Mississippi Chicken In The Instant Pot Recipes
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.
Provided by Rachael
Categories Instant Pot
Time 28m
Number Of Ingredients 6
Steps:
- Put all ingredients into the Instant Pot (6 Qt or larger)
- Stir well
- 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!
Nutrition Facts : Calories 540 kcal, Carbohydrate 8 g, Protein 38 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 223 mg, Sodium 1227 mg, ServingSize 1 serving
INSTANT POT MISSISSIPPI CHICKEN RECIPE
Learn how to make Instant Pot Mississippi Chicken Recipe for a delicious and easy dinner idea. You only need 4 ingredients for this flavorful meal!
Provided by Eating on a Dime
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Add the chicken broth to the Instant Pot.
- Add chicken to the Instant Pot.
- Sprinkle ranch packet over the top.
- Place the stick of butter on top.
- Add the jar peppercini peppers with juice.
- Cover and set the valve to sealing.
- Set the pressure to 30 minutes.
- Do a quick release to release the pressure.
- Remover the lid. Take two forks and shred the chicken.
- Stir to combine and serve on the hamburger buns. Enjoy!
Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 25 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 101 mg, Sodium 620 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, ServingSize 1 serving
INSTANT POT MISSISSIPPI CHICKEN
Instant Pot Mississippi Chicken is my husband's favorite Instant Pot chicken recipe right now. I have been getting requested quite often to make this Mississippi chicken recipe. For good reason, it offers such rich and vibrant flavor!
Provided by Adventures of a Nurse
Categories Instant Pot Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Place chicken in the instant pot
- Pour Pepperoncinis with the juice over the chicken.
- Add both packets over the top.
- Place 1 stick of butter and a half cup of water in the instant pot.
- Place on manual high pressure for 15 minutes.
- Do a natural Release
Nutrition Facts : Calories 276 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 885 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
INSTANT POT MISSISSIPPI CHICKEN
Instant Pot Mississippi Chicken is a take on the amazing Mississippi Pot Roast recipe created by Robin Chapman. Make this in your pressure cooker in under an hour. You can even cook rice with it!
Provided by Sandy Clifton
Categories Dinner
Time 27m
Number Of Ingredients 8
Steps:
- Put chicken in the bottom of the inner pot of the pressure cooker. (If using chicken breasts, cut them in half, if possible).
- Add all of the other ingredients and close the lid and lock it in place. Turn the steam release knob to the sealing position.
- Press the Pressure Cook/Manual Button (or use dial) and use the + or - button to select 8 minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).
- When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
INSTANT POT MISSISSIPPI CHICKEN SANDWICHES RECIPE
Get ready for our Instant Pot Mississippi chicken sandwiches. They are some of the most amazing pulled chicken sandwiches you'll ever have.
Provided by Camille Beckstrand
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Pour in the chicken broth and pepperoncini juice.
- Sprinkle the dry ranch seasoning mix and the dry chicken gravy mix on top of the chicken.
- Add the peppers (put on top and around the chicken) and butter on top of the chicken.
- Put lid on the pot and put the valve on SEALING (not venting).
- Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes.
- When the timer is finished, do a QUICK RELEASE of the pressure.
- Remove chicken from pot, shred using 2 forks, and add chicken back to liquid in pot.
- Top each hamburger bun with shredded chicken, a slice of provolone cheese, and lettuce.
- If desired, you could preheat broiler in your oven and broil sandwiches to melt the cheese and toast the buns.
Nutrition Facts : Calories 354 kcal, Carbohydrate 24 g, Protein 33 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 900 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
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