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Once you have the chuck roast in the Instant Pot, add the remaining ingredients and close the lid with a sealing position. Pressure cook it. Set your pressure cooker to high pressure for 25 min per pound. I did an hour and 15 minutes for our 3 pound roast.

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Instructions. Turn the Instant Pot to saute High and preheat the pot until it says Hot. Add the olive oil and sear the chuck roast on high on each side until brown, which will take 2-3 minutes per side. Remove the roast and set it aside. Pour in the beef broth and scrape up the little bits on the bottom of the pot.

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Place the chuck roast in the instant pot. Sprinkle with seasonings and butter. Pour the beef broth, pepperoncinis, and pepperoncini juice along the side into the bottom of the instant pot. Cook on high pressure for 60 minutes. Natural release pressure, shred, return to pot and serve as desired.

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Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes.

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Turn off the sauté mode. Pressure Cook the Roast. Add the meat back into the pot. Close lid and set the steam release knob knob to the Sealing position. Press the 'Pressure Cook' or 'Manual' button (or dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.

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Instructions. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter. Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes.

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a 6 to 8-quart Instant Pot® multi-cooker. Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper. Set the Instant Pot.

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Cook: Secure the lid of your slow cooker. Cook on low for 8 hours or high for 4 hours. Finish: Use two forks to shred the beef directly in the slow cooker. Whisk the cornstarch and water together in a small bowl, pour it into the slow cooker, and stir well to combine. Cook on high for 20-30 minutes or until thickened.

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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. Ranch seasoning gives this tangy Mississippi pot roast recipe a delicious new spin, and an Instant Pot makes it come together even faster.

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Mississippi Pot Roast is moist, flavorful, and requires just a handful of simple ingredients. We've included instructions for the oven, slow cooker, and instant pot to make this as quick and easy as possible! Pin Print Save Recipe. Prep Time: 10 mins. Cook Time: 4 hrs. Total Time: 4 hrs 10 mins. Servings: 12 servings.

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Add all ingredients to a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days. When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button.

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Top with the butter, secure the lid and hit "Keep Warm/Cancel" and then "Manual" or "Pressure Cook" for 65 minutes (regardless of how much roast you have in there). When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release.

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Instructions. Cut 1 stick unsalted butter into 8 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels. Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering.

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Set Instant Pot to Manual High Pressure for 55 minutes. Pot will pressurize, then cook time will begin. When 55 minute cook time ends, immediately (and carefully) Quick Release pressure. Remove lid from pot and set aside. Use tongs to carefully remove chuck roast from Instant Pot and transfer to cutting board.

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Instructions. Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker. Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 (1-ounce) packet au jus gravy mix. Add the butter, pepperoncini, and brine.

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Carefully remove the lid, and take the beef out to shred. Shred with 2 forks. Meanwhile thicken the sauce. Mix the cornstarch with a little liquid from the instant pot, then stir it in the sauce. Stir until the sauce has thickened, add the shredded beef back in and stir so it's coated in the sauce.