Instant Pot Garlic Pepperoncini Beef

Instant Pot Garlic Pepperoncini Beef is a recipe I recently developed after re-making a favorite slow-cooker recipe. You are going to love not too spicy beef with just the right touch of garlic.

a sandwich made with garlic pepperoncini beef

This recipe was originally found on my message board, CopyKatChat.com. The original recipe was for the slow cooker and I will include those directions below.

Ingredients

This recipe is super simple, you will need a roast, I used a top round roast, but this would well with a chuck roast, sirloin roast, or eye of round. Honestly, thanks to the Instant Pot, any type of roast will work.

You will need some fresh garlic and pepperoncini peppers. The peppers aren’t too hot, but they add a wonderful tang to the beef.

You will also need chicken stock and vegetable oil.

How to Make Pepperoncini Beef in an Instant Pot

I start by sauteeing the beef in a bit of vegetable oil. Then I simply add in the garlic, chicken stock, and pepperoncini peppers.

I like the way chicken stock compliments the flavor of beef. You may want to consider using a low sodium version of the stock, you can even use a no-salt version as well.

This recipe calls for cooking the roast on the manual setting. The manual setting uses high pressure. I like to use the manual setting because I feel like I have more control than using the manual setting when it comes to a roast. I do use their suggested settings for rice, steaming, and many of the other functions on the pot.

Cook the beef on manual high pressure for 70 minutes. Use either a natural or quick pressure release.

slow cooker Instructions

Saute roast in a pan, and transfer it to the slow cooker. Add garlic, peppers, and chicken stock. Cook on low for about 6 – 7 hours.

Serving Suggestions

I have a couple of serving suggestions for this beef, you can enjoy it as a pot roast. Or you may want to slice it and use it for sandwiches, wraps, or salads. I served up mine on toasted onion buns with provolone cheese.

a garlic pepperoncini beef sandwich on a plate

Favorite Instant Pot Recipes

Tasty Beef Recipes

Take a look at all the best Instant Pot recipes and even more recipes with beef.

a sandwich made with garlic pepperoncini beef

Instant Pot Garlic Pepperoncini Beef

This tender beef has just the right amount of garlic and spice.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Instant Pot Recipes, pepperoncini beef
Servings: 8
Calories: 263kcal

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds beef roast
  • 2 tablespoons garlic roughly chopped
  • 10 ounces pepperoncini peppers
  • 1 1/2 cups chicken stock

Instructions

  • Select saute on your Instant Pot, and add the vegetable oil. When the Instant Pot has gotten hot, saute all sides of the roast until it has browned. Add garlic, pepperoncini (the peppers and all of the liquid), and the chicken stock. Cook on manual high pressure for 70 minutes. Perform a quick or natural release. Serve immediately.

Video

Nutrition

Calories: 263kcal | Carbohydrates: 4g | Protein: 38g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 2629mg | Potassium: 622mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 106.5mg | Calcium: 486mg | Iron: 3.9mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Jeff

    You should never add oil to a cold pan. Always pre-heat the pan, then add oil immediately before adding your food. A small amount of oil added to a hot pan will come up to temp pretty much instantly. If you put the oil in while you’re waiting for the pan to heat it will start to break down, which negatively impacts the flavor in your final product.

    In the instant pot, this is even easier than on the stove top since the IP tells you when Sautee has come up to temp.

    • Paul

      Nonsense. Think about it. If heating oil up from the room temperature of a cold pan starts to break it down, then adding it directly to a hot pan would do the same, only faster and, if it was true, it would change its bad properties very fast.

      Fact is, it DOESN’T

      Er ban mith!

  2. Carrie

    Hi Stephanie,
    This sounds terrific! Quick question: my pressure cooker isn’t an Instant Pot. What is the difference between the manual high pressure and other settings?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares