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Instant Pot Banana Pepper Shredded Chicken

5 from 2 votes
Tangy and flavorful shredded chicken, made with banana peppers and ranch seasoning, ready in minutes from your pressure cooker. Amazing served on sourdough rolls!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 255

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  • 2 pounds chicken breasts, boneless, skinless
  • 12 ounce mild banana peppers with juice, from a jar
  • 8 tbsp unsalted butter
  • 1 packet ranch seasoning mix
  • 1 packet chicken gravy mix
  • 1/2 tsp black pepper


  • Add all ingredients to the Instant Pot insert. Stir to combine.
  • Secure the lid and select the Pressure Cooker function to High.. Use the manual (+/-) buttons to adjust the cook time to 15 minutes. Make sure the Keep Warm light is ON and the Vent is set to "Sealing". The Instant Pot will require about 10 minutes to come to pressure.
  • When cooking time is done, use the Quick Release method. Turn off the pressure cooker and use a gloved hand or wooden spoon handle to carefully turn the valve to "Venting" to vent the steam from the Instant Pot. When the pressure valve has dropped, remove the lid.
  • Transfer the cooked chicken to a plate and use two forks to shred into small pieces. Return the chicken to Instant Pot and use tongs to toss the chicken with the sauce. The sauce will be thin but will thicken as it cools.
  • Store leftovers in an airtight container for up to 3 days.


  • Place all uncooked ingredients into a gallon freezer bag. Remove excess air and seal. Label and freeze for up to 3 months.
    To Cook From Frozen: (cooking instructions are the same as above!)
    Place frozen contents from bag into Instant Pot. Set cook time to 15 minutes, then do a Quick Release when cooking time is done. Shred the chicken and return to the pot. Toss, cool and serve.
    TIP💡 - the cook time about is the same whether cooking right away or from frozen. The difference is the Instant Pot will take longer to come to pressure using frozen ingredients.


  • Add all ingredients to the slow cooker insert. Stir to combine and replace lid.
  • Cook on LOW for 5 - 7 hours until chicken is done. Remove chicken and shred.
  • Transfer liquid to a saucepan and bring to a boil over medium-high heat. Reduce heat to simmer and cook until liquid is reduced and thickened. Return chicken and liquid to slow cooker and toss to combine.


This recipe tends to be on the salty side from the pepper juice and seasoning mixes so you might want to wait to add salt until serving.


Serving: 0.5cup | Calories: 255kcal | Carbohydrates: 5g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 441mg | Potassium: 528mg | Fiber: 1g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 37mg | Calcium: 15mg | Iron: 1mg
Course: Dinner
Cuisine: American

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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