Easy Instant Pot Mississippi Chicken Recipe
Today, we're excited to share with you our Easy Instant Pot Mississippi Chicken Recipe, a delightful twist on a classic Southern favorite. With tender chicken, savory ranch seasoning, tangy pepperoncini peppers, and a hint of rich au jus gravy, this dish is sure to become a new staple in your meal rotation.
Servings: 6 servings
Calories: 507kcal
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 4 lbs. Chicken Breasts boneless skinless (about 3 Large Breasts)
- 12 Pepperoncini Peppers and 1/4 cup juice from the jar
- 1 ounce Ranch Seasoning Mix
- 1 ounce Au Jus Gravy (seasoning packet)
- 1 Onion minced
- 1/2 cup Butter (unslated)
- 1/2 cup Water or Chicken Broth (optional)
Instructions
- Start by melting the unsalted butter in the Instant Pot using the "Saute" function.
- Once the butter is melted, add the minced onion to the pot and sauté until softened, stirring occasionally.
- Next, add the ranch seasoning mix, au jus seasoning, and the 12 pepperoncini peppers along with 1/4 cup of the juice from the jar. Stir well to combine with the onions and butter.
- Place the boneless, skinless chicken breasts into the Instant Pot, ensuring they are evenly coated with the seasoning mixture.
- Close the lid of the Instant Pot and set the valve to the sealing position. Be sure there is at least 1/2 cup of water or chicken broth in the bottom of the pressure cooker. This amount is necessary for the cooker to be able to product enough steam.
- Select the "Pressure Cook" or "Manual" setting on the Instant Pot, and adjust the cooking time based on the weight of the chicken. For 1 pound of chicken breasts, pressure cook for 4 minutes. For each additional pound of chicken, add 1 minute to the cooking time. For example, if you have 5 pounds of chicken, pressure cook for 8 minutes.
- Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release of any remaining pressure.
- Carefully remove the lid of the Instant Pot and use a fork to shred the chicken directly in the pot, allowing it to soak up the flavorful sauce.
- Serve the Instant Pot Mississippi Chicken hot over cooked white rice or creamy garlic mashed potatoe. Garnished with additional pepperoncini peppers if desired. Enjoy!
Nutrition
Calories: 507kcal | Carbohydrates: 5g | Protein: 65g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 849mg | Potassium: 1201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg