Description
This Instant Pot Mississippi Pot Roast is a tender, flavorful dish made with a boneless chuck roast cooked to perfection in a pressure cooker with pepperoncini peppers, ranch seasoning, and fresh herbs. The recipe delivers a rich, savory meal that’s easy to prepare and perfect for serving over mashed potatoes, egg noodles, or rice.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. canola oil
- 3 lbs. boneless chuck roast, trimmed
- 1 ½ tsp. kosher salt
- 1 tsp. black pepper
- 2 medium red onions (about 10 oz. each), quartered
- 3 medium garlic cloves
- 1 cup jarred pepperoncini salad peppers
- 2 Tbsp. liquid from pepperoncini jar, divided
- ¼ cup beef broth
- 2 Tbsp. unsalted butter
- 1 (1-oz.) envelope ranch dressing mix
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. chopped fresh chives
Instructions
- Brown the Roast: Select the sauté setting on your Instant Pot and set to high. Preheat, then add canola oil. Pat the chuck roast dry and season all sides with kosher salt and black pepper. Place roast in the pot and brown on all sides, turning often, for about 10 minutes.
- Sauté Onions and Garlic: Remove the roast and set aside. Add quartered red onions and garlic cloves to the pot. Cook, stirring frequently to scrape up browned bits, until onions soften, about 2 minutes. Then press cancel to stop sautéing.
- Add Ingredients for Pressure Cooking: Return the browned roast to the pot. Add the jarred pepperoncini peppers, ¼ cup beef broth, 2 tablespoons butter, and ranch dressing mix. Stir gently to combine.
- Pressure Cook the Roast: Secure the lid on the Instant Pot and set the steam release handle to sealing. Select manual or pressure cook on high pressure and set the timer for 55 minutes. The pot will take 8 to 10 minutes to build pressure before cooking begins.
- Release Pressure Naturally: Once cooking completes, allow the pressure to release naturally for 10 to 12 minutes. Then carefully turn the steam release handle to venting and remove the lid.
- Prepare to Serve: Transfer the roast to a deep serving platter. Stir the 2 tablespoons of pepperoncini liquid into the juices left in the pot. Pour the juices over the roast and top with the softened onions and garlic mixture. Sprinkle chopped fresh dill and chives on top.
- Serve: Serve the Mississippi pot roast hot over your choice of mashed potatoes, egg noodles, or rice for a comforting and hearty meal.
Notes
- You can substitute boneless chuck roast with other beef roasts of similar size for the same result.
- Natural pressure release is important to keep the meat tender and juicy.
- For extra heat, add some of the pepperoncini juice into the cooking liquid or garnish with additional peppers.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- To reduce sodium, use low-sodium beef broth and rinse peppers to reduce salt content.
Nutrition
- Serving Size: 1 serving (about 6 oz. of cooked meat with sauce)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
