Instant Pot Mississippi Pot Roast
Holy Buckets, ya'll... why did I not jump on the Instant Pot train sooner?? Pot roast will forever more be made in the Instant Pot.
3-4 pound Chuck Roast
1/2 tablespoon Oil
1/2 tablespoon Pepper
1 large Onion
1 cup Beef Broth
1 packet Ranch Dressing Mix
1 packet Au Jus Gravy Mix
5-6 Pepperoncini Peppers
1/4 cup Pepperoncini Juice
Turn on the Instant Pot and set it to "sauté" mode.
Add oil to the inner pan of the Instant Pot.
Season Chuck Roast with Pepper only (Ranch and Au Jus are already salty).
When the Instant Pot reads "hot" on the display screen, place the Chuck Roast into the inner pot.
Cook on each side for 3 minutes or until golden brown.
Remove the Chuck Roast from the Instant Pot.
Add onion, cook and stir for about 2 minutes, or until onion is tender.
Add Beef Broth and deglaze by scraping the bottom of the pot.
Add Chuck Roast back into the pot.
Top with Ranch Seasoning.
Top with Au Jus Gravy packet.
Top with Pepperoncini Peppers.
Add Pepperoncini juice to the pot.
Turn off Instant Pot.
Set Instant Pot to "Pressure Cook" on High pressure for 60 minutes (for a 3-pound roast).
Add 10 minutes for every pound over 3.
Once it's done cooking, let the pressure naturally release until the pin drops and the lid can be opened.