This Instant Pot Pepperoncini Pork Roast is a game-changer for busy weeknights, delivering tender, melt-in-your-mouth pork with minimal effort. The tangy, slightly spicy pepperoncini infuses the meat with bold, zesty flavors, while the juices create a savory, aromatic broth. In just over an hour, you’ll have a dish that feels like it simmered all day.
Perfectly balanced with a hint of briny tang and a touch of heat, this roast is a crowd-pleaser that pairs beautifully with mashed potatoes or crusty bread. The succulent pork, infused with garlic and herbs, offers a satisfying texture and a burst of flavor in every bite. It’s comfort food made simple, with a gourmet twist.
What You’ll Need
- 1 pork shoulder roast (3-4 pounds, bone-in or boneless)
- 16 ounces pepperoncini peppers (1 jar, undrained – reserve the juice for added flavor)
- ¾ cup chicken broth (low-sodium recommended, or substitute with vegetable broth)
- 1 packet dry ranch dressing mix (or make your own with herbs and spices)
- ¼ teaspoon ground black pepper (adjust to taste)
How to Make It
- Prepare the Instant Pot: Place the pork roast in the Instant Pot. Pour the entire jar of pepperoncini peppers (including the juice) over the roast.
- Add Liquids: Pour in the chicken broth to help create steam and keep the roast moist.
- Season the Roast: Sprinkle the dry ranch dressing mix and ground black pepper evenly over the top of the roast.
- Set Up for Cooking: Secure the lid on the Instant Pot and ensure the valve is set to SEALING (not venting).
- Cook: Press the MANUAL or PRESSURE COOK button and set the timer for 60 minutes (or 20-25 minutes per pound of roast).
- Natural Release: Once the timer is done, allow the pressure to release naturally (this will take at least 20 minutes). For extra tenderness, let it sit on the KEEP WARM setting for a couple of hours.
- Shred or Slice: Carefully remove the roast and shred or slice it. The meat should be tender and fall apart easily.
- Serve: Enjoy this flavorful pork on buns as sandwiches, over salads, or as a main dish with sides like mashed potatoes or roasted vegetables.
Delicious Serving Ideas for Your Pepperoncini Pork Roast
This versatile pork roast shines in so many dishes! Serve it on toasted buns with a drizzle of the cooking liquid for a tangy sandwich. For a lighter option, pile it on top of a fresh green salad with avocado and a zesty vinaigrette. Craving comfort food? Pair it with mashed potatoes or roasted veggies for a hearty meal. The possibilities are endless!
How to Store and Reheat for Maximum Flavor
Store leftover pork roast in an airtight container with some of the cooking liquid to keep it moist. It will stay fresh in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, warm it gently in a skillet with a splash of broth or microwave it in 30-second intervals until heated through. The flavors deepen over time, making leftovers even more delicious!
Easy Recipe Variations to Try
Switch things up by using beef chuck roast instead of pork for a richer flavor. For a spicier kick, add a few dashes of hot sauce or a chopped jalapeño to the pot. If you’re out of ranch dressing mix, try Italian seasoning or a mix of garlic powder, onion powder, and dried herbs. You can also swap chicken broth for beef broth for a deeper savory note.
Time-Saving Tips for Busy Cooks
To save time, prep your pork roast the night before by seasoning it with the ranch mix and pepper. Store it in the fridge, then simply add it to the Instant Pot when you’re ready to cook. If you’re short on time, you can do a quick release after cooking, but a natural release ensures the most tender results. Letting it sit on “keep warm” for an extra hour makes shredding effortless!
Why This Recipe Works So Well
The combination of pepperoncini juice and ranch seasoning creates a tangy, savory flavor that infuses the pork as it cooks. The Instant Pot locks in moisture, ensuring the roast stays tender and juicy. Plus, the hands-off cooking method means you can focus on other tasks while dinner practically makes itself. It’s a foolproof recipe that’s sure to become a family favorite!
Instant Pot Pepperoncini Pork Roast Recipe
Equipment
- Instant Pot
Ingredients
- 1 pork shoulder roast (3-4 pound)
- 16 ounces pepperoncini peppers (1 jar, undrained)
- 3/4 cup chicken broth
- 1 packet dry ranch dressing mix
- 1/4 teaspoon ground black pepper
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.