Instant Pot Nashville Hot Chicken & Rice

If you’ve ever tried Nashville hot chicken, you are aware it’s amongst the most spicy and fiery of all chicken dishes. This sauce is no joke (and will makr you want an icy coke). Drawing on Arroz con Pollo, I felt I could take that idea and marry it with a Nashville hot sauce that we’ll whip up in no time. Once married together, you’ll get a one-pot Nashville Hot Chicken & Rice and, my friends, it is oh so nice and loaded with spice! But if it’s a more mild hot sauce you seek, check out Jeff’s Tips in the recipe card below.

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Instant Pot Nashville Hot Chicken & Rice
Vegetable oil and butter
Add some butter and oil to the Instant Pot and give it some heat.
Melted butter and heated oil in Instant Pot
Once heated…
Diced onion
…add a diced onion to the party.
Onion sautéed in Instant Pot
Sauté the onion until slightly softened.
Adding bite-size pieces of chicken to pot
Feeling clucky? Time to add some boneless, skinless chicken thighs and/or breasts cut into bite-size pieces to the pot…
Adding garlic to pot
…along with some garlic.
Sautéing chicken until it's pinkish-white in color.
Sauté until the chicken is pinkish-white in color (don’t worry that it isn’t fully cooked now – that’ll happen when it’s pressure cooked).
Adding broth to pot
It’s time to add some broth…
Adding rinsed jasmine or long-grain rice to pot
…and, of course, some rice!
Stirring the pot
Stir everything together well in the pot…
Making sure rice is submerged in broth in the pot
…until the rice is submerged in the broth. Secure the lid and pressure cook.
Combining hot sauce, vegetable oil, brown sugar, cayenne pepper, paprika, granulated garlic, and chili powder to make Nashville Hot Sauce
While the chicken and rice are cooking, let’s make the Nashville hot sauce! We’ll take hot sauce, vegetable oil, brown sugar, cayenne pepper, paprika, granulated garlic, and chili powder (NOTE: see Jeff’s Tips in the recipe card below regarding spice levels).
Whisking sauce
Whisk until formed into the Nashville Hot Sauce! Set aside.
Cooked chicken and rice in pot
When done, you’re going to have perfectly cooked chicken rice. And now…
Adding Nashville sauce to pot
…it’s time for the final touch. Add the Nashville Hot Sauce to the pot of chicken and rice.
Stirring sauce into chicken and rice
Stir until the sauce is well-combined into the rice.
Fully incorporated rice to form Nashville Chicken & Hot Rice
And within seconds, you’ll have Nashville Hot Chicken & Rice!
Plated bowl with sliced scallions on top
For a nice little touch, feel free to top with some sliced scallions.
Man holding bowl of Nashville Hot Chicken & Rice
And now, for the best part – eating it! (I can literally smell the spice off this rice!)
Man eating a forkful of the food
Give yourself a hearty bite.
Man making a face to show its spicy.
Okay, it’s gonna be spicy. But that’s what Nashville-style hot sauce is all about! Serve with an icy coke and as a spicy side to my Birria Tacos!
Yield: 6

Instant Pot Nashville Hot Chicken & Rice

Instant Pot Nashville Hot Chicken & Rice

If you've ever tried Nashville hot chicken, you are aware it's amongst the most spicy and fiery of all chicken dishes. This sauce is no joke (and will make you want an icy coke). Drawing on Arroz con Pollo, I felt I could take that idea and marry it with a Nashville hot sauce that we'll whip up in no time. Once married together, you'll get a one-pot Nashville Hot Chicken & Rice and, my friends, it is oh so nice and loaded with spice!

Prep Time 10 minutes
Cook Time 3 minutes
Additional Time 17 minutes
Total Time 30 minutes

Ingredients

The Chicken & Rice

  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons (1/4 stick) salted butter
  • 1 Vidalia (sweet) or Spanish onion, diced
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 6 cloves (2 tablespoons) garlic, minced or pressed
  • 2 cups chicken broth, divided
  • 2 cups jasmine or long-grain rice, rinsed and drained for 90 seconds
  • 1 bunch scallions, thinly sliced (optional, for garnish)

The Nashville Hot Sauce

  • 2/3 cup hot sauce (I use Frank's RedHot - see Jeff's Tips)
  • 1/3 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 tablespoon cayenne pepper (see Jeff's Tips)
  • 2 teaspoons paprika (regular or smoked)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder

Instructions

  1. Add the oil and butter to the Instant Pot and hit Sauté and Adjust so it's on the More or High setting. Once the butter's melted , add the onion and sauté until slightly softened, about 3 minutes.
  2. Add the chicken and garlic and sauté another 3 minutes until the chicken has just begun to turn pinkish-white in color.
  3. Pour in 1/2 cup of the broth and use a mixing spoon to scrape up any browned bits from the bottom of the pot. Add the reaming broth followed by the rinsed rice and stir well, making sure all the rice is submerged in the broth.
  4. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual on High Pressure for 3 minutes. When done, allow a 10-minute natural release (meaning we do nothing for 10 minutes) and follow with a quick release. (NOTE: Even if the pin drops before the 10-minute natural release is up, wait the full 10 minutes before removing the lid).
  5. As the chicken and rice is cooking or natural releasing, make the Nashville Hot Sauce by whisking together all the Nashville Hot Sauce ingredients in a bowl.
  6. When the rice is done, add the Nashville Hot Sauce to the pot and stir it into the chicken and rice until fully incorporated. Let cool for a 3-5 minutes before serving topped with some scallions, if desired. Serve with an icy coke and as a spicy side to my Birria Tacos!

Jeffrey's Tips

Not all hot sauces are created equal! I use Frank's RedHot as I find it to be the perfect mild-flavored hot sauce. If you decide to use a hot sauce that's fire-breathing intense, be mindful it will change the spice profile and you may be able to reduce the cayenne pepper or reduce it all together.

Speaking of the cayenne pepper, 1 tablespoon of it is goiung to make this sauce SPICY (as a Nashville hot sauce should be). That said, you can absolutely start with less (say 1 teaspoon). So as you're whisking the Nashville sauce together, taste it, and work your way up until you're happy.

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