This Instant Pot chicken and banana pepper recipe is a zesty, savory weeknight meal that comes together quickly with minimal prep. The combination of tender chicken, tangy banana peppers, and a flavorful sauce brings a subtle heat and brightness that pairs perfectly with rice, pasta, or crusty bread. Thanks to the Instant Pot, everything cooks in one pot, making cleanup a breeze and ensuring juicy, flavorful chicken every time.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup jarred mild banana pepper rings, drained (plus 2 tablespoons of the brine)
- 1/2 cup low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
- 2 tablespoons chopped fresh parsley or basil (for garnish)
Instructions
- Prepare the chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides with a pinch of salt and pepper.
- Sauté aromatics: Set the Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the sliced onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Deglaze the pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This prevents a burn warning and adds flavor.
- Layer ingredients: Add the chicken pieces in a single layer on top of the onions. Pour the diced tomatoes (with their juice) over the chicken. Sprinkle with oregano, basil, smoked paprika, additional salt, black pepper, and red pepper flakes if using. Layer the banana pepper rings on top and drizzle the reserved 2 tablespoons of banana pepper brine over everything.
- Pressure cook: Secure the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 10 minutes for chicken breasts, or 12 minutes for thighs.
- Natural release: When the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully quick release any remaining pressure.
- Shred or slice chicken: Open the lid and transfer the chicken to a cutting board. Shred with two forks or slice as desired, then return the chicken to the pot and stir to coat with the sauce.
- Finish and serve: Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley or basil.
Tips
- Substitutions: You can use jarred hot banana peppers if you prefer more heat, or substitute with mild pepperoncini for a slightly different flavor. Chicken thighs are more forgiving and stay juicier under pressure, but breasts work well if you prefer leaner meat.
- Make it creamy: For a creamier sauce, stir in 1/4 cup of cream cheese or Greek yogurt after pressure cooking and before serving.
- Preventing a burn warning: Always deglaze the pot after sautéing the onions and garlic to remove any stuck bits. Make sure there is enough liquid (broth and tomato juice) in the pot before sealing.
- Storage: This dish stores well in the fridge for up to 4 days and the flavors continue to meld, making for excellent leftovers.
Serving Suggestions
- Serve over steamed white or brown rice to soak up the savory sauce.
- Ladle over cooked pasta, such as penne or rigatoni, for a comforting meal.
- Pair with crusty Italian bread to mop up the tangy tomato and banana pepper juices.
- Top with shredded mozzarella or provolone and serve on toasted hoagie rolls for a flavorful sandwich.
- Add a simple green salad with a vinaigrette to balance the richness of the dish.
Variations
- Low-carb version: Serve the chicken and banana peppers over cauliflower rice or zucchini noodles for a lighter meal.
- Extra vegetables: Add sliced bell peppers, mushrooms, or spinach to the Instant Pot before pressure cooking for extra nutrition and bulk.
- Cheesy finish: After pressure cooking, sprinkle shredded mozzarella or parmesan over the chicken and let it melt in the residual heat before serving.
- Italian sausage addition: Add sliced fully cooked Italian sausage along with the chicken for a heartier, more robust flavor.
Storage and Reheating
Allow leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, place the chicken and sauce in a saucepan over medium heat, stirring occasionally, until heated through (about 10 minutes from chilled, 20-25 minutes from frozen). Alternatively, microwave individual portions on medium power in 1-minute intervals, stirring in between, until hot. Always reheat to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
- Can I use frozen chicken in this recipe?
- Yes, you can use frozen chicken breasts or thighs. Increase the pressure cooking time to 15 minutes for breasts or 17 minutes for thighs. Make sure the pieces are separated and not frozen together in a solid block for even cooking. No need to adjust the other ingredients.
- How spicy is this dish with banana peppers?
- Jarred mild banana peppers add tang and a gentle heat, but the dish is not spicy for most people. For more heat, use hot banana peppers or add extra red pepper flakes. For less heat, rinse the pepper rings before adding or reduce the quantity.
- Can I make this recipe dairy-free?
- Absolutely. The base recipe contains no dairy. If you choose to add cream cheese or Greek yogurt for creaminess, you can substitute with a dairy-free alternative such as plain coconut yogurt or a vegan cream cheese.
- What’s the best way to shred the chicken?
- After pressure cooking, remove the chicken to a cutting board and shred with two forks. For a finer shred or to save time, you can use a stand mixer with the paddle attachment on low speed for just a few seconds.
- Can I double the recipe?
- Yes, you can double all the ingredients as long as you do not fill the Instant Pot past the “Max Fill” line. The cooking time remains the same; just make sure to allow extra time for the pot to come to pressure.
- Will this recipe work in a slow cooker?
- Yes, you can make this in a slow cooker. Sauté the onion and garlic in a skillet, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
Related
- Pumpkin Meal Prep Recipes Without Dairy: Easy Make-Ahead Ideas
- Pumpkin vs Butternut Squash Meal Prep Recipes and Tips
- Pumpkin Chocolate Chip Bread with Gluten Free Flour: How-To Guide
Instant Pot Chicken and Banana Pepper Recipe for Easy Dinners