Succulent and tender, drenched in a delicious savory gravy, this Instant Pot Mississippi chicken will be a hit with the whole family. Serve with potatoes, rice or pasta or sandwiched between soft bread rolls with gravy drippings.
Course Main
Cuisine American
Keyword Chicken, Chicken Breasts, Chicken Recipes, Instant Pot, Mississippi Chicken, Mississippi pot roast, Pot Roast
½cupsliced pepperoncini peppers + a few whole onesespecially if they are small ones
To thicken:
2tablespoonall-purpose flour
4-5tablespoonswater or cooking brothyou can use a combination of both
Instructions
Cut chicken breasts in halves around the thickest part.
Add a cup of water to the pot along with au jus gravy mix and ranch dressing mix.
Stir and add the chicken breasts. Scatter the butter cubes and the pepperoncini peppers around the chicken.
Lock the lid and set to pressure cook on HIGH for 10 minutes. Once done, naturally release the pressure for about 10 minutes and then do the quick release.
Open the lid. Remove the chicken breasts, shred them on a cutting board. Leave the cooking liquid in the pot.
Press Saute function and bring the cooking liquid to a simmer. Thicken the cooking liquid by adding 2 tablespoons of flour mixed with 4-5 tablespoons cold water or some of the hot liquid in a little bowl (a slurry). Stir through and cook for 10-15 seconds.
Then add the shredded chicken back to the pot and stir through.
Notes
Can be served over rice, potatoes, on tortillas, in a bread roll or bun with melted cheese.
Au jus gravy can be replaced with dry onion soup mix or regular brown gravy mix.
If using frozen breasts that you can't cut in half, set cook time to 15 minutes.
Store leftover Mississippi chicken and gravy in an airtight container. It is even tastier the next day!