Easy Smoky Chicken and Cheesy Polenta Dinner – Quick Instant Pot Meal!

Dive into a southern-inspired dish with Gordon Ramsay’s flair—Easy Smoky Chicken and Cheesy Polenta! In under 40 minutes, experience the taste of slow-cooked perfection made simple with your Instant Pot. Perfect for any weeknight indulgence!

Easy Smoky Chicken and Cheesy Polenta

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Course: Main CourseCuisine: Southern RecipesDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

Resting Time

minutes

Total time

minutes

Ingredients

Main Ingredients
3 pounds bone-in, skinless chicken thighs
1 cup finely chopped canned tomatoes
2 tablespoons minced garlic
1 cup yellow cornmeal (polenta)
4 ounces cheddar cheese, cut into small pieces
1 cup barbecue sauce
Kosher salt and freshly ground black pepper to taste
Alternative Ingredients
Chicken thighs can be replaced with bone-in chicken breasts.
Canned tomatoes can be substituted with fresh diced tomatoes.
Polenta can be replaced with grits for a more traditional Southern texture.

Directions

Preparing ingredients – Place the chopped canned tomatoes at the bottom of a 6-quart Instant Pot. Add minced garlic over the tomatoes. This creates a flavorful base for the chicken.
Layering the dish – Arrange chicken thighs on top of the tomato base. Season generously with salt and pepper. Pour the barbecue sauce evenly over the chicken.
Cooking polenta – In a separate bowl, mix polenta with 2 cups water and a pinch of salt. Pour this mixture into a metal or heat-safe glass container that fits inside the Instant Pot. Place this container above the chicken using an aluminum foil trivet.
Initiating cooking process – Secure the Instant Pot lid, set to pressure cook on high for 10 minutes. After cooking, allow a quick release of the pressure according to the Instant Pot manual.
Final touches – Remove the polenta container, stir in the cheddar cheese until melted and smooth. Adjust seasoning if necessary.
Serving – Carefully remove chicken and tomato base from the Instant Pot. Serve hot alongside the cheesy polenta.