I love pot roast, especially when I can make it fast and easy in my instant pot! I adapted this recipe slightly from one I found on Youtube.
I used a pork half butt roast because it is substantially cheaper than beef, but this will work with either. This recipe will last us a couple days for leftovers at dinner and lunch so it’s very cost effective!
1/2 cup beef broth
1/2 cup pepperoncini juice
Pepperoncinis- as many or as little as you prefer
1 packet brown gravy (my husband has a gluten allergy so I used this GF version but you can use the regular if gluten isn’t a problem!)
1 packet dry ranch dressing mix
1/2 stick butter
Any veggies you would like
First I added the beef broth to the pot, then I added my roast. Next, add the pepperoncini juice and sprinkle the brown gravy mix and ranch dressing mix right on top of the roast. Then I added 6 pepperoncinis and lastly the butter.
I used the manual function for 60 minutes, let it depressurize naturally for 15 minutes, then I added some baby carrots to the pot. After I added the carrots I once again did the manual function for 20 minutes, then let it depressurize for 5 minutes. I removed the meat and carrots and added a little bit of corn starch to the remaining liquid in the pot on the saute function to make gravy. I served it with a side of mashed potatoes and green beans. This was a delicious and filling meal that is easy and inexpensive!