Mississippi Chicken Instant Pot

Our Instant Pot Mississippi chicken recipe is super easy to make with pepperoncini peppers, ranch dressing mix, gravy mix and boneless skinless breasts. If you loved our Instant Pot Mississippi roast this is a quick and easy family favorite meal too.

Yes we have made pepperoncini chicken in a slow cooker before but that takes a lot longer than this. If I do have my stuff together the night before I will throw it in that way. Many times I can’t think straight until mid afternoon so this fast way is my go to.

You can add as many seasonings you like or keep it simple with the 2 dry mixes we share below. Throw it on buns for a meal or serve it on top of rice, either is delicious and a low fat meal.

Ingredient Notes

The best cut to make this is boneless skinless chicken breasts. Not only does the meat break down easier without the bone but it is easier to shred when done. If you prefer dark meat you could certainly use medium size chicken thighs instead.

Packaged gravy mix and ranch dressing mix seasonings are so versatile and can make all sorts of great recipes like pressure cooker crack chicken and Instant Pot beef tips too. You can buy them like you see here portioned out, or in a large container that is cheaper and great beyond just mixing up salad dressing.

If you have never used pepperoncini peppers and are leary about heat, these can be bought mild so they aren’t spicy. BUT they add a ton of flavor to anything you make with them, and you are going to add some of the juice from that jar (or chicken broth) too.

Butter will be added to transition the sauce into more of a creamy mixture that will make your meat more tender too. You can opt for a dairy free alternative too. Then salt and pepper can be added to taste once it is fork tender and done.

Can you make Mississippi chicken with frozen breasts?

You can. It isn’t the most ideal texture when done because the sauce will be thinner but it is possible. If you need to begin with frozen chicken in Instant Pot you would just make sure your pieces are small to medium sized and separated from one another before adding. I would increase the cook time by 2 minutes also.

You can use a Mealthy, Crockpot Express or as one of our easy Ninja Foodi recipes (with the lid that is not attached) as well. As long as it has the high pressure cook function and a steam valve that can be naturally released you are good to go.

Tips

As long as you use a minimum of 1/2 cup of liquid with your raw meat you should avoid the burn notice. If you are still worried because the IP site states a minimum of a cup, don’t worry. If your proteins are raw they will release juices as well, this will add to that half cup.

Remember that sauces count as liquid that is necessary to reach pressure as well. Like our Instant Pot bbq beef, we used barbecue sauce with a bit of broth to make it fall apart. Seriously only 2 ingredients in your pot and voila, dinner is served. You should give that a whirl after this one as well. Just don’t use honey style sauces, those are too thick.

Why is my Instant Pot chicken rubbery?

The only reason this would happen is because it hasn’t been cooked long enough. This is true whether you’re cooking fresh, defrosted or frozen chicken in a pressure cooker. Another reason is you did a quick release rather than allowing the steam to releasing naturally and all the way until there is no more.

How to Serve

There are many ways to enjoy Instant Pot shredded chicken. We typically will add on top of slider buns with a slice of cheese or over pressure cooker mashed potatoes. You can use the drippings to mix with another packet au jus for a thicker sauce to drizzle over the top too.

You can serve this as is as a keto low carb meal, on buns as sliders or on top of a bed of ninja foodi rice. I have even cooked up some noodles Instant Pot crack chicken pasta style too.

FAQ