Pepperoncini Chicken
Add any vegetables you want to use up
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