Instant Pot Bbq Chicken And Grits Dump Dinner Recipes

CHICKEN TORTILLA DUMP DINNER

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
• Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
• Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.

INSTANT POT BBQ CHICKEN WITH POTATO SALAD

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.

INSTANT POT CHICKEN CACCIATORE DUMP DINNER

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 CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER

Steps:

• Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• 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.
• Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
• Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.