Mississippi Chicken

Name: Mississippi Chicken (Pressure Cooker)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken breast; 1 yellow onion, sliced; 10 pepperoncini peppers; 1/2 cup pepperoncini juice; 1 packet low-sodium chicken gravy mix; 1 packet ranch seasoning mix; 4 tbsp butter, cubed; cooked white rice, for serving

Mississippi Chicken is a pressure cooker adaptation of the classic pot roast, featuring tender shredded chicken breast infused with tangy pepperoncini peppers, savory gravy mix, and ranch seasoning in under 30 minutes.

🌍American 🏷️Mississippi chicken 🏷️Shredded chicken 🏷️Pressure cooker 🏷️Chicken Pepperoncini

🏷️

🏷️Ranch

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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Ingredients

2 lbs chicken breast
1 yellow onion, sliced
10 pepperoncini peppers
1/2 cup pepperoncini juice
1 packet low-sodium chicken gravy mix
1 packet ranch seasoning mix
4 tbsp butter, cubed
cooked white rice, for servingoptional

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Instructions

1
Place the chicken breasts in the bottom of the pressure cooker pot.
2
Top the chicken with the sliced yellow onion.
3
Pour in the pepperoncini juice and add the whole pepperoncini peppers.
4
Sprinkle the packet of low-sodium chicken gravy mix and the packet of ranch seasoning over everything.
5
Top with the cubed butter.
6
Secure the lid on the pressure cooker and cook on high pressure for 15 minutes.
7
Once the cooking cycle is complete, carefully release the pressure and remove the lid. Transfer the cooked chicken to a tray or bowl.
8
Using two forks, shred the chicken.
9
Return the shredded chicken to the pot and stir to combine with the juices and peppers, allowing it to absorb the flavor.
10
Serve the Mississippi chicken hot, over a bed of cooked white rice.

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Tips & Notes

Pro tips

Do not add water to the pressure cooker—the pepperoncini juice and butter provide enough liquid to reach pressure and cook the chicken.
Use low-sodium gravy mix to control salt, as pepperoncini peppers and ranch seasoning already add significant sodium.
Quick-release pressure after cooking to stop the chicken from overcooking; it will continue to cook residually during depressurization.
Shred chicken directly in the pressure cooker pot while still warm for easier breakdown and even sauce distribution.

Substitutions

Pepperoncini peppers → Banana peppers or sliced jalapeños (milder heat, slightly less tangy)
Low-sodium chicken gravy mix → Beef gravy mix or homemade gravy (1 tbsp cornstarch + 1/2 cup chicken broth)
Ranch seasoning mix → Homemade ranch (1 tbsp dried parsley + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp dill)
Butter → Cream cheese or sour cream stirred in after cooking (creamier texture)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding water if sauce has thickened. Freezes well for up to 2 months.