Instant Pot Mississippi Chicken gets done in a fraction of the time then it takes to make in a crockpot! Chicken breasts, butter, banana peppers and dry ranch mix cook to one scrumptious dinner! Wait until you get a whiff of this!
Similar to some pot roast recipes this stewed version of chicken is made with mild banana peppers rather than pepperoncini peppers. You are in for a really tasty potluck find!
Instant Pot Mississippi Chicken
Back when our church wasn’t on quarantine, we had usual lunch fellowship, following our service. Roxanne would make this delicious version of Mississippi Chicken that she would bring along with peppered rice and it was superb! She makes a crockpot version of this Mississippi chicken with chicken thighs and the idea of mild banana peppers really appealed to me! When I converted the recipe to an instant pot version, I seriously couldn’t help myself but to indulge in this dish! Y’all this is so delicious and your house will smell amazing, you need to try this!
Crockpot Mississippi Chicken:
Don’t own an instant pot? No worries, this recipe is just as easy, if not even easier than making it in the instant pot. Simply toss all the ingredients into a crockpot and crank the settings to low for 7 hours or over Hi for 4 hours!
How to Make Mississippi Chicken in the Instant Pot:
Instant Pot Mississippi Chicken
- 6 quart Instant Pot
- 4 lbs chicken breasts (4 large)
- 2 oz dry ranch mix (4 Tbsp if in bulk)
- 16 oz banana peppers (partially strained)
- 1 cup water
- 4 tbsp butter
How to make Instant Pot Mississippi Chicken:
- Pour 1 cup of water onto the bottom of an instant pot. Add the chicken breasts, ranch mix, banana peppers and butter. Close the lid and seal the vent.
- Select the pressure cook button and cook on high pressure for 40 minutes. Allow instant pot to automatically depressurize for 10 minutes. Serve over rice.
- For every pound of chicken use 1 tablespoon of dry ranch mix.
- If using chicken thighs omit the butter.
- Sliced Pepperoncini peppers can be used for banana peppers.
- Crockpot Instructions: Toss everything into the crockpot omitting the water and leaving the banana pepper juices. Cook on low for 7 hours or Hi for 4 hours.
Nutrition per serving
How many Tablespoons is in a ranch packet?
Two tablespoons of dry Ranch mix is in one (1 oz) packet of store bought Ranch Mix. For every pound of chicken use 1 tbsp of the dry ranch mix for this Mississippi Chicken.
Can I use pepperoncini peppers?
Yes! The original Mississippi Chicken recipe is with pepperoncini peppers, however I’m more fond of banana peppers.
Are pepperoncini peppers hot?
Pepperoncini peppers are on the mild scale of peppers and are not nearly as hot as jalapeños which are about 40 times hotter according to the Scoville heat units. They are very mild in taste when it comes to heat.
Are Banana Peppers hot?
Banana peppers come two different ways, either Mild or Hot. Mild banana peppers are pleasantly tart and if you prefer spicy, opt for the hot banana peppers.
What does Mississippi Chicken taste like?
Oh, you are in for one tasty dinner! Mississippi Chicken is so aromatic! It’s peppery, flavorful and so delicious! The chicken cooks right in its natural broth and the banana peppers add so much aroma, it’s unbelievable how good your house will smell once this cooks up!
- Add sliced pepperoncini peppers, instead of banana peppers.
- Make Mississippi Chicken in the crockpot!
- For every pound of chicken use 1 tbsp of Dry Ranch Mix.
- Swap out chicken breasts for Chicken Thighs!