Go Back
–+ servings
Mississippi chicken over rice in a pottery bowl.
Print Recipe
5 from 5 votes

Instant Pot Mississippi Chicken

If you love the pot roast version, then you'll love this weeknight Instant Pot Mississippi Chicken that's bursting with juicy tangy flavor. This dinner is made in under 15 minutes and one the whole family will enjoy, especially if served over mashed potatoes.
Prep Time5 minutes
Cook Time8 minutes
Natural Release5 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 347kcal
Author: Aimee Mars

Equipment

  • Pressure Cooker/Instant Pot
  • Measuring Cup

Ingredients

  • 3 lbs Chicken Breast boneless, skinless
  • 1/2 cup Chicken Broth
  • 1/2 cup Pepperoncini Juice
  • 1 ounce Dry Ranch Seasoning Mix
  • 1 ounce Au Jus Gravy Mix
  • 10 Whole Pepperoncinis
  • 4 tablespoons Butter cut into pieces

Instructions

  • Arrange the chicken breast in the bottom of the Instant Pot and pour the chicken broth, and pepperoncini juice on top.
  • Sprinkle the ranch seasoning mix and Au Jus gravy mix on top and spread the pepperoncini peppers around the chicken. Top with the cut butter.
  • Place the lid on the Instant Pot and turn the vent to SEALING position. Set to MANUAL and adjust the time to 8 minutes.
  • Allow a natural release of the steam for 5 minutes before turning the vent to the venting position.
  • Using two forks shred the chicken and stir into the gravy mixture.

Notes

  • To thicken the gravy scoop 1/4 cup of the juices at the bottom into a small bowl and whisk in 1 tablespoon of cornstarch to create a slurry. Return the mixture to the Instant Pot and stir in.
  • Do not make the ranch dressing or au jus gravy. The packets will be sprinkled directly on top of the chicken.
  • Sprinkle some mozzarella or provolone cheese on top (especially if you're using the oven-baked method) for some added flavor.
  • For even more flavor a drop of sour cream on top of the chicken before you serve it.
 

Other Cooking Methods

Slow Cooker Method:

  • Place the chicken breasts in a slow cooker and top with chicken broth, pepperoncini juice, ranch seasoning mix, au jus gravy mix.
  • Arrange the pepperoncini peppers around the chicken and layer the cut butter on top.
  • Set the slow cooker to low and cook for 6 to 8 hours.
  • Shred the chicken using two forks.

Oven-Baked Method:

For this version, you will omit the chicken broth and pepperoncini juice and use 1/2 cup of butter sliced.
  • Preheat the oven to 425ºF and spray a 9x13 baking dish with cooking spray.
  • Arrange the chicken in the dish and sprinkle the ranch seasoning mix and au just gravy mix on top.
  • Place the pepperoncini peppers around the chicken and layer the butter over the chicken breasts.
  • Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165ºF.

Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 4g | Protein: 49g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 778mg | Potassium: 926mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 26mg | Calcium: 19mg | Iron: 1mg