Instant Pot Mississippi Chicken is a mouth-watering family favorite meal. You only need a handful of ingredients and it’s ready in about 30 minutes from start to finish.
If you are new here at A Reinvented Mom, you may have not had the chance to try my Crock Pot Mississippi Pot Roast. I love it so much that I made a chicken version. And dare I say, I like the chicken variation a little bit better.
I’m sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.
While I love the convenience of my Instant Pot and Air Fryer because food cooks so much faster, my crockpot still sees a lot of action. I appreciate being able to dump the ingredients in and go when I am headed off to work in the mornings. I’ve included directions for that cooking method too in case that’s your jam.
But then there are those evenings where I forgot to put the ingredients in the slow cooker and I need a faster way to cook. Instant Pot to the rescue! Let me mention that you can use this recipe for any brand of pressure cooker and the instructions should be the same.
Ingredients for Instant Pot Mississippi Chicken
Chicken – you can use boneless, skinless breasts or tenders
Chicken broth – if you are out of chicken broth, you can use veggie broth
Pepperoncini brine – this will come from the jarred pepperoncinis
Ranch seasoning pack – the same seasoning pack you can use to make a dip. Or if you’re a ranch lover like me, use two tablespoons from the big bottle of mix.
Pepperoncini peppers – similar in appearance to banana peppers and usually stocked in the pickle aisle
Butter – we use unsalted
How To Make Mississippi Chicken in the Instant Pot
Add the chicken to the inner pot and top with the broth and pepperoncini brine.
Sprinkle the Ranch seasoning and black pepper over the chicken. Then add the pepperoncinis and slices of butter.
Close the lid and turn the valve to the “Sealing” position and cook by pressing “Manual Pressure” and adjust the timer for 8 minutes.
After it’s finished cooking and it starts beeping, wait 10 minutes to allow the pressure to release naturally. Then carefully turn the valve to the “Venting” position to release the remaining pressure.
Take the chicken out and shred, then add it back to broth, and it’s ready to serve. Easy peasy!
Can I Use Chicken Thighs Instead?
Yes you can. If you choose to use chicken thighs reduce the amount of butter by half, or omit it completely.
How To Store
Once the chicken has completely cooled, it can be stored in an airtight container in the fridge for 3-4 days.
You can also freeze the cooked chicken for up to 2 months. I like to do this in smaller batches for quick meals.
What Should I Serve Instant Pot Mississippi Chicken With?
Our favorite side dishes for this recipe are mashed potatoes, cauliflower rice or baked potatoes. You can also serve it on a bun with melted cheese (mozzarella, provolone, Havarti, gouda are good options) for a great sandwich, or use it on salads.
Making Mississippi Chicken in the Slow Cooker
Follow the same instructions as the Instant Pot method, except you’ll cook it on low for 6-8 hours or high for 4-5 hours.
More Easy Instant Pot Recipes:
- Instant Pot Zuppa Toscana Soup
- Instant Pot Popcorn
- Instant Pot Pork Butt
- The BEST Instant Pot Oatmeal
- Instant Pot Chicken Thighs and Rice
- Instant Pot Baked Sweet Potatoes
**Pin the Instant Pot Mississippi Chicken Recipe for Later**
Instant Pot Mississippi Chicken
- 2 ½ pounds chicken breast, boneless, skinless
- ½ cup low sodium chicken broth
- ¼ cup pepperoncini brine
- 1 packet dry Ranch dressing seasoning mix
- ½ teaspoon cracked black pepper
- 6-8 pepperoncini peppers
- 5 tablespoons unsalted butter, sliced
- Place chicken in the inner pot of the Instant Pot.
- Add broth and pepperoncini brine.
- Sprinkle the dry Ranch mix & pepper over chicken. Top with peppers and butter slices.
- Close the lid and turn the steam release valve to “Sealing”.
- Press the pressure cook/manual button, selecting “High Pressure”. Set the timer for 8 minutes.
- When cook time is finished, allow your Instant Pot to naturally release pressure for 10 minutes. Manually release any remaining pressure by carefully turning the sealing release valve to the “Venting” position.
- Remove the cooked meat and shred with 2 forks. Return shredded meat to the broth mixture until ready to serve.
Slow Cooker Instructions
- Combine all ingredients into the crockpot.
- Cook on low for 6-8 hours or high for 4-5 hours.
- Chicken tenders can be substituted for chicken breast.
- This dish tends to be salty. I recommend using low sodium broth & unsalted butter.
- Can substitute with chicken thighs – cut the butter in half or delete altogether.
- Serve over mashed potatoes, rice, baked potato or on top of a salad. Makes great sandwiches – serve on buns with sliced cheese (mozzarella, provolone, havarti).
- Store leftovers in the refrigerator in an airtight container for 3-4 days.
- Cooked meat can be frozen for up to 2 months.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.