Quick Mississippi Pot Roast--Instant Pot

By nlhartman

From Southern Living Magazine

Ingredients

• 2 T canola oil
• 3# boneless chuck roast, trimmed
• 1 1/2 t kosher salt
• 1 t black pepper
• 2 medium-size red onions, quartered
• 3 medium garlic cloves
• 1 c jarred pepperoncini sald pepper, plus 2 T liquid from jar, divided
• 1/4 c beef broth
• 2 T unslted butter
• 1 1 oz envelope ranch dressing mix
• 1 T chopped fresh dill
• 1 T chopped fresh chives

Preparation

Step 1

Select saute setting on an Instant Pot Select high temperature setting; allow to preheat. Add oil to cooker. Pat roast dry; sprinkle all sides with salt and pepper. Add roast; cook, turning often, until browned, 20 minutes.Remove from cooker. Add onions and garlic to cooker. Coo, stirring often to scrape browned bits, until just softened, 2 minutes Press "cancel." Add browned roast, peppers, broth, butter and ranch dressing mix.

Step 2

Cover cooker with lid, and lock in place. Turn stems release handel to "sealing" position. Select "manual/pressure cook" setting. Select "high" pressure for 55 minutes.

Step 3

Let the pressure release naturally-10-15 minutes. Remove lid; transfer roast to a deep serving platter. Stir pepper liquid into juices in cooker. top roast with onion mixture; pour juices in cooker over mixture. sprinkle with herbs.