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Instant Pot Mississippi Chicken Sandwiches Recipe

Get ready for our Instant Pot Mississippi chicken sandwiches. They are some of the most amazing pulled chicken sandwiches you’ll ever have.
Prep Time5 mins
Cook Time20 mins
Pressurize Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Dump and go instant pot recipe, Easy Family Dinner, Favorite chicken recipe, Instant Pot sandwiches
Servings: 8
Calories: 354kcal

Equipment

  • Instant Pot
  • Forks or Mixer (to shred the chicken)

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • ¾ cup chicken broth
  • ½ cup pepperoncini juice (from the jar of pepperoncini's)
  • 1 ounce dry ranch seasoning mix (1 packet)
  • 1 ounce chicken gravy mix (1 packet)
  • 8 whole pepperoncini peppers
  • 2 Tablespoons butter (cut into small pieces)
  • 8 hamburger buns
  • 8 slices provolone cheese (optional topping)
  • lettuce slices (optional topping)

Instructions

  • Place chicken breasts in the bottom of the Instant Pot.
  • Pour in the chicken broth and pepperoncini juice.
  • Sprinkle the dry ranch seasoning mix and the dry chicken gravy mix on top of the chicken.
  • Add the peppers (put on top and around the chicken) and butter on top of the chicken.
  • Put lid on the pot and put the valve on SEALING (not venting).
  • Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes.
  • When the timer is finished, do a QUICK RELEASE of the pressure.
  • Remove chicken from pot, shred using 2 forks, and add chicken back to liquid in pot.
  • Top each hamburger bun with shredded chicken, a slice of provolone cheese, and lettuce.
  • If desired, you could preheat broiler in your oven and broil sandwiches to melt the cheese and toast the buns.

Notes

How to turn this into a freezer meal:
Add all ingredients to a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the PRESSURE COOK button. Set timer for 25 minutes. Do a QUICK RELEASE when the timer is done and follow the rest of the instructions as written.

Nutrition

Calories: 354kcal | Carbohydrates: 24g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 900mg | Potassium: 521mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 4mg | Calcium: 226mg | Iron: 2mg