Description
Experience the ultimate comfort food with this Mississippi Pot Roast, featuring tender beef and a tangy twist from pepperoncini, all made effortlessly in your Instant Pot.
Ingredients
Scale
For the Roast:
- 3–4 pounds chuck roast
- 1 cup low-sodium beef broth
- 6–8 whole pepperoncini peppers
- 1 packet onion soup mix
- 2 tablespoons butter
For Serving:
- Fresh parsley, chopped (for garnish)
Instructions
- 1. Prepare Your Ingredients: Trim any excess fat from your chuck roast. Cut into large chunks to ensure even cooking.
- 2. Sauté the Meat: Set your Instant Pot to the sauté setting. Add oil and sear each side of the roast pieces until browned.
- 3. Add Flavorful Ingredients: Pour in the beef broth, sprinkle the onion soup mix on top, add whole or sliced pepperoncini peppers, and drop in the butter.
- 4. Pressure Cook: Close the lid tightly and set to high pressure for 60 minutes. Allow for a natural release for about 15 minutes after cooking.
- 5. Shred and Serve: Shred the meat inside the pot using two forks, mixing it with the juices.
- 6. Plate It Up: Serve on plates or directly from the pot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg