Name: Mississippi Chicken Pot Roast
Prep time: 10 min
Cook time: 12 min
Total time: 37 min
Ingredients: 3 pounds boneless skinless chicken thighs; 2 tablespoons neutral oil (avocado oil, olive oil, etc.); 1 ½ cups water; 1 ounce packet au jus gravy mix; 1.4 ounce packet ranch dressing mix (approximately 11 grams); 6-7 pepperoncini peppers (mild or hot); 2 tablespoons unsalted butter (cut into 4 pats, each ½ tablespoon)

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I took a classic Mississippi pot roast and put a uniquely savory and delicious spin on it. Juicy chicken is swaddled in a fantastically flavorful gravy to become a chicken Mississippi pot roast! This dish is not only incredibly tasty but quick to make and my go-to for easy entertaining (plus family feasts), and I’m pretty sure it’ll become yours, too!

Mississippi chicken pot roast served over creamy mashed potatoes with rich gravy and pepperoncini peppers garnished with fresh parsley

See recipe card below for full list of measurements, ingredients, and instructions.

Why This Recipe is So Good

Thank goodness for Instant Pots because this Mississippi pot roast chicken cooks ridiculously fast for such incredible flavor. We’re talking 12 minutes under pressure. The secret is using chicken thighs – they stay juicy and never dry out.
It scales up beautifully for any occasion. Double or triple this recipe for potlucks, game day, or casual dinner parties. The chicken reheats well, and those flavors just keep getting better. Make extra and you’ll have sandwich filling, taco meat, or pasta topping ready to go all week.
The flavor combination is SO addictive and popular, whether you’re serving a family dinner or hosting friends. The tangy pepperoncini juice mixed with buttery ranch and savory au jus creates this irresistible gravy that makes everything taste amazing. Perfect over pasta, or pour it on these Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs, Grilled Cauliflower, or Instant Pot Brown Rice.

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What You Need to Know Before You Start

Try to fit your peppers nicely in your pot without overcrowding. You want them to distribute their flavor evenly throughout the dish, and cramming too many in one spot won’t give you the best results.
Don’t overthink the shredding. You want pot roast-style pieces, not tiny shredded taco meat. Use two forks and pull the chicken apart into chunky, bite-sized pieces that’ll look beautiful on your plate!
Fresh chicken thighs cook perfectly at 12 minutes, but if you’re using frozen chicken, increase the time to 15 minutes. Don’t guess, use a meat thermometer to ensure internal temperature reaches 165°F.
Let that pressure release naturally if you can. I know your crew is hungry, but giving it even 5-10 minutes of natural release helps keep the chicken super juicy and tender. If you’re in a rush, quick release works fine – just be careful of that hot steam!

Shredded Mississippi chicken in savory gravy over mashed potatoes with pepperoncini and parsley in white serving bowl

More Tasty and Easy Chicken Recipes

Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

Recipe By: Cheryl Malik

Mississippi Chicken Pot Roast

Prep 10

Cook 12

Rest Time 15

Total 37

I took a classic Mississippi pot roast and turned it into something amazing: Mississippi pot roast with chicken. Juicy chicken is swaddled in a rich, flavorful gravy that’s quick to make and great for entertaining or family dinners!

Cheryl Malik

Equipment

6-quart or 8-quart Instant Pot (or different brand of electric pressure cooker)
large cutting board
Sharp knife

Ingredients

▢ 3 pounds boneless skinless chicken thighs
▢ 2 tablespoons neutral oil avocado oil, olive oil, etc.
▢ 1 ½ cups water
▢ 1 ounce packet au jus gravy mix
▢ 1.4 ounce packet ranch dressing mix approximately 11 grams
▢ 6-7 pepperoncini peppers mild or hot
▢ 2 tablespoons unsalted butter cut into 4 pats, each ½ tablespoon

Get Recipe Ingredients

Instructions

Set Instant Pot to Sauté mode. When hot, add oil and heat until shimmery.
Add chicken and sear 5 minutes per side until well-browned. Transfer to plate.
Pour water into pot to deglaze, scraping up browned bits with wooden spoon.
Whisk in au jus gravy mix until combined. Return chicken to pot.
Sprinkle ranch mix over chicken, then top with pepperoncini and butter pats.
Secure lid with vent in Sealing position. Set to Manual High Pressure for 12 minutes.
When cooking completes, quick release pressure carefully.
Remove chicken and shred into bite-sized pieces.
Skim fat from cooking liquid, return chicken to pot, and stir to coat.
Serve warm over mashed potatoes or preferred sides.
Slow Cooker Instructions: Place chicken in slow cooker, sprinkle with seasoning mixes, add peppers and butter. Cook on low 6 hours or high 2-3 hours. Shred and stir with cooking juices.

Make it Paleo: Use coconut aminos-based ranch seasoning (or whip your own with dried herbs, garlic powder, onion powder, and sea salt) and ensure your au jus mix is gluten-free and doesn’t contain MSG or artificial additives.

Make it Whole30: Replace seasoning packets with compliant alternatives: mix your own ranch seasoning using dried dill, garlic powder, onion powder, and sea salt. Use bone broth instead of water for extra flavor.

Make it Lower-Sodium: Use reduced-sodium seasoning packets and rinse pepperoncini before adding.

Storage: Refrigerate leftovers up to 4 days or freeze up to 4 months.

Substitutions: Chicken breasts can be used (reduce cook time to 8-10 minutes), banana peppers can substitute for pepperoncini for milder flavor.

Serving Suggestions: Delicious over mashed potatoes, rice, pasta, or in sandwiches.

Approximate Information for One Serving

Calories: 385calProtein: 44gFat: 18gSaturated Fat: 5gTrans Fat: 0.2gCholesterol: 225mgSodium: 207mgPotassium: 582mgTotal Carbs: 1gFiber: 0.3gSugar: 0.2gNet Carbs: 1gVitamin A: 205IUVitamin C: 8mgCalcium: 25mgIron: 2mg