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!

Mississippi chicken made in the instant pot

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

Prep Time: 5 minutes
Cook Time: 40 minutes
Depressurizing Time:: 10 minutes
Total Time: 55 minutes
Servings: 12 servings
Author: Alyona's Cooking
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! 

Equipment

  • 6 quart Instant Pot

Ingredients

Mississippi Chicken

  • 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

Instructions

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.

Notes

Note: It is important to add water to the instant pot to prevent the burn signal from turning on. 
  • 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

Serving: 1servingCalories: 229kcalCarbohydrates: 5gProtein: 33gFat: 8gSaturated Fat: 3gCholesterol: 107mgSodium: 569mgPotassium: 656mgFiber: 1gSugar: 1gVitamin A: 290IUVitamin C: 33mgCalcium: 14mgIron: 1mg

Q&A

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!

Tips:

  1. Add sliced pepperoncini peppers, instead of banana peppers.
  2. Make Mississippi Chicken in the crockpot!
  3. For every pound of chicken use 1 tbsp of Dry Ranch Mix.
  4. Swap out chicken breasts for Chicken Thighs!

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Recipe Rating




6 comments

    • Sherry

    So 40 min doesn’t dry out the chicken? I made one reicipe that said 40 min in the instapot and it seemed very dry.

      • Alyona’s Cooking

      Hi Sherry, the chicken in this recipe calls to cook with liquid so it shouldn’t be dry unless your working with tiny chicken breasts or tenders. I make shredded chicken in the instant pot with 40 minutes too, and my chicken flakes apart. Then again it’s with liquid and chicken releases its own juices so I wouldn’t be too concerned unless they are small.

    • jessica

    Do you shred the chicken after its done and mix with all the liquid or take the chicken breast out and leave the luquid in the pot? thanks

      • Alyona’s Cooking

      Hi Jessica, the chicken will easily break since it cooks to tenderness and I like my chicken chunky, here so its really how finely shredded you prefer it. The liquid is amazing so you may want to ladle it over everything!But yea, keep the chicken with the liquid and use as a gravy with chicken pieces.

    • jessica

    Do you think i can find banana peppers at Fred Meyer store? Thanks

      • Alyona’s Cooking

      Hi Jessica, they should be in major grocery stores. They come pickled in a glass jar.

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