Description
This flavorful Instant Pot Mississippi Pot Roast is a great low carb dinner that will melt in your mouth! This is the perfect EASY, first recipe to make in your Instant Pot!
Ingredients
- 3–4 pounds beef (chuck roast)
- 1 tablespoon olive oil
- 1 teaspoon ground pepper
- 1 large yellow onion, diced
- 1 cup beef broth
- 1 (1 oz) packet of Ranch Dressing Mix
- 1 (1 oz) packet of Au Jus Gravy Mix
- 4 tablespoons unsalted butter
- 5–6 pepperoncini peppers and ¼ cup of its juice
- 1 tablespoon cornstarch and 1 tablespoon water
Instructions
- Season the Beef: Generously season both sides of the 3-4 pounds beef (chuck roast) with 1 teaspoon ground pepper.
- Sear the Meat (Optional): Turn on the Instant Pot and select [Sauté] mode. When the display reads “Hot,” add 1 tablespoon olive oil to the inner pot. Place the chuck roast in the pot and sear each side for about 3 minutes until golden brown.
- Sauté the Onion: Remove the seared beef and set it aside. Add 1 large yellow onion, diced to the pot and cook, stirring occasionally, for about 2 minutes until tender.
- Deglaze the Pot: Pour in 1 cup beef broth and scrape up any browned bits stuck to the bottom of the pot.
- Layer the Ingredients: Return the chuck roast to the pot. Sprinkle the Ranch Dressing Mix and Au Jus Gravy Mix evenly over the roast. Add 4 tablespoons unsalted butter and arrange pepperoncini peppers and their juice on top.
- Pressure Cook the Roast: Secure the lid and ensure the pressure release valve is set to “Sealing.” Press [Pressure Cook/ Manual] and set the timer to High Pressure for 60-70 minutes.
- Natural Pressure Release: Once the cooking time is complete, allow the pressure to naturally release for about 10-15 minutes.
- Thicken the Gravy (Optional): Remove the beef from the pot. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water. Set the Instant Pot to [Sauté] mode and whisk the slurry into the pot juices, simmering for 1-2 minutes.
- Serve: Shred the beef, drizzle with gravy, and serve with your favorite sides!
Notes
Opt for a well-marbled chuck roast for tenderness. Searing locks in juices and enhances flavor. Use low-sodium beef broth as the seasoning packets are already salty. For a 3-pound roast, cook for 60 minutes; add 10 minutes for every additional pound.
- Prep Time: 0 minutes
- Cook Time: 68 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 522 kcal
- Sugar: 2 g
- Sodium: 351 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 177 mg