Mississippi Chicken in the Instant Pot

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Mississippi Chicken in the Instant Pot is made with the traditional combination of ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers.

Basic ingredients in this easy chicken recipe make a tangy sauce that perfectly compliments the savory chicken.

Instant Pot Mississippi Chicken Recipe

Everybody needs a dump-and-go recipe, right? I love how you just put everything into the Instant Pot, bring it up to pressure and then go do something else while everything cooks.

This versatile creamy Mississippi Chicken in the Instant Pot is perfect when I serve it over rice, mashed potatoes, or on buns as sandwiches.

I’ve even enjoyed it wrapped up in a warm flour tortilla.

If pepperoncini peppers are too spicy for your liking or that of your family (especially little kids), use banana peppers and their juice instead. Still deeply delicious but not as much heat!

To make sure your chicken shreds apart easily after it’s cooked, make sure you utilize a natural release instead of a quick release for removing the pressure from the Instant Pot.

Using the natural release is what ensures that the chicken will be tender, giving the protein fibers time to relax so the chicken isn’t chewy in texture.

Mississippi Chicken in the Instant Pot recipe ingredients

• Boneless, skinless chicken breasts: Feel free to substitute 2 lbs. boneless, skinless chicken thighs if you prefer dark meat and chicken that’s a bit more economical.
• Water: I usually cook my chicken in broth to add more flavor, but due to the higher sodium content in both the gravy mix and ranch dressing mix, opt for water for cooking the chicken in the Instant Pot.
• Dry au jus gravy mix: If you want to lower the sodium in this recipe, substitute a low-sodium packet of brown gravy mix.
• Dry ranch dressing mix: Use your favorite brand, I prefer Hidden Valley.
• Medium onion: white or yellow onion either one works fine in this recipe.
• Whole pepperoncini peppers: These typically come in a glass jar, packed in brine, found in the pickle section of the grocer.
• Butter: If sodium is a concern, use unsalted butter.
• Pepperoncini juice: This comes from the jar of pepperoncini. Use more juice and less water if you prefer this recipe to be more spicy.
• Flour and water: Combining these two ingredients makes a flour slurry for thickening the sauce after you’ve cooked the chicken.

How to make Mississippi Chicken in the Instant Pot

Add the water and pepperoncini juice to the Instant Pot, along with au jus gravy mix and ranch dressing mix.

Stir all the ingredients to combine them.

Place the chicken breasts into the mixture in the Instant Pot.

Scatter the sliced onion and pepperoncini peppers around and on top of the chicken breasts.

Then top with the cubes of butter.

Lock the Instant Pot lid into place and choose High Pressure for 12 minutes, bringing the Instant Pot to full pressure.

When the timer sounds, use a natural pressure release for 10 minutes, then perform a quick release if any pressure remains in the Instant Pot.

Carefully unlock the Instant Pot lid and remove it.

Using a slotted spoon, transfer the cooked chicken breasts to a cutting board.

Use two forks to shred the chicken apart.

Meanwhile, using the sauté function on the Instant Pot, bring the cooking liquid to a simmer.

Make a slurry by combining the flour and water in a small bowl; whisk until smooth.

Add the slurry to simmering cooking liquid in the Instant Pot.

Whisk the cooking liquid until it thickens up nicely, then turn the Instant Pot to warm.

Serve the shredded Mississippi chicken over cooked rice, mashed potatoes, or on buns, drizzled with as much sauce as you prefer.

How long do you cook Mississippi Chicken in the Instant Pot?

When cooking 3-4 large chicken breasts (each weighing about 10-11 oz) as in this recipe, I cook them under pressure for 12-15 minutes in a 6-quart Instant Pot.

The chicken breasts will continue to cook from residual heat during the natural release time and this also when the chicken can rest and relax.

How to make this recipe with less sodium

Substitute a low-sodium packet (1 oz.) of dry brown gravy mix in place of the au jus mix if sodium content is a concern.

Why is my Instant Pot chicken rubbery?

Chicken that turns our rubbery and chewy is usually due to improper utilization of the natural pressure release following the Instant Pot cooking time.

Using a natural pressure release is very important since this is the time when the protein fibers of the chicken can rest and relax, ensuring the chicken is the perfectly tender and not rubbery.

Is chicken breast better in crock pot or Instant Pot?

It really depends on the dish you are creating.

I like chicken cooked in a flavorful sauce (such as this recipe for Mississippi Chicken) because pressure cooking really infuses the flavors into the meat in a much quicker time than a slow cooker can.

Can you over cook chicken in the Instant Pot?

Yes, and you’ll know it. Chicken that’s over cook will always be tough, dry, and flavorless, no matter which method of cooking you’re using.

Why is my Instant Pot Chicken hard to shred?

Chicken cooked in the Instant Pot will shred easily if you always use the natural pressure release following the pressure cooking time.

If it’s difficult to shred, return the chicken to the liquid in the Instant Pot, bringing it back up to full pressure for an additional 1-2 minutes.

When the timer sounds, allow the chicken to rest in the Instant Pot, allowing the pressure to naturally release on it’s own.

This will take 10-15 minutes and when you remove the chicken from the Instant Pot, you will see that it easily shreds.

Should you trim fat off chicken breast?

I advise against trimming chicken before cooking it, especially when cooking boneless, skinless breasts, since they tend to be drier in texture anyway.

For me, it’s easier to pull any excess fat or gristle from the chicken after it’s cooked, when I’m shredding the chicken with my fingers or two forks.

What to serve with Mississippi Chicken

Side dishes that go well with Mississippi chicken are mashed potatoes, crispy roasted potatoes, pasta or noodles.

Air fryer broccoli is good served with Mississippi Chicken, and we also enjoy baked potatoes as a side.

To make Mississippi chicken into sandwiches, place some of the warm sauce onto buns, slider rolls, or thick-slice bread, then load on that delicious shredded chicken.

More favorite Instant Pot recipes

Mississippi Crockpot Chicken is slow-cooked in the crock pot, has just five simple ingredients, and makes flavorful, tender chicken you can eat as a main dish or save for meal prep.

Whether you’re hungry for a speedy weeknight meal or a tasty game-day bite, Instant Pot buffalo chicken sliders are easy to make and take only a few ingredients.