Pressure Cooker Chicken Wings Recipes

PRESSURE COOKER CHICKEN WINGS

Steps:

• Plug in pressure cooker and press sauté button. Add 1/4 chicken broth once it has heated up
• Add chicken and sauté for 3 minutes. Stir and cook for another 3 minutes. Remove chicken and place it on a plate and set it aside
• Add 3/4 cup chicken broth and place metal insert in pressure cooker. Pile the partially cooked chicken on metal insert. Seal pressure cooker and make sure the venting knob is in the lock position
• Press the 'manual' button, next press the adjust button and lower the time to 10 minutes. Note: it will take 13 - 15 minutes to come to pressure before it will start the count down and start cooking
• You can either let the pressure release naturally which will take an additional 10 minutes or carefully quick release the pressure like I do. Make sure to wear a oven mitt so you don't get burned by the steam
• Unseal pressure cooker lid and remove chicken wings and place them in a baking dish
• Anytime during the cooking of the chicken wings, you can make the marinade. Place soy sauce, honey, garlic powder, onion powder and basil in a mixing bowl and whisk the ingredients until they are combined
• Pour marinade on the chicken and set the oven to broil (high). As you are waiting for the oven to heat up, flip the wings in the marinade a few times
• Stick the baking dish under the broiler for 3 minutes, remove from oven and flip the wings, broil for 2 minutes. Remove and flip the wings one more time and broil for another 2 minutes until crispy on all sides
• Plate chicken wings and pour marinade in a little dipping bowl
• Pick up a wing, dip it in the marinade and eat
• Enjoy

PRESSURE COOKER CHICKEN WINGS

Steps:

• Rub olive oil onto chicken wings to coat; season with chili powder, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Place wings in the steel pot of pressure cooker. Pour chicken broth into the pot. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 4 minutes on High pressure. Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure. Preheat oven broiler to high. Arrange wings in a single layer onto a baking sheet. Cook wings under the hot broiler until the skin is crispy, 2 to 3 minutes per side.

PRESSURE COOKER CHICKEN WINGS

Steps:

• Rubs wings with the garlic powder and season with salt and black pepper, to taste. Place metal trivet inside your Instant Pot/pressure cooker and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to the sealing position and set your manual pressure for 8 minutes.
• While the wings cook, mix together your sauce of choice. Set aside.
• When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer wings to a large bowl. Set aside until cooled.
• Pre-heat your oven broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
• Apply your sauce of choice on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy. Turn the wings and repeat.
• Remove wings from oven and toss with half of the remaining sauce. Serve immediately!

INSTANT POT® CRISPY BARBECUE CHICKEN WINGS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select manual function. Place the trivet in the pot and add the water. Place wings on the trivet. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 to 25 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
• Remove wings from pressure cooker and pat dry with paper towels. Mix barbecue sauce and melted butter together in a bowl. Place wings on the prepared pan and baste with barbecue sauce mixture.
• Cook wings under the hot broiler, turning once, until desired crispness is reached, 5 to 15 minutes.

EASY ELECTRIC PRESSURE COOKER CHICKEN WINGS

Steps:

• Place wings in large bowl. Combine dry seasonings; rub evenly onto wings.
• Place trivet in electric pressure cooker. Add water. Place seasoned wings on trivet. Turn Pressure Release Valve to Sealing position.
• Cook 8 min. using HIGH PRESSURE COOK setting. Meanwhile, cover baking sheet with foil; spray with cooking spray.
• Use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining pressure. Turn pressure cooker off. Slowly remove lid.
• Heat broiler. Transfer wings to large bowl. Add half the barbecue sauce; mix lightly. Place in single layer on prepared baking sheet.
• Broil, 6 inches from heat, 8 to 10 min. or until wings are crisp and done, turning after 5 min. Return wings to bowl. Add remaining barbecue sauce; mix lightly.
• Serve with the aioli.

PRESSURE COOKER WHOLE CHICKEN

Steps:

• Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
• Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
• Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
• Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
• Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
• Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
• Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.