Instant Pot Mississippi Chicken is a spin on the famous Mississippi Pot Roast. Creamy ranch flavors mix with spicy pepperoncini for a creamy shredded chicken that is perfect over rice or on buttery sandwich buns. You make it in your Instant Pot in a fraction of the time it takes in the slow cooker! It will become a family favorite!
Have you heard of Mississippi Pot Roast?
It broke the internet about eight years ago. Robin Chapman, a mom from Mississippi created it one day when she put chicken, broth, butter, ranch, gravy mix and pepperocinis in her slow cooker. Her aunt had taught her a variation with Italian Dressing but she wanted something less spicy so she substituted the Italian dressing for ranch. Who would have thought it would be amazing, but it was!! You can read more about it in the New York Times article.
Mississippi Chicken is so good!
I have made Robin’s version in my slow cooker but we like chicken more than red meat so I thought I would give it a try with chicken. After a few tries we have a winner!! And this is my kids favorite right now!! We serve it on soft buttery rolls with a little lettuce on top and it just melts in your mouth!!
In the winter I think I’ll make it and serve it over rice for a more hearty, warm dish.
It is so easy and fast to make in the pressure cooker!
I used frozen chicken breasts and it’s a dish that you can make in less than half an hour. If you are using fresh chicken breasts you set your pressure cooker to 8 minutes, if you are using frozen chicken breasts I set my pressure cooker to 15 minutes. Once the pressure releases (natural release), I took the lid off and put the chicken on a cutting board and shredded it. Then I put it back in the pot and mixed a little corn starch with water to the mixture to thicken it up a little to go on the sandwiches.
The leftovers are even better the next day!
We heated the leftovers up the next day and ate them for lunch. It was even better!
Here’s the recipe for The Most Delicious Instant Pot Mississippi Chicken (SO good!!)
Instant Pot Mississippi Chicken
- 2-3 large chicken breasts (fresh or frozen) cooking times below
- 1/2 cup chicken broth
- 8 large pepperoncini, sliced
- 1/2 cup pepperoncini juice
- 1 1 oz. packet gravy mix chicken or beef
- 1 1 oz. packet ranch mix
- 1/2 stick butter (4 tablespoons)
Put chicken in bottom of Instant Pot inner pot. I used frozen chicken breasts.
Add chicken broth, pepperoncini, pepperoncini juice, gravy mix, ranch mix and butter. Close the lid and lock.
Set pressure to high for 15 minutes. If using fresh chicken breasts set pressure to 8 minutes.
Once chicken is done cooking, let pressure naturally release then open the lid.
Take chicken out and shred it.
Once shredded, add chicken back in sauce. If you want a thicker mixture for sandwiches, set Instant Pot to saute setting and add 2 Tbs. of corn starch to 1/2 cup water and mix. Add corn sttarch mixture to chicken and stir until the sauce thickens.
Add Mississippi Chicken to rice or on sandwiches for the most delicious dinner!
Give it a try and let me know what you think!!
Here are a few other Instant Pot recipes we love:
Instant Pot Lemon Parmesan Pasta
5-Minute Instant Pot Mac and Cheese
Have a Delicious Day!