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Mississippi Chicken Instant Pot Recipe

The inspiration for this dish is Mississippi Pot Roast but features chicken instead of beef. It's a delicious dinner your family will love!

This Mississippi Chicken Instant Pot dish is such an easy recipe to make! It reminds me of a dump cake. The simple ingredients are added all at once on top of the chicken to the instant pot or slow cooker and that's it.

Overhead view of freshly cooked Mississippi Chicken on a bed of rice on a white plate

You'll find complete recipes for both the Instant Pot version and the Crockpot Mississippi Chicken version at the bottom of this post.

If you're looking for a wonderful dinner that the whole family will enjoy and that will become a family favorite, this is it!

The full recipe with instructions are available in the recipe card at the bottom of this post. You can find helpful tips and tricks within the blog post itself.

Why you'll love it!

You can find everything you need for this easy meal at the grocery store and if you make a little extra, you'll have enough for some tasty leftover chicken sandwiches topped with melted provolone cheese for lunch the next day.

This is one of my favorite ways to serve skinless chicken breasts. The result is tender chicken infused with so much flavor that it's an absolutely delicious meal.

You can find more easy peasy Instant Pot Recipes here including a great recipe that a lot of folks really enjoy, Instant Pot Ham and Cabbage, and another simple recipe favorite for Instant Pot Keto Corned Beef and Cabbage.

Ingredients for Mississippi Chicken:

The ingredients listed below are the same for the Instant Pot Mississippi Chicken recipe and the Crock Pot Mississippi Chicken only the cook time and cooking method will vary.

You will have flavorful chicken for either option but the instant pot version will be ready in a fraction of the time making it perfect to add to your quick meals rotation.

ingredients to make Mississippi Chicken in the Instant Pot - package of ranch dressing, au jus mix, and jar of banana peppers

This is an overview of the ingredients. You'll find the full measurements and instructions in the printable recipe card at the bottom of the page.

Instructions:

This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.

4 Picture Collage of Ingredient Process for Making Mississippi Chicken Instant Pot

Remove the chicken and using two forks shred cooked chicken.

  • Place chicken breasts in the bottom of the pot.
  • Sprinkle with the packet of au jus gravy mix and ranch seasoning mix.
  • Place sliced peppers and diced onion around chicken.
  • Top with butter pieces.
  • Place lid on Instant Pot and set steam release knob to the sealing position.
  • Choose high pressure for 10 minutes.
  • Use the natural release method (as opposed to a quick release) when the cooking cycle has completed.
Overhead view of Mississippi Chicken in Instant Pot after cooking

Return the shredded chicken to the pot and gently stir into the liquid.

Plate of shredded chicken for Instant Pot Mississippi Chicken Recipe

Serve with:

White place filled with rice topped with Instant Pot Mississippi Chicken

Substitutions:

  • Sliced banana peppers can be used in place of pepperoncini peppers - both have the desirable tangy pepper taste that's a great accent to this recipe
  • You can use chicken thighs (boneless skinless) in place of boneless skinless chicken breasts
  • Ranch dressing mix in place of ranch seasoning mix
  • Lower sodium versions of both the ranch mix and au jus mix can be used

Notes:

I prefer to use fresh chicken but if using frozen chicken, add 5 minutes to the total cooking time in the instant pot.

This is an easy Instant Pot Chicken Recipe that's perfect to serve on a busy night or a lazy Sunday!

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Mississippi Chicken Instant Pot Recipe

The inspiration for this dish is Mississippi Pot Roast but features chicken instead of beef. It's a delicious dinner your family will love!
Print Recipe
White plate with rice and Mississippi Chicken on top of it
Prep Time:5 mins
Cook Time:10 mins
Natural Release and Time for Instant Pot to Reach Pressure:35 mins
Total Time:50 mins

Instructions

  • Place chicken breasts in the bottom of the pot.
    3 pounds boneless skinless chicken breasts
  • Sprinkle with the packet of au jus gravy mix and ranch seasoning mix.
    1 1 ounce package au jus mix, 1 1 ounce package ranch seasoning mix
  • Place sliced peppers and diced onion around chicken.
    1 12-ounce jar sliced pepperoncini peppers, 1 sweet onion
  • Top with butter pieces.
    ¼ cup unsalted butter
  • Place lid on Instant Pot and set steam release knob to the sealing position.
  • Choose high pressure for 10 minutes.
  • Use the natural release method (as opposed to a quick release) when the cooking cycle has completed.
  • Remove the chicken and using two forks shred cooked chicken.
  • Return the shredded chicken to the pot and gently stir into the liquid.
    3 pounds boneless skinless chicken breasts

Crock Pot Mississippi Chicken Instructions

  • Follow all steps above but cook on low until chicken is tender, about 8 hours.

Notes

*an additional ¼ cup to ½ cup of water or chicken broth can be added to the pot if desired but is not necessary. 

Nutrition

Calories: 345kcal | Carbohydrates: 4g | Protein: 49g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 282mg | Potassium: 907mg | Fiber: 1g | Sugar: 3g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
Servings: 6 servings
Calories: 345kcal
Author: Mary Beth
Cost: $15.00

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2 Comments

  1. I'm curious about adequate liquid in the instant pot version. Does all of the liquid come from the jarred peppers? I currently have a very large jar of peppers, and wonder what the proportions of pepper to liquid should be when I make the recipe using 12 oz. of my giant jar. I will be trying this recipe as soon as I know how to measure my ingredients. Thank you 🙂

    1. Mary Beth says:

      Hi J, I responded via email but am going to put the response here as well in case others are curious. The liquid from the 12 ounce jar of peppers is enough for the recipe to be be made in the Instant Pot.