Instant Pot Mississippi Chicken–tender chicken infused with flavor! This recipe only has a handful of ingredients and is a dump everything into the pot and walk away dinner.
Instant Pot Mississippi Chicken
If you’re familiar with mississippi roast this is the chicken version of that recipe! It’s chicken that remains moist and tender and has the delicious pepperoncini juice flavors. This recipe is low carb and tastes great served with mashed ranch cauliflower or mashed potatoes. My version contains no packets!
The key is to use bone-in chicken breasts. The white meat is lower fat and calories but because it’s cooked on the bone it remains more moist and tender than boneless chicken breasts do. Alternatively, you can use boneless skinless chicken thighs (use between 2½ to 3 pounds).
Ingredients/Substitution Ideas
- Water
- Better than Bouillon Beef Base–or Chicken Base
- Pepperoncini juice–buy a jar of pepperoncinis and pour out a half cup of the juice
- Bone-in chicken breasts–or boneless skinless chicken thighs
- Butter
- Pepperoncinis–whole or sliced
- Kosher salt
- Onion powder
- Garlic powder
- Dried thyme
- Black pepper
Steps
Add water, beef base, pepperoncinis and juice into Instant Pot.
Add in chicken and place butter on top. Sprinkle the chicken with salt, onion powder, garlic powder, thyme and pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
Move chicken to a cutting board and pull the chicken off of the bone. Discard the bone and stir the chicken pieces back into the Instant Pot.
Serve chicken and enjoy drizzled with some of the juices.
Notes/Tips
- This recipe is low carb and dairy free. It can also be gluten-free if you use a gluten-free beef base.
- This dinner is a tasty and healthy meal when you serve it up with mashed cauliflower and green beans.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with pepperoncinis are Instant Pot Mississippi Roast, Instant Pot Mississippi Pork Sandwiches and Instant Pot Mississippi Beef Noodles.
- Common google questions
More Instant Pot Low Carb Chicken Recipes
Instant Pot Chicken Gloria
Chicken cutlets in a homemade creamy mushroom sauce with a bit of tang from balsamic vinegar.
Instant Pot Chicken Julienne
Chicken tenderloins in a creamy lemon paprika sauce. An easy, dump and go, saucy chicken recipe.
Instant Pot Rusty Chicken
Tender chicken in a rust colored sauce made from soy sauce, chili garlic sauce and rice vinegar. You can also make this recipe in a slow cooker.
Instant Pot Neiman Marcus Chicken
Chicken with a sour cream, bacon and cheddar sauce served over rice.
Instant Pot 5-Ingredient Salsa Chicken
The best tasting and easiest chicken recipe ever! Chicken that is flavored with salsa and cheddar tastes great served over rice or rolled up in a tortilla.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Mississippi Chicken (Instant Pot or Crockpot)
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
Description
Tender chicken infused with flavor! This recipe only has a handful of ingredients and is a dump everything into the pot and walk away dinner.
Ingredients
- 1/2 cup water
- 1 Tbsp Better than Bouillon Beef Base or Chicken Base
- 1/2 cup pepperoncinis (whole or sliced)
- 1/2 cup pepperoncini juice
- 3 bone-in chicken breasts, skin removed
- 1/4 cup butter, cut into slices
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
Instructions
Instant Pot Instructions:
- Add water, beef base, pepperoncinis, juice and chicken into Instant Pot. Place butter on top of chicken. Sprinkle the chicken with salt, onion powder, garlic powder, thyme and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
- Move chicken to a cutting board and pull the chicken off of the bone. Discard the bone and stir the chicken pieces back into the Instant Pot.
- Serve chicken and enjoy drizzled with some of the juices.
Slow Cooker Instructions:
- Add water, beef base, pepperoncinis, juice and chicken into slow cooker. Place butter on top of chicken. Sprinkle the chicken with salt, onion powder, garlic powder, thyme and pepper.
- Cover and cook on low for 4-6 hours.
- Move chicken to a cutting board and pull the chicken off of the bone. Discard the bone and stir the chicken pieces back into the slow cooker.
- Serve chicken and enjoy drizzled with some of the juices.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How long will cook time be if I use fresh boneless thighs cut into bite-sized pieces? Can’t wait to do this one!
I would only use a 4 minute cooking time and then a 5-10 minute npr! Hope you like it Kim!
Thanks! Cooked your Mississippi Roast today, neighbor butchered a moo-moo & gave us a chuck roast. Woo-hoo!! Was sooo good. So, I know the chicken will be great as well. Can’t wait to try it. I’ll be back with gobs of stars.
I love the mississippi roast as well! Such good flavor 🙂