Instant Pot Mississippi Pot Roast - No Seasoning Packets
Made with from-scratch seasoning blends and tangy, zesty pepperoncini peppers, Instant Pot Mississippi Pot Roast is a melt-in-your-mouth beef dinner that comes together with ease!
Hit saute on the pressure cooker, add in the oil, and let it heat for a minute. While the oil is heating, cut the roast into 6 even-sized pieces and season evenly with salt and pepper.
Add the roast to the heated oil, and sear for 4-5 minutes per side, and place it on a plate. Hit cancel on the Instant Pot to turn the saute function off.
Pour in about ¼ cup of the beef broth and scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice from happening.
Add seared beef back into the pressure cooker. Top with the remaining 1 cup of beef broth, along with the juice from the pepperoncini peppers. Sprinkle with ranch seasoning and dried onion soup mix. Top with the pepperoncini peppers and pats of butter.
Place the lid on the pressure cooker and be sure the lid is locked and/or the vent knob is pointed towards sealed. Hit the manual or pressure cooker and set it to cook for 45 minutes on high pressure.
When the cooking time has elapsed, allow for pressure to release for at least 10 minutes, 20 is best! This is really important, as it keeps the beef tender and juicy. Then open up the pressure cooker.
You can opt to remove the beef to a large bowl or leave it in the inner pot. Use two forks to shred the meat and stir back into the cooking liquid. Serve warm.
Notes
Beef: Use a chuck roast for the most tender and flavorful meat. If you want a leaner cut of beef, use a bottom-round roast. Searing the Beef: While searing the meat adds an additional depth of flavor to this pot roast, you can skip searing the beef. Simply increase the cooking time to 60 minutes on high pressure. Frozen Beef: If using a frozen pot roast, do not sear the meat. Instead, add the frozen beef to the inner pot, add in the beef broth, seasonings, pepperoncini peppers and their juice, and dollop with butter. If your roast is cut into chunks, as the recipe suggests, cook for 80 minutes on high pressure. If you are cooking a whole roast, cook for 30 minutes per pound.Butter: The butter is optional, but if opt to use it, be sure it is unsalted. I don't recommend using non-dairy butter for this recipe, as it is typically heavily salted and can result in an overly salty roast. For the Dried Onion Soup Mix and Ranch Seasoning: You can replace both seasoning blends with the following dried spices: 2 tablespoons dried onion flakes, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons dried parsley, 1 teaspoon dried dill, 1 teaspoon kosher salt, ½ teaspoon black pepper, ⅛ teaspoon basil, and ⅛ teaspoon celery seed.Using Packaged Seasoning Blends: In place of the homemade ranch seasoning and dried onion soup mix, use a 1-ounce package of ranch seasoning and a 1-ounce package of dried onion soup mix OR a 1-ounce package of aus jus gravy. Storage: Store the leftover cooled pot roast and juices in an airtight container in the refrigerator for 3 days. Alternatively, freeze in a freezer-safe container, leaving 1 inch of space for expansion, for up to 3 months in the freezer. Defrost overnight in the refrigerator and heat as desired. Feel free to remove and discard the fat that rises to the surface after chilling.