Instant Pot Mississippi Chicken

Instant Pot Mississippi Chicken

from simplyhappyfoodie.com
23 min
5 servings

Instant Pot Mississippi Chicken is a take on the amazing Mississippi Pot Roast recipe created by Robin Chapman. Make this in your pressure cooker in under an hour. You can even cook rice with it!

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 (16 oz) jar Pepperoncinis ((with juice) Leave whole or slice as desired)
  • 1 (1 oz) packet Au Jus or Brown Gravy Mix** ((I like Au Jus best))
  • 1 (1 oz) packet Ranch Dressing/Seasoning Mix** ((low sodium, if possible))
  • ½ stick Unsalted Butter ((4 Tbsp) or more to taste)
  • 1 ½ cups White Long Grain Rice ((rinsed well))
  • 1 ½ cups Water

Directions

  1. 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. 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. 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. 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. 5

    After adding all ingredients, set the tall trivet in the pot and make sure it touches the bottom of the pot.

  6. 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)