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Instant Pot Garlic Herb Chicken Thighs & Cheese Grits

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Method: pressure cooker

Description

Cook a side of creamy, cheesy grits along with chicken thighs stuffed with garlic and herbs for an amazingly simple, easy, and tasty dinner in your Instant Pot!


Scale

Ingredients

Chicken:

  • extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 tsp ea: kosher salt, fresh ground pepper, dried thyme
  • 1 tsp chopped rosemary
  • 4 bone-in chicken thighs
  • 1/2 C diced onion
  • 1 C chicken broth

Cheese Grits:

  • 3/4 C yellow grits
  • 2 1/2 C water
  • 3/4 tsp kosher salt
  • 1/2 C pimento cheese (or shredded Parmesan)

Instructions

  1. Mix together 1 Tbsp extra-virgin olive oil, the garlic, salt, pepper, and herbs in a small bowl. Use your fingers to loosen the skin on the chicken thighs from the meat, without removing the skin. Stuff 1/4 of the garlic herb mixture under the skin on each chicken thigh.
  2. Turn the Instant Pot on Saute and heat until the screen says “HOT”. Add 1 Tbsp olive oil to the pot and place the chicken thighs skin side down in the pot. Brown the chicken thighs for 5 minutes, then remove them to a plate.
  3. Add the diced onion to the now empty pot and saute for 2 minutes, deglazing the pot as the onions cook. Pour in the chicken broth and then nestle the chicken thighs into the pot, skin side up.
  4. Place the trivet on top of the chicken thighs. Combine the grits, water, and salt in an oven-safe dish. Cover with foil. Set the grits on top of the chicken on the trivet.
  5. Turn the Instant Pot on to pressure cook for 10 minutes. After the food cooks for 10 minutes, let the pressure release naturally for 5 minutes before releasing the remaining pressure.
  6. Remove the grits and trivet from the pot. Transfer the chicken thighs to a clean plate and cover loosely with foil to keep warm. Whisk in 1 Tbsp flour to the pot, return to saute, and whisk until the cooking liquid thickens to a gravy (just a few minutes).
  7. Stir the grits and add 1/2 C of your cheese of choice.
  8. (Optional) Broil the chicken thighs skin side up until the skin crisps and darkens.
  9. Serve and enjoy.