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–+ servings
close up of shredded beef on a place with rice

Instant Pot Mississippi Roast (Low Carb)

Jenni Cole
This easy Instant Pot Mississippi Pot Roast Recipe just has a few ingredients and a unique savory flavor from pepperochi peppers. Low carb and keto, serve with cauliflower rice, zoodles, roasted veggies, or cauliflower mashed potatoes.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Additional Time 5 minutes
Total Time 1 hour 30 minutes
Course Instant Pot
Cuisine American
Servings 8 servings
Calories 324 kcal

Ingredients
  

  • 2-3 lb chuck roast boneless
  • 1 tablespoon olive oil
  • 1 /2 cup beef broth
  • ½ cup pepperoncini liquid
  • Whole pepperoncini peppers 5-8
  • 1 packet ranch dressing mix
  • 1 package au just gravy mix
  • ½ cup butter or use less
  • Garnish with chopped fresh parsley

Instructions
 

  • Turn the Instant Pot to saute High and preheat the pot until it says Hot. Add the olive oil and sear the chuck roast on high on each side until brown, which will take 2-3 minutes per side. Remove the roast and set it aside.
  • Deglaze the pot by adding in the beef broth and scraping up the bits on the bottom of the pot. This prevents getting a burn signal.
  • Add the chuck roast back to your and sprinkle with the ranch mix, au jus mix, and pepperoncini liquid. Cut the butter into 4 pieces and lay them on the top of the roast. Add the whole pepperoncinis to the pot as well.
  • Put the lid on the pot and set it to Pressure Cook for 1 hour 15 minutes.
  • Let the roast fully natural release, which will take a 2-3 lb roast about 20- 25 minutes. The beef should be easy to shred and be falling apart when you check it.
  • Shred the roast and be sure to serve with a side dish that helps soak up that incredible sauce like roasted vegetables, zucchini noodles, cauliflower mashed potatoes. Enjoy!

Notes

  • Make this a dump and start recipe by skipping the meat searing.
  • Depending on the size of your roast, yours could take longer to cook than ours did. We used a 2.75 lb. If you open up the Instant Pot and the meat isn't easy to shred, put the lid back on the pot and pressure cook it for 5 more minutes.
  • Unsalted butter can be unstead of salted to bring the sodium down.
  • Add vegetables like potatoes and carrots for variety, like we did with our Crock Pot recipe. It won't changing the cooking time.

Nutrition

Calories: 324kcalCarbohydrates: 2gProtein: 22gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 109mgSodium: 304mgPotassium: 396mgSugar: 0.01gVitamin A: 369IUCalcium: 25mgIron: 2mg
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