Instant Pot Pepperoncini Pork Roast

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:

• Instant Pot
• Fork

How to Make Instant Pot Pepperoncini Pork Roast

1. Place pork roast in the Instant Pot. Pour entire jar of pepperoncini peppers and juice on top of roast.
2. Add in chicken broth. Sprinkle top of roast with dry ranch dressing mix and ground black pepper.
3. 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).
4. 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.

• Green Chile Pork Tacos
• Instant Pot BBQ Country Ribs
• Instant Pot Bone-In Ribs
• Instant Pot Country-Style Pork Ribs
• Instant Pot Cranberry Pork Chops
• Instant Pot Easy Sweet Pork
• Instant Pot Egg Roll Bowls
• Instant Pot Honey Chipotle Pork Tacos
• Instant Pot Honey Glazed Ham
• Instant Pot Pork Chile Verde
• Instant Pot Pork Tips and Gravy
• Maple and Brown Sugar Pork Tenderloin
• Pork Carnitas

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.

ServingServing: 8 servings

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Pressurize Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

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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
• Fork

Instructions

1. Place pork roast in the Instant Pot. Pour entire jar of pepperoncini peppers and juice on top of roast.
2. Add in chicken broth.
3. Sprinkle top of roast with dry ranch dressing mix and ground black pepper.
4. 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).
5. 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).
6. Shred or slice roast (it should fall apart pretty easily) and serve.
7. 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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