stew/Meat” button. If setting manually, cook on high pressure for 15 minutes.7. Release the Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the valve to the “Venting” position to release any remaining steam.8. Add Creaminess: Carefully open the lid. Stir in the cottage cheese or paneer until it is well combined and the sauce becomes creamy.9. Serve: Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh cilantro if desired.
Nutritional Information
• Per Serving: Calories 387 | Total Fats: 22.1g | Net Carbs: 5.4g | Protein: 39.7g | Fiber: 0.6g
Pro Tips
• For an extra layer of flavor and crispier skin, pat the chicken wings completely dry with a paper towel before searing them. Don’t overcrowd the pot to ensure a good brown crust.
• If you prefer a smoother, richer sauce, substitute the cottage cheese with a half cup of heavy cream or a 4 oz block of cream cheese, stirred in at the end until fully melted.
• To thicken the sauce after cooking, set the Instant Pot back to “Sauté” mode. Make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then whisk it into the simmering sauce until it reaches your desired consistency.
• This dish pairs beautifully with cauliflower rice for a low-carb meal or with warm naan bread to soak up every last drop of the delicious sauce.
FAQ
Q: Can I make these chicken wings without an Instant Pot
A: Yes, you can adapt this recipe for the stovetop. Use a heavy-bottomed pot or Dutch oven. Follow the sautéing steps as written, then add the stock, bring to a simmer, cover, and cook on low for 45-60 minutes, or until the chicken is tender. You may need to add more stock if it reduces too much.
Q: How do I get crispy skin on these Instant Pot wings
A: The Instant Pot makes wings tender, not crispy. For crispier skin, after pressure cooking, transfer the wings to a baking sheet. Broil them in the oven for 3-5 minutes or place them in an air fryer at 400°F (200°C) for 5-8 minutes, until the skin is browned and crisp.
Q: Is this creamy spinach chicken wing recipe keto-friendly
A: Absolutely. With only 5.4g of net carbs per serving, this recipe is perfect for a keto or low-carb diet. The high protein and fat content from the chicken, ghee, and cottage cheese make it a satisfying and compliant meal. Serve with cauliflower rice to keep it fully keto.
Q: What are good substitutes for cottage cheese or paneer
A: For a smoother, richer sauce, you can substitute the cottage cheese or paneer. Stir in a half cup of heavy cream or 4 oz of full-fat cream cheese at the end of the cooking process until it’s fully melted and combined into the sauce.
