Instant Pot Mississippi Pot Roast
This Instant Pot Mississippi Pot Roast recipe is the perfect recipe for a beginner or pressure cooker maven. It's easy, tender, and delicious.
Turn the Instant Pot onto saute mode. Once the setting reads hot, add the olive oil and the roast. Cut the roast into even chunks if needed. Cook the roast on each side for 3-5 minutes or until brown.
Remove the roast from the Instant Pot, cover with foil, and set aside.
Turn the saute mode off. Add the beef broth to the Instant Pot and deglaze the bottom by scraping any burnt or brown pieces at the bottom.
Once those brown pieces have been removed, add the roast back to the Instant pot, then add the pepperoncini juice, cover the meat with the Ranch seasoning packet, top with pepperoncini peppers and finally add the butter. Place the lid and set the vent to seal.
Manual cook on high for 60 minutes. Allow the Instant Pot to natural release for 15 minutes before manually venting the remaining pressure.
Remove the roast and peppers and shred before serving.
If making gravy, remove the roast and peppers and add 1 tbsp of cornstarch to the Instant Pot. Allow the liquid to thicken for a few minutes, stirring occasionally.
To lower the salt content, use unsalted butter, low or no-sodium broth, and consider making your own ranch seasoning.
Cut the roast into chunks and brown before cooking for more flavor. You can skip this step entirely if you want, it's optional.
Calories: 144kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 683mg | Potassium: 204mg | Fiber: 5g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 25mg | Calcium: 162mg | Iron: 4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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