A quick way to make the pepperoncini-est chicken to top mashed potatoes, pasta, or rice!
My family is obsessed with Mississippi Pot Roast. We eat it often and it’s referred to as “The Pot Roast”. However, pot roast is expensive and that is where we got into finding some alternatives for the pot roast. We’ve done pork chops in the past which were good BUT we also have tried a chicken version made in the crockpot which is fantastic. However, sometimes, I do not have time to throw something in the crockpot in the morning (not a morning person and I can absolutely oversleep). Having an Instant Pot version of this recipe is such a win in my book.
What You Need:
1 stick unsalted butter
1 jar (16 oz.) pepperoncinis with juice
1 packet ranch dressing seasoning mix
1 packet Au Jus gravy mix
2 lb. boneless, skinless chicken breasts
1/2 cup water
Cooked rice, pasta, or mashed potatoes for serving
Directions:
Add chicken to Instant Pot.
Pour pepperonicinis with juice over the top.
Sprinkle with ranch dressing mix and Au Jus gravy mix.
Finally, add butter and 1/2 cup water.
Add the lid to close and set pressure to HIGH and cook for 15 minutes.
After the cooking time is done, release the pressure.
Remove chicken and shred. Then return to Instant Pot with the juices.
Serve hot over your choice of rice, pasta, or mashed potatoes.
Recipe from Adventures of a Nurse