Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast

Miz Helen's Kitchen

Ingredients

1- 31/2 pound chuck roast

2 tablespoons vegetable oil

2 teaspoons salt

1 teaspoon pepper

1 (package) Ranch Dressing Dry Mix

1 (10-1/2 ounce) can French Onion Soup

1/2 beef broth

1/2 teaspoon Tabasco Sauce

1 stick real butter

8 to 10 pieces Pepperoncinis

1/2 cup Pepperoncinis Juice

Directions

In a mixing pitcher mix together the French Onion Soup, Pepperoncinis Juice and Tabasco Sauce, then set aside.

Salt and pepper the meat on all sides.

Cut the chuck roast into 4 lengthwise strips.

Turn the Instant Pot pressure cooker on and set it to saute mode.

Add the vegetable oil and brown the meat until browned on all sides.

Remove the beef to a platter and set aside.

Add the beef broth and deglaze the pot by scraping the bottom of the pot.

Place the meat back in the pot.

Sprinkle the Ranch Dressing on top of the roast.

Place the stick of butter on top of the Ranch Dressing and roast.

Place 8 Pepperoncinis on top of the roast.

Pour the Pepperoncinis Juice,Tabasco and the French Onion Soup Mix around the edge of the roast.

Set the pressure cooker to cook manually for 90 minutes.

Once the cooking is done, let it naturally depressurize which takes about 15 to 20 minutes.

The meat is ready to slice or shred, then serve.

Enjoy!