Instant Pot Mississippi Beef Roast
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 60 minutes
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This one is always a hit with my crew of boys! Hope you enjoy this budget friendly beef roast meals with your people!

Ingredients for Single Meal

  • 3 - lb(s) beef chuck roast
  • - Salt and pepper
  • 1 - packet(s) ranch dressing mix
  • 1 - cup(s) pepperoncini peppers
  • 4 - Tbsp butter
  • 1 - cup(s) hot water**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Add the beef roast into the Instant Pot/EPC insert. Season with salt and pepper. Sprinkle the dry ranch dressing mix onto the beef roast, coating well. Then add the pepperoncini peppers and butter cut into thin pads over the top. Carefully add 1 cup of water around the edge of the insert.
  2. Set to Sealing.
  3. Manual, High, Adjust to 55 Minutes.
  4. Quick release. Slice or shred the beef into the sauce.
  5. Prepare the salad.
  6. Serve Instant Mississippi Beef Roast with side salad.

Freezeasy Meal Prep Directions

    To each gallon-size plastic freezer baggie, add the following ingredients:

    • 3 lbs. beef roast
    • Salt and pepper
    • 1 packet dry ranch dressing mix
    • 1 cup pepperoncini peppers
    • 4 Tbsp butter

    Remove as much air as possible and seal. Add label to baggie and freeze.

    Freeze & Thaw Instructions

    Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring just the beef roast and liquid into the the Instant Pot/EPC insert. Cook as directed, then add potatoes and cook as directed.

    Dairy-Free Modifications

    Recipe is dairy-free when served with dairy-free dry ranch dressing mix.

    Gluten-Free Modifications

    Recipe is gluten-free when served with gluten-free dry ranch dressing mix.

    Printable Label Recipe Title

    Instant Pot Mississippi Beef Roast

    Printable Label Instructions

    Thaw and cook roast and liquid for 55 minutes on high pressure.
    Serve with salad.

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