Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Instant Pot Balsamic Pepperoncini Pot Roast | Get Inspired Everyday!

Instant Pot Balsamic Pepperoncini Pot Roast


  • Author: Kari
  • Prep Time: 20
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

Pot roast with some flair made extra quick and easy in the Instant Pot!


Scale

Ingredients

2 Tablespoons avocado oil

13 pound chuck roast

2 cups chicken or beef broth

2 Tablespoons Dijon mustard

1/3 cup balsamic vinegar

2 Tablespoons minced fresh rosemary

2 cloves garlic, minced

1 Teaspoon sea salt, amount will vary depending on the broth used

1/2 Teaspoon black pepper

2 Teaspoons Italian seasoning

2 Teaspoons onion powder, or granules

8 pepperoncini peppers, stems and seeds removed

Optional Gravy:

12 Tablespoons tapioca starch mixed with 3 Tablespoons of water

To Serve:

Mashed potatoes, or The Best Rosemary Potatoes

Roasted carrots and Brussels sprouts, or any veggie of choice


Instructions

Turn the Instant Pot to the sauté function, and when it’s hot, add the avocado oil. Carefully lower the roast into the pot and sear on both sides, 4-5 minutes per side.

While the roast is browning mix together the chicken/beef broth, Dijon mustard, balsamic vinegar, rosemary, and garlic. In a separate small bowl, mix together the sea salt, pepper, Italian seasoning, and onion powder/granules.

When the roast is browned, remove it from the pot. Add the seasonings to the pot, followed by the balsamic mixture. Stir until the seasonings are combined into the liquid, and scrape up all the browned bits from the bottom. Then add the roast back to the pot being careful not to splash the liquid as you place the roast back tino the Instant Pot. Top with the pepperoncini and turn off the sauté function. 

Place the lid on the Instant Pot and set the valve to sealing. Then select to pressure cook for 60 minutes. When the cooking time is done, use the quick release function. The Instant Pot will take around 20 minutes to release pressure.

When the Instant Pot is safe to open, carefully remove the roast along with the peppers. You may need a couple utensils to do this because the roast is fall apart tender. Then skim out some of the surface fat if desire before making the gravy.

To make the gravy, turn the Instant Pot back to sauté after the roast has been removed and bring the mixture to a simmer. Then whisk in some of the tapioca mixture, adding it little by little until your desired texture is reached.

Serve the gravy with the roast along with your choice of sides.


Notes

Be sure and carefully read the labels in each ingredient to make sure they’re Whole30. You’ll often find additives/sugar/dyes in balsamic vinegar, pepperoncini, Italian seasoning, and Dijon mustard.

Keywords: Whole30, Paleo, Dairy free, Gluten free

shares