Mississippi Pot Roast Instant Pot Recipe
This Mississippi Pot Roast Pressure Cooker Recipe is amazing! Super easy and this is such a quick and easy Instant Pot recipe.
Servings: 6
Ingredients
- 3-4 pounds Chuck Roast
- 1 packet ranch seasoning mix (1 ounce packet)
- 1/2 cup butter (1 stick)
- ½ jar Pepperoncini Peppers with the Juice (16 ounces)
- ½ cup Beef Broth
Instructions
- Place your roast in the bottom of your instant pot.
- Sprinkle the ranch mix over the roast.
- Place the stick of butter on top and pour the Peppercinis with juice over it.
- Pour the beef broth around the roast.
- Add the lid and make sure it is turned to sealing. Click the manual button and change time to 70 minutes.
- After the cook time, allow the pressure to release naturally from the instant pot for 15 minutes and then do a quick release to release any remaining pressure from the instant pot.
- Shred the beef with 2 forks and then stir the beef back into the sauce in the instant pot.
- Serve warm and enjoy!
Notes
The Pepperonicini Peppers are not spicy but if you're sensitive to these peppers, this recipe will be great with Banana Peppers too.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 558kcal | Carbohydrates: 3g | Protein: 44g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 730mg | Potassium: 768mg | Sugar: 0.01g | Vitamin A: 502IU | Calcium: 44mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
