Instant Pot Mississippi Chicken Sandwiches
Servings 8 servings
Calories 357kcal
Ingredients
- 2 lb boneless skinless chicken breasts
- ¾ cup chicken broth
- 8 whole pepperoncini peppers
- ½ cup pepperoncini juice from the jar of pepperoncini's
- 1 pkg dry ranch dressing mix
- 1 pkg chicken gravy mix
- 2 Tbsp butter cut into pieces
- 8 hamburger buns
- 8 slices provolone cheese
- 8 leaves lettuce
- mayonnaise
Instructions
- Add chicken breasts the Instant Pot.
- Pour in the chicken broth and pepperoncini juice over the chicken.
- Sprinkle the dry ranch seasoning mix and the dry chicken gravy mix on top of the chicken.
- Place the peppers and butter on top of the chicken.
- Place the lid on the pot and make sure the valve is set to seal. Cook on HIGH PRESSURE COOK (or MANUAL) and for 20 minutes.
- Do a QUICK RELEASE and remove the pressure. Remove chicken from pot and shred. Then place the chicken back in the liquid in pot.
- Toast the buns with the cheese in the oven on broil.
- Top each hamburger bun with shredded chicken, lettuce, and a little mayo. Serves 8.
Nutrition
Serving: 1 serving | Calories: 357kcal | Carbohydrates: 25g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 869mg | Potassium: 529mg | Fiber: 1g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 10mg | Calcium: 214mg | Iron: 2mg