Instant Pot Mississippi Chicken

Step 1

Put chicken in the bottom of the inner pot of the pressure cooker. (If using chicken breasts, cut them in half, if possible).

Step 2

Add all of the other ingredients and close the lid and lock it in place. Turn the steam release knob to the sealing position.

Step 3

Press the Pressure Cook/Manual Button (or use dial) and use the + or - button to select 8 minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).

Step 4

When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.

Step 5

After adding all ingredients, set the tall trivet in the pot and make sure it touches the bottom of the pot.

Step 6

Put the rinsed rice and water in the pan and set it on the trivet (A Topolo pan gripper helps with this). Close lid and proceed with cooking directions (takes the same time to cook as the chicken.

Step 7

When the cooking cycle finishes, let the pot sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.

Step 8

When the pin in the lid drops down, open it and use a pan gripper or silicone mitts to remove the pan of rice (if making rice)

Step 9

Use tongs to remove the chicken and shred it.

Step 10

If you want to thicken the cooking liquid, turn on the Sauté function and stir in 2 Tbsp of cornstarch mixed with some of the hot liquid. Pour into the pot and stir until thickened.

Step 11

Mix the chicken back into the cooking liquid.

Step 12

Serve over rice, or potatoes, on tortillas, etc.