Mississippi Chicken is a “dump and start” meal you’ll love!
Have you ever had Mississippi Chicken? You’re in for a treat with this super simple yet flavorful dinner idea!
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I’m a big fan of “dump and start” meals, especially when it comes to the Instant Pot or slow cooker.
Being able to add all of the ingredients in and press a button, only to have it transform into a tasty dinner, is nothing short of magic!
And sandwiches are always an easy go-to dinner when you’re feeding a family, so whenever I want to make hot sandwiches, I almost always turn to my pressure cooker.
So naturally, I also make Mississippi Chicken that way, too!
More Instant Pot Chicken Dinner Ideas:
- The Best Pressure Cooker Chicken and Dumplings
- Creamy Instant Pot Chicken and Rice
- Instant Pot Chicken Pot Pie
- Instant Pot Chicken and Tortellini Alfredo
- Instant Pot Teriyaki Chicken Bowls
- Instant Pot Greek Chicken
- Instant Pot Ranch Chicken
What is Mississippi Chicken?
If you aren’t familiar with Mississippi chicken, I should probably start by telling you about its predecessor, the Mississippi pot roast.
Years ago, a woman in Mississippi by the name of Robin Chapman adapted a pot roast recipe she’d received from her aunt. This adaptation quickly became a hit with her family, then her friends, and eventually made its way into a church cookbook and took the south by storm.
Her simple recipe involved cooking pepperoncini (a variety of chili peppers sometimes known as golden Greek peppers or Tuscan peppers) with a chuck roast, butter, and a couple of seasoning packets.
Because the flavor combo is so delicious, it has been transferred to chicken as well, creating what some call pepperoncini chicken, but what we affectionately refer to as Mississippi chicken!
How to Serve Mississippi Chicken
The most common way to serve Mississippi chicken is as a sandwich filling.
We serve it up on hamburger buns, topped with a slice or two of provolone cheese, which is melted under the broiler. So good!
But you can also serve Mississippi chicken with noodles or over a bed of rice. You could even serve it over a baked potato.
Whatever your carb of choice, it makes for a flavorful meal!
How to Make Mississippi Chicken
I always make Mississippi chicken in the Instant Pot, because that’s the fastest way. It’s just too easy!
Ingredients You’ll Need:
- Boneless skinless chicken breasts
- Ranch dressing seasoning packet
- Au jus seasoning packet
How to Make It:
(Full printable recipe is available below)
Combine ingredients. First, you’ll cut some chicken breasts in half and place them in the insert pot of the Instant Pot.
Top the chicken with the seasoning packets, water, and peppers and stir to combine. Add the butter on top.
Pressure cook. Next, you’ll close the lid, set it to the sealed position, and pressure cook everything for 5 minutes, followed by a natural release of pressure.
Shred and serve. After cooking, you’ll use a couple of forks to shred up the chicken, then serve!
Notes and Adaptations:
- You can adjust the spice level of this dish according to your preference. Some pepperoncini brands offer different spice levels, but you can also adjust how many peppers you include. I am a wimp when it comes to spice, so I always choose mild peppers and use the whole jar. You can opt for a spicier variety, including the whole jar or fewer, based on your personal preference!
- To make a bigger batch, I always add more chicken (increasing to 4-5 lbs), but keep the amounts of other ingredients the same.
- Want to make this ahead of time as a freezer meal? Instructions and printable labels and everything you need are included in my freezer meal plan, Pressure Cooker to the Rescue!
- Don’t have an Instant Pot? Cook it in the slow cooker on low for 4-6 hours.
- Instant Pot pressure cooker
- 3 lbs boneless skinless chicken breasts, each breast cut in half
- 1 packet ranch dressing mix
- 1 packet au jus seasoning mix
- 16-oz jar pepperoncini peppers, undrained
- 1/2 cup water
- 1/4 cup butter
- In the insert pot of the Instant Pot, combine chicken, seasoning packets, pepperoncini (including liquid), and water. Add butter on top.
- Close the lid and set the vent to the sealed position. Select a cook time of 5 minutes at high pressure.
- After the cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
- Use two forks to shred the chicken. Serve with provolone cheese on buns as a sandwich, or with noodles or over rice.
Amount Per Serving: Calories: 487Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 214mgSodium: 1628mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 72g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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