Prep Time: 4 mins | Cook Time: 25 mins | Total Time: 29 mins | Servings: 4
This Instant Pot Mississippi Pot Roast is an easy pot roast recipe. The best pot roast I’ve tried! It is made with just a few simple ingredients. Have this ready for dinner in under thirty minutes and serve this mouthwatering Mississippi Pot Roast with rice or mashed potatoes for a filling, complete meal.
This Instant Pot Mississippi Pot Roast is also freezer great, making this an amazing make-ahead meal! If meal prepping, place the Mississippi Pot Roast in individual-sized containers and freeze for up to 3 months. Or store in the fridge for up to 3 days.
To serve this Mississippi Pot Roast, enjoy this with mashed carrots or mashed potatoes. You can even use any leftover meat on sandwiches or serve it over rice. Either way, this Mississippi Pot Roast is going to be amazing!
Make sure to give this Instant Pot Mississippi Pot Roast a try very soon. It’s super easy, quick, and a no-fuss!
Ingredients
2 pounds chuck roast
3 tbsp olive oil
1 c. beef broth
4 pepperoncini
1 packet of dry onion soup
3 tbsp butter optional
salt and pepper to taste
How to make Instant Pot Mississippi Pot Roast
Step 1: Into the Instant Pot, pour the olive oil, and set to “Saute”. Then, add the meat and cook for about 5 minutes until all sides are brown.
Step 2: Over the meat, pour the beef broth and add the dry onion mix. Next, add the pepperoncini. To taste, season with salt and pepper. Add the butter and stir the ingredients well.
Step 3: Secure the lid and set it for 18 minutes under high pressure. Do a quick pressure release once the cooking time is complete.
Step 4: Remove the beef from the pot and shred.
Note:
Depending on your preferred spice lever, pick a variety of pepperoncini. If you want to just enough spice, choose mild pepperoncini.
Nutrition Facts:
Calories: 752 kcal Carbohydrates: 39g Protein: 48g Fat: 45g Saturated Fat: 18g Polyunsaturated Fat: 4g Monounsaturated Fat: 23g Trans Fat: 2g Cholesterol: 179mg Sodium: 5010mg Potassium: 1208mg Fiber: 4g Sugar: 3g Vitamin A: 335IU Vitamin C: 10mg Calcium: 127mg Iron: 6mg
Ingredients
- 2 pounds chuck roast
- 3 tbsp olive oil
- 1 c. beef broth
- 4 pepperoncini
- 1 packet of dry onion soup
- 3 tbsp butter optional
- salt and pepper to taste
Instructions
Step 1: Into the Instant Pot, pour the olive oil, and set to “Saute”. Then, add the meat and cook for about 5 minutes until all sides are brown.
Step 2: Over the meat, pour the beef broth and add the dry onion mix. Next, add the pepperoncini. To taste, season with salt and pepper. Add the butter and stir the ingredients well.
Step 3: Secure the lid and set it for 18 minutes under high pressure. Do a quick pressure release once the cooking time is complete.
Step 4: Remove the beef from the pot and shred.
Notes
Depending on your preferred spice lever, pick a variety of pepperoncini. If you want to just enough spice, choose mild pepperoncini.
