This is an easy two-ingredient pot roast, designed to make your Instant Pot do all the work! You'll love how easily and quickly this roast comes together and gives you perfectly tender beef for any dish your heart desires.
16ozjar sliced pepperoncini peppers, with juices (If you prefer something less spicy, use a jar of pickled banana pepper rings instead)
Pour half of the jar of pepperoncini and their juices into the Instant Pot; add the roast to the pot, then pour the remaining pepperonincini and juices over the roast.
Lock the Instant Pot lid into place. Using the high pressure setting, set the timer for 60 minutes, bringing the Instant Pot to full pressure. (Allow 15-20 minutes pressure cooking time for each pound of uncooked roast. If you are cooking the roast from frozen, increase the pressure cooking time to 25-30 minutes per pound of roast, still using the natural release.)
When the timer sounds, perform a natural release, which allows the pressure in the Instant Pot to naturally come down on it's own. Open the Instant Pot and test the roast - the beef should be very fork-tender.
Remove the beef from the Instant Pot to a cutting board. Using two forks, shred the beef to eat as desired.
Yes, this roast still takes 60 minutes in the Instant Pot... but it's not 4-5 hours like a slow cooker or oven pot roast. **If you are cooking the roast from frozen, increase the pressure cooking time to 25-30 minutes per pound of roast, still using the natural release when the timer sounds.