Sunday Afternoon Instant Pot BBQ Chicken Thighs and Wild Rice

OMG, its late Sunday afternoon. About 4pm to be exact. I'm trying to think of something for dinner and I don't want to run to the grocery store.

When I was very poor I had the talent of looking in the fridge and the cupboard and figuring something out. I always managed to just come up with something that would pass as a good meal. It seems like nowadays I'm not as poor and so I don't have to work as hard at being so frugal because I don't have money. Now that I'm thinking about it I really need to return to my use of figuring out great meals with what I have on hand and I'm going to do it today.

First I need to check the deep freezer which I always keep stocked with "something". <gone to check the freezer>....

OK, I'm back and I found a 2.3 pound package of frozen skinless chicken thighs and now I need something to go with it. Checking the pantry I have some wild rice, I have a can of artichokes, I have a can of pumpkin, cans of diced tomatoes. Hmm.

I'll check the refrigerator freezer...I have some frozen vegetables, frozen potatoes. On the counter I have some fresh potatoes.

Jeez, I have plenty to make a good dinner I just have to decide what to make. It is now about 4:16 so whatever I make it needs to take about 30 minutes or less.

I would like to make it in the Instant Pot and I've been wanting to try making rice in the Instant Pot so that's what it will be BBQ chicken thighs and wild rice in the Instant Pot all at the same time.

I don't know if this will be successful but at least I can figure this out. I want to make the wild rice in a separate dish in the Instant Pot. I recently got these racks that I can use to stack something in the cookpot. My idea is to put the chicken thighs in the BBQ sauce in the bottom then a small rack and then a dish containing the water and dried rice. The goal is to cook it all at the same time.

It's not over the top amazing but its good and something that I would make again. Here is my recipe. Oh and here is a link to the racks that I had purchased.

Print Recipe
Instant Pot BBQ Chicken Thighs and Wild Rice
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 Tablespoons olive oil
  • 2 pounds Skinless Chicken thighs
  • 1/2cup Cup BBQ sauce
  • 1/4 cup Catsup
  • 2 Tablespoons Honey
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon cumin
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 Tablespoons olive oil
  • 2 pounds Skinless Chicken thighs
  • 1/2cup Cup BBQ sauce
  • 1/4 cup Catsup
  • 2 Tablespoons Honey
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon cumin
Instructions
  1. Place the olive oil in the Instant Pot and select saute.
  2. Place the chicken thighs in the pot and brown then on both sides.
  3. While the chicken is browning combine BBQ sauce, catsup, salt, pepper, garlic powder, onion powder, cumin, and honey in a small mixing bowl.
  4. Once chicken is browned on both sides use about 1/4 cup of water to just deglaze the bottom of the cooking pot. I could have used cooking sherry that would have been really good.
  5. Place chicken back in the pot and pour the BBQ sauce concoction over it.
  6. Prepare your favorite uncooked wild rice in a separate bowl. Add the rice, water, salt and optional butter.
  7. Place the lift rack in the pot that will be used to hold up the bowl of rice.
  8. Place the bowl of uncooked rice on the rack.
  9. Be sure to take a paper towel and wipe the rim of the cooking pot so that the seal seal if good when you place the lid on the Instant Pot.
  10. I first selected the Rice setting on the Instant Pot. That setting was 12 minute on Low Pressure. I figured the worst would be about 20 minutes I would lose and I could find out if that setting would work. However, after the Rice setting was done the rice was not done. I think with the combination of having the chicken and the rice together in the same pot was just not enough to cook the rice. I started the Instant Pot again and this time I used the Meat setting and I had it cook for 12 minutes. This time it worked.
  11. I removed the rice and the rack.
  12. At this point I moved the chicken to a oven safe pan which was my cast iron pan and placed it in the oven under the broiler for about 5 to 10 minutes to firm up the BBQ sauce.
  13. We had a nice side salad to go with the chicken and rice. It was just a good meal.
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Gluten Free Dressing/Stuffing

My daughter has found that she is gluten sensitive and I have a brother that also has removed gluten from his diet. They both claim to feel much better as a result.
I have also cut back on gluten and I am now trying to avoid it where I can do it easily. I figure sooner or later I'll probably figure our how to completely eliminate gluten.
As far as turkey goes I have stopped stuffing my turkey. I think if you "stuff" your turkey it is called "stuffing" and if you cook your "stuffing" separate it is called "dressing". Feel free to correct me on this.
Over the past four years I have been experimenting with a gluten free dressing that is as delicious as the regular version that contains wheat.
It took 4 years and this year I finally got it right. Here it is for you to try.

Print Recipe
Gluten Free Stuffing/Dressing
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Instructions
  1. Directions: Preheat oven 325 degrees. Have a very large bowl set aside for combining all ingredients. In a large skillet brown sausage, drain and add to large mixing bowl. Cut bacon into pieces and brown in skillet until crispy. Drain and add to large mixing bowl. Pour drippings from skillet leaving any bits add butter, onion and celery to skillet over medium heat. Cook until the onion is semi-transparent then add poultry seasoning, salt and pepper. Combine well, remove from heat and set aside. In large mixing bowl add cubed bread and butter, onion and celery from skillet. Stir together to combine ingredients. In a separate mixing bowl conbine wet ingredients of beaten eggs and broth. Pour egg and broth mixture over the entire contents in the large mixing bowl and mix them thoroughly. The bread should be slightly wet but not soggy. Place everything in a greased oven safe shallow 9x13 inch baking dish. Bake for 90 minutes covered or until internal temperature reaches 158 degrees. Optional ingredients: 1/2 c. Pecans chopped 1/4 c. raisins and 1/4 c. apple cut up 1/4 c. craisins and 1/4 c. pecans
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