This delicious pot roast is a definite crowd pleaser!

Recipe Summary

prep:
5 mins
cook:
1 hr 50 mins
additional:
10 mins
total:
2 hrs 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts

343 calories; protein 19.4g; carbohydrates 3.9g; fat 27.3g; cholesterol 96.6mg; sodium 1155.2mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2018
We seared the roast in a skillet with olive oil before moving it to the instant pot. We also added extra pepperoncini because we love it! This was our first meal with the instant pot, and it turned out so much better than when we cook this same type of roast in a crock pot! Read More
(9)

Most helpful critical review

Rating: 3 stars
11/04/2019
I made it exactly as the recipe was written in an Instant Pot. I think it was cooked too long as the meat was dry. Read More
28 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2018
We seared the roast in a skillet with olive oil before moving it to the instant pot. We also added extra pepperoncini because we love it! This was our first meal with the instant pot, and it turned out so much better than when we cook this same type of roast in a crock pot! Read More
(9)
Rating: 5 stars
01/03/2019
I made it exactly as the recipe stated and it was AMAZING!! Would definitely make again. Read More
(5)
Rating: 5 stars
02/25/2019
Substitute hot pepper rings for pepperocini. Makes a fabulous French Dip (lots of broth). A great way to use leftover roast is to cook noodles half way, drain, put back in pan. Put frozen peas on top. Add heated roast and plenty of broth. Cover and cook on low stirring once until noodles are done. Read More
(5)
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Rating: 5 stars
06/25/2018
Amazing! The only modifications I made were to salt pepper and sear the roast first in olive oil (5 minutes per side on the saute setting) and I added some fire roasted red peppers that I happened to have in a jar in the fridge. Tender juicy huge flavor and just the right kick. Read More
(1)
Rating: 5 stars
09/24/2019
This was GOOD! I used this as a base to what I wanted to do with my instant pot. The peppercinis add so much needed flavor but I got a little out of control adding the juice - so beware and control the pour!!! Ours in probably too spicy for our lil toddler man who is two years old so more for us haha. It was done in 2 hours like the recipe says and it was so tender. I seared the roast using sautée method on my instapot first and a little bacon grease. I also used two gravy mixes at the beginning of the recipe mixed with 2 cups water (instead of boullion or beef broth). I also had italian packet instead of onion soup mix. I added onion and carrots besides the peppericinins on the top. Definitely going to be a staple in my instant pot recipe book!!! So good. Read More
(1)
Rating: 5 stars
11/05/2019
The flavor of this roast was amazing and so tender! I didn't have a packet of ranch mix so I substituted with 3 tablespoons of ranch dressing. I also added 1 red onion thin sliced like another reviewer suggested as well as seared the roast on both sides prior to adding the rest of the ingredients to the pot. We made mashed potatoes to go with this and made a gravy using the broth from the roast. It also reheated really well which was great! For leftovers we made a french dip style sandwich which was also awesome. Will definitely be making this again. Read More
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Rating: 3 stars
04/12/2019
I'm new to the Instant Pot (3qt). I want to try this recipe but the 110 minutes sounds like a lot. Do I need to adjust time for my smaller pot? Help! Read More
Rating: 5 stars
01/28/2019
I love this recipe! So easy and I love putting the meat over rice! Definitely would recommend this recipe to anyone! Favorite meal ever! Read More
Rating: 4 stars
01/24/2021
I had to make a couple of substitutions and made a few careless mistakes. I didn't have pepperoncini so I used a jar of sliced jalapenos with the juice, I didn't have onion soup mix but used what I always have on hand, vegetable soup mix - I completely forgot the butter until the roast was almost cooked so didn't use it at all. I did sear the 6 chunks I cut up of the 5 pound roast and then added all the other ingredients. It was absolutely delicious - a little too spicy for some but that was because I used jalapenos. The meat was super tender and moist and I will definitely make again without the butter. Thanks so much for a great and easy recipe! I'm rating only 4 stars because of my mistakes and substitutions - I'm pretty sure the butter takes this dish of the charts - but I think I'll continue to make it without. Read More
Rating: 3 stars
11/04/2019
I made it exactly as the recipe was written in an Instant Pot. I think it was cooked too long as the meat was dry. Read More
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