Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Pot Roast is a combination of au jus gravy mix, ranch seasoning mix, pepperonicini peppers, and butter with chuck roast, cooked in the Instant Pot.
Prep Time5 minutes mins
Cook Time1 hour hr
Pressure Release and Buildup30 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 806kcal
- 4-5 lbs chuck roast cut into approx. 1 lb chunks
- 2 tablespoon olive oil
- 1 cup beef broth
- 1 ounce packet au jus gravy mix
- 1 ounce ranch seasoning mix
- 5 pepperoncini peppers
- ¼ cup butter
Turn Instant Pot/Pressure cooker to brown/saute function.
Add olive oil. Once hot, add the chunks of chuck roast and brown 3-4 minutes. Turn over and brown 3-4 additional minutes.
Turn Instant Pot/pressure cooker saute/brown function off.
In small bowl, whisk together beef brown, au jus gravy seasoning, and ranch seasoning.
Pour over beef in the Instant Pot.
Top with peppers and butter.
Place lid on Instant Pot and seal steam valve.
Cook on HIGH pressure for 60 minutes.
Let the pressure naturally release for 10 minutes, and then release completely.
Shred the beef and mix with juices.
Serve on top of mashed potatoes, on sandwiches, or with roasted veggies.
Enjoy!
Calories: 806kcal | Carbohydrates: 4g | Protein: 70g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 275mg | Sodium: 980mg | Potassium: 1256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 8mg