Instant Pot Mississippi Chicken
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.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 oz pepperoncini peppers (with juice)
- 1 pack ranch dressing mix (about 3 tbsp)
- 1 pack brown gravy mix
- 8 oz cream cheese
Instructions
- Add chicken thighs to the Instant Pot in an even layer. Sprinkle with ranch dressing mix and brown gravy mix. Pour pepperoncini peppers and juice over the top. Do not stir.
- Secure lid, set valve to Sealing, and cook on high pressure for 15 minutes. Allow pressure to naturally release for 5–10 minutes, then carefully release remaining pressure.
- Remove lid and shred chicken directly in the pot using two forks. Add cubed cream cheese and stir until melted and the sauce is thick and creamy. Serve warm.
Notes
- Chicken thighs are recommended for the juiciest, easiest-to-shred results.
- Do not stir before pressure cooking; layering helps prevent burn notices.
- The sauce may look thin at first — it will thicken after shredding and adding the cream cheese.
- Add the cream cheese after cooking for the smoothest, creamiest texture.
- If using chicken breasts, reduce cook time to 13 minutes.
- For less salt, start with ⅔ packet ranch mix and adjust after cooking.
- Frozen chicken can be used, but thawed chicken gives the best texture and flavor.
- Sauce thickens further as it cools, making this recipe great for leftovers and meal prep.
Nutrition Facts
Calories: 240kcalCarbohydrates: 7gProtein: 36gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 148mgSodium: 754mgPotassium: 548mgFiber: 1gSugar: 3gVitamin A: 153IUVitamin C: 23mgCalcium: 150mgIron: 1mg
