Okay, folks, settle in because I’m about to share a life-changing recipe that pretty much holds my home together. It’s called Instant Pot Mississippi Pot Roast, and if you’re into melt-in-the-mouth beef that’s tangy and flavorful with practically zero effort, then this is the jackpot. You’re going to want to dive into this because it’s got all the flavors without you having to slave over a hot stove. Also, it’s the kind of dish that will have your family thinking you’re secretly a gourmet chef, even if most days you’re picking dusty Cheerios off the kitchen floor.

Oh man, my husband and kids love this one so much it’s practically on a weekly rotation. There’s something about it that gets everyone quiet (why yes, that’s a blessing), as they devour it, lost in a world of savory goodness. It first came into my life when I was desperate to find something that you can throw together in one pot, walk away, and come back to gloriousness. Plus, it’s one of those magical dishes that even gets my picky eater to clean his plate, which is nothing short of a miracle.

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Why You’ll Love This Instant Pot Mississippi Pot Roast

Alright, here’s what I know you’ll dig about this dish:
– One pot. That’s not a joke. Throw it all in the Instant Pot, and let that genius machine do the work.
– It’s like a flavor explosion with zero crazy-hard ingredients. Just stuff you can grab at your local grocery.
– The kind of leftovers you’ll fight over, even if it’s just picking them out of the fridge at midnight. Anything in the name of deliciousness, am I right?

How to Make It

Okay, so listen up. You’re gonna take your beef chuck roast — yeah, the big ol’ hunk of meat — and season it like you mean it with some salt and pepper. We’re talking like a good pinch, maybe two. You then heat up the Instant Pot (well, you hit the sauté button, but that counts, right?) with a drizzle of oil and sear that roast on all sides till it’s giving off that “golden” vibe. Next, toss in ranch dressing mix and good ol’ au jus gravy mix, and get friendly with some pepperoncini peppers. Don’t overthink it. Throw them in whole with some juice too! Pile on some butter — I’m talking slabs of it, as many as you feel is right for your soul that day. Close her up, set to high, and let that bad boy do its thing for about an hour.

Ingredient Notes

– Chuck Roast: The beef is your star here. Make sure it has good marbling; that’s the tasty fat that will render into that juicy goodness.
– Ranch Dressing Mix: Yeah, it’s in a packet. Whisper a thank you to whoever invented convenience.
– Pepperoncini Peppers: Pop ‘em in whole. They’re the zesty queens of this dish, trust me.

Recipe Steps:
1. Season beef generously with salt and pepper.
2. Sear beef on all sides in the Instant Pot set to sauté with a bit of oil until browned.
3. Add ranch dressing mix, au jus gravy mix, and butter.
4. Toss in whole pepperoncini peppers with some of their juice.
5. Secure the lid, set to high pressure, and cook for about 60 minutes.
6. Allow the pressure to release naturally before diving in.

What to Serve It With

So many options, so little time! I like to serve it with mashed potatoes, some crusty bread to soak up all that tasty sauce, or even over some fluffy rice. One-pot meal’s best friend = carbs.

Tips & Mistakes

Here’s the deal: don’t skimp on the butter — it’s crucial. And those peppers, don’t get scared. They’re your friends, not foes. Trust me when I accidentally forgot them one time, and it was just not the same.

Storage Tips

Leftovers? Lucky you! Share a plate with your fridge the way you would with your best friend. Keep it in an airtight container, live your best life for up to 4 days, and go ahead, sneak a cold bite over the sink the next morning — it’s oddly satisfying.

Variations and Substitutions

Out of ranch mix? Might be time to swap in a little onion or garlic. No au jus? Using a bit of beef broth concentrate works in a pinch, too. Sometimes you’ve got to make do with what’s at the back of the pantry, and that’s okay.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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