Instant Pot Mississippi Chicken takes a fraction of the time compared to a crockpot. Tender chicken breasts simmer with butter, banana peppers and dry ranch mix for a simple, flavorful dinner—your kitchen will smell amazing.
This version uses mild banana peppers instead of pepperoncini, giving a slightly different but equally delicious spin on the classic Mississippi-style dish. It’s a great option for potlucks and weeknight meals alike.
Instant Pot Mississippi Chicken
Before gatherings were limited, this Mississippi Chicken was a favorite at our church luncheons. Roxanne used to bring a slow cooker version served over peppered rice and it was always a hit. I adapted that recipe for the Instant Pot using chicken breasts and mild banana peppers, and the result is fast, tender, and full of flavor.
Crockpot Mississippi Chicken
If you don’t own an Instant Pot, you can easily make this in a crockpot. Just combine the ingredients (omit the added water) and cook on low for about 7 hours or on high for about 4 hours. The crockpot method is forgiving and excellent for busy days.
How to Make Mississippi Chicken in the Instant Pot:
Instant Pot Mississippi Chicken
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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 strained
- 1 cup water
- 4 tbsp butter
Instructions
How to make Instant Pot Mississippi Chicken:
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Pour 1 cup of water into the bottom of the Instant Pot. Add the chicken breasts, dry ranch mix, banana peppers and butter. Close the lid and set the valve to sealing.
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Select Pressure Cook (High) and cook for 40 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure. Serve the chicken over rice.
Notes
Note: Adding water to the Instant Pot prevents the burn warning. Be sure to include at least 1 cup of liquid.
- Use 1 tablespoon of dry ranch mix per pound of chicken.
- If using chicken thighs, omit the butter for best results.
- Sliced pepperoncini can be substituted for banana peppers if you prefer the original flavor.
- Crockpot instructions: Toss everything into the crockpot, omit the added water (leave the banana pepper juices), and cook on low for 7 hours or high for 4 hours.
Nutrition (per serving)
5 g Carbs
33 g Protein
8 g Fat
Q&A
How many tablespoons are in a ranch packet?
One 1 oz packet of store-bought dry ranch mix equals about 2 tablespoons. 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, and they work well here. Banana peppers are a milder alternative that I prefer.
Are pepperoncini peppers hot?
Pepperoncini are mild on the Scoville scale and much less spicy than jalapeños. They add tang and aroma without strong heat.
Are banana peppers hot?
Banana peppers come mild or hot. Mild banana peppers are tangy rather than spicy; choose the hot variety if you want more heat.
What does Mississippi Chicken taste like?
Mississippi Chicken is aromatic, peppery and savory. The chicken cooks in its own juices, while banana peppers add bright acidity and fragrance—perfect over rice.
Tips:
- Substitute sliced pepperoncini for banana peppers if you prefer the classic flavor.
- Make this dish in a crockpot if you want a set-and-forget option.
- Use 1 tablespoon of dry ranch mix per pound of chicken for balanced seasoning.
- Swap chicken breasts for thighs if you prefer darker meat; omit the butter when using thighs.