Take a large cutting board and cut chunks of the veggies: carrot, potatoes, broccoli, celery, and mince the garlic. Set aside.
On another board, dislocate the joint of the chicken wings between the wingette and the tip, holding with two hands and forcing the joint to cut apart.
Take the Instant Pot.
Pour olive oil into the pot, and add the minced garlic, all veggies, and chicken wings.
Now goes the seasoning: salt, pepper, cayenne pepper, garlic powder, and chilli pepper.
Pour ½ glass of dry white wine and 1 cup of chicken broth. Mix everything and cook the dish.
Select the sautee program and cook for 45 minutes with the closed lid.
Once the time elapses, open the lid to seal the steam.
Enjoy!