Nashville Hot Chicken & Rice | Instapot Recipe

Looking for Sweet, Tangy and Spicy?, Give this super easy instapot recipe a try! Super fast, easy prep and exploding with flavor!
This recipe will step up your family dinner night with a robust blend of flavors that will excite anyone’s taste buds! 😂

“Thinking about the past can cause depression, worrying about the future can cause anexity, the best way to be truly happy is to live in the moment”-Spagosi

Ingredients
2 Tbsp Vegetable Oil
4 Tbsp Salted Butter (1/2 Stick)
1 Medium White Onion
3 Ibs Boneless Skinless Chicken Thighs
7-8 Cloves Of Garlic, Pressed Or Minced
2 Cups Chicken Broth
2 Cups White Rice (Long Grain)

Nashville Hot Sauce
2/3 Cup Hot Sauce
1/3 Cup Vegetable Oil
2 Tbsp Dark Brown Sugar
1 Tbsp Cayenne Pepper
2 Tsp Paprika
1 Tsp Chili Powder
1 1/4 Tsp Garlic Powder

Add the butter to the instapot on High Sauté and once butter is melted go ahead and add your onions and cook until softened and beginning to brown slightly (3-4 minutes). Add your garlic and chicken then continue to cook for another 2-3 minutes or until the chicken is slightly pink. Take about 1/2 Cupmof your broth and scrape up the brown parts with a wooden spoon. Then proceed to mix in the rest of the broth and the rice, stir until combined then secure the lid and pressure cook on high for 3 minutes, once timer goes off allow to natural release for 10 minutes.
While this is happening take the rest of ingredients and combine them in a bowl.
After 10 minutes quick release the pressure cooker and mix in the sauce! Top with Chives and Sour Cream and Enjoy!!

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