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the completed instant pot turkey wings recipe in a serving dish on a table with pink cloth napkin
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Instant Pot Turkey Wings

Tender turkey wings smothered in a creamy gravy.
Course Main Course
Cuisine American, southern, Western
Diet Gluten Free
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 371kcal
Author Bintu Hardy

Equipment

Ingredients

  • 3 pounds (1360g) turkey wings split into flats and drums
  • 2 tablespoons olive oil
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon cajun seasoning or creole seasoning
  • black pepper to taste
  • 1 large yellow onion sliced
  • 1 green bell pepper sliced
  • 1 cup (254g) chicken broth reduced-sodium
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Wash the wings and dry with a paper towel. Separate the drums and flats if needed.
  • In a large mixing bowl, combine the olive oil and spices to form a paste. Pour the spice mixture over the wings and toss until the wings are well coated.
  • Place the seasoned wings into the insert of the instant pot.
  • Top with slices of onion and bell pepper, and pour in 1 cup of chicken broth.
  • Close and seal the lid and set it to cook at high pressure for 12 minutes, followed by a quick pressure release.
  • In a small bowl, make a slurry by combining the cornstarch and the water.
  • Remove the turkey wings to a place and turn on sauté method.
  • Mix in about 1 tablespoon of the cornstarch slurry ( you can add a bit more if you like).
  • Stir for a few minutes until the gravy has thickened.
  • Switch off the heat, adjust the seasoning and return the turkey wings to the gravy for serving.

Video

Notes

  • If you have time, brown the turkey wings before cooking for extra flavor. You can do this using the saute mode on your instant pot. You may need to work in batches depending on the size of the turkey pieces. 
  • If you brown the wings, deglaze the pan with a wooden spoon when adding the chicken broth to avoid burning. You do not have to cook turkey wings through when browning. 
  • Cajun or creole seasoning likely has salt added to it. Therefore, I prefer to use low-sodium chicken broth. 
  • Make your own seasoning blend using this Best Dang Creole Seasoning recipe.
  • I like to use garlic powder to prevent burning but feel free to use minced garlic if you prefer. 
  • If the wings put off a lot of fat during cooking, drain some of it before making the gravy. 
  • You may not need to use all of the cornstarch slurry. Begin by adding half, only adding the remaining amount if the sauce is not thick enough.  
  • Add 1-2 tablespoons of heavy cream just before serving for an extra rich and creamy gravy. 
  • Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the turkey.
  • After pressure cooking, do a quick release of pressure.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 371kcal | Carbohydrates: 6g | Protein: 32g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 99mg | Potassium: 496mg | Fiber: 1g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 2mg