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Instant Pot® Mississippi Roast

This delicious pot roast is a definite crowd pleaser!
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 3156.1 kcal

Equipment

  • 1 Multi-functional Pressure Cooker (e.g., Instant Pot®)
  • 1 Chef's knife
  • 1 Cutting Board
  • 2 Large Forks (for shredding)

Ingredients
  

Main

  • 1 14 ounce can beef broth
  • 3 ½ pounds beef chuck roast cut into 3 or 4 chunks
  • 1 stick butter
  • ½ 16 ounce jar pepperoncini peppers and juice
  • 1 1 ounce package ranch dressing mix
  • 1 1 ounce package dry onion soup mix

Instructions
 

  • Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
  • Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Notes

For an unparalleled depth of flavor, consider searing the beef chuck roast in the Instant Pot on 'Sauté' mode before adding other ingredients. This Maillard reaction adds rich, caramelized notes. Ensure the roast is well-browned on all sides. After cooking, the beef should be fork-tender and easy to shred. A natural release is crucial for tender meat. For serving, shred directly in the pot with two forks to absorb all the flavorful juices. Garnish with fresh parsley or chives for a touch of color and brightness.