Ingredients

The following ingredients have 4 Servings
  • 4 lb chuck roast
  • 1 tbsp extra-virgin olive oil
  • 1 large onion, sliced
  • 1 10.5 oz can french onion soup
  • 1/4 cup water
  • 1 packet dry ranch seasoning mix
  • 1 packet dry beef gravy mix
  • 1/2 jar pepperoncini peppers (half of both peppers and juice)
  • 1/4 cup heavy cream (optional but recommended)

Instruction

  • Allow your roast to sit out at room temperature for one hour.
  • Turn on your Instant Pot and press "saute", then adjust the temperature to "high". Once it's preheated, add the oil to the pot, then the roast. Sear the roast on all sides until it's well-browned, about 10 minutes. Remove the roast and set it aside.
  • Turn the heat to "low" and add the sliced onions to the pot. Scrape to remove any browned bits from the bottom (you don't want any left or you risk your Instant Pot not coming to pressure). Saute the onions until they're soft, about 5 minutes. Add the water to the pot and scrape up any last bits that remain.
  • Add the french onion soup to the pot, then return the roast. Sprinkle the ranch and gravy mixes into the pot and over the roast, then add the pepperoncinis and pour the juice over the top.
  • Close the lid onto the top of the pot. Press "manual" on your Instant Pot and make sure the pressure is set to "high". Set the timer for 1 hour and make sure your valve is set to "sealing".
  • When the time is up, release the pressure and open the pot once all the pressure has been released. (If you don't get to it immediately when the time is up, it's fine; I've released the pressure naturally before but I usually can't wait to eat so I do it the manual way! :) Be careful as it will be very hot. Gently stir and break up the meat; it should be falling apart so this part is easy.
  • Stir in the heavy cream and serve.