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Pressure Cooker Mississippi Roast


  • 3 to 4 pound beef chuck roast
  • 1 teaspoon coarse black pepper
  • ½ teaspoon salt
  • ¼ cup butter
  • 1 cup beef broth
  • 1 package (1 ounce) onion soup mix
  • 1 package (1 ounce) ranch dressing
  • 1 jar (12 ounces) sliced hot banana peppers, drained
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Season meat with coarse black pepper and salt.
  2. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode. Add butter to cooking pot and heat until melted. Add meat. Cook about 6 minutes on each side or until golden brown. Turn off BROWN/SAUTÉ mode.
  3. Pour broth, soup mix and dressing mix over meat. Top with banana peppers.
  4. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  5. Press MEAT/STEW mode and adjust cooking time to set for 65 minutes.
  6. When cooking has finished, allow a natural steam release.
  7. Remove lid of pressure cooker and place meat on a cutting board. Shred meat with two forks.
  8. Press BROWN/SAUTÉ function. In a small bowl, whisk cornstarch and water until blended. Add to cooking pot mixture and cook until slightly thickened. Turn off BROWN/SAUTÉ mode.
  9. Add meat back into cooking pot. Stir until well blended.
  10. Serve over mashed potatoes or on slider buns.

Serves: 8 to 10

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 65 minutes. When finished cooking, allow a natural steam release.


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