Ingredients
10
10 servings
- •1 (14 ounce) can beef broth
- •3.5 pounds beef chuck roast, cut into 3 or 4 chunks
- •1 stick butter
- •0.5 (16 ounce) jar pepperoncini peppers and juice
- •1 (1 ounce) package ranch dressing mix
- •1 (1 ounce) package dry onion soup mix
Instructions
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 343
- Carbohydrate: 4g
- Fat: 27g
- Fiber: 0g
- Protein: 19g
- Sugar: 0g
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