If you know my Instant Pot Chicken Dicken Recipe, then this Instant Pot Pepperoncini Chicken can be introduced as Chicken Dicken on steroids. While Chicken Dicken is made with pickle juice as its brine and overall base, this recipe uses pepperoncini pepper juice and a combination of spices. Use this chicken to shred then add hot or cold to a variety of options like: salads, rice, tacos, quesadillas or wraps.

Ingredients:

• 4 boneless chicken breasts

• 1 cup pepperoncini pepper juice from the jar

• 4-8 pepperoncini peppers

• 1 tsp dill

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp mustard seed

Instructions:

1. In a small bowl, mix together the seasonings then set aside. 

2. Pour the pepperoncini juice into the Instant Pot. Then, trim fat off the chicken breasts and place them in the Instant Pot. Sprinkle the seasoning over the chicken and throw in 4-5 pepperoncini peppers.

3. Place the lid on the Instant Pot, lock into place, make sure the valve is on SEALING.

4. Cook on high pressure for 15 minutes, natural release for 5 minutes before quick releasing. Leave chicken in all the juice created from cooking.

5. Turn off the Instant Pot. Then, shred the chicken with kitchen claws, two forks or plug in your electric hand mixer and place directly into the Instant Pot. Begin to shred chicken in the juice made from cooking.

6. Transfer all the shredded chicken and juice to a large bowl for storing, or let cool then place Instant Pot silicone lid to cover and store in the fridge until you want to use the meat.

7. Use chicken hot or cold in salads, sandwiches or paired with veggies and rice.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade