Instant Pot Mississippi Chicken

Tender shredded chicken cooks in a flavorful sauce made with ranch seasoning, au jus mix, butter, and pepperoncini. It is a simple pressure-cooker dinner for serving over potatoes, rice, noodles, or rolls.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

2.5 pounds Boneless, skinless chicken breasts or thighs

Seasonings and Sauce

1 1-ounce packet Ranch dressing seasoning mix
1 1-ounce packet Au jus gravy seasoning mix
1/2 cup Unsalted butter
10 peppers Whole pepperoncini peppers
1/2 cup Pepperoncini brine
1/2 cup Low-sodium chicken broth

Method

Step-by-Step

Trim excess fat from the chicken and place the pieces in the Instant Pot. Pour in the pepperoncini brine and low-sodium chicken broth.
Sprinkle the ranch seasoning and au jus mix evenly over the chicken. Add the butter in several pieces, then scatter the pepperoncini over the top.
Lock the lid, set the valve to sealing, and cook on High Pressure for 15 minutes. Use 18 minutes if the chicken breasts are especially thick.
Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure. Open the lid only after the pressure pin has dropped.
Check the thickest chicken piece with an instant-read thermometer; it should reach at least 165°F. Shred the chicken in the pot and stir it into the sauce.
Let the shredded chicken sit in the sauce for 5 minutes before serving. Spoon it over mashed potatoes, rice, or egg noodles, or serve it on sandwich rolls.

Notes

Use unsalted butter and low-sodium broth when possible because the seasoning packets and pepperoncini brine already contain salt. For a milder dish, use fewer pepperoncini while keeping the brine for its tangy flavor. Refrigerate leftovers in a covered container for up to 3 days and reheat gently with a splash of broth.