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mississippi chicken instant pot

Mississippi Chicken Instant Pot Recipe – Easy, Juicy & Ready in 30 Minutes!

Chef Andrew
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 6 People
Calories 320 kcal

Ingredients
  

For the Chicken:

  • 2 lbs  chicken necks or breasts/thighs 
  • 1/2 cup  low-sodium chicken broth
  • ½ (16 oz) jar pepperoncini + ¼ cup juice (tangy kick!)
  • 1 (1 oz) packet   au jus gravy mix
  • 1 (1 oz) packet  ranch seasoning
  • 2 tbsp  light butter

Optional Add-Ons:

  • 1 tsp  red pepper flakes (for heat)
  • Fresh parsley or chives

Instructions
 

Prep the Chicken

  • Chicken necks: Rinse and pat dry (pro tip: sear necks in the Instant Pot first for extra flavor!).
  • Breasts/thighs: Cut into halves for even cooking.

Layer the Flavors

  • Pour broth into the Instant Pot.
  • Add chicken.
  • Sprinkle au jus + ranch over the top.
  • Scatter pepperoncini + juice.
  • Dot with butter (no stirring—promise!).

Pressure Cook

  • Necks: 15 mins high pressure + 10-min natural release.
  • Breasts: 8 mins high pressure + 5-min natural release.

Shred & Serve

  • Remove chicken, shred with forks, and mix back into the sauce.