Instant Pot Cheesy Buffalo Chicken and Rice
A comforting one-pot dish combining the bold flavors of buffalo chicken and creamy cheese with hearty rice, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 lb chicken breast, diced
- 1 cup long grain white rice
- 1 cup diced celery
- 1 cup buffalo sauce
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Turn on the Instant Pot and set it to sauté mode. Add the diced chicken and cook until browned, about 5 minutes.
- Add the diced celery and buffalo sauce to the pot. Stir well to combine.
- Incorporate the rice and chicken broth. Season with salt and pepper, then stir gently.
- Close the lid securely and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once the cooking cycle is complete, allow for a natural release for 5 minutes, then quick release remaining pressure.
- Add the shredded cheese and stir until melted. Serve hot, garnished with extra buffalo sauce if desired.
Notes
Brown the chicken well for added flavor and use low-sodium broth to control saltiness.