Instant Pot Mississippi Chicken

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Made with just 5 ingredients and ready in about 30 minutes, this Instant Pot Mississippi Shredded Chicken is creamy, flavorful, and easy enough for any night of the week.

holding a spoonful of creamy mississippi chicken above an instant pot.

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Why You'll Love This Recipe

leslie lambert, author of lamberts lately.

Naturally, as a gal from Mississippi who already has a knockout Instant Pot Mississippi Pot Roast recipe, I had to take it to the next level today!

You're going to love this easy Instant Pot Mississippi Shredded Chicken. It has the same bold flavor profile as the classic roast - just lightened up to actually work with shredded chicken.

We're not reinventing the wheel here; just making a version that's specifically designed for chicken. And honestly? It might even be better than the original!

Just 5 ingredients and minimal prep - With about 5 minutes of hands-on time, this recipe is easy enough for busy weeknights but still feels special.

Juicy, shred-perfect chicken - Chicken thighs are more forgiving in the Instant Pot, giving you tender, pull-apart chicken instead of dry or stringy meat.

Bold Mississippi flavor - Pepperoncini peppers and their liquid add tangy flavor that complements the chicken without overpowering it.

A thick, creamy sauce that clings to the chicken - Brown gravy mix helps create a rich, spoonable sauce instead of one that's thin or watery.

No butter required - Skipping butter keeps the sauce smooth and easy to reheat, making this recipe great for leftovers and meal prep.

A lot of Mississippi chicken recipes you'll find online follow the pot roast formula without making any adjustments, which often leads to a salty, greasy mess. I tested this recipe until I found a version that works with chicken, not against it, creating a creamy, flavorful sauce that's bold but not overpowering.

Ingredient Notes

ingredients for instant pot mississippi chicken.

(See recipe card for exact ingredient measurements.)

boneless, skinless chicken thighs - I use chicken thighs here because they add more flavor and stay juicy under pressure. Since we're skipping butter in this recipe, the natural fat from the thighs helps create a richer, more balanced final dish.
jarred pepperoncini peppers - You'll use both the peppers and their liquid. The liquid helps the Instant Pot come to pressure while adding that signature tangy flavor. You can use whole or sliced peppers; I used whole because they looked prettier for photos 😉, but sliced peppers are a bit easier to eat in shredded chicken.
ranch dressing mix - If you're like me and use this in everything, invest in a big shaker of it! If you do have a shaker, use about 3 tablespoons in this recipe. If you're sensitive to salt, you can start with slightly less ranch mix and adjust after cooking.
brown gravy mix - This mix has both seasonings and starches that are going to thicken up your sauce.
cream cheese - This will go in after cooking and shredding the chicken to make the sauce creamy & smooth. I recommend sticking to full-fat cream cheese for this one, it gives you the smoothest, creamiest sauce.

Additions & Substitutions

You can use boneless, skinless chicken breasts instead of chicken thighs, but chicken thighs are strongly recommended. Breasts are leaner and more likely to dry out in the Instant Pot. If using breasts, reduce the pressure cook time to 13 minutes and expect a slightly firmer, less juicy texture.
If you're sensitive to salt, reduce the ranch dressing mix to ⅔ packet (2 tbsp) and adjust after cooking as needed.
For a little more tang, add an extra ¼ cup pepperoncini peppers (just peppers, not juice; we don't want to thin the sauce too much!).

How to Make Instant Pot Mississippi Chicken

ingredients for mississippi chicken added to the instant pot.

shredding the chicken with two forks, in instant pot, after cooking.

stirring cream cheese into shredded chicken mixture.

Add & season chicken. Add the chicken thighs to the Instant Pot, arranging them in as even a layer as possible. Sprinkle evenly with the ranch dressing mix and brown gravy mix. Pour the pepperoncini peppers and their juice over the top. Do not stir.
Pressure cook. Secure the lid and set the valve to Sealing. Cook on high pressure for 15 minutes. Once the cook time is complete, allow the pressure to naturally release for 5-10 minutes, then carefully release any remaining pressure by turning the valve.
Shred & make the sauce. Remove the lid and use two forks to shred the chicken directly in the pot - it should pull apart easily. Add the cream cheese (cut into cubes) and stir until completely melted and the sauce is thick, smooth, and creamy. Taste and adjust seasoning if needed before serving.

Alternate Directions: Crock Pot

This is so easy to make in the Crock Pot, if needed! Just throw the first four ingredients in a Crock Pot, as you would the Instant Pot. No additional liquid is needed - the pepperoncini juice provides enough moisture. Let the chicken cook for 6-8 hours on low.

Shred the chicken and add the cream cheese 30 minutes before serving, stirring well.

Step-by-Step Recipe Video

Leftovers & Storage

Leftovers/Reheating: Leftovers should be stored in an airtight container in the refrigerator. Enjoy this one within 3-4 days of preparing it. When you're ready to reheat, add single servings to a bowl and microwave for 30 seconds to 1 minute.

Freezing: This is a perfect recipe to freeze! Prepare as directed, allow it to cool, and freeze shredded chicken in a freezer bag (stored flat). Freeze for up to 6 months.

When you're ready to enjoy it again, simply thaw in the refrigerator overnight.

What to Serve with Mississippi Chicken

One of my favorite things about pressure cooker Mississippi chicken is its versatility - it goes with so many different things! A few easy ideas...

Over white rice
With mashed potatoes and a quick veggie
Over penne pasta
On a baked potato
On hamburger buns as a pulled chicken sandwich
Over tortilla chips - sprinkle with a little bit of shredded cheese to make nachos!

bowl of mississippi chicken, topped with pepperoncini peppers, in front of an instant pot.

Leslie's Helpful Tips & Tricks

If the sauce looks thin right after stirring, let it sit for 3-5 minutes. It will continue to thicken as it cools slightly.
Shredding the chicken in the sauce lets it absorb flavor and keeps it nice and moist. Shredding with two forks works well, or you can use a hand mixer on low speed (faster, but messier).

FAQs

Yes, frozen chicken can be used, but thawed chicken works best. Frozen chicken takes longer to come to pressure and can slightly dilute the flavor. If using frozen, expect a longer total cook time.

It's flavorful, but not overpowering. This recipe skips butter and adds cream cheese after cooking, which helps balance the seasoning. If you're sensitive to salt, you can start with slightly less ranch mix and adjust at the end.

Yes, but I recommend chicken thighs for a reason. Breasts tend to dry out more easily in the Instant Pot. If using breasts, reduce the pressure cook time slightly and expect a leaner, chewier texture.

This is totally normal before adding the cream cheese. Once the chicken is shredded and the cream cheese is stirred in, the sauce thickens up as it melts together.

Yes, you can! As long as it fits below the max fill line, there's no problem doubling the recipe. The cook time will stay the same.

More Instant Pot Chicken Recipes

I can't wait to see what you think of this easy dinner idea! If you give it a try, I'd love for you to rate ⭐️⭐️⭐️⭐️⭐️ and review 💭 it in the comments below.