Did you really think a week was going to go by without me posting an Instant Pot recipe?! Yeah, right! I’m obsessed with this thing. We cooked in it ALL week. These Instant Pot BBQ Chicken Wings are one of our absolute favorite quick meals. We play hockey on Sunday’s and come home starving. I throw these in the IP, take a shower, and get out to finger lickin’ deliciousness. That’s one of the benefits of the Instant Pot…you don’t have to babysit it!
We use Tessemae’s Honey Mustard and BBQ sauce (they are Paleo!), but you could also make your own. Whole Foods stocks the entire line of Tessemae’s dressings and marinades. Whenever they go on sale we stock up on all our favorite flavors. Most of them are paleo and some are even Whole 30 approved. They only use real ingredients and there are no nasty preservatives. I like the cracked pepper one as it doesn’t have to be refrigerated after opening as long as you use it within 60 days. I keep a bottle on my desk at work to make lunches easy.
So something to know about the Instant Pot is that it needs liquid to come to pressure, and usually that means water. I’ve read posts in Facebook groups of the pot not coming to pressure when using sauces and salsas, so I was a little nervous the first couple of times I made this. Thankfully it’s worked for me every time using this exact recipe. Tessemae’s is on the thin size and the chicken releases A LOT of water, but if you use a thicker sauce you may want to thin it with some water or broth prior to cooking to ensure that your pot pressurizes.
- 3lbs of pastured or organic chicken wings, cut and patted dry
- salt & pepper, to taste
- ¼ cup Tessemae's Honey Mustard
- ½ cup Tessemae's BBQ Sauce
- 1-2 cloves of garlic, chopped
- 3-4 lemon slices
- 1.5 TBS arrowroot or tapioca starch
- Preheat oven to Broil. Place chicken on a rack on a large baking sheet. Liberally season with salt and pepper. Broil for 5 minutes per side.
- While chicken is broiling mix honey mustard, bbq sauce, and garlic in a small bowl until well combined. Add chicken & sauce to Instant Pot, gently tossing until the chicken is well coated. Top with lemon slices.
- Place lid on Instant Pot and make sure vent is sealed. Hit the manual button and set to 9 minutes. It should take about 8-10 minutes to come to pressure. Once finished you can quick release the pressure or wait for it to release naturally.
- Remove the chicken and press the saute button. Slowly whisk in arrowroot starch until sauce is at desired thickness (adding more or less as necessary). Pour sauce over chicken and serve.
If you follow me on Instagram, you may have already met my friend who is featured in the below picture. I do all my photos on my front porch and this little guy comes to inspect my food every single time. I really have no idea if it’s the same bee, but it sure seems like it!
Instant what? Check it out here.