BUFFALO RICE RECIPES

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
• Layer the cream of chicken soup on the top--do not stir.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
• Serve hot garnished with additional thyme.