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–+ servings

Instant Pot Nashville Hot Chicken & Rice

This fiery dish brings the bold, spicy flavors of Nashville hot chicken into an easy one-pot meal with tender chicken and fluffy rice, all cooked in the Instant Pot.
The homemade hot sauce delivers a serious kick, but you can adjust the heat level to suit your taste.
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Prep Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Southern
Servings 4

Ingredients
  

For the Chicken & Rice:

  • 2 tablespoons vegetable oil
  • 2 tablespoons (¼ stick) salted butter
  • 1 Vidalia (sweet) onion diced
  • 2 pounds boneless, skinless chicken thighs cut into bite-size pieces
  • 6 cloves garlic minced or pressed
  • 2 cups chicken broth divided
  • 2 cups jasmine rice rinsed and drained
  • 1 bunch scallions thinly sliced

For the Nashville Hot Sauce:

  • ⅔ cup hot sauce
  • ⅓ cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 tablespoon cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder

Instructions
 

  • Sauté the Aromatics: Set the Instant Pot to Sauté mode on More or High. Heat the vegetable oil and butter. Once melted, add the diced onion and cook until softened and slightly browned, about 2-3 minutes.
  • Cook the Chicken: Stir in the minced garlic and chicken pieces. Sauté for another 2-3 minutes, until the chicken starts turning pinkish-white on the edges.
  • Deglaze & Add Rice: Pour in ½ cup of the chicken broth, scraping the bottom of the pot to loosen any browned bits. Add the rinsed rice and remaining 1½ cups of broth, stirring to combine.
  • Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Select Manual or Pressure Cook on High Pressure for 3 minutes. Once done, allow for a 10-minute natural release, then perform a quick release to release any remaining pressure.
  • Make the Nashville Hot Sauce: While the rice cooks, prepare the sauce by whisking together hot sauce, vegetable oil, brown sugar, cayenne pepper, paprika, chili powder, and garlic powder in a bowl.
  • Finish & Serve: Fluff the rice with a fork, then pour in the Nashville hot sauce. Stir well until the chicken and rice are evenly coated in the spicy sauce. Garnish with sliced scallions and serve immediately.

Notes

Heat Adjustment: This dish is very spicy! If you prefer a milder flavor, start with just ⅛ teaspoon of cayenne pepper and increase as needed.
Rice Texture: Rinsing jasmine rice prevents excessive stickiness and ensures a fluffy texture.
Hot Sauce Choice: Different brands vary in heat levels. Opt for a milder hot sauce if you want to tone down the spice.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to maintain moisture.
Keyword easy instant pot dinner, easy one-pot chicken recipe, instant pot recipes, Nashville hot chicken bowl, pressure cooker chicken, quick spicy meals, spicy chicken rice
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