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Mississippi Chicken in a glass bowl with wooden spoon

Instant Pot Mississippi Chicken

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!

Course Dinner
Cuisine American
Keyword pressure cooker mississippi chicken recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 5 - 7
Calories 325 kcal
Author Sandy Clifton

Ingredients

  • 2-3 lbs Chicken Thighs or Breasts* (Boneless/skinless. Fresh or frozen. Cut breasts in half, if possible)
  • 1/2 cup Water
  • 1/2 (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)
  • 1/2 stick Unsalted Butter (4 Tbsp) or more to taste

With Rice (you will need a tall trivet and a 6" or 7" pan)

  • 1 1/2 cups White Long Grain Rice (rinsed well)
  • 1 1/2 cups Water

Instructions

  1. Put chicken in the bottom of the inner pot of the pressure cooker. (If using chicken breasts, cut them in half, if possible).

  2. Add all of the other ingredients and close the lid and lock it in place. Turn the steam release knob to the sealing position.

  3. 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).

  4. 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

  1. After adding all ingredients, set the tall trivet in the pot and make sure it touches the bottom of the pot.

  2. 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.

  3. 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

  1. 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)

  2. Use tongs to remove the chicken and shred it.

  3. 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.

  4. Mix the chicken back into the cooking liquid.

  5. Serve over rice, or potatoes, on tortillas, etc.

Recipe Notes

*If using frozen breasts that you can't cut in half, set cook time to 15 minutes.

**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.

Adapted from "Mississippi Pot Roast" by Robin Chapman