Instant Pot Mississippi Chuck Roast
Tender, juicy Instant Pot Mississippi Chuck Roast is an easy dinner made in the pressure cooker with pepperoncini peppers, ranch dressing and beef broth -- no seasoning mixes! Ready in under 2 hours!
Servings: 10
Ingredients
- 1 tablespoon olive oil
- 1 3 pound chuck roast, cut into 3 large pieces
- 1 ½ cups low sodium beef broth
- 1 tablespoon dried minced onions
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 tablespoons butter, sliced into smaller pieces
- pepperoncini peppers
- ¼ cup pepperoncini pepper juice
- 1 tablespoon ranch dressing
Instructions
- Hit SAUTE button on Instant Pot, and when it reads HOT, add the olive oil, and carefully tilt pot to ensure it coats bottom of pot evenly
- Add 2 of the chuck roast pieces, and sear for about 2 minutes per side, then remove to a plate. Sear the last piece on both sides, and remove
- Hit CANCEL to turn pot off, then add some of the beef broth and deglaze pot with wooden spoon or spatula
- Place chuck roast back in pot, and add minced onions, salt, pepper, butter, pepperoncini peppers and juice
- Add remaining beef broth, cover, turn vent to sealing position, and hit PRESSURE COOK for 60 minutes
- Allow natural release for 20 minutes, then hit CANCEL, do a quick release, then open lid when pin drops
- Stir in ranch dressing, transfer roast to serving platter and top with peppers some of the gravy, if desired
Notes
Made in an 8-quart pressure cooker.
Pressure cooking time is 60 minutes, but total time includes searing and natural release. Cook times may vary according with different pressure cookers.
Nutrition
Calories: 164kcal | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 355mg | Potassium: 80mg | Vitamin A: 140IU | Vitamin C: 0.4mg | Calcium: 3mg