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|By :5 Ingredients Or Less By Marilyn Haugen|
|Browse Category||Meat, Seven Ingredients or Less|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Beef, Pepperoncinis|
|Prep Time||5 minutes|
|Cook Time||75 minutes|
Replace the water with ready-to-use reduced-sodium beef broth. Unless using no-salt-added broth, do not season roast with salt.
Added whole jar of peppers, used the juice instead of water. AMAZING!
Delicious!! The flavor is amazing!
This was the first thing i cooked in my new Instant Pot. I substituted Caesar dressing for Ranch. Next time I would sear the roast. It could be easily modified with canned tomatoes. Overall very happy and it was quite good.
Made this today and it was fabulous! Followed the recipe as written but added more peppers.
It was super easy and just delicious. We added the veggies about 2/3 into the cooking to make sure they cooked in all the wonderful juices
The flavor was delicious but it was not fork tender; however I blame that on me since this was the first time using an IP. Also Next time i will add more peppers or the juice like the other reviewer suggested
Very good flavor but was far too salty for us.
Very easy- next time i will add more pepperncini’s
Flavor was wonderful! I bought a 3LB rump roast. 45 minutes was not enough for my beef to come out tender. It took about all together 90 minutes. But this receipe is a keeper.
I seared the roast on all sides with:
1) 2 Tblsps olive oil
2) 1 Tsp butter
3) 2 fresh garlic cloves- pressed with skin on-
Then just followed the recipe!
Is there anything that can replace the dry ranch dressing mix? (I saw the caesar mix replacement, but can’t find that either.)
So good. I would add more pepperoncini’s. I too used the juice from the peppers instead of water. Cant wait to have this again
Just put in the entire contents of the pepperoni jar replacing the other seasoning and some of the water.
Very good I could not find the peppers so I used jalapenos instead
I’m making mine right now but browned the meat beforehand on the saute setting. I also added onions and used a German gravy mix powder that was sent to me by my wife from Germany. Also used only the juice from the pepperocinis.
Used a cross rib roast. Left the wrapping string on while cooking. Found ranch mix beside salad dressing in store. Didnt know what pepperonconi peppers were, so used mini sweet peppers. Since found out peppers come in a jar. Pan seared before nd juice used. Tasty and fairly tender. No salt used.
I continually get the Burn message anytime I attempt to cook anything substantial. Any advice? I’ve read where it has to do with contents sticking to the pot so I greased the pot with coconut oil but that hasnt helped. Thanks
We have a great blog about the burn error.
It is either caused by not deglazing after sauteing, food sticking to the inner pot, or not enough water like liquid to both pressurize and maintain the required liquid amount.
This is almost the identical recipe a friend gave me for my crockpot. I use a 2 lb. bottom roast, a jar of Mezzetta deli-sliced golden Greek Peperoncini peppers ( add liquid to recipe ), a packet of Good Seasons Zesty Italian salad dressing & recipe mix ( dry powder mix in an envelope ), and a beef bouillon cube. It takes about 6 hours in the crockpot. It is a bit salty and I am not sure which ingredient causes this. I usually shred this by fork when done and place on a hogie bun for Italian Beef sandwiches. This will be my first recipe attempt in my new IP Smart WiFi 6qt machine since I am kind of familiar with the recipe. I may leave out the bouillon cube ( guessing that is where the saltiness is coming from ). Thank you for all the input everyone has left as I am a single guy ( I do cook though ) and a newbie with an IP. The time saving feature will be a great benefit for me. Thank you all again.
I am new to instant pot and not sure about pressure cooking. I’ve always been afraid to use one. Got this for xmas and really want to try for roasts, ribs, tri-tip and desserts!!
Question: Recipe shows 75-minute cook time at the top, but in the recipe details it states to cook for 45 minutes. Does this 75-minute cook time include the time the Instant Pot takes to preheat and the time it takes to depressurize, as well as time for the meat to rest? Or is the 45 minute cook time in the recipe a typo? Thank you!
Definitely use the liquid fron pepperocinis. Will make again.
Instead of Ranch dry, which is loaded with MSG, you can simply use any seasoning or dry italian. Half cup Italian dressing works good too. BTW, most instapot recipes understate cooking time for tender beef. 45 minutes usually means about 60-70 minutes based on my experience, and yes, use juice for pepperocinis…
Thank you very much for sharing such a delightful recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K
Absolutely our favorite insta pot dish!❤️