This post may contain affiliate links. Please see our disclosure policy.
Instant Pot Pepperoncini Chicken is here for those days you when you need to jazz up your weeknight dinner rotation! Tangy pepperoncinis combine with skinless, boneless chicken breasts, while some ranch seasoning provides a nice flavor bomb. It’s one of those quick and easy meals that delivers big on flavor. You will also love the healthy shredded chicken that is versatile and can be used for so many dishes! Slow cooker and Instant Pot cooking instructions are listed below.
Pepperoncinis + Chicken = a delicious pairing!
As a nutritionist, I love to hit the easy button with a dinner that is tasty, healthy, and so easy to make! Time-saving Instant Pot recipes are some of my favorite recipes to develop. A few reader favorites include Instant Pot Chicken Tinga, Instant Pot Salsa Verde Chicken, and Instant Pot Chicken Cacciatore. This pepperoncini chicken is just another delicious shredded instant pot chicken recipe you will want on repeat!
Recently, a friend of mine told me she made Mississippi Pot Roast that her kids loved. I had actually never heard of it, but when she told me it contained pepperoncinis and their juice, I knew immediately this was a flavor profile I could get on board with. So after looking at the recipe, I figured this would make a great dinner with chicken as an easy instant pot dinner idea! And what better way than making in the Instant Pot.
Instant Pot
Instant Pot Ultra Electric Pressure Cooker– 6 Qt. Combines the functions of a Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Cake Maker, Yogurt Maker, Saute/Searing, Steamer, Warmer, and Sterilizer.
And soooooo…… Pepperoncini Chicken in the Instant Pot was born. Technically we can call it, Mississippi Chicken. But because I had never heard of it/tried it other than my own variation, it feels a little disingenuous. We’ll stick with my Wholesomelicious name of Pepperoncini Chicken.
How to make Instant Pot Pepperoncini Chicken:
Let’s gather up these simple ingredients:
- Chicken breast or thighs (boneless and skinless for either one)
- salt and pepper
- garlic cloves, minced
- Ranch seasoning (either homemade or store bought, see below for my homemade seasoning)
- Jar of pepperoncinis
- butter or ghee
- chicken broth
- optional arrowroot starch to thicken (omit for keto)
The Directions:
- Select the saute function on the Instant Pot. Salt and pepper the chicken breast. Once hot, coat the bottom of your pot with about 1 tbsp of cooking oil (I use avocado oil). Add the chicken breast and saute for about 2 minutes on one side, then flip over and add the minced garlic. Saute for about 1 more minute. Select cancel.
- Pour in Pepperoncini juice to help deglaze the pan. Using a wooden spoon or spatula, scrape the bottom of the pot to ensure there are no more browned bits.
- Top the chicken with ranch seasoning, butter (or ghee), pepperoncinis, and chicken broth.
- Secure the lid. Cook on high pressure for 10 minutes. Use a quick release. Shred the chicken with a fork. If you want to thicken the sauce for serving, remove 3 tbsp of the liquid and mix with 1 tbsp of arrowroot. Pour back into the pot and stir to thicken.
Homemade Ranch Seasoning:
If you would like to make your own ranch seasoning, here is mine. You can easily double or quadruple the amount, but you will only need 3 tablespoons for this recipe:
- dried parsley (2 tbsp)
- onion powder, garlic powder, and dill weed (2 tsp each)
- dried onion flakes, dried chives (1 tsp each)
- sea salt (1/2 tsp)
- black pepper (1/2 tsp)
Serving/Storing:
Serve over rice, cauliflower rice, or mashed potatoes. You can also top with fresh herbs like thyme or parsley. This chicken is also perfect for meal prep and can be easily re-heated throughout the week and enjoyed over greens or even in a wrap.
I often serve it alongside Cauliflower Rice Tabbouleh, Instant Pot Mashed Potatoes, or Easy Oven Roasted Potatoes.
Store in the fridge for up to 1 week, in the freezer for up to one month.
Can you make this in the Slow Cooker?
YES! I made this recipe both ways, and definitely liked the slow cooker version. Do saute the chicken on the stove before adding to the the slow cooker. Top with the pepperoncini juice, ranch dressing, and butter. You will not need more than 1/4 cup of the chicken broth. Cook on low for 4 hours.
Healthy Pepperoncini Chicken (Slow Cooker or Instant Pot)
Ingredients
- 2 lbs chicken breast*
- salt and pepper
- 1 tbsp avocado oil or olive oil
- 2 cloves garlic, , minced
- 2/3 cup pepperoncini juice
- 1 cup pepperoncinis**
- 3 tbsp ranch dressing mix***
- 3 tbsp unsalted butter or ghee
- 1/2 cup chicken broth
Instructions
- Select the saute function on the Instant Pot. Salt and pepper your chicken breast. Once the pot is hot, add oil to the bottom of the pot. Saute the chicken for 2 minutes on one side, then flip over and toss in the minced garlic at the same time. Cook for about 1 more minute. Select cancel.
- Add the pepperoncini juice to the pot and deglaze any browned bits with a spatula or wooden spoon. Top the chicken with pepperoncinis, ranch seasoning/dressing mix, butter, and chicken broth. Secure the lid.
- Cook on high pressure for 10 minutes. Once cook time is complete, use a quick release. Remove the lid and shred the chicken before serving. If you would like to thicken the sauce, use 1 tbsp of arrowroot starch and mix with 3 tbsp of cooking liquid. Pour back into the dish and stir until thickened.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much, Mayo? Is what I’m assuming for the homemade ranch dressing? You listed all the herbs but not the Mayo?
There is no Mayo in this recipe. It includes ranch seasoning, but not ranch dressing. It is not intended to be creamy, but you could add it if you want!
So flavorful, will definitely make again!
This was amazing. I used the slow cooker method. I added a bit of extra pepperoncinis and it was a good decision. The flavor was not overwhelming, and in fact had this nice creamy texture. I served with some fried potatoes, with a bit of the ranch flavoring mixed into Mayo. Plus some roasted broccoli. Then, I ate it cold for lunch the rest of the week with a little salad and a few crackers, almost like a chicken salad. So good and so easy.
Would giardiniera be an ok sub for the pepperoncini?
Sure!