Mississippi Chicken Instant Pot

This Mississippi Chicken Instant Pot recipe is a favorite dish in our house. It’s so easy to make and takes no time to come together, plus it smells amazing as it’s cooking. It can be prepared in the crock pot or in the instant pot. I love both methods, but when I’m short on time, I prefer the instant pot. I’ll include instructions for both below!

I’m relatively new to the instant pot cooking world, having resisted buying one for years. As much as I love to cook, I don’t buy a ton of kitchen gadgets. (I still don’t have an air fryer and don’t plan on it). I like the old school way most of the time-you know, just stove top and oven cooking. After insisting that I didn’t need want or need one….in a mother (in-law) knows best move- my MIL purchased me one anyway.

Of course I fell in love with the instant pot. It’s amazing! I love everything that I cook in it. And this chicken dinner is now on heavy rotation.

New to instant pot cooking?

I have to admit that I was intimidated by pressure cookers. They seemed complicated and my brain wasn’t in the mood to learn a new thing. But it’s worth taking the time to get to know your instant pot. No harm in reading that manual cover to cover! If you’re also a visual learner, watch this video from Six Sisters Stuff. She’ll show you just how easy to use the instant pot is and you’ll be a pro in no time.

Let’s get to cooking!

What exactly is Mississippi Chicken and what does it taste like?

Mississippi chicken is a cousin to Mississippi Pot Roast. Both are prepared with the same main ingredients: au jus gravy, ranch dressing mix, a stick of salted butter, and pepperoncini peppers. Each dish is usually prepared in the crock pot and slow cooked for several hours for tender, fall off the bone meat. The au jus, ranch, and butter form a delicious sauce as the meat is cooking. The pepperoncini adds a spicy kick to the overall flavor. The final flavor is like an amped up buttery au jus with a slight tang from the peppers & juice.

Here’s what you’ll need to make this Mississippi Chicken Instant Pot

Equipment: just your instant pot!

Ingredients: 2-4 lbs of bone-in chicken pieces, au jus gravy mix, ranch dressing mix, butter, and a jar of pepperoncini peppers.

Which cuts of chicken should I use?

I prefer legs & thigh quarters, but if you like breast meat, go with that instead. Or use a combo of breast and leg quarters for a good mix of light and dark meats. Some people prefer boneless- I haven’t tried this particular recipe with boneless meat but give it a try if you like. I have made this with a whole chicken as well, but the results weren’t as flavorful as using smaller chicken cuts.

Variations:

I love the flavor of Mississippi Chicken as is, but if you aren’t at all a fan of spicier dishes, I would leave the pepperoncini out of this dish entirely. To replicate the pickled flavor that the final dish needs, you can add a mild banana pepper rings instead. Or try it with no pickled peppers at all! We’re also big fans of Mezzetta’s sliced “tamed” jalapeños and they would be great here as well.

Substitutions:

If you don’t have au jus you can also substitute brown gravy mix instead or make your own seasoning.

To make au jus seasoning blend: you’ll need 2 tablespoons of this mix

• 12 beef bouillon cubes (or 4 tbsp. beef bouillon granules)
• 4 tsp. onion powder
• 2 tsp. parsley
• 1/4 tsp. black pepper
• 1/4 tsp. garlic powder
• 4 tbsp. cornstarch

Add ingredients to a food processor and blend until the bouillon cubes are ground and the spices are blended. If you’re using granules, just mix everything together in a jar.

To make your own ranch dressing mix-you’ll need 2 tablespoons of this mix

• ½ cup buttermilk powder
• 2 tablespoons parsley
• 1 teaspoon dill
• 1 tablespoon onion powder
• 2 teaspoons onion flakes
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons chives

Whisk all ingredients together in a small bowl or jar.

Here’s how we’re gonna make Mississippi Chicken Instant Pot

Prep is super easy. Gather your ingredients.

• Add the chicken pieces and 2 cups of broth (I’m using homemade chicken broth here) or water. *The water or broth isn’t optional for Instant Pots-liquid is required in order to create the steam to build the pressure for cooking. I’m using an 8 quart instant pot and it needs 2 cups of liquid.*
• Sprinkle over the au jus and ranch seasonings, I like to make sure some gets down in the liquid portion and all of it isn’t sitting on the top of the chicken.
• You can throw your butter in whole, but I slice it into smaller pieces and throw those in.
• Finally, add your pepperoncini peppers. The amount you use is directly related to the final spiciness of the dish. I find that 5 peppers is just enough for flavor but not really adding a lot of spice. 8+ peppers gives a small kick.
• This is entirely personal preference here-but I also add around 1/4 cup juice from the jar as well.
• After you’ve added all your ingredients to the instant pot bowl, lock the lid, close the valve, and set to manual pressure for 12-20 minutes.
• Cook the chicken based on your preferences. If you like a firmer chicken that holds together, go with 12 minutes. If you like soft, falling off the bone chicken, go for 20 minutes.
• When the cooking time is up, let the instant pot vent naturally for 10 minutes (this means just let it sit, don’t touch anything) and then manual release (turn the valve to open position so the instant pot can release the pressure-be careful, that steam is HOT!)
• Remove the chicken pieces to a bowl or plate and let them cool until they’re easy to handle. Debone & shred the chicken.
• We’ve reached the “choose your own adventure” portion of the recipe! How will you serve your chicken? Well, you should immediately eat some and test it out. Then try some dipped in that yummy buttery juice in the instant pot.
• You can add the shredded chicken back to the instant pot to serve with the juices, or see some of the serving suggestions below.

You’ve got all this delicious chicken cooked and ready to go. Now what shall we make?

Here are three ways to serve Mississippi Chicken

Mississippi Chicken & Rice-shred the chicken and cook the rice in some of the juice from the instant pot for a delicious meal. Top the rice with the chicken and serve with a side salad and sourdough bread. You could also turn this into a chicken & rice soup for an amazing meal!

Mississippi Chicken & Ramen Noodle Soup-use your favorite instant ramen noodle packs, the juice from the instant pot, and the shredded chicken to make the best ramen soup! Don’t use the seasoning packet with the ramen because this broth is already super flavorful. Top with green onions and smidge of sriracha.

Mississippi Chicken Quesadillas-Buttered flour tortillas, topped with shredded chicken, queso and sliced tamed pickled jalapenos. Cook on both sides until buttered tortillas are slightly crunchy and golden. Serve with salsa verde & sour cream.

To make this a Mississippi Chicken Crock Pot meal

If you don’t have an instant pot, this recipe is just as easy in the crock pot! It’ll take a while longer, so this is a perfect recipe to start in the morning if you’re aiming for this to be a dinner time meal.

Add all your ingredients to the crock pot in the same manner as for the instant pot, with the exception of the chicken broth. No liquid is needed for crock pot cooking (unless you just want to add it). Put the lid on and cook on high for 4-5 hours or low for 6-7 hours.

Because there is no extra liquid being added, the broth that develops during the cooking time is much richer and the flavor is more intensified in the crock pot vs the instant pot.

Looking for more chicken recipes?

Learn how to make the most delicious Roast Chicken

The Best Ever Chicken Salad with grapes and pecans