Instant Pot Mississippi Chicken is an easy recipe that produces moist, fall apart tender chicken with a bit of a kick! Keto friendly, this is a flavorful chicken recipe made with pepperoncini peppers, ranch seasoning, butter and chicken and can be made into some amazing, delicious sandwiches!
Recipe by A Mom's Impression on March 20, 2020
Prep time: PT10M
Cook time: PT30M
Rating
5 stars (1 reviews)
Keywords
Instant Pot Mississippi Chicken, Mississippi Chicken
Place chicken breasts into your pressure cooker pot. Drain pepper juice from your jar of peppers into a measuring cup. If the juice doesn't equal 1 cup of juice, add water to make one cup. Pour over chicken. Add peppers to your pot and sprinkle ranch dressing on top. Place cubes of butter over chicken in the pot.
Place the lid onto the Instant Pot and seal shut. Make sure the pressure release valve is set to sealing. Set your pressure cooker to manual, high pressure for 30 minutes.
When the cooking cycle is complete, carefully quick release the pressure. Carefully open the lid and let the chicken stand for about 5 minutes until it can be shredded. Using two forks, or a hand held beater, shred the chicken. Mix chicken back in with the peppers and juices.
Use tongs to place chicken onto a bun and top with cheese. Serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 469 kcal
Reviews
Marci Rommal on 2020-07-02 (5 stars): This sounds absolutely delicious!! I make the Mississippi Pot Roast with ground beef and serve over rice. My question is this: Is there a reason to eliminate the cream cheese in the recipe with chicken? I think it would make a really nice, creamy sandwich or served over veggies.
