A quick and flavorful version of the classic Mississippi pot roast, this recipe uses chicken breast cooked in a pressure cooker with tangy pepperoncini, savory gravy mix, and ranch seasoning for a delicious shredded chicken dish.
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Place the chicken breasts in the bottom of the pressure cooker pot.
Top the chicken with the sliced yellow onion.
Pour in the pepperoncini juice and add the whole pepperoncini peppers.
Sprinkle the packet of low-sodium chicken gravy mix and the packet of ranch seasoning over everything.
Top with the cubed butter.
Secure the lid on the pressure cooker and cook on high pressure for 15 minutes.
Once the cooking cycle is complete, carefully release the pressure and remove the lid. Transfer the cooked chicken to a tray or bowl.
Using two forks, shred the chicken.
Return the shredded chicken to the pot and stir to combine with the juices and peppers, allowing it to absorb the flavor.
Serve the Mississippi chicken hot, over a bed of cooked white rice.
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