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Pressure Cooker Mississippi Pot Roast

Pressure Cooker Mississippi Pot Roast

Make a great Ninja Foodi Roast with this Pressure Cooker Mississippi Pot Roast, made in just about an hour and easy to make gluten-free!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 serving

Calories: 608 kcal per serving

Ingredients

  • Olive Oil
  • 3 pound - Beef Chuck Roast
  • ½ Cups - Water
  • ½ Cups - Pepperoncini Juice
  • 4–5 - Pepperoncini Peppers
  • 1 ounce - Ranch Seasoning Packet
  • 1 - Brown Gravy Packet or Gluten-Free Brown Gravy Packet
  • ¼ Cups - Unsalted Butter

Instructions

  1. In the pot of the pressure cooker, add 1 Tbsp Olive Oil and use a silicone brush and brush the pot evenly with the olive oil.
  2. Set the function to saute on high and sear the roast for 1-2 minutes on each side.
  3. Add the water and the juice around the roast.
  4. Top it with about 4-5 peppers.
  5. Evenly sprinkle the ranch packet and gravy on top of the roast.
  6. Add the butter right on top of the roast.
  7. Add the pressure cooker lid and secure it to the pot.
  8. Set the nozzle to 'seal'.
  9. Pressure Cook on high for 60 minutes.
  10. Once the cooking time is up, let it naturally release (do nothing) for 20 minutes.
  11. After 20 minutes, release additional steam and serve.
  12. If preferred you can add about 1 Tbsp of cornstarch to the liquid left in the pot and create a gravy to top the roast with.

Nutrition

Energy: 608 kcal | Total Fat: 47 g | Saturated: 20 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 168 mg | Total Carbs: 3 g | Fiber: 0 g | Sugars: 0 g | Proteins: 41 g | Sodium: 532 mg | Polyunsaturated: 2 g | Monounsaturated: 20 g

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