The pepperoncini or banana peppers won’t make the dish spicy once they’re cooked. The peppers magically transform into a rich flavor for the gravy—so make sure you add them!)   The sauce is meant to be thin, but if you want it thicker, mix together two to four tablespoons cornstarch or arrowroot powder with two to four tablespoons cold water to form a slurry (the more, the thicker). Hit Keep Warm/Cancel, hit Sauté, and Adjust so it’s on the More or High setting. Once bubbling, stir in the slurry and let bubble for 30–60 seconds, then hit Keep Warm/Cancel to turn off the pot. The sauce will then thicken into more of a gravy-like consistency. While most Instant Pot recipes keep the pressure cooking time the same even if you’re doubling or halving recipes, roasts are an exception. Since roasts are thick, you’ll need to adjust the cooking time per pound of meat. For this recipe, cook the roast for 60 minutes for three pounds, 70 minutes for four pounds, or 80 minutes for five pounds. Allow a 15-minute natural release regardless of the roast’s size. Always use fresh (not frozen) meat for this recipe.