Best Instant Pot Bbq Chicken And Grits Dump Dinner Recipes

Instant Pot Chicken Cacciatore Dump Dinner image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (about 6 thighs)
Kosher salt and freshly ground black pepper
1 pound farfalle
3 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
1/4 cup pitted kalamata olives
2 tablespoons capers, with liquid
One 20-ounce jar marinara sauce, jar reserved
3 cups baby spinach or arugula, optional
Grated Parmesan, for serving
Fresh basil leaves, for serving

Steps:

Pour the olive oil into the pot of a 6- to 8-quart Instant Pot®. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly coated. Add the pasta, garlic, onion, olives, capers, olives and marinara sauce. Fill the empty jar with 2 1/2 cups water, tighten the lid and shake to remove any sauce left in the jar. Pour the water over the pasta mixture and stir until combined.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir the pasta.
Stir in the spinach. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to steam the pasta for 1 minute, just until wilted. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Sprinkle with Parmesan cheese and fresh basil before serving.

Instant Pot BBQ Chicken with Potato Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds small Yukon Gold potatoes, halved or quartered if large
Kosher salt and freshly ground pepper
1 3/4 pounds skinless, boneless chicken thighs (about 6), halved
3 tablespoons extra-virgin olive oil
1 teaspoon chili powder
2 tablespoons plus 2 teaspoons
1/4 cup ketchup
2 teaspoons packed dark brown sugar
1 teaspoon Worcestershire sauce
1 stalk celery, finely chopped
1 scallion, sliced
Pickles, for serving

Steps:

Spread the potatoes in an Instant Pot. Add 2/3 cup hot water and a big pinch each of salt and pepper. Fit a rack on top. Toss the chicken with 1 teaspoon olive oil and the chili powder; season with salt and pepper. Arrange the chicken thighs on the rack. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar and a pinch each of salt and pepper in a medium bowl. Combine the ketchup, brown sugar, Worcestershire sauce and remaining 2 teaspoons vinegar in a small bowl.
When the time is up on the Instant Pot, carefully turn the steam valve to the venting position. When all the steam is released, turn off the pot and remove the lid. Carefully lift out the rack with the chicken and set on a plate. Using a slotted spoon, transfer the potatoes to the bowl with the vinaigrette. Scoop or pour out all but about 1/2 cup of the liquid in the pot. Set the pot to sauté on high and return the chicken to the pot. Stir in the ketchup mixture. Cook, stirring, until the sauce is thickened, 5 to 7 minutes.
Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.