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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.
Marilyn Haugen is passionate about cooking and entertaining and has turned this passion into a successful cookbook career. She has also written the bestselling 150 Best Spiralizer Recipes and 175 Best Instant Pot® Recipes.
Dinner is about to get even easier now that you can cook mouth-watering meals in your Instant Pot® with five ingredients or less.
The Instant Pot® is unquestionably the most popular and bestselling kitchen appliance of the last year, with many models performing the functions of a pressure cooker, a slow cooker, a rice cooker, a steamer, a sauté pan, a yogurt maker and a warmer. 5-Ingredient Instant Pot® Cookbook is a perfect companion for the Instant Pot® and a follow-up to Marilyn Haugen’s previous bestseller, 175 Best Instant Pot® Recipes, which has over 20,000 copies in print.
All of its 150 recipes, created especially for use with an Instant Pot®, contain a minimum of ingredients and require little effort. There are recipes for every occasion and season, and for novices and well-seasoned home cooks alike. The recipes include favorites like Ham and Cheddar Egg Muffins, Hearty Black Bean Soup, Pepperoncini Beef Roast, Chicken Caesar Pita Pockets, Braised Herb Salmon with Asparagus, Buttery Garlic Mashed Potatoes, and Chocolate Peanut Clusters.
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.