This post may contain affiliate links. Please read our disclosure policy.
Instant Pot Mississippi Chicken uses chicken thighs or breasts and has the same flavors as the beef version, only with chicken! Pressure cooker Mississippi Chicken is full of flavor and easy to make! A delicious and easy dinner recipe.
Originally published on 1/16/2018
Mississippi Chicken in the Instant Pot
Many of you know about the very popular Mississippi Pot Roast, but you might also like this chicken version!
This “Dump-and-Start” Instant Pot chicken is very popular and so easy to make! I love the flavors and texture of the shredded chicken.
What’s Great About this Recipe
- You can make it in under an hour, so that makes this a good weeknight dinner.
- Another thing is that you can feed a group of hungry people just by adding a bit of extra chicken. I have packed my instant Pot pretty full of meat and still had it turn out perfect!
- Mississippi Chicken can be made mild or spicy.
- The shredded chicken can be served over rice, in a tortilla, with potatoes, or however you like.
Is This Recipe Salty?
• This recipe can be a bit salty. I suggest finding low sodium au jus and/or ranch dressing mix, if you can.
• I have a recipe for Homemade Ranch Dressing Mix that is lower in sodium than the commercial brand. You can even completely omit the salt in this mix if you want.
• Be sure to use unsalted butter. You can also add a little more water and a few small potatoes to help thin out the salt.
Are Pepperoncinis Spicy?
- Pepperoncinis are the surprise flavor in this Instant Pot chicken recipe. They add a tang and a savory flavor that just makes this recipe.
- They are more tangy than spicy if you get the original, mild version. There are spicy versions, so be sure to read the jar when shopping for them at the grocery store.
- If you don’t want to eat them, cook them whole in the recipe and just pick them out.
How to Make Mississippi Chicken in the Instant Pot
1) Add the chicken, water or broth, pepperoncinis and juice, seasoning packets, and butter to the pot (don’t stir).
2) Put on the lid and set the time. Easy!
Why not cook some rice with it?
Get a tall trivet and set it down in the pot so it touches the bottom.
I rinse some long grain white rice and toss it in one of my ekovana stainless pans with some water and cook it right along with the Instant Pot Mississippi Chicken! You could add potatoes if you want, instead of the rice. Then I use a Topolo pan gripper and set the pan on the tall trivet. Put the lid on, set the time, and go play while dinner cooks!
Watch Me Make Instant Pot Mississippi Chicken
Instant Pot Salsa Chicken
Instant Pot Beef Barley Vegetable Soup
Sandy’s Instant Pot Beef Stew
Instant Pot Ham Hock and Bean Soup
Instant Pot Mississippi Chicken
Ingredients
- 2-3 lbs Chicken Thighs or Breasts* (Boneless/skinless. Fresh or frozen. Cut breasts in half, if possible)
- ½ cup Water (or low sodium chicken broth)
- ½ (16 oz) jar Pepperoncinis (with juice) Leave whole or slice as desired
- 1 (1 oz) packet Au Jus or Brown Gravy Mix** (I like Au Jus best)
- 1 (1 oz) packet Ranch Dressing/Seasoning Mix** (low sodium, if possible)
- ½ stick Unsalted Butter (4 Tbsp) or more to taste
With Rice (you will need a tall trivet and a 6" or 7" pan)
- 1 ½ cups White Long Grain Rice (rinsed well)
- 1 ½ cups Water
Instructions
- Put chicken in the bottom of the inner pot of the pressure cooker. (If using chicken breasts, cut them in half, if possible).
- Add all of the other ingredients (don't stir) and close the lid and lock it in place. Turn the steam release knob to the sealing position.
- Press the Pressure Cook/Manual Button (or use dial) and use the +/- button to select 8 minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).
- When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.
To Cook Rice with the Chicken
- After adding all ingredients, set the tall trivet in the pot and make sure it touches the bottom of the pot.
- Put the rinsed rice and water in the pan and set it on the trivet (A Topolo pan gripper helps with this). Close lid and proceed with cooking directions (takes the same time to cook as the chicken.
- When the cooking cycle finishes, let the pot sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.
Finish it Up
- When the pin in the lid drops down, open it and use a pan gripper or silicone mitts to remove the pan of rice (if making rice)
- Use tongs to remove the chicken and shred it.
- If you want to thicken the cooking liquid, turn on the Sauté function and stir in 2 Tablespoons of cornstarch mixed with some of the hot liquid. Pour into the pot and stir until thickened.
- Mix the chicken back into the cooking liquid.
- Serve over rice, or potatoes, on tortillas, etc.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I didn’t have chix broth or au jus. I subbed in a wee bit of Better than Bullion chicken and beef base. The finished product was perfect and didn’t taste too salty.
This is a gateway drug to other Mississippi concoctions.
Mississippi everything! Haha!
This was honestly amazing! So delicious and easy! I made it with frozen chicken tenderloins so adjusted the time a little but absolutely one of my favourites of all time!
Ordered grocery delivery and they gave me breast tenderloins instead of full size breasts, do you think they’ll dry out too much? Should I adjust cook time? Thanks
Yes, tenders take less time to cook. Try 5 minutes with the 5 minute natural release.
Great recipe! Just wanted to let you know you forgot to add chicken broth to the ingredients list.
Thanks, I meant to add that you can use water as listed, or broth.
Your explanation includes broth but your recipe says water. Water has zero salt and broth can have plenty. So which one is it?
You can use either, but make sure the broth is a low or no sodium variety.
Hi,
I love the Mississippi pot roast recipe and I want to try this one. Is there something I can substitute for the pepperoncinis? I haven’t been able to find a small jar and we don’t use them very often.
Mild banana peppers have been used by several people. I haven’t tried them yet.
I made it! I loved it! Made this as specified except I used salted butter (that is all I had) and I didn’t find this dish too salty at all! I thought it was perfect! This recipe is a keeper! Thank you 😊
Delicious! My family really enjoyed it!
Definitely salty, but it was good. I think next time I’ll leave out the ranch packet and if I want the ranch taste I’ll add regular liquid salad ranch dressing at the end when it’s done. I cooked my rice separate. Was still good though! Just too salty for my liking.