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.
Prep Time5 minutesmins
Cook Time8 minutesmins
Pressure17 minutesmins
Total Time30 minutesmins
Course: Easy Main Dish, Main Course, Main Dish, Weeknight Meal
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.
Notes
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.