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Pepperoncini Chicken

Add any vegetables you want to use up
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Chicken
Cuisine: Global
Servings: 4 Servings
Calories: 594kcal

Equipment

  • Instant Pot

Ingredients

  • 4 lb Whole Chicken
  • 1 lb Potatoes
  • ½ lb Carrots
  • 8 oz Pepperoncini
  • ¼ t Salt
  • ¼ t Pepper

Instructions

Cook

  • Place chicken in Instant Pot on the trivet
  • Add remainder of ingredients and cover with water
  • Attach lid > Poultry setting > Natural Release

Serve

  • Separate vegetables, meat, and broth
  • Debone the meat, shred, and add back into broth
  • Chop vegetables, smash a few, and add back into broth

Notes

Fill the instant pot to max fill level because the chicken will gladly produce more broth than required for the recipe. 
Store the chicken, the broth, and the vegetables in separate containers. It'll keep better this way. Plus, you can reassemble each component into unique dishes as you eat it over the next couple days (e.g. chicken rice, soup, sandwiches).

Nutrition

Calories: 594kcal | Carbohydrates: 28g | Protein: 44g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 163mg | Sodium: 351mg | Potassium: 1215mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9970IU | Vitamin C: 76mg | Calcium: 64mg | Iron: 3mg