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Instant Pot Mississippi Chicken + Video

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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. 

close up of mississippi chicken made in the instant pot on a bed of mashed potatoes

We’re 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 and 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 labeled for instant pot mississippi chicken on white countertop

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

Black Pepper

How To Make Mississippi Chicken in the Instant Pot 

Add the chicken to the inner pot and top with the broth and pepperoncini brine. 

image on the left is raw chicken in the instant pot, image on the right is when the broth and brine is being added

Sprinkle the Ranch seasoning and black pepper over the chicken. Then add the pepperoncinis and slices of butter. 

image on the left - ranch and pepper is being added to the chicken; image on right - peppers and butter on top of chicken breasts in the instant pot

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. 

image on left - chicken being shredded on cutting board next to instant pot; image on right - adding the chicken back to broth in IP

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.

close up of instant pot mississippi chicken on a fork

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: 

**Save Instant Pot Mississippi Chicken Recipe for Later**

Close up of instant pot mississippi chicken next to a pepperoncini on a bed of mashed potatoes with text overlay

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close up of mississippi chicken made in the instant pot on a bed of mashed potatoes

Instant Pot Mississippi Chicken

Instant Pot Mississippi Chicken is a mouth-watering family favorite meal. You only need a handful of ingredients and it's ready in about 45 minutes from start to finish.
5 from 1 vote
Print Pin Rate
Course: Easy Main Dish, Main Course, Main Dish, Weeknight Meal
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Pressure: 17 minutes
Total Time: 30 minutes
Servings: 6
Calories: 318kcal
Author: Lori @ A Reinvented Mom




  • 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.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom


Calories: 318kcal | Carbohydrates: 3g | Protein: 41g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 578mg | Potassium: 747mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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