Instant Pot Mississippi Chicken finishes in a fraction of the time it takes in a crockpot. Tender chicken breasts cook with butter, banana peppers and dry ranch mix to create a savory, fragrant dinner you’ll want to make again and again.
This version is similar to classic pot roast-style Mississippi recipes but uses mild banana peppers instead of pepperoncini. It’s a crowd-pleasing dish ideal for weeknights or potlucks.
Instant Pot Mississippi Chicken
Before social distancing changed church gatherings, our lunch fellowship often featured this recipe brought by Roxanne. She prepared a crockpot version served with peppered rice, and I loved the idea of using mild banana peppers. Converting it to the Instant Pot made it even faster, and the results are incredibly flavorful. The aroma alone is enough to make your mouth water—this one’s a must-try.
Crockpot Mississippi Chicken:
Don’t own an Instant Pot? No problem. This recipe is equally easy in a crockpot. Simply combine all ingredients in the slow cooker (omit the extra water), and cook on low for 7 hours or high for 4 hours. The result will be just as tender and delicious.
How to Make Mississippi Chicken in the Instant Pot:
Join My Weekly Newsletter
New recipes, homesteading tips, family life, weekly menus and hospitality ideas.
Pin this now to find it later
Pin it
Instant Pot Mississippi Chicken
Pin
Equipment
-
6 quart Instant Pot
Ingredients
Mississippi Chicken
- 4 lbs chicken breasts, (about 4 large)
- 2 oz dry ranch mix, (about 4 tbsp if using bulk)
- 16 oz banana peppers, (partially drained)
- 1 cup water
- 4 tbsp butter
Instructions
How to make Instant Pot Mississippi Chicken:
-
Pour 1 cup of water into the bottom of the Instant Pot. Add the chicken breasts, sprinkle the dry ranch mix evenly over the chicken, then add the banana peppers and top with the butter. Close the lid and set the vent to sealing.
-
Select the pressure cook (manual) setting and cook on high pressure for 40 minutes. When the cook time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release if needed. Serve the chicken and peppers over rice or your favorite side.
Notes
Note: Always add some water or other liquid to the Instant Pot to prevent the burn warning. The liquid helps build pressure and cooks the chicken evenly.
- Use 1 tablespoon of dry ranch mix per pound of chicken for balanced seasoning.
- If you substitute chicken thighs, you can omit the butter for a leaner result.
- Sliced pepperoncini peppers can be used in place of banana peppers for a more traditional flavor.
- Crockpot instructions: combine all ingredients in the slow cooker but omit the extra cup of water (leave the banana pepper juices). Cook on low for 7 hours or high for 4 hours.
Nutrition (per serving)
5g Carbs
33g Protein
8g Fat
Tried this recipe?
Mention @alyonascooking or tag it with #alyonascooking on social media to share your photos.
Q&A
How many Tablespoons are in a ranch packet?
One 1-ounce store-bought ranch packet contains about 2 tablespoons of dry ranch seasoning. For this recipe, use 1 tablespoon of dry ranch mix per pound of chicken.
Can I use pepperoncini peppers?
Yes. The original Mississippi Chicken uses pepperoncini peppers, and they work well if you prefer their flavor. Banana peppers give a milder, tangy profile.
Are pepperoncini peppers hot?
Pepperoncini are generally mild. They are much less spicy than jalapeños and add more tang than heat in this recipe.
Are banana peppers hot?
Banana peppers come in mild and hot varieties. Mild banana peppers are pleasantly tart; choose hot ones if you want more heat.
What does Mississippi Chicken taste like?
Mississippi Chicken is aromatic and savory with a peppery, tangy edge from the peppers and a rich buttery finish. The chicken cooks in its own juices, absorbing the ranch seasoning and pepper flavor for a satisfying, comforting meal.
Tips:
- Substitute sliced pepperoncini for banana peppers for a traditional flavor.
- To make this in a crockpot, combine ingredients and cook low for 7 hours or high for 4 hours.
- Use 1 tablespoon dry ranch mix per pound of chicken for proper seasoning.
- Swap chicken breasts for thighs if you prefer darker meat; reduce or omit butter if using thighs.