Freze leftovers for a quick, comforting meal


INSTANT POT® MISSISSIPPI CHICKEN


PREP TIME 5 MIN. – COOK TIME 35 MIN. READY IN 40 MIN. – SERVINGS 10


Cooking spray 3 lbs boneless, skinless chicken thighs 1 medium onion, chopped 1 (16 oz) jar whole pepperoncini 1 (1 oz) packet ranch dressing mix 1 (1 oz) packet French onion soup mix


4 tbsp unsalted butter, sliced 2 tbsp cornstarch 2 (14.5 oz) cans sliced carrots, drained Rice or mashed potatoes, to serve (optional)


“I love a dump dinner,


especially when my Instant Pot® or slow cooker does all the work. If I know the day will be busy, I can set it up beforehand so my husband or I can just push a button.”


STEP 1 Coat the Instant Pot® insert with the cooking spray. Pat the chicken dry and season with salt and pepper. Add chicken and onion to pot. Drain the pepperoncini, reserving ½ cup brine. Add pepperoncini and reserved brine, ¼ cup water, the dressing mix, soup mix, and butter to pot. Season with salt and pepper. STEP 2 Seal the lid and set to high pressure. Cook 20 min. Let pressure naturally release 15 min. In a small bowl, whisk together cornstarch and 2 tbsp water. Set pot to sauté function and bring to a simmer. Add cornstarch mixture to pot and cook 4 min., until the sauce is thickened. Shred chicken into pieces. Stir in carrots or warm separately for serving on top. Serve over the rice or mashed potatoes, if desired.


TIP To make this in a slow cooker, cook on high 4 hours or on low 8 hours, until the chicken is tender.


PER SERVING: 240 CALORIES, 10G FAT, 4G SATURATED FAT, 140MG CHOLESTEROL, 1068MG SODIUM, 9G CARBOHYDRATE, 2G FIBER, 1G SUGAR, 27G PROTEIN


54 SEPTEMBER 2024 SAVORYONLINE.COM


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