Instant Pot Mississippi Chicken

Instant Pot Mississippi Chicken 3 lbs chicken thighs 1 cup chicken stock 1 cup pepperoncini juice 2 Tbs ranch mix 2 Tbs brown gravy mix 6-8 pepperoncini Put all ingredients into the Instant Pot (6 Qt or larger) Stir well Put lid on, and lock into place. Set valve to sealing. Set manual pressure for 8 minutes After it comes to pressure and the 8 minutes are up, let pressure naturally release for 10 minutes. After the 10 minutes, quick release pressure by turning valve to venting Remove lid, remove chicken, and shred, return to the juices in the pot, or serve immediately over rice, mashed potatoes, or on buns/rolls!