Instant Pot Mississippi Pot Roast Recipe
Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you'll have this dinner ready in no time!
Ingredients
- 2 tablespoonsolive oil
- 3 lbchuck roast (cut into chunks)
- ¾ cupbeef broth
- 1packet ranch dressing mix
- 1packet au jus mix
- 6whole pepperoncini peppers
- ¼ cupliquid from pepperoncini pepper jar
- 4 tablespoonsunsalted butter
- ¼ cupcornstarch (optional)
Directions
- 1
Plug in pressure cooker and select "SAUTE." Add olive oil to the bottom of the pot. Add the chunks of chuck roast and saute 5 minutes on each side.
- 2
When all pieces of chuck roast have been browned, remove and set aside.
- 3
While on saute, add in beef broth to the pressure cooker. Using a wooden spoon, scrape up as much of the browned bits off the bottom of the pan.
- 4
Once deglazed, hit the cancel button and add the au just packet, ranch packet, liquid from the pepperonicini pepper jar, the peppers, and butter. Give a quick stir, then return the roast back to the Instant Pot.
- 5
Lock the lid in place and select "HIGH PRESSURE" for a cook time of 50 minutes. If your roast is closer to 4- 4 1/2 lbs, add an additional 10-15 minutes of cook time.
- 6
When cook time ends, allow pressure to NATURALLY RELEASE. This means you leave it alone until the silver valve drops. This will usually take about 20 minutes.
- 7
For an optional, thicker gravy, remove the beef from the Instant Pot after it has naturally released pressure. Place on a cutting board and shred beef into desired size pieces.
- 8
While the beef is out of the pot you can make the gravy thicker.
- 9
In a small bowl, whisk together 1/4 cup cornstarch with about 1/4 cup of the hot liquid from the sauce.
- 10
Turn the Instant Pot on "SAUTE" and allow it to cook and bubble for about 1-2 minutes, until thickened.
- 11
Return the beef to the hot liquid and enjoy.