Instant Pot Mississippi Pot Roast
Mississippi Pot Roast in the Instant Pot is the fastest way to achieve fork tender Pot Roast with that zippy pepperoncini infused gravy you know and love with Mississippi Pot Roast!
Servings 6 -8 servings
- 3 lb chuck roast
- 4 cups beef broth
- 1 pkg ranch seasoning mix
- 1 pkg au jus seasoning mix
- 5 whole pepperoncini's (also known as banana peppers)
Add broth, roast, ranch and au jus seasoning, and banana peppers to your Instant Pot.
Cook on manual HIGH pressure for 100 minutes. Allow for a 30 minute NPR.
Remove from the pot and roughly shred.
Turn the Instant Pot onto Sauté, once boiling, thicken with corn starch slurry. I like to return the meat to the gravy, but that is just a personal preference.
Serve over Mashed Potatoes or rice.
Note: you can sear the outside of the roast prior to pressure cooking but this step is not necessary.
Calories: 424kcal | Carbohydrates: 1g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 157mg | Sodium: 806mg | Potassium: 839mg | Vitamin A: 29IU | Calcium: 48mg | Iron: 5mg