Instant Pot Mississippi Pot Roast
This is the BEST Instant Pot Mississippi Pot Roast recipe! Tender, melt in your mouth beef with a slight kick from the peppers. And it's ready and on the table in just over an hour.
Servings: 6
Ingredients
- 3 Ibs chuck roast or sirloin tip roast
- 1 cup jarred pepperoncini peppers
- 2 Tablespoons pepperoncini juice
- 2 medium red onions, quartered
- 2 Tablespoons Olive oil
- 3 large garlic cloves, minced
- 1 teaspoon salt
- 1 Tablespoon pepper
- ¼ cup beef broth
- 1 ounce packet Dry Ranch Dressing Mix
- 2 Tablespoons salted butter
- 1 Tablespoon fresh chives, chopped
- 1 Tablespoon fresh dill, chopped
Instructions
- Dry the roast with a paper towel and sprinkle it with salt and pepper.
- Select the sauté button on the Instant Pot. Add the oil to the cooker and allow to warm.
- Add the roast and brown all sides of it. This process takes about 7-10 minutes. Remove the roast from the cooker
- Next add the onions and garlic to the cooker. Continuously stir while cooking until just softened, about 5 minutes. Once done, press Cancel.
- Pour in half the beef broth and deglaze the bottom of the Instant Pot by scraping the bottom with a wooden spoon or spatula to prevent getting the “Burn” message.
- Add the roast, peppers, remaining beef broth, butter and ranch dressing to the onions in the cooker. Place the lid of the Instant Pot on and turn the steam gauge to the Sealing position.
- Select Manual or Pressure Cook button and set the time to 55 minutes. It will take about 10 minutes to come up to pressure before the timer will start.
- Cook until the timer goes off and allow the pressure to release naturally. This will take about 10 minutes.
- Remove lid and remove the roast. Add the chives, dill and the pepperoncini juice and stir.
- Add the roast back in to the Instant Pot and using a fork, shred the beef into large chunks. Stir it into the juices and serve over mashed potatoes or egg noodles.
Notes
Store in Refrigerator: You can store leftovers in an airtight container in your refrigerator for up to 3 days.
Freezer: To freeze allow the pot roast to cool before placing in a freezer safe Ziplock bag or an air-tight container that is freezer safe. Freeze for up to 2 months.