Instant Pot Mississippi Pot Roast Recipe

Instant Pot Mississippi Pot Roast Recipe | Recipe Iseasy Kitchen

Instant Pot Mississippi Pot Roast
Difficulty Level: Easy
Servings: 6 to 8
Nutritional Information per Serving (1 of 8 servings): Calories 397, Total Fat 28 g, Saturated Fat 11 g, Carbohydrates 8 g, Dietary Fiber 1 g, Sugar 0 g, Protein 28 g, Cholesterol 95 mg, Sodium 576 mg
Total Time: 1 hr 15 min
Active Time: 25 min

Transform the beloved, tender Mississippi pot roast into a speedy Instant Pot masterpiece, cutting cooking time by more than half! The zesty ranch seasoning and sliced pepperoncini peppers create an irresistible blend of heat and tang, yielding fork-tender beef that's perfect for effortless weekday dinners. Get ready to impress your family with this game-changing recipeyour taste buds won't believe it's ready in just over an hour!

Ingredients

One 2 to 3-pound boneless beef chuck roast (approximately 2 inches thick)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 cup low-sodium beef broth
One 1-ounce packet ranch seasoning mix (such as Hidden Valley)
cup sliced pepperoncini peppers
Mashed potatoes, to serve

Special equipment: a 6 to 8-quart Instant Pot multi-cooker

Instructions

Pat the chuck roast dry using paper towels, then season thoroughly with 2 teaspoons salt and several grinds of freshly ground black pepper on all sides.
Set the Instant Pot to saut mode on high (see Cook's Note). Heat the oil until it shimmers but does not smoke, then place the roast in the pot. Brown it well on each side, about 6 minutes per side. Using tongs, transfer the roast to a plate.
Pour beef broth into the pot and scrape up any browned bits stuck to the bottom with a wooden spoon. Stir in the ranch seasoning mix until it dissolves. Put the roast back in the pot (it's fine if it isn't fully covered by broth). Scatter the sliced pepperoncini over the top.
Follow your Instant Pot manufacturer's instructions to secure the lid and set it to pressure cook on high for 55 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes (following manufacturer's guidance). Carefully open the lid, then move the roast to a cutting board with tongs. Shred the meat with two forks, discarding any large fat pieces.
Use a large spoon or ladle to skim off as much fat as possible from the pot's liquid. Return the shredded beef to the pot and stir to combine. Serve warm alongside mashed potatoes.

Please note that settings might differ based on your Instant Pot model. Always refer to your device's manual for best results.