Instant Pot Mississippi Chicken: Easy Weeknight Dinner
Enjoy tender, tangy chicken breasts bathed in a rich, briny pepperoncini-beef broth glaze. Cooked in 20 minutes with an Instant Pot, this Southern staple offers restaurant-level flavor with minimal effort, perfect for family dinners or quick gatherings.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 medium chicken breasts (6-8 oz total)
- 4 cups beef broth
- 20 pepperoncini peppers, drained
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
Instructions
- Secure and seal the Instant Pot lid. Sear chicken on both sides using the sauté function (6-8 minutes total). Add butter and brown slightly. Mix in garlic powder, onion powder, paprika, salt, and black pepper. Pour in beef broth; add pepperoncini peppers, reserving a few for garnish. Cook on high pressure for 20 minutes, then allow natural release for 10 minutes and quick release for remaining pressure.
Notes
Use a meat thermometer to ensure chicken reaches 165°F for food safety.
For extra richness, stir in 1/4 cup melted cream cheese after cooking (halal-friendly option).
Garnish with fresh parsley and reserved pepper slices. Store leftovers in air-tight containers up to 3 days.
For extra richness, stir in 1/4 cup melted cream cheese after cooking (halal-friendly option).
Garnish with fresh parsley and reserved pepper slices. Store leftovers in air-tight containers up to 3 days.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 8g | Protein: 30g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 1000mg | Sugar: 2g