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Close-up of shredded chicken and sliced pepperoncinis in soft slider rolls, topped with herbs, with extra peppers on the side.
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Instant Pot Mississippi Chicken Sliders

Tender shredded chicken, cooked fast in the Instant Pot with pepperoncini, ranch, and butter, then baked with provolone into game-day-ready sliders.
Prep Time15 minutes
Cook Time13 minutes
Total Time33 minutes
Course: Appetizer, Main Course
Cuisine: American, Southern
Servings: 12 servings (1 slider per serving)
Calories: 332kcal
Author: Kita Roberts

Equipment

  • Instant Pot
  • mixing bowl
  • Forks for shredding
  • 9×13 baking dish
  • Small saucepan (or microwave-safe bowl), for melting the butter
  • Pastry brush
  • Knife
  • cutting board

Ingredients

For the Chicken

  • 2 pounds chicken breasts boneless, skinless
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 cup pepperoncini peppers sliced
  • 1/3 cup pepperoncini juice
  • 1/2 cup unsalted butter cut into 1 tablespoon slices

For the Sliders

  • 12 slider buns
  • 2 tablespoons Dijon mustard optional
  • 8 ounces provolone cheese slices
  • 1/4 cup sliced pepperoncini for layering optional

For the Topping

  • 2 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped

Instructions

Season the Chicken

  • Place the chicken breasts in the Instant Pot and sprinkle evenly with the ranch seasoning and au jus mix.
    Raw chicken breasts in a metal bowl topped with a au just packet mix and ranch seasoning, set on a light blue textured surface.

Load the Pressure Cooker

  • Add the sliced pepperoncini, pepperoncini juice, and butter over the chicken.
    Raw chicken breasts in a metal bowl with butter slices, sliced yellow peppers, and seasoning on top, ready to be cooked.

Pressure Cook

  • Seal and cook on high pressure for 13 minutes, then carefully perform a quick release.
    Four cooked chicken breasts in the pot of a pressure cooker with seasoned broth, viewed from above on a light blue textured surface.

Shred and Stir

  • Remove the chicken and shred with forks while hot, then stir back into the cooking liquid.
    Shredded chicken that was torn using a hand mixer in the instant pot bowl.

Preheat and Prep

  • Preheat the oven to 350°F and lightly grease a 9x13 baking dish. Slice the slider buns in half and place the bottoms in the dish.

Assemble

  • Spread Dijon mustard over the buns, layer provolone on top, then spoon the shredded chicken generously over the cheese. Scatter extra pepperoncini over the top, if using.
    Rectangular blue Staub baking dish filled with shredded chicken topped with sliced yellow pepperoncini peppers on a light blue surface.

Top and Butter

  • Add the top halves of the buns and brush with the melted butter mixed with garlic powder and parsley.
    A baking dish with twelve golden slider rolls, some being brushed with melted butter using a pastry brush.

Bake

  • Cover loosely with foil and bake for 15 minutes, then uncover and bake 5 more minutes, until the cheese is melted and the tops are lightly golden.

Rest and Serve

  • Let rest for about 5 minutes before slicing apart and serving.
    A baking dish filled with Mississippi chicken sliders topped with chopped herbs, placed on a blue surface with drinks and utensils nearby.

Notes

  • Chicken thighs can be used in place of breasts for extra juiciness.
  • If using frozen chicken breasts, add 2 extra minutes to the pressure cook time.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 325°F. Do not microwave.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 18g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 278mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 1mg