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Warm Mississippi Chicken in a white serving bowl.

Instant Pot Mississippi Chicken

Mississippi Chicken in the Instant Pot is made with the traditional combination of ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers.
Servings: 6 servings
Chef Alli
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Prep Time 5 minutes
Cook Time 12 minutes
Approx. pressurizing time and natural release time 20 minutes
Total Time 37 minutes

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Ingredients
 

Chicken

  • 1 cup water
  • ½ cup pepperoncini juice from the jar of pepperoncini
  • 1 ounce packet dry au jus gravy mix
  • 1 ounce packet dry ranch dressing mix
  • 3 large boneless, skinless chicken breasts, about 2 lbs.
  • 1 medium onion, sliced
  • 6-8 whole pepperoncini peppers, depending on the spiciness level you prefer
  • ½ cup unsalted butter, cubed

Flour Slurry for Thickening the Sauce

  • 2 tablespoons flour
  • 4-5 tablespoons water

Instructions
 

Make the Chicken

  • Add the water and pepperoncini juice to the Instant Pot, along with au jus gravy mix and ranch dressing mix; stir to combine.
    1 cup water, ½ cup pepperoncini juice from the jar of pepperoncini, 1 ounce packet dry au jus gravy mix, 1 ounce packet dry ranch dressing mix
  • 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.
    3 large boneless, skinless chicken breasts,, 1 medium onion, sliced, 6-8 whole pepperoncini peppers, depending on the spiciness level you prefer, ½ cup unsalted butter, cubed
  • 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 the Flour Slurry

  • 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, whisking until it thickens.
    2 tablespoons flour, 4-5 tablespoons water

Serve the Mississippi Chicken

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

Nutrition

Calories: 232kcalCarbohydrates: 7gProtein: 13gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 77mgSodium: 546mgPotassium: 269mgFiber: 1gSugar: 1gVitamin A: 524IUVitamin C: 10mgCalcium: 15mgIron: 0.4mg
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