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Mississippi Chicken Pot Roast

A comforting dish featuring tender chicken thighs cooked in a rich blend of ranch seasoning and pepperoncini, perfect for busy weeknights or cozy family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken thighs Perfect for easy shredding.
  • 2 tbsp neutral oil Provides a high smoke point for searing.
  • 1 cup water Helps create a flavorful cooking liquid.
  • 1 packet au jus gravy mix Adds savory depth to the chicken.
  • 1 packet ranch dressing mix Introduces creamy, herby notes.
  • 4 each pepperoncini peppers Contributes mild acidity.
  • 2 tbsp unsalted butter Enhances richness.

Method
 

Preparation
  1. Heat the Instant Pot on Sauté mode and add oil until it shimmers.
  2. Sear the chicken thighs for about five minutes on each side until well-browned, then transfer to a plate.
  3. Pour water into the pot to deglaze, using a wooden spoon to scrape up any browned bits.
  4. Whisk the au jus gravy mix into the pot until well combined, and return the chicken to the pot.
  5. Sprinkle the ranch dressing mix over the chicken, then top with pepperoncini peppers and pats of butter.
Cooking
  1. Secure the lid with the vent set to Sealing and set to Manual High Pressure for 12 minutes.
  2. When the cooking time is complete, carefully perform a quick release to release the steam.
Finishing
  1. Remove the chicken from the pot and shred it into bite-sized pieces.
  2. Skim off any excess fat from the cooking liquid, return the shredded chicken to the pot, and stir to coat.
  3. Serve warm over mashed potatoes or your favorite sides.

Notes

Choose well-marbled chicken thighs for tenderness. Allow the oil to heat fully before searing, and cover the valve with a cloth during quick release. Experiment with vegetables like carrots or potatoes.