Description
This Instant Pot Mississippi Pot Roast is a tender, flavorful beef dish made with chuck roast, pepperoncini, ranch seasoning, and onion soup mix. Cooked under pressure, the beef becomes melt-in-your-mouth soft, infused with a tangy and savory sauce. Perfect for a hearty family meal served with thickened gravy.
Ingredients
Beef and Marinade
- 3-5 pounds chuck roast, cut into 2-inch cubes
- 2 tablespoons olive oil
- ¼ cup pepperoncini juice (from the jar)
- ¾ cup beef broth (low or no sodium)
- 1 ounce ranch seasoning (1 packet)
- 1 ounce onion soup mix (1 packet)
- 5-10 pepperoncini peppers (adjust to spice preference)
- 3 tablespoons unsalted butter, cut into 4-6 slices
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Sear: Heat olive oil in the Instant Pot using the sauté setting. Add the beef cubes in batches to avoid overcrowding and sear them on all sides until browned. Remove and set aside.
- De-glaze: Pour the pepperoncini juice and beef broth into the Instant Pot. Scrape the bottom thoroughly to loosen and incorporate any browned bits, enhancing the flavor of the sauce.
- Arrange Ingredients: Return the seared beef cubes to the pot. Sprinkle the ranch seasoning and onion soup mix over the meat. Add the pepperoncini peppers. Stir gently to combine and coat the beef in flavors. Top with sliced butter evenly over the beef.
- Cook: Secure the Instant Pot lid and set the valve to SEAL. Cook on high pressure for 60 minutes. Once done, allow 15 minutes of natural pressure release before performing a quick release for any remaining pressure.
- Shred: Transfer the cooked beef to a large bowl and shred it using two forks until tender and pulled apart.
- Thicken Sauce: Turn the Instant Pot back to the sauté setting to bring the sauce to a gentle bubble. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the sauce and continue stirring until the sauce thickens to a gravy consistency.
- Combine: Return the shredded beef to the pot. Stir thoroughly to coat the meat evenly in the thickened sauce. Serve hot.
Notes
- Adjust the number of pepperoncini peppers based on your preferred spice level.
- Using low or no sodium beef broth helps control the salt content.
- Searing the beef before pressure cooking adds depth of flavor through browning.
- Letting the pressure release naturally for 15 minutes helps keep the meat moist and tender.
- The cornstarch slurry is essential to thicken the sauce; stir continuously to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
