Instant Pot Keto Pot Roast (Mississippi Style)
This Instant Pot Mississippi Style Keto Pot Roast so tender you can cut it with a fork! We've taken a comfort food classic and made it keto-friendly (but every bit as flavorful!)
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
- 2 Tablespoon olive oil or butter
- 3 lb pot roast
- 1/2 cup butter
- 6 pepperoncini peppers plus 2 Tablespoons or more of juice
- 3 teaspoons parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder. optional
- 1 Tablespoon dehydrated onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup beef broth as needed
- Salt and pepper to taste
Rub the pot roast with a generous amount of salt and pepper.
Place the 2 Tablespoons olive oil or butter in the instant pot and select the sauté setting.
When the pot is hot and butter is melted, sear the pot roast on each side (about 2-3 minutes on each side) until well browned.
Turn off the Instant Pot and add all seasonings on top of the roast. Next, add the pepperoncini peppers and pepper juice.
If your pot roast didn't produce much juice, you may want to add 1/4 cup of beef broth or water.
Add a stick of butter (1/2 cup), seal the Instant Pot, and set for 55 minutes on "meat/stew" setting.
When your pot roast is done cooking, use either natural or quick release.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: 1g per serving, about 8 servings in recipe
Calories: 369kcal | Carbohydrates: 1g | Protein: 37g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 148mg | Sodium: 572mg | Potassium: 598mg | Vitamin A: 465IU | Vitamin C: 6.7mg | Calcium: 31mg | Iron: 3.5mg