Have you heard of Mississippi Pot Roast? Until I started playing with my Instant Pot, I hadn’t. In a nutshell, you take a regular pot roast and add pepperoncini. But I’m not a huge fan of pot roast, so I did it with chicken. Instant Pot Mississippi Chicken is delicious! I’m so glad I decided to try it out. Here’s the official recipe.
Ingredients for Instant Pot Mississippi Chicken:
2 lbs boneless skinless chicken breast
1 16 oz jar pepperoncini with juice
1 packet brown gravy mix
1 packet ranch dressing mix
1/4 cup water
First, I started by trimming down some boneless skinless chicken breast. You can also do this recipe with thighs if that’s your thing. If you choose to do thighs, I’d leave it in there for a few extra minutes.
I added the chicken to the pot and then I added the water.
Next, I added a 16 ounce jar of pepperoncini with the juice. You can slice up the peppers if you want to, but I put them in whole so that they were easy to pick out for the picky eaters. Have I mentioned that I’m a picky eater? I like the flavor but you couldn’t pay me enough to eat a pepper.
On top of that, I dumped a packet of brown gravy mix and a packet of ranch dressing mix.
Lastly, I plopped a half stick of butter right on top.
I placed a trivet on top of that and used an Instant Pot cake pan to cook some rice. Instant Pot rice is easy – it’s simply 1 cup of instant rice and 1 cup of water. I put the silicone lid on it and set that on the trivet.
I closed the lid on the Instant Pot and set the timer for 9 minutes.
Natural pressure release.
When the pressure was fully released, I took out my baking pan with the rice in it and then shredded the chicken and mixed the juice together.
I served Instant Pot Mississippi Chicken over rice.
What to serve Instant Pot Mississippi Chicken With:
I did a little bit of research on it, and it looks like people serve Mississippi chicken on top of rice, potatoes, and even taco or burrito style. That sounds interesting, but don’t ask me any questions because I haven’t tried it.
Mississippi chicken combines the flavor of chicken and gravy with the punch of pepperoncini. Once you try it, you'll want to add this to your weekly rotation!
- 2 lbs boneless skinless chicken breast
- 1 16 oz jar pepperoncini with juice
- 1 packet brown gravy mix
- 1 packet ranch dressing mix
- 1/4 cup water
- First, place boneless skinless chicken breast in the inner pot.
- On top of that, add a packet of brown gravy mix and a packet of ranch dressing mix.
- Plop a half stick of butter right on top.
- Place a trivet on top of that and use an Instant Pot friendly pan (I used the official cake pan) to cook some rice. I used 1 cup of Instant rice and 1 cup of water. I put the silicone lid on the rice and set it on the trivet.
- Close the lid on the Instant Pot and set the timer for 9 minutes high pressure.
- Natural pressure release.
- Take out the baking pan with the rice in it and set aside.
- Shred the chicken with two forks so that it absorbs all the juice.
- Serve the chicken over the rice.
How to Store Instant Pot Mississippi Chicken:
Instant Pot Mississippi chicken should be stored in the refrigerator in an airtight container for 2 to 3 days. Anything after that, it should be frozen. It will freeze well – the peppers may lose some of their crunch when they thaw but the rest of the meal should stay the same. I recommend that you freeze it separately from the rice or potatoes that you plan on serving it with.
How to Choose Fresh Chicken:
A good, fresh chicken breast is easy to spot if you know what you’re looking for. First, you want to choose chicken that is pink. Yellow or grey looking chicken is not fresh.
Chicken should also bounce back when you touch it. If your finger makes an indentation that stays or the chicken feels stiff, it’s not fresh.
You also want to check for an odor. This obviously doesn’t work if the chicken is in the package still, but if you’ve had it sitting in your refrigerator for a few days, check to make sure that it doesn’t have a bad smell before cooking it.
Know where your meat comes from. Meat sourced locally is usually fresher than meat that comes from big chain grocery stores, but that isn’t always the case. If your grocery store sources their meats locally too, you’re better off buying from them because of the big turnover.