Description
Instant Pot Mississippi Pot Roast is rich, savory, and comforting, with fall-apart beef and a buttery, pepperoncini-laced gravy all made easy in the pressure cooker.
Ingredients
Units
Scale
Ingredient List:
- 3-4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 1 large yellow onion, diced
- 1 cup beef broth (low sodium preferred)
- 1 (1 oz) packet ranch dressing mix (about 1 1/2 tablespoons)
- 1 (1 oz) packet au jus gravy mix (about 1 1/2 tablespoons)
- 4 tablespoons unsalted butter
- 5-6 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Generously season both sides of the chuck roast with ground pepper.
- Set the Instant Pot to Sauté. When hot, add olive oil and sear the roast for about 3 minutes per side until golden. Remove and set aside.
- Add diced onion to the pot and cook for about 2 minutes until softened.
- Pour in the beef broth, scraping up all the browned bits from the bottom.
- Return the roast to the pot. Sprinkle ranch and au jus mixes evenly over the beef. Top with butter, pepperoncini peppers, and their juice.
- Seal the lid and cook on High Pressure: 3 lbs: 60 minutes; 4 lbs: 70 minutes.
- Let the pressure release naturally for 10–15 minutes before opening.
- Remove the beef. Set the pot to Sauté and whisk in the cornstarch slurry. Simmer 1–2 minutes until thickened (optional).
- Shred the beef, spoon over the gravy, and enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 1g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg
