This Instant Pot peperoncini chicken is made with juicy shredded chicken thighs and comes together in 30 minutes! It's easy to throw together on a weeknight and perfect for adding to bowls, pastas, sandwiches and salads.
We've been making this peperoncini chicken in our Instant Pot basically once per week for the past several months, and we're still not sick of it! I mean, who doesn't love a recipe where you can toss a few ingredients into a pot, press a button, and walk away until it's done? In 30 minutes, I might add.
On nights when I haven't exactly planned dinner, if I have chicken thighs, peperoncini, and a few pantry staples, I know I can make something our whole family will be excited about. The chicken is a juicy, shredded style, so it makes an excellent sandwich with brioche topped with provolone and greens. It's also great in bowls, and my repeat meal is using the peperoncini chicken in sweet potato bowls with my Brussels sprouts chopped salad.
Having easy, fool-proof proteins is the perfect way to build meals around seasonal produce while simplifying dinner at the same time. If you don't have a pressure cooker, you can also toss everything into a slow cooker so it's ready by dinnertime.
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Ingredient Highlights
- Chicken thighs - I am a huge fan of chicken thighs! To me, they're much easier to cook than chicken breast because they stay SO juicy.
- Peperoncini + the brine - I use peperoncini brine in salad dressing a lot (like in my kale farro salad), and it adds so much flavor here too.
- Seasonings - Besides salt and pepper, your favorite Italian seasoning blend will add flavor.
If you shop at Trader Joe's and can find their Italian soffrito seasoning... do it. I often add a bit along with a standard Italian seasoning, and it's SO good in this recipe.
Step-by-Step Instructions
Step 1
Add all ingredients to an Instant Pot or pressure cooker (about 6 quarts). Close the pressure cooker lid and set the pressure valve to sealed. Cook on high pressure for 11 minutes and let the pressure naturally release for 10 minutes before switching the pressure valve to venting.
Step 2
Remove the Instant Pot lid and carefully transfer chicken to a cutting board or plate. Shred using two forks, then return back to the pot to soak in the juices and keep warming while serving.
Step 3
Serve warm on sandwiches, in bowls, pasta, or salads!
Can I Use a Slow Cooker Instead?
Yes! Use the same ingredients, but cook in the slow cooker on high for four hours or low for eight hours. Perfect for days when you want dinner ready as soon as you're home from work.
Serving Ideas
I've mentioned a few, but here some ideas based on how my family actually enjoys this peperoncini chicken whenever we make it:
- Sandwiches - Brioche + provolone lightly toasted in the oven to the provolone melts. Top with the shredded chicken, more peperoncini, and greens if you'd like. If you have giardiniera, it'd be delicious here.
- Bowls - This is my personal favorite. Grains like farro, roasted sweet potato cubes, a nicely textured salad (like Brussels sprouts chopped salad or rainbow vinegar coleslaw), feta, seeds, avocado, peperoncini or pickled red onion for topping.
- Pasta - Fold into a warm, creamy pasta like cacio e pepe.
Recommended Pairings
Made this peperoncini chicken recipe? I'd love to hear how it turned out! Leave a ⭐️ rating and comment below, and follow along on Instagram, Pinterest, and my newsletter for more everyday seasonal recipes.
📖 Recipe
Juicy Shredded Peperoncini Chicken (Instant Pot)
- Total Time: 30 minutes
- Yield: 3-4 1x
Description
An easy, no-fuss peperoncini chicken recipe made in the Instant Pot. Shredded, juicy chicken thighs seasoned with Italian flavors and ready in about 30 minutes-perfect for sandwiches, bowls, or pasta for dinner.
Ingredients
- 1.5 - 2 pounds boneless skinless chicken thighs
- 1 small yellow onion, halved and thinly sliced (see notes)
- ½ jar sliced peperoncini
- ¼ cup peperoncini brine (from the jar)
- 2 tablespoons extra virgin olive oil
- ½ cup water (or chicken broth)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
Get Recipe Ingredients
Instructions
- Add ingredients. Place the chicken, peperoncini, and sliced onions in the bottom of the Instant Pot. Add all of the remaining ingredients on top.
- Pressure cook. Making sure the pressure valve is sealed, pressure cook on high for 11 minutes. Pressure will build for several minutes before the countdown starts. Once 11 minutes is up, allow the pressure to release naturally for 10 minutes before quick releasing.
- Shred chicken. Once all pressure is released, remove the Instant Pot lid. Carefully transfer chicken to a cutting board or plate. Shred using two forks, then return to the pot to soak up all the good juice.
- Serve. Serve warm on sandwiches or in bowls or pasta. Yum!
Notes
- Onion. If you have a giant onion, you can just use half of it for this recipe.
- Storage & freezing. Store leftovers in an airtight container in the fridge. Ladle in some of the cooking juice to keep it flavorful and juicy. Enjoy within 5 days. To freeze, place the container in the freezer for up to 3 months, and thaw in the fridge overnight before using. We usually reheat on the stovetop in the cooking juice, but you could also use a microwave.
- Doubling the recipe. We often double this recipe to have more leftovers for lunches and easy dinners. Just follow the same steps using 2x the ingredients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian-inspired
Nutrition
- Serving Size:
- Calories: 294
- Sodium: 712.3 mg
- Fat: 15.8 g
- Carbohydrates: 2.5 g
- Protein: 34.6 g
- Cholesterol: 163.2 mg
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