Instructions

1. Turn the Instant Pot to “Saute”
2. Add 2 tbsp coconut oil to the pot.
3. When the coconut oil is popping, carefully sear the roast on all sides. (Yes- even the short sides!)
4. After all sides are seared, remove roast.
5. Turn Instant Pot to “Off/Keep Warm”
6. Add 1/4 bone broth, and deglaze the bottom of the pot with a wooden spoon / spatula (scrape all those roast bits off!)
7. When deglazed, add the roast in.
8. Add ranch, salt and pepper.
9. Add all the peperoncini juice, and about half of the peperoncinis. Save the other half for topping.
10. Slice the butter into squares, place on top of the roast somewhat evenly.
11. Lock the lid on the Instant Pot, make sure the valve is set to sealing.
12. Hit “Manual – High – 70 Minutes”
13. When time is up, let pressure release naturally for 15 minutes, then release pressure.
14. Top with remaining peperocinis, and serve with spaghetti squash or mashed cauliflower.