For this recipe, I pulled together all the classic flavours of red hot wings into a healthy, balanced meal: chicken, Frank's, carrots & celery, and bleu or mozza cheese.
Prep Time:10 minutesmins
Cook Time:4 minutesmins
Total Time:35 minutesmins
6
Ingredients
1lbground chickenor turkey
1-2small to medium onionsdiced
6-8clovesof garlic
½tspthyme
⅛tspwhite pepper
1large carrotgrated
1can156 ml tomato paste
⅓cupFranks Red Hot Sauce
115 oz can navy beans, drained and rinsed (or 1.5 cups cooked)
1cupquinoauncooked
1 1/2cupswater
1tspChicken Better Than Bouillon
shredded mozzarella or blue cheese crumblesfor serving
celery sticksfor serving
Instructions
Add the ground poultry and diced onions to the Instant Pot.
Select 'saute' and cook, stirring frequently, until the poultry is no longer pink.
Add the garlic, thyme, and white pepper and saute for another minute.
Press 'cancel.'
Add the carrot, tomato paste, Franks Red Hot sauce, navy beans, quinoa, water, and bouillon.
Select 'manual' and then set to 4 minutes.
Once it is completed, allow for a 10 minute natural release.