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Instant Pot Mississippi Pot Roast

This is a perfectly flavorful Sunday dinner! It's quicker than the crock pot, but just as delicious!
4.59 from 24 votes
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Course: Dinner, Main
Cuisine: American
Keyword: Comfort Food, Instant Pot, Mississippi Pot Roast

Ingredients

  • 2-3 pound chuck roast
  • 2 T olive oil
  • freshly ground black pepper
  • 4 t ranch seasoning mix
  • 1/3 c unsalted butter
  • 2 c beef broth I use 2 c hot water/2 t Better than Bouillon Beef Base
  • 1/3 c peperoncini peppers, sliced into rings
  • peeled garden carrots Farmers Market carrots are the best!
  • golden, unpeeled potatoes-large "bite-sized'

Instructions

  • Pat both sides of roast dry with paper towels. Generously grind black pepper on both sides.
  • Set Instant Pot to the SAUTE setting. Once ready, pour in the olive oil. and saute/brown both sides of the roast for about 5 minutes on each side. CANCEL the SAUTE function.
  • Sprinkle ranch seasoning over the top of the roast.
  • Place butter on top then sprinkle on the peppers.
  • Pour 1 cup of beef broth in pot around the roast, then the remainder on top of it.
  • On top of the roast, distribute peeled carrots and potatoes(unpeeled).
  • Lock the lid in place and set to PRESSURE COOK/ Beef for 45 minutes.
  • "Natural Release" for 20 minutes, then vent.
  • Remove veggies followed by pieces of the beef. Shred beef and remove fat from the cooked beef.