This Mississippi chicken Instant Pot recipe is super easy. If you loved our Instant Pot Mississippi roast, try it with the other meat for a second one pot meal win. Shredded chicken in pressure cooker or Ninja Foodi is a healthy dinner idea.
I bet you’ve made this with a roast but Mississippi chicken Instant Pot is just as good and doesn’t take as long to cook. Shredded tender protein full of flavor with pepperoncini peppers and just 4 other ingredients. Give this quick Instant Pot recipe a whirl this week and tell us what you think. (affiliate links present)
Mississippi Chicken Recipe
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.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- This is a great InstaPot cookbook and set of wooden utensils are great to grab too.
- I HIGHLY recommend you buy this non stick pot.
- You should still deglaze pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the pressure cooker I have and use for all recipe creations.
Ninja Foodi Mississippi Chicken
Packaged gravy and ranch dressing dry mixes are so versatile and can make all sorts of great recipes like 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.
That does have dry milk in it though, if you need this to be dairy free you can just leave that out and add a few Tbsp. chicken seasonings. This is what you’re going to need:
- Boneless skinless chicken breasts or chicken thighs if you prefer
- Pepperoncini peppers and some of the juice from that jar
- Ranch dry mix
- Gravy mix
- Chicken broth
Then salt and pepper can be added to taste once it is fork tender and done.
Pressure Cooker Mississippi Chicken
You can use a Mealthy, Crockpot Express or as an easy Ninja Foodi recipe as well. They all have the high pressure cook function and a steam valve that can be naturally released. If you are looking for a new family favorite meal that is quick and easy to throw together, this is it y’all.
- All you do is cut chicken into large chunks so it can break down quicker for shredding.
- Put the chicken into the pot with all other ingredients on top.
- Close lid and set steam valve to sealing position. Set to high pressure for 9 minutes with a complete natural release. Do not touch steam valve to release for 15 minutes.
- Open pot, shred chicken, stir all ingredients together and serve on slider buns with a slice of cheese or over mashed potatoes.
You can use the drippings to mix with another packet au jus for a thicker sauce to drizzle over the top too. Cook time is accurate for quartered boneless breasts. If using more than 2 lbs you may want to increase a bit.
Instant Pot Mississippi Chicken Frozen
I really have used both dark or white meat for this, same thing goes with our crack chicken pasta dish. I used to always use breasts but really prefer the other. It has more flavor, is typically cheaper and more tender than anything elese.
If you need to begin with frozen chicken in Instant Pot you could. I would increase the cook time by 2 minutes for that. Just note that there will be a bit more juices at the bottom if you start with frozen meat.
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.
I would not use rock hard meat to make this. It will emit more liquid when it defrosts and the sauce won’t be as flavorful.
Instant Pot Pepperoncini Chicken
When done you won’t need anything beyond two forks to shred the meat. If you are pulling at all you haven’t cooked it long enough. Once done correctly as stated in the printable recipe card below you’ll have ultra tender shredded chicken to enjoy.
You can use this idea to change up the flavors next time too. 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.
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.
Instant Pot Mississippi Chicken Thighs
Want to change it up? Use dark meat instead of white some time. It is kinda’ my favorite if I find boneless on sale because they have more flavor and are even more tender.
Of course. You want to keep it moist so keep some of that liquid you cooked it in. Wait until your meat is room temperature. Then portion it out into airtight containers or freezer bags. Pour 1/4 cup of broth or your sauce into the container too. Remove air and refrigerate. Reheat in microwave for about a minute.
You can serve this as is as a keto low carb meal, on buns as sliders or on top of a bed of rice. This is a very high protein meal that can be made lower in fat with the omission of the butter (though that adds a lot of flavor). If you wanted it creamier you could stir in some sour cream and cheese.
Jump to recipe below to get going on this one.
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Mississippi Chicken Instant Pot
- 2 lbs chicken breast cut into large chunks
- 8 Pepperoncini peppers + 1/4 c. of juice from that jar
- 1 packet Ranch dressing mix
- 1 packet Gravy mix
- 3 tbsp butter
- 1/4 c chicken broth
- Cut chicken into large chunks so it can break down quicker to shred. Put into pot with all other ingredients on top.
- Close lid and steam valve and set to high pressure for 9 minutes with a natural release. Do not touch steam valve to release for 15 minutes.
- Open pot, shred chicken, stir all ingredients together and serve on slider buns with a slice of cheese.