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Instant Pot Mississippi Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 1 minute
  • Total Time: 21 minutes
  • Yield: 6 servings 1x


Tender bites of chicken tossed in a creamy sauce with egg noodles, pepperoncinis and ranch seasoning. All made in one pot, your Instant Pot.


  • 2 Tbsp butter
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 8 ounces egg noodles
  • 2 cups chopped cooked chicken
  • 3 Tbsp dry ranch dressing mix
  • 1 (12 oz) package frozen vegetables of your choice (optional)
  • 2 ounces cream cheese
  • 1/2 cup loosely packed chopped pepperoncinis
  • 1/2 cup sour cream
  • 1 cup shredded cheddar
  • Salt and pepper


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
  2. Pour in the chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Sprinkle in the egg noodles. Then Layer the chicken, ranch dressing mix, vegetables and cream cheese on top, don’t stir.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
  5. Stir in the pepperoncinis and sour cream. Taste test and add salt and pepper to taste (I added in a half teaspoon each). Then sprinkle the cheese on top and let it melt (I used my air fryer lid to melt it quickly). 
  6. Serve and enjoy. 
  • Category: Pasta
  • Method: Instant Pot