This dinner is truly a one-pot wonder — a Southern feast that tastes like it was slow cooked but takes just 40 minutes. Simply stack the ingredients in your Instant Pot® and let the machine take care of the rest.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 807 |
| Total Fat | 42 g |
| Saturated Fat | 17 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 56 g |
| Cholesterol | 276 mg |
| Sodium | 1004 mg |
Reviews
I was a bit skeptical about this but it turned out better than I expected. I chopped 2 pieces of bacon and cooked them on the sautee setting for 8 min before adding the collard greens along with the water and a splash of apple cider vinegar. I put the chicken in the broiler for 2 min on each side to get a bit of char. That worked out well since I also needed to finish the grits on the stove.
I followed Katy’s advice and doubled the greens. I also agree that the greens could use some bacon and onion but they were so tender and delicious. The grits (I used quick cooing) were cheesy and creamy. Will definitely be making this again!
This recipe is fast, easy and delicious! Next time I would sauté some onion (and bacon?) first, double the greens and use quick cooking grits. I had to transfer the grits to the stovetop to finish cooking this way. But omg. So. Good.