Instant Pot Mississippi Chicken
Delicious and easy Mississippi Chicken cooked in the pressure cooker, without butter for a lighter, but delicious version of this classic dish. Instant Pot Mississippi Chicken: The best chicken I have ever tasted, just a few simple ingredients, and cooked in the pressure cooker! Serve over top rice or potatoes, or in a sandwich.
Servings: 6 servings
- 3 lbs chicken thighs
- 1 cup chicken stock
- 1 cup pepperoncini juice
- 2 Tbs ranch mix
- 2 Tbs brown gravy mix
- 6-8 pepperoncini
Put all ingredients into the Instant Pot (6 Qt or larger)
Put lid on, and lock into place. Set valve to sealing.
Set manual pressure for 8 minutes
After it comes to pressure and the 8 minutes are up, let pressure naturally release for 10 minutes.
After the 10 minutes, quick release pressure by turning valve to venting
Remove lid, remove chicken, and shred, return to the juices in the pot, or serve immediately over rice, mashed potatoes, or on buns/rolls!
Calories: 540kcal | Carbohydrates: 8g | Protein: 38g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 223mg | Sodium: 1227mg | Potassium: 532mg | Vitamin A: 210IU | Vitamin C: 8.3mg | Calcium: 18mg | Iron: 1.7mg