Ingredients

The following ingredients have 4 Servings
  • 4 lb Chuck Roast
  • ½ Cup Beef Broth or Water
  • ½ Cup Pepperoncini Juice
  • 1 envelope Ranch Dressing Mix (or Dill Ranch or Chive and Onion Mix)
  • 1 envelope Au Jus Gravy Mix (or Brown Gravy Mix)
  • ¼ Cup Butter
  • 7 Pepperoncinis
  • 8 oz Cream Cheese (cubed)

Instruction

  • How to Make Creamy Mississippi Pot Roast in an Electric Pressure Cooker
  • Pour the broth and juice in the pressure cooker.
  • Add roast.
  • Sprinkle mixes over roast.
  • Then top with butter and pepperoncinis.
  • Cook at high pressure on manual for 90 minutes. Do not allow warming cycle to kick on.
  • Then use natural release for 15 minutes and switch to quick release.
  • Shred meat with two forks and stir in cream cheese until melted.