Simple Pepperoncini Instant Pot Roast (optional with potatoes & carrots)
The easiest pot roast I've ever made. Seer roast, saute onions, and dump a jar of sliced pepperocini in & cook 35 minutes. Done & DONE! ~TxH~
Ingredients
- 3-4 lb Beef chuck roast I use a venison or wild hog roast
- 1 16-oz jar SLICED pickled Pepperoncini peppers I chose medium-heat peppers
- 1-2 onions diced or cut into quarters
- 4-6 medium-sized potatoes optional
- 2-3 Whole carrots optional
Instructions
-
Cut the roast into 4 to 6 chunks. Trim as much of the fat as possible from the chunks of roast. (It's fine if some fat remains)
-
Press the SAUTÉ key on the instant pot. Wait for the pot to indicate "HOT" before adding ingredients.
-
Add 2 tablespoons oil to the heated pot. Sauté roast pieces for 2 to 3 minutes per side, or until nicely seared. Transfer seared roast to a plate. Set aside.
-
Press CANCEL and then select SAUTÉ again. Add the onions to the pot and sauté for 2 to 3 minutes or until tender, stirring to scrape up any browned bits from the bottom. Add a splash of Pepperoncini juice if necessary to help deglaze the pan. Hit 'CANCEL' to turn IP off. Remove onions & set aside.
-
Arrange chunks of seared roast in a single thickness in the IP liner. Top with onions. Add potatoes, carrots (if using). Don't stir.
-
Add the entire contents of the Pepperoncini jar, juice and all, over the vegetables. Don't stir.
-
Place the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 30 minutes (making sure the steam release handle is in the "Sealing" position).
-
After the cooking is complete allow the Instant Pot to do a natural release for 10 minutes. Then press CANCEL, then using a long handled spoon, push the steam release handle to the "Venting" position to allow any remaining pressure to release completely before you open the pot.
-
Use instant-read thermometer to assure internal meat temperature has reached 145℉ - 155℉ for beef roast. (140 - 150 for pork roast, 145℉ venison roast)
If you've included carrots & potatoes, transfer them to a serving dish and keep warm. Transfer the roast to a serving platter and let it rest 5 minutes before serving.
Recipe Notes
If you want to thicken the juices:
In a small bowl stir together 2 tablespoons water and 2 tablespoons cornstarch. Whisk the mixture into the Instant Pot and simmer for about 5 minutes or until the juice has thickened to your liking, stirring occasionally.
Press CANCEL and unplug the Instant Pot.
Serve roast with the vegetables, ladle thickened juice over roast
RECIPE NOTES
This recipe was tested in my 6 Quart Instant Pot DUO60. Obviously other models may have different settings than those noted in the recipe.
If including carrots & potatoes use only whole carrots & whole medium-sized potatoes. Smaller pieces of vegetables will be overcooked.
For timing your meal remember, the cook time doesn't include time it takes for the Instant Pot to come to pressure or to naturally release which should take an extra 10 to 15 minutes in total for this recipe.
If gravy is not as thick as you'd like after simmering with the cornstarch slurry, mix together an additional 1 tablespoon water with 1 tablespoon cornstarch and whisk it in to the thicken further.
Venison roast 145 degrees internal temperature
Wild pork roast 140 degrees (medium-well) to 150 degrees (well done) internal temperature