When I posted the Pressure Cooker Peperoncini Pot Roast Recipe, I also took a bunch of pictures of the step-by-step process. It’s super easy and this is probably not necessary, but since I did take the pics, I figured I’d do a little bonus post with the photos.
I make this roast in my 6 quart Instant Pot and it could not be easier. If you want to do a smaller roast, the only ingredient you might change is using less peppers. Everything else still works perfectly well for smaller roasts.
So here’s what you’ll need:
- 5-6 pounds of beef chuck roast
- 1 stick (4 oz) salted butter
- 16 oz. fresh sliced mushrooms
- 1 (16 oz.) jar of Mezzetta Peperoncinis
- 6 oz. water
Pressure Cooker Peperoncini Pot Roast Recipe
Okay – I start by spraying my Instant Pot pot with non-stick cooking spray. This step might be unnecessary but you know… I hate pot-scrubbing so I take precautions 😉
Next, lay the roast(s) in the bottom of the pot. I had two smaller roasts so I just turned them on their sides to fit them in there.
Sprinkle the ranch dressing mix and dry au jus gravy mix over the top.
Cube up the butter and place it on top of the seasonings.
Pile on the sliced mushrooms!
The pour on a whole jar of peperoncini peppers including the juice!
Last, add 6 oz of water (3/4 cup).
I didn’t take pics of the next steps, but set your Instant Pot to manual and cook for 50 minutes on high pressure. Let it rest for 15 minutes when it’s done, then quick pressure release it.
It’s going to look so amazing when you open up that pot!!
I spread it out on a platter for my family and it was so tender, they could pull apart pieces with a simple fork! In fact, it didn’t even stay whole when I was removing it from the pot. The meat will just melt in your mouth!
We like to serve it over rice or mashed potatoes! It’s perfection!!
This is the best pot roast we’ve ever had! It’s a flavorful, delicious roast with a little extra kick that you’re going to love! It’s also super easy and done in a pressure cooker, it’s ready to eat in under 90 minutes!
5–6 pound beef chuck roast
1 stick (4 oz) salted butter
16 oz. fresh sliced mushrooms
1 (16 oz.) jar of Mezzetta Peperoncinis
6 oz. water
Spray the bottom of your pressure cooker pot with non-stick spray. Place the roast in the bottom, then sprinkle on the au jus gravy mix and ranch dressing mix.
Cube the butter and place around the top.
Pour the mushrooms on top, then the whole jar of Mezzetta Peperoncinis – including the juice. Pour in another 6 oz. of water.
Close the lid and cook on high pressure for 50 minutes. It usually takes 10-15 minutes for the pot to come up to pressure. Allow 15 minutes for natural pressure release, then you can switch to quick release.
*If you’d prefer to do this in a slow cooker instead of a pressure cooker, you will need to cook on low for approximately 8 hours.
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: beef, mississippi, roast, mississippi roast, pot roast, instant pot, pressure cooker