Many of you know about the very popular Mississippi Pot Roast, but did you know that there is a chicken version, too? 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!
Instant Pot Mississippi Chicken
I love to cook from scratch. I really dig the process, and the way I can lose myself in making a fabulous meal. Sometimes I take a shortcut or two. No shame in that! With this Instant Pot Mississippi Chicken, the shortcut is the seasoning packets. Yes, one could make their own seasoning blends, and I do, but not with this recipe because I’d never get it right! I love the flavors of this recipe just the way it is. Thank you Robin Chapman, wherever you are!
What’s great about this recipe is that I can make it in under an hour, so that makes this a good weeknight dinner. The other thing is that I 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!
Pepperoncinis are the kicker in this recipe. They are not very spicy, though they look hot. They add a tang and some saltiness that just makes this recipe. If you don’t want to eat them, cook them whole in the recipe and just pick them out and give them to me! I love them!
Add the chicken, broth, pepperoncinis, seasoning packets, and butter to the pot. 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
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Instant Pot Mississippi Chicken is a take on the amazing Mississippi Pot Roast recipe created by Robin Chapman. Make this in your pressure cooker in under an hour. You can even cook rice with it!
- 2-3 lbs Chicken Thighs or Breasts* (Boneless/skinless. Fresh or frozen. Cut breasts in half, if possible)
- 1/2 cup Chicken Broth, low sodium
- 1/2 16oz jar Pepperoncinis (with juice) Leave whole or slice as desired
- (1) 1oz packet Au Jus or Brown Gravy Mix (I like Au Jus best)
- (1) 1oz packet Ranch Dressing/Seasoning Mix
- 1/2 stick Butter (4 Tbsp) or more to taste
- 1 1/2 cups White Long Grain Rice (rinsed well)
- 1 1/2 cups Water
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 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 + or - 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.
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.
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 Tbsp 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.
*If using frozen breasts that you can't cut in half, set cook time to 15 minutes.
Adapted from "Mississippi Pot Roast" by Robin Chapman
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