Instant Pot Mississippi Chicken
Ingredients
- 2-3 lbs Chicken Thighs or Breasts*)
(Boneless/skinless. Fresh or frozen. Cut breasts in half, if possible
- ½ cup Water)
(or low sodium chicken broth
- ½ jar Pepperoncinis Leave whole or slice as desired)
16 oz
- 1 packet Au Jus or Brown Gravy Mix**)
1 oz
- 1 packet Ranch Dressing/Seasoning Mix**)
1 oz
- ½ stick Unsalted Butter or more to taste)
(4 Tbsp
- 1 ½ cups White Long Grain Rice)
(rinsed well
- 1 ½ cups Water
Directions
- 1
Put chicken in the bottom of the inner pot of the pressure cooker. (If using chicken breasts, cut them in half, if possible).
- 2
Add all of the other ingredients (don't stir) and close the lid and lock it in place. Turn the steam release knob to the sealing position.
- 3
Press the Pressure Cook/Manual Button (or use dial) and use the +/- button to select 8 minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).
- 4
When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.
- 5
After adding all ingredients, set the tall trivet in the pot and make sure it touches the bottom of the pot.
- 6
When the pin in the lid drops down, open it and use a pan gripper or silicone mitts to remove the pan of rice (if making rice)
Instant Pot Mississippi Chicken
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Craving that incredibly tender, flavor-packed Mississippi Roast experience, but need dinner on the table fast? This Instant Pot Mississippi Chicken delivers all those beloved savory, tangy, and rich flavors in under an hour. It's the perfect solution for a comforting meal without the long cook time. The magic of the Instant Pot makes this recipe incredibly efficient, transforming simple chicken into a succulent main course. What truly sets it apart is the genius combination of au jus, ranch seasoning, and tangy pepperoncinis, creating a complex, deeply satisfying sauce without any fuss. Plus, you can cook your rice right alongside the chicken, making it a true one-pot wonder.
You can expect incredibly tender, fall-apart chicken bathed in a wonderfully rich and savory sauce, brightened by the zesty tang of pepperoncinis. The ranch and au jus mixes meld beautifully, creating a depth of flavor that feels both comforting and exciting. Paired with perfectly cooked white long grain rice, this dish offers a complete and satisfying meal that's surprisingly simple to achieve. It’s a hearty dish that feels like it took hours, but comes together in mere minutes of active prep time.
This recipe is wonderfully versatile. You can use boneless, skinless chicken thighs or breasts, fresh or frozen, cutting larger breasts in half for even cooking. For the sauce, au jus or brown gravy mix both work well, though au jus is often preferred for a lighter but still rich profile. Feel free to slice your pepperoncinis for more pervasive heat or leave them whole for milder bursts of flavor. If you don't have butter, a good quality margarine can be used in a pinch.
Perfect for a comforting weeknight meal or a casual family dinner, this Instant Pot Mississippi Chicken makes a hearty and flavorful centerpiece. Serve it generously over the accompanying fluffy white long grain rice for a complete and satisfying plate.