Once the five minutes of pressure cooking have ended, press "Keep Warm" if your pot doesn't go to that setting automatically. This usually counts up. At about seven minutes, press "Cancel" and carefully switch the steam release valve position from "Sealing" to "Venting" (using pot holders or a kitchen towel). Give it a couple of minutes and then open up the lid.
Transfer the chicken to one of the bowls. Toss well.
At this stage, the chicken is technically cooked. But to get a nice crispy texture, set the oven to a high broil and transfer the chicken wings from the bowl to a baking tray (optional: lined with parchment paper). Broil for five minutes. If you like them extra crispy, flip them over for another five minutes. This is a good time to slice some carrots and celery and/or prepare a dip of your choice.
