Mississippi Chicken Instant Pot Style

Thank you to BRIANNAS for sponsoring this post

This 30-minute Mississippi chicken Instant Pot style is so flavorful and only requires 6 ingredients to make! It is a quick and easy weeknight meal that feels like a lazy Sunday comfort dish that took hours to make.

Just like crockpot Mississippi chicken, this dish is so easy and is a dump and start dish that requires almost no effort on your part. It is perfect served over rice or mashed potatoes to sop up the delicious juice.

I wanted a really delicious Instant Pot recipe (or pressure cooker) that was an easy meal for my whole family. I wanted something that felt cozy and comforting during cold winter months like our Instant Pot meatballs, gluten-free Mac and cheese or Instant Pot hamburger soup.

This Mississippi chicken Instant Pot style meets all of my needs and uses only a few simple ingredients which made it even better! It is a delicious meal that is bursting with flavor.

I was actually kind of shocked how much I loved it to be honest. I guess I just wasn’t expecting much. But after one bite, I was mmmm’ing and hurrying for another bite.

While this is a pretty traditional Mississippi chicken easy recipe with simple seasoning packets and chicken making it low carb; it does use a generous amount of fat including almost a full stick of butter. BUT, it is soooo worth it!

I also added a non-traditional ingredient of BRIANNAS New American Creamy Balsamic and it seriously elevates this recipe SO much giving it even more flavor! I highly recommend adding in a creamy balsamic dressing like we did to make this recipe even better.

This dressing is gluten-free and vegetarian and infuses flavors from around the world. Honey, balsamic vinegar, garlic, grape juice, spices and more come together to create one fantastic dressing! But it is for more than just salads as you can see. We also love using it for a meat marinade.

What meat is best for this recipe?

We chose to do the chicken version of this recipe and use chicken tenders or breasts. There is also a variation using chuck roast that is also delicious.

It really just depends on your preference for protein. Either works great but chuck roast does require longer cooking time.

Like our creamy Italian chicken, Instant Pot country style ribs or Instant Pot chicken wings, this recipe is quick and delicious. If you need more delicious recipes, we’ve rounded up 50 gluten-free instant pot recipes for you! If pork is your thing, our Instant Pot pork chops and apples is another great protein rich recipe.

What you need

• Skinless Chicken Breast
• 1/2 Jar Sliced Pepperoncinis or Banana Peppers work too
• Brown Gravy Mix (I used gluten-free) or au jus mix
• Unsalted Butter
• Ranch Dressing Mix
• BRIANNAS Creamy Balsamic Dressing

How to make it

This recipe couldn’t be more simple and likely won’t even require a trip to the grocery store! Literally, you just put the chicken on the bottom of the pot and add everything else on top.

For fresh chicken which we recommend, cook time is just 10 minutes with a natural release. For frozen chicken, you will cook it for 15 minutes.

Once you’ve let is release naturally, open the lid and shred the chicken and serve. I also love to top it with our Instant Pot bacon for extra flavor!

What do you serve it with?

You can serve this yummy chicken with melted provolone cheese over cauliflower rice to keep it lower in carbs. It’s also great with rice or mashed potatoes or even hot buttered rolls.

The chicken is tender and the juice is delicious so I recommend something that can soak it all up for you.

How do you store leftovers?

I love that this family favorite dish is even better the next day when flavors have had more time to develop. It will be great for quick meals for anyone coming and going through the kitchen.

I recommend just storing it in the pot covered in the refrigerator but any airtight container will work.

To reheat in the Instant Pot, simply turn the pot onto saute and stir until hot making sure not to let it burn. You can also reheat in the microwave easily.

How do you make slow cooker Mississippi chicken?

Just put chicken on the bottom of the slow cooker and then everything on top of the chicken, cover and cook on low for 6-8 hours. Then shred the chicken and serve like you do with our Instant Pot Mississippi Chicken recipe.

I will say, our Mississippi chicken Instant Pot version does cook in a fraction of the time that the slow cooker version does.

More delicious Instant Pot recipe…

• Cinnamon Roll French Toast Casserole in the Instant Pot
• Instant Pot Apple Crisp
• Instant Pot Artichoke Dip
• Instant Pot Spaghetti

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Mississippi Chicken Instant Pot Style

5 from 12 votes

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Course: Chicken

Cuisine: American

Keyword: Instant Pot, mississippi chicken

Servings: 10 servings

Calories: 416kcal

Ingredients

• ▢ 2 lbs Skinless Chicken Breast or tenders
• ▢ 1/2 jar Sliced Pepperoncinis or Banana Peppers work too WITH JUICE
• ▢ 1 packet Brown Gravy Mix (I used gluten-free) or au jus mix
• ▢ 4 tbsp Unsalted Butter 8 tablespoons if not using the dressing
• ▢ 1 packet Ranch Dressing Mix
• ▢ 1 bottle BRIANNAS New American Creamy Balsamic

Instructions

• Place chicken on the bottom of the pot
• Add remaining ingredients on top of the chicken
• For fresh chicken which we recommend, cook time of 10 minutes with a natural release and for frozen chicken, you will cook it for 15 minutes
• Once you’ve let is release naturally, open the lid, shred the chicken and serve

Notes

To make it in the Instant Pot, just put chicken on the bottom of the slow cooker and then everything on top of the chicken, cover and cook on low for 6-8 hours. Then shred the chicken and serve like you do with our Instant Pot Mississippi Chicken recipe.

For any leftovers, I recommend just storing it in the pot covered in the refrigerator but any airtight container will work.

To reheat in the Instant Pot, simply turn the pot onto saute and stir until hot making sure not to let it burn. You can also reheat in the microwave easily.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 5g | Protein: 17g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 700mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg