Mississippi Chicken Instant Pot
This one-pot Mississippi Chicken Instant Pot recipe features juicy chicken with a zesty, buttery sauce served over rice, perfect for busy families!
Equipment
- Instant Pot
- Trivet
- Heat-safe Bowl
Ingredients
- 2-3 lbs Chicken Thighs or Breasts Boneless and skinless work best.
- 1/2 cup Water or Low-Sodium Chicken Broth
- 1/2 jar Pepperoncinis (with juice) Slice if you prefer more heat.
- 1 oz Au Jus or Brown Gravy Mix Packet
- 1 oz Ranch Dressing Seasoning Packet
- 4 Tbsp Unsalted Butter Increase to 6 Tbsp if preferred.
- 1 1/2 cups White Long Grain Rice Rinse well.
- 1 1/2 cups Water For cooking rice.
Instructions
- Place chicken breasts or thighs into the Instant Pot. Pour in 1/2 cup water or broth.
- Sprinkle the ranch and au jus seasoning packets evenly over the top.
- Pour in half a jar of pepperoncinis along with the juice. Top with slices of butter.
- Place a trivet over the chicken. In a heat-safe bowl, combine 1 1/2 cups rinsed rice with 1 1/2 cups water. Place the bowl on top of the trivet.
- Seal the Instant Pot. Cook on High Pressure for 10 minutes (breasts) or 12 minutes (thighs).
- Let the pot sit for 10 minutes before manually releasing the rest of the pressure.
- Remove rice, fluff with a fork. Shred the chicken and stir it into the flavorful juices. Serve over rice.
Notes
If you don’t have an Instant Pot, you can make a similar meal with a rice cooker and stovetop chicken.
