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

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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!

Recipe Ingredient Notes

To make our pepperoncini pork roast, you need the following ingredients

Pork shoulder roast
Pepperoncini peppers
Chicken broth
Dry ranch dressing mix
Ground black pepper

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

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.

Freezer Meal Modification

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.

Serving Suggestions

We recommend serving this recipe with our Italian Chopped Salad, Antipasto Salad, Smashed Italian Red Potatoes, and Italian Roasted Vegetable Medley. You can find more Italian-inspired recipes here.

Enjoy More Delicious Pork Main Dishes

Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.

Shredded cooked pork topped with several whole pepperoncini peppers served in a white dish.

Instant Pot Pepperoncini Pork Roast Recipe

5 from 1 vote

This Instant Pot pepperoncini pork roast is a crowd pleaser with so much flavor with just five ingredients for deliciously tender pork.

8 servings

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

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

To turn 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: Italian

Cost: $12

Author: Steph Loaiza

Course: Main Course

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Questions & Reviews

Krystal Clark says:

Can this be made in the slow cooker?
Momma Cyd says:

This should work great in the slow cooker, just remember low and slow.
Lindsay says:

Could not believe how tender and flavorful the. pork turned out, so easy to make.