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!
