Mississippi Pot Roast is one of the most amazing pot roasts you can make in the electric pressure cooker. Buttery, juicy, tender and full of pepperoncinis, Ranch and au jus flavors. If you have a picky eater, just hide the peppers or pitch them. The picky eater will never know they were in there, but you will.

5 lbs chuck roast, cut into chunks that fit in the pot
3 Tbsp vegetable or canola oil
1 small onion diced
1 Tbsp minced garlic
1/2 cup water
1/2 cup pepperoncini juice from the jar
3/4 cup beef broth
1 Tbs Worcestershire sauce
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
1 1 oz packet dry Ranch Dressing Mix
1 1 oz packet Au Jus Mix
6 pepperoncinis, whole
1 stick unsalted butter, sliced
8 cloves garlic, whole
5 bay leaves
Cornstarch Slurry:
3 Tbsp cornstarch
3 Tbs water

1. Set pressure cooker to Sauté. When hot add the oil and wait for the oil to heat up.
2. Brown the meat. If needed cut the chuck roast in two, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning. If needed, add a bit more oil to the pot when searing the rest of the pieces. Remove the seared pieces on a plate and cover with foil to keep them warm.
3. Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that stuck to the bottom and sides of the pot until its cleared.
4. Add onion and minced garlic and cook for 1 minute, stirring occasionally. Add the beef broth, pepperoncini juice and Worcestershire sauce. Add the salt, pepper, red pepper flakes, Ranch dressing dry mix and Au Jus mix. Stir to combine, then turn off the sauté mode.
5. Add the beef in layers, and add sliced butter and garlic cloves between each layer. Add the pepperoncinis to the pot as well as bay leaves.
6. Close the lid and seal the valve. Cook for 60 minutes on High Pressure. Once the pressure cooker beeps, do a 15 minute natural pressure release, then release manually the remaining pressure. (Be sure to let the pressure release naturally for the first 15 minutes. This will give you a more tender and flavorful end result.)
7. If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined. Open the lid and turn the Instant Pot to Sauté mode. Remove the meat to a platter and cover to keep warm. Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. If you want to thicken it even more, add another round of cornstarch slurry. The sauce will thicken more as it cools off as well.
8. Discard the bay leaves and serve the roast with mashed or baked potatoes. Garnish with extra Pepperoncinis and chopped parsley.

Servings: 8