Instant Pot Buffalo Chicken Rice Bowl
This Buffalo Chicken Rice Bowl is ready in about a half hour and is made all in the Instant Pot using the pot-in-pot method for easy clean up! Prep your ingredients ahead to save even more time.
Servings: 4
Ingredients
- 1 ½ lb chicken tenders
- 2 T dry ranch seasoning
- ½ C cayenne wing sauce such as Frank's Red Hot
- ½ C chicken broth
- 1 ½ C basmati rice
- 1 ½ C water
- 1 T butter optional
- ½ teaspoon salt optional
- 2 avocados sliced
- 4 oz romaine lettuce chopped
- 4 scallions chopped
- ½ C shredded cheddar cheese or cheddar blend
- Optional: Blue cheese dressing
Instructions
- Stir together broth and wing sauce in Instant Pot. Add chicken and sprinkle ranch seasoning over chicken.
- Place trivet over chicken.
- Rinse rice under water and place in IP safe bowl with water. If desired, add butter and salt to bowl as well.
- Cover and seal Instant Pot. Using the manual button, set to high pressure for 10 minutes.
- After the 10 minute timer goes off, allow a natural release of 10 minutes.
- After 10 minutes, release any remaining pressure. Carefully remove the rice bowl from pot and set aside.
- Remove chicken from pot, and cut into bite sized pieces. Place back in pot to coat in sauce.
- Assemble bowls by adding rice to bowl first and then arranging chicken and remaining ingredients around the top.
- If desired, drizzle with blue cheese or ranch dressing
Notes
To Prepare Buffalo Chicken Rice Bowls WITHOUT an Instant Pot
- Combine cooked chicken (rotisserie chicken would work great), hot sauce, ranch seasoning and chicken broth in a sauce pan. NOTE REDUCE BROTH TO ¼ C. Cook on low, stirring occasionally until combined well, about 5 minutes.
- Prepare rice using traditional stovetop method
- Assemble bowls