Instant Pot Mississippi Chicken

pressureluckcooking.com

Joan Bornt Hext Watson

subheading: THE CHICKEN:

¼ cup vegetable oil

2 tablespoons (¼ stick) salted butter

2 to 3 pound boneless, skinless chicken thighs (bone-in are fine too, just make sure they’re skinless)

2 yellow onions, sliced longways

6 cloves (2 tablespoons) garlic, minced or pressed

1 tablespoon Worcestershire sauce

16-ounce jar banana pepper rings (or whole peperoncini), ½ cup of juice reserved

2 cups beef or chicken broth

1 packet ranch dip mix

1 packet au jus or beef gravy mix

2 tablespoons light or brown dark sugar

subheading: THE GRAVY POTION:

4 tablespoons (½ stick) salted butter, softened (zap in the microwave for 10 seconds if you don’t feel like waiting for it to come to room temperature)

2 tablespoons all-purpose flour

¼ teaspoon Zatarain’s concentrated Crab & Shrimp Boil (optional for extra spice, and a little goes a long way)

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer