Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb chicken tenders
  • 2 T dry ranch seasoning
  • 1/2 C cayenne wing sauce (such as Frank's Red Hot)
  • 1/2 C chicken broth
  • 1 1/2 C basmati rice
  • 1 1/2 C water
  • 1 T butter (optional)
  • 1/2 tsp salt (optional)
  • 2 avocados (sliced)
  • 4 oz romaine lettuce (chopped)
  • 4 scallions (chopped)
  • 1/2 C shredded cheddar cheese (or cheddar blend)
  • Optional: Blue cheese dressing

Instruction

  • 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