Instant Pot Mississippi Chicken
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
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 Facts
Instant Pot Mississippi Chicken
Serving Size
1 serving
Amount per Serving
Calories
229
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Cholesterol
107
mg
36
%
Sodium
569
mg
25
%
Potassium
656
mg
19
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
33
g
66
%
Vitamin A
290
IU
6
%
Vitamin C
33
mg
40
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
