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Instant Pot Mississippi Pot Roast
This juicy Instant Pot Mississippi Pot Roast is a delicious one-pot beef recipe! Made from fall-apart, pressure-cooked chuck roast smothered in a sauce of zesty ranch, buttery gravy, and sweet, mild chili peppers.
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 5 min🔥 Cook: 1h 20m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- spatula
📝 Preparation Steps
1
Cut chuck roast into 3-4 equal size pieces to fit easily into the instant pot. Season with salt and pepper.
2
Turn the instant pot to saute mode and add the oil.
3
Place the roast pieces in the instant pot to sear the meat. Cook for ⏱️ 5 minutes on each side.
4
Remove seared meat from the instant pot and set aside.
5
Add the beef broth and deglaze the bottom of the pot with a spatula, scraping away any stuck on bits.
6
Turn the instant pot off.
7
Add the meat back to the instant pot. Top with the ranch dressing mix, gravy mix, slices of butter, and pepperoncini. Pour the beef broth and the juice from the peppers into the instant pot.
Ranch Dressing Mix1 package
8
Place the lid on the instant pot and turn the valve to the sealing position. Cook on high pressure for ⏱️ 55 minutes. Let the instant pot rest (naturally release the steam) for ⏱️ 15 minutes afterwards, then release the remaining pressure using the valve.
9
Remove the beef from the pot and use two forks to shred the meat. Then add the shredded meat back into the sauce. Serve immediately.
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