Description
Savor the melt-in-your-mouth tenderness of Mississippi pot roast, enhanced with zesty spices, all prepared effortlessly in your Instant Pot. Perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- Key Ingredients:
- 3–4 lbs chuck roast
- 1 packet ranch dressing mix
- 1 cup low-sodium beef broth
- 6 pepperoncini peppers, whole
- 2 tbsp butter
- 1 packet onion soup mix
For Extra Flavor:
- 2 cups carrots, chopped (optional)
- 2 cups potatoes, cubed (optional)
Instructions
- Instructions:
- 1. Prepare Your Ingredients: Gather all ingredients. Chop carrots and potatoes if using.
- 2. Sear the Roast: Set your Instant Pot to "Sauté" mode and add oil. Once hot, sear the chuck roast on both sides until browned (about 4-5 minutes per side).
- 3. Add Seasonings: Sprinkle ranch dressing mix and onion soup mix over the seared roast. Pour in beef broth and add pepperoncini peppers along with butter on top.
- 4. Pressure Cook: Close the Instant Pot lid securely, set to "Manual" for 60 minutes on high pressure, and walk away.
- 5. Natural Release: After cooking, allow natural pressure release for at least 15 minutes before manually releasing any remaining pressure.
- 6. Serve It Up: Open the lid slowly to reveal rich aromas. Shred meat with two forks in the pot or transfer it to a platter with optional veggies. Drizzle sauce over everything and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 2g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg