Instant Pot Mississippi Chicken
This Instant Pot Mississippi Chicken recipe creates impossibly tender, shreddable chicken in a savory, tangy, and luxuriously buttery sauce. It's an effortless 'dump and start' meal, combining ranch seasoning, au jus mix, butter, and pepperoncini for a spectacular depth of flavor perfect for a weeknight win.
Equipment
- Instant Pot (6-quart or larger)
- Two forks (for shredding)
- Measuring cups and spoons
- Small bowl (for optional slurry)
- Whisk (for optional slurry)
Ingredients
- 2-3 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium chicken broth
- 8-10 whole pepperoncini peppers
- 2-3 tablespoons pepperoncini juice from the jar
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons cold water optional, for thickening
Instructions
- Pour the chicken broth into the bottom of the Instant Pot liner. Place the chicken in an even layer in the broth.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
- Place the entire stick of butter on top of the seasoned chicken. Arrange the pepperoncini peppers around the butter and pour in the pepperoncini juice.
- Secure the lid on the Instant Pot and ensure the steam release valve is set to the 'Sealing' position.
- Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 15 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully turn the steam valve to the 'Venting' position to release any remaining pressure.
- Once the pin drops, safely open the lid. The chicken should be extremely tender.
- Using two forks, shred the chicken directly inside the Instant Pot, allowing it to soak up the sauce.
- Optional (for a thicker sauce): Remove the shredded chicken. Select the 'Sauté' function. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until it thickens (about 1-2 minutes). Turn off the heat, return the chicken to the pot, and toss to coat.
Notes
Variations & Tips:
- For extra flavor, sear the chicken on the 'Sauté' function before adding other ingredients.
- Add a thinly sliced yellow onion to the bottom of the pot before the chicken for added sweetness.
- For a creamy sauce, stir in 4 ounces of softened cream cheese after shredding the chicken and let it melt into the sauce. Substitutions:
- Boneless, skinless chicken thighs can be used for a juicier result.
- Low-sodium beef broth can be substituted for chicken broth.
- Mild banana peppers are a good alternative if you cannot find pepperoncini. Important Reminders:
- Always add the broth first to prevent the 'Burn' notice on the Instant Pot.
- The 10-minute natural pressure release is crucial for tender, moist chicken. Do not use a quick release.
- The seasoning packets are salty. Taste the final dish before adding any extra salt. Serving Suggestions:
- Serve piled on toasted brioche or hoagie buns with melted provolone cheese.
- Spoon over creamy mashed potatoes, fluffy rice, or buttery egg noodles.
- For extra flavor, sear the chicken on the 'Sauté' function before adding other ingredients.
- Add a thinly sliced yellow onion to the bottom of the pot before the chicken for added sweetness.
- For a creamy sauce, stir in 4 ounces of softened cream cheese after shredding the chicken and let it melt into the sauce. Substitutions:
- Boneless, skinless chicken thighs can be used for a juicier result.
- Low-sodium beef broth can be substituted for chicken broth.
- Mild banana peppers are a good alternative if you cannot find pepperoncini. Important Reminders:
- Always add the broth first to prevent the 'Burn' notice on the Instant Pot.
- The 10-minute natural pressure release is crucial for tender, moist chicken. Do not use a quick release.
- The seasoning packets are salty. Taste the final dish before adding any extra salt. Serving Suggestions:
- Serve piled on toasted brioche or hoagie buns with melted provolone cheese.
- Spoon over creamy mashed potatoes, fluffy rice, or buttery egg noodles.