Food and Recipes Recipes Instant Pot Mississippi Pot Roast Recipe 5.0 (1) 1 Review This family favorite comes together in a flash. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Updated on July 13, 2021 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero Active Time: 20 mins Total Time: 90 mins Yield: 8 serves Ranch seasoning gives this old-school family favorite a delicious new spin, and an Instant Pot makes it come together even faster. Serve the tender meat over rice, egg noodles, or mashed potatoes for a hearty supper. If you don't own a multicooker, don't worry—this roast cooks up deliciously in a slow cooker (see instructions). Ingredients 2 tablespoons canola oil 3 pounds boneless chuck roast, trimmed 1 ½ teaspoons kosher salt 1 teaspoon black pepper 2 medium-size (10 oz. each) red onions, quartered 3 medium garlic cloves 1 cup jarred pepperoncini salad peppers, plus 2 Tbsp. liquid from jar, divided ¼ cup beef broth 2 tablespoons unsalted butter 1 (1-oz.) envelope ranch dressing mix 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives Directions Select "sauté" setting on a programmable pressure multicooker, such as Instant Pot. (Instructions, times, and settings may vary by brand or model.) Select "high" temperature setting; allow to pre-heat. Add oil to cooker. Pat roast dry; sprinkle all sides with salt and pepper. Add roast; cook, turning often, until browned, 10 minutes. Remove from cooker. Add onions and garlic to cooker. Cook, stirring often to scrape browned bits, until just softened, 2 minutes. Press "cancel." Add browned roast, peppers, broth, butter, and ranch dressing mix. Cover cooker with lid, and lock in place. Turn steam release handle to "sealing" position. Select "manual/pressure cook" setting. Select "high" pressure for 55 minutes. (It will take 8 to 10 minutes to come up to pressure before cooking starts.) Let the pressure release naturally. (This will take 10 to 12 minutes.) Remove lid; transfer roast to a deep serving platter. Stir pepper liquid into juices in cooker. Top roast with onion mixture; pour juices in cooker over mixture. Sprinkle with herbs. Serve the meat over mashed potatoes, egg noodles, or rice. Chef's Notes Slow-Cooker Method: Sear roast on the stove in a skillet over high heat. Place all ingredients in slow cooker. Cover; cook on low heat for 8 to 9 hours or on high for 5 to 6 hours. Print