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Instant Pot® Mississippi Chicken

The Instant Pot® makes this big-batch, hands-off chicken so easy. This saucy, tangy chicken recipe can be served over rice or mashed potatoes for a hearty dinner.

Serves 10
Ready in 40 mins
Prep time 5 mins
Cooking time 35 mins
240 calories per serving


> Cooking spray
> 3 lbs boneless, skinless chicken thighs
> 1 medium onion, chopped
> 1 (16 oz) jar whole pepperoncini
> 1 (1 oz) packet ranch dressing mix
> 1 (1 oz) packet French onion soup mix
> 4 tbsp unsalted butter, sliced
> 2 tbsp cornstarch
> 2 (14.5 oz) cans sliced carrots, drained

To Serve (Optional):

> Rice
> Mashed potatoes


Coat the Instant Pot® insert with the cooking spray. Pat the chicken dry and season with salt and pepper. Add chicken and onion to pot. Drain the pepperoncini, reserving ½ cup brine. Add pepperoncini and reserved brine, ¼ cup water, the dressing mix, soup mix, and butter to pot. Season with salt and pepper.
Seal the lid and set to high pressure. Cook 20 min. Let pressure naturally release 15 min. In a small bowl, whisk together cornstarch and 2 tbsp water. Set pot to sauté function and bring to a simmer. Add cornstarch mixture to a pot and cook 4 min., until the sauce is thickened. Shred chicken into pieces. Stir in carrots or warm separately for serving on top. Serve over the rice or mashed potatoes, if desired.


To make this in a slow cooker, cook on high 4 hours or on low 8 hours, until the chicken is tender.

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