Name: Instant Pot Pepperoncini Pork Roast Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1 pork shoulder roast ((3-4 pound)); 16 ounces pepperoncini peppers (1 jar, undrained); ¾ cup chicken broth; 1 packet dry ranch dressing mix; ¼ teaspoon ground black pepper

This Instant Pot Pepperoncini Pork Roast is packed with flavor and so easy to make! A definite crowd pleaser!

Instant Pot Pepperoncini Pork Roast Recipe

This Instant Pot Pepperoncini Pork Roast is the most flavorful recipe! If you’re looking for an easy, satisfying dinner you definitely need to try this!

If you’re a fan of Pepperoncini make sure and try this Instant Pot Mississippi Chicken Sandwiches Recipe and this Slow Cooker Italian Beef Sandwiches Recipe (only 4 ingredients!)!

Ingredients needed to make Instant Pot Pepperoncini Pork Roast:

Instant Pot Pepperoncini Pork Roast in the Instant Pot

1 (3-4 pound) pork shoulder roast
16 ounce jar pepperoncini peppers, undrained
3/4 cup chicken broth
1 packet dry ranch dressing mix
1/4 teaspoon ground black pepper

How to make Instant Pot Pepperoncini Pork Roast:

Place pork roast in the Instant Pot. Pour entire jar of pepperoncini peppers and juice on top of roast.

Add in chicken broth. Sprinkle top of roast with dry ranch dressing mix and ground black pepper.

Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20-25 minutes per pound of your roast).

When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes – I prefer to let it sit in my Instant Pot on the “keep warm” setting for a couple of hours and it will literally fall apart).
Shred or slice roast (it should fall apart pretty easily) and serve.

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How to turn this pork roast into a Freezer Meal:

Add all ingredients EXCEPT chicken broth to a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.

Pork roast with Pepperoncini on top ready to cook

Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

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Make These Delicious Roast Recipes!

Instant Pot Pepperoncini Pork Roast Recipe

This Instant Pot Pepperoncini Pork Roast is packed with flavor and so easy to make! A definite crowd pleaser!

Prep Time 5

Cook Time 1

Pressurize Time 30

Total Time 1 35

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Ingredients

▢ 1 pork shoulder roast, (3-4 pound)
▢ 16 ounces pepperoncini peppers, 1 jar, undrained
▢ ¾ cup chicken broth
▢ 1 packet dry ranch dressing mix
▢ ¼ teaspoon ground black pepper

Equipment

Instant Pot

Instructions

Place pork roast in the Instant Pot. Pour entire jar of pepperoncini peppers and juice on top of roast.
Add in chicken broth.
Sprinkle top of roast with dry ranch dressing mix and ground black pepper.
Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20-25 minutes per pound of your roast).
When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes – I prefer to let it sit in my Instant Pot on the "keep warm" setting for a couple of hours and it will literally fall apart).
Shred or slice roast (it should fall apart pretty easily) and serve.
This is delicious served on top of buns as sandwiches, on top of salads, or even eaten as is with a side of mashed potatoes. It's super versatile.

Notes

How to turn this into a freezer meal:

Add all ingredients EXCEPT chicken broth to a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.

When ready to use, dump ingredients from bag into Instant Pot and add 3/4 cup chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30-35 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 231 kcal · Carbohydrates: 5 g · Protein: 28 g · Fat: 10 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 93 mg · Sodium: 457 mg · Potassium: 622 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 202 IU · Vitamin C: 48 mg · Calcium: 28 mg · Iron: 2 mg

Cuisine: American

Course: Main Course