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Ingredients
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1 (14 ounce) can beef broth
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3 ½ pounds beef chuck roast, cut into 3 or 4 chunks
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1 stick butter
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½ (16 ounce) jar pepperoncini peppers and juice
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1 (1 ounce) package ranch dressing mix
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1 (1 ounce) package dry onion soup mix
Directions
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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.
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Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts (per serving)
343 | Calories |
27g | Fat |
4g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 343 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 13g | 65% |
Cholesterol 97mg | 32% |
Sodium 1155mg | 50% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 19g | 39% |
Vitamin C 1mg | 1% |
Calcium 31mg | 2% |
Iron 3mg | 14% |
Potassium 199mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.