INSTANT POT BBQ CHICKEN AND GRITS DUMP DINNER

Instant Pot BBQ Chicken and Grits Dump Dinner image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

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8 cups packed shredded collard greens (about 8 1/2 ounces)
8 skinless chicken drumsticks (about 3 pounds; see Cook's Note)
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce, plus more for serving
3/4 cup grits (not instant or quick-cooking)
4 ounces smoked Cheddar, cut into two 2-ounce blocks
3 tablespoons unsalted butter, cut up

Steps:

Place the collard greens into the bottom of a 6-quart Instant Pot®. Pour 1 cup water over the greens. Nestle the chicken snugly in an even layer in the collard greens. Sprinkle the chicken with 1 1/2 teaspoons salt and several grinds of black pepper. Pour the barbecue sauce over the chicken. Lightly lay a 12-by-12-inch piece of aluminum foil over the chicken, leaving excess on the sides sticking up to make it easy to lift out later.
Add the grits and 1/2 teaspoon salt to a 7-inch round cake pan (or similar disposable aluminum cake pan). Stir in 2 cups water. Gently place the pan on top of the aluminum foil. Place the blocks of Cheddar in the grits.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 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.
Carefully lift the pan of grits out of the pot. Add the butter and stir to combine until fluffy and creamy. Season with salt.
Lift the aluminum foil out of the pot, making sure to collect any liquid that may have spilled from the grits, and discard. Use tongs to remove the chicken and collard greens from the pot. Discard the remaining cooking liquid. Drizzle the chicken with some barbecue sauce and serve with the collard greens and cheesy grits.