Fast and easy! Can buy the roast on sale, cut into the chunks and freeze. Cook from frozen.

The liquid from cooking makes an excellent soup! I put it in the refrigerator and remove the fat that solidifies on the top. Mix in some shredded vegetables like cabbage and onion and some of the shredded roast. Heat and add water to taste, the liquid is usually quite strong.

Still searching for what to cook ?

Name: Instant Pot Mississippi Pot Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Cuisine: not set
Ingredients: 1 cup water; 3 to 4 Beef Chuck Roast cut into 3 or 4 chunks; 1 stick butter Try some herb/garlic butter too; 1/2 jar Pepperoncini Peppers and juice 1/2 of 16 ounce jar- 1/2 cup juice; 1 package Dry Ranch Dressing Mix; 1 package Dry Onion Soup Mix

Find the most delicious recipes here

INGREDIENTS

1 cup water
3 to 4 Beef Chuck Roast ; cut into 3 or 4 chunks
1 stick butter ; Try some herb/garlic butter too
1/2 jar Pepperoncini Peppers and juice ; 1/2 of 16 ounce jar- 1/2 cup juice
1 package Dry Ranch Dressing Mix
1 package Dry Onion Soup Mix

INSTRUCTIONS

You can brown the pieces of roast before pressure cooking if you want, I skip this step.

Pour water (or beef broth) and pepper juice into a multi-functional pressure cooker. Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis.

Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 15 to 40 minutes. Release the remaining pressure.

Depending on the pressure cooker, it will take about 15 minutes to come to pressure, 60 minutes to cook and 15 to 20 minutes for NPR = total 90 minutes.

NOTES

Alert editor

Instant Pot Mississippi Pot Roast

1 cup water
3 to 4 Beef Chuck Roast cut into 3 or 4 chunks
1 stick butter Try some herb/garlic butter too
1/2 jar Pepperoncini Peppers and juice 1/2 of 16 ounce jar- 1/2 cup juice
1 package Dry Ranch Dressing Mix
1 package Dry Onion Soup Mix

You can brown the pieces of roast before pressure cooking if you want, I skip this step.

Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 15 to 40 minutes.  Release the remaining pressure.

Depending on the pressure cooker, it will take about 15 minutes to come to pressure, 60 minutes to cook and 15 to 20 minutes for NPR = total 90 minutes.

The liquid from cooking makes an excellent soup!  I put it in the refrigerator and remove the fat that solidifies on the top.  Mix in some shredded vegetables like cabbage and onion and some of the shredded roast.  Heat and add water to taste, the liquid is usually quite strong.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (229g)
Recipe Makes: 6 Servings

Calories: 949
Calories from Fat: 897 (95%)

Amt Per Serving		% DV

	Total Fat 99.7g	133 %
	Saturated Fat 22.9g	114 %
	Monounsaturated Fat 22.7g
	Polyunsanturated Fat 47.1g
Cholesterol 94.7mg		29 %
Sodium 1866.1mg		64 %
Potassium 153.2mg		4 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 13.7g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 949

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe