Ah, the Instant Pot. This electric pressure cooker, slow cooker, rice cooker, yogurt making extraordinaire made its way into and out of my Amazon cart for over a year until I recently closed my eyes and hit purchase. Was it worth it? Make this recipe and you’ll find out. I paired seared chicken thighs with sweet potatoes, apples, kale and sorghum to create a one-pot fall feast the whole family is going to LOVE. Created in partnership with Simply Sorghum, this perfectly sweet and truly satisfying dinner recipe can be on your table in just over 30 minutes. No Instant Pot? No problem. I’ve included slow cooker instructions as well.
What’s an Instant Pot?
I used to be totally freaked out over the idea of a stove top pressure cooker. It felt like a bad science experiment, ready to go wrong. In walks, the Instant Pot and all of my pressure cooking dreams came true. Seriously. Beans and grains in minutes. Braised meats in a fraction of the time it would normally take to cook ’em. Frozen chicken cooked in no time. The list goes on. This multi-functional appliance can replace your slow cooker because it can serve as one, and so much more. It can sear, steam and saute for starters. It’s a rice cooker, a warmer, and even a yogurt maker. Plus, the cooking pot is made from food grade stainless steel. No chemicals or coatings. And, it’s really easy to use. Click the pic to learn more!
What is Sorghum?
Another great question. Sorghum is a naturally gluten-free whole grain that, like quinoa, is a good source of protein. Plus, whole grain sorghum helps keep you fuller longer and provides beneficial dietary fiber for digestive health. Toothsome in texture (think barley), sorghum has a mild, nutty flavor.
Health Benefits of Sorghum
Sorghum grain is packed full of nutrients you need to stay healthy.
- Protein provides the building blocks for bone, muscle, skin and enzyme development
- Iron strengthens the immune system and oxygen-carrying capacity in the blood
- Vitamin B6 is integral in synthesizing antibodies and enhancing nerve function
- Niacin provides improved blood circulation
- Magnesium aids in calcium absorption and body temperature regulation
- Phosphorus helps form healthy bones
- Fiber supports healthy digestion
How to Cook Sorghum
You can purchase whole grain sorghum and pearled sorghum. Pearled sorghum has been buffed, removing some of the bran (fiber) which allows it to cook a bit faster.
Combine 1 cup of sorghum with 3 cups of water. Bring to a boil than reduce the heat to a simmer and cover, cooking for 50 minutes for whole grain and 30 minutes for pearled.
Every appliance is a bit different, but generally speaking, combine 1 cup of sorghum with 2 cups of water then cook for 30 minutes for whole grain and 15-20 minutes for pearled.
Combine 1 cup of sorghum with 4 cups of liquid and cook on high for 5 hours for whole grain and 4 hours for pearled.
Try Sorghum For Yourself
Meal Prep Tips
I love the idea of cooking once and eating a few times. I take this to heart when it comes to cooking whole grains. You can make a batch and store them in the fridge or freezer for later use!
Za’atar Chicken Thighs with Sweet Potatoes, Apple, Kale and Sorghum
Yield 6 Servings
- 2 tablespoons extra-virgin olive oil, divided
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon za’atar
- ¼ teaspoon sea salt
- ½ teaspoon pepper
- 1 ½ cups diced yellow onion
- 3 cloves of garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 2 cups diced sweet potato
- 1 cup diced apple
- 1 cup whole grain sorghum
- 1 cup low sodium chicken stock
- 1 cup water
- 2 cups (packed) chopped kale
- Salt and pepper to taste
1. Season the chicken thighs with salt, pepper and za’atar.
2. Using the sauté setting on your instant pot, add half the extra virgin olive oil to the pot along with the chicken thighs, skin side down.
3. Sear the chicken thighs for 5-6 minutes, browning the skin, then flip and sear for another 2-3 minutes on the other side. Remove the chicken thighs and set them aside.
4. Add the remaining extra virgin olive oil to the pan along with the onions and the garlic. Sauté for 3-4 minutes to soften the onions.
5. Add the lemon juice and stir to deglaze the plan.
6. Add the sweet potatoes, apple, sorghum, chicken stock, organo and water. Season with salt and pepper. Stir to combine.
7. Add the chicken back to the pot, skin side up, placing it on top of the potato and sorghum mixture.
8. Secure the lid of the instant pot making sure that the steam vent is closed.
9. Using the pressure cook setting, set the timer to 20 minutes.
10. When the timer ends, release the steam value and then open the lid.
11. Remove the chicken breasts and set them aside.
12. Add the kale to the sweet potato and sorghum mixture gently stirring to wild the kale and incorporate it into the mixture.
13. Plate the potato and sorghum mixture, topping it with the chicken thighs.
Slow Cooker Instructions:
Follow the recipe as stated but add an extra cup of water and an extra cup of broth.
Cook on high in slow cooker or 4.5-5 hours.
This recipe was created in partnership with Simple Sorghum.