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5-Ingredient Pepperoncini Chicken Recipe

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4.4 from 3 reviews

This 5-Ingredient Pepperoncini Chicken recipe is a flavorful and easy pressure-cooker meal featuring tender chicken cooked with tangy pepperoncini peppers, ranch seasoning, garlic, and butter. Perfect for quick weeknight dinners, it can be served shredded with a thickened sauce over rice bowls or broiled to add crispy texture for delicious tacos.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 2 ½-3 pounds boneless skinless chicken (tenders, breasts, thighs)
  • 2 tablespoons ranch seasoning
  • 4 cloves garlic, minced
  • 1 tablespoon unsalted butter

Pepperoncini

  • 1 16-ounce jar shredded pepperoncini peppers (reserve 1 cup of liquid)

Optional Thickening

  • 1 teaspoon cornstarch (optional)

Instructions

  1. Prepare Instant Pot: Melt the unsalted butter in the instant pot using the sauté setting. Once melted, turn off the sauté mode.
  2. Season Chicken: Season both sides of the boneless chicken breasts or thighs with the ranch seasoning evenly.
  3. Add Ingredients to Pot: Place the seasoned chicken into the instant pot. Add the minced garlic and the drained shredded pepperoncini peppers on top. Pour 1 cup of reserved pepperoncini liquid into the pot to provide moisture and flavor.
  4. Pressure Cook the Chicken: Close the instant pot lid and set it to pressure cook on high for 10-15 minutes depending on chicken size (10 minutes for about 1-pound breasts). After cooking, allow the pressure to release naturally for 5 minutes before opening the lid.
  5. Shred the Chicken: Remove the lid carefully and shred the chicken inside the pot using two forks until fully shredded.
  6. Optional Sauce Thickening: For rice bowls, remove ¼ cup of the pepperoncini liquid from the pot. Whisk the cornstarch into this liquid until smooth, then add back to the pot. Switch on the sauté function and stir until the sauce thickens. Skip this step for tacos.
  7. Prepare for Tacos (Optional): If serving as tacos, preheat the oven broiler and position a rack in the middle of the oven. Let the shredded chicken sit covered in the sauce for 5 minutes to absorb flavors.
  8. Broil the Chicken: Remove the chicken from the sauce using tongs or a slotted spoon and spread it evenly on a baking sheet. Lightly spray with cooking spray. Broil for 8-10 minutes, tossing halfway through, until the chicken is crisped.
  9. Serve Tacos: Place the crispy chicken on warmed tortillas. Top with sliced avocado, shredded cheese, minced red onions, and a drizzle of sour cream for a delicious taco meal.

Notes

  • You can use chicken breasts, thighs, or tenders depending on preference.
  • The thickness of the sauce can be adjusted by adding more or less cornstarch and pepperoncini liquid.
  • For rice bowls, thickening the sauce is recommended for better coating, but for tacos, it’s best to keep the sauce thin or skip it altogether.
  • Broiling chicken for tacos adds a crispy texture that contrasts nicely with fresh toppings.
  • Reserve pepperoncini liquid carefully to control the spice and tanginess level.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://recipeteach.com/5-ingredient-pepperoncini-chicken-recipe/