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instant pot mississippi pot roast
Set the Instant Pot® to saute on high (see Cook’s Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it’s okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer’s guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.
instant pot mississippi pot roast recipe
Instant Pot Mississippi Pot Roast with butter, ranch, au jus, pepperoncinis, and a nice chuck roast, this is an absolute classic pot roast. You can make it so much faster in your pressure cooker!
- 3-6 lbs Chuck Roast, cut into 1 pound chunks of even thickness
- 3 Tablespoons Vegetable Oil
- 1 small Onion, chopped (optional, if you don’t use the onion, omit the veg oil, too)
- 9 Pepperoncinis, whole or chopped
- ½ cup Pepperoncini Juice from the jar
- ¾ cup Low Sodium Beef Broth, (or water)
- 1 (1 oz) packet Dry Ranch Dressing Mix
- 1 (1 oz) packet Au Jus (or packet of brown gravy mix)
- 4 Tablespoons Butter, unsalted
- 3 Tbsp Flour
- 3 Tbsp Softened Butter, unsalted
Turn pot on Sauté mode (normal). When the display reads “Hot” add the oil.
When oil heats up, place meat in one layer into the pot and don’t move it for 5 full minutes (Don’t brown for less than that).
Turn meat over and cook for another 5 full minutes.
Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
Turn off the sauté mode.
Add the meat back into the pot.
Close lid and set the steam release knob knob to the Sealing position.
Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.
When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).
After the 15 minute NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.
When the pin in the lid drops back down, open the lid.
Make the Gravy
Remove the pot roast to a plate and cover.
Turn the Sauté function back on.
Mix the flour and butter together until well combined.
When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.
Enjoy with mashed or baked potatoes, or over rice.
What is Mississippi Pot Roast?
So, you know what a pot roast is – but what exactly is a Mississippi pot roast.
Oh, let me tell you!
It is traditionally a chuck roast, slow cooked with just 4 other ingredients – ranch, Au Jus, peperoncini, and butter. Now, I’m not sure why those ingredients scream “Mississippi”, but I didn’t name it – I just make it and eat it.
You can, of course, choose a different cut of meat than a chuck roast. And, for this recipe, instead of slow roasting in the oven or a crock pot, I’ll be cooking it all up in super speed in my Instant Pot!
instant pot mississippi pot roast
The most amazing pot roast ever! Made in the IP in just a fraction of the time. So juicy and melt-in-your-mouth tender!
- 1 tablespoon canola oil
- 1 (4 to 4 1/2 pound) boneless chuck roast, excess fat trimmed and cut into 6 pieces
- 1 cup beef stock
- 6-8 jarred pepperoncini salad peppers, plus 1/4 cup liquid from jar
- 1 (1-ounce) package dry onion soup mix
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
- Set a 6-qt Instant Pot to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Stir in pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.
- Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Remove beef from the Instant Pot; shred, using two forks.
- In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef with juices immediately.
Mississippi Pot Roast Pressure Cooker Recipe
This Mississippi Pot Roast Pressure Cooker Recipe is amazing! Super easy and this is such a quick and easy Instant Pot recipe.
- (1) 3-4 lb roast (any kind will do)
- 1 packet ranch seasoning mix
- 1 stick butter (½ cup)
- ½ jar Pepperoncini Peppers with the juice
- ½ cup water
Place your roast in the bottom of your instant pot.
Sprinkle the ranch mix over the roast.
Place the stick of butter on top and pour the Peppercinis over it.
Pour water around the roast.
Add the lid and make sure it is turned to sealing. Click the manual button and change time to 90 minutes.
Shred and Serve
Tips for Making this Recipe:
- To Reduce the Salt. – Make sure that you use unsalted butter and do not add any broth. I only use water in this recipe to reduce the salt. You can also use half of the pepperoncinis in this recipe to reduce the salt as well.
- Use whole Pepperoncinis. – They sell whole and sliced pepperoncionis. I use whole pepperoncinis so that anyone that doesn’t like them can easily pick them out. Also, the whole works best with the long cook time that is needed to make the beef tender in this recipe.
- Use a marble roast. I love using a well marbled roast in this recipe so that it adds more flavor to this
How to store Mississippi pot roast?
You can store Mississippi pot roast in an air tight container kept in the refrigerator for 3-4 days.
Do you have to add water to instant pot Mississippi roast?
Unlike when cooking Mississippi pot roast in a slow cooker where you don’t need to add any liquids, you should remember to add in a cup of liquid when using your Instant Pot. Pressure cookers need the liquid to help cook the meat properly.
Can I make it ahead and freeze?
Yes, Mississippi pot roast can be made ahead of time and frozen for 5-6 months. Simply remove from the freezer and allow to thaw in the refrigerator before reheating. When reheating, we like to add some water or even broth to add moisture back to the beef. Reheat on the stovetop, in the oven, or in the microwave.
What goes well with Mississippi pot roast?
Many people choose to serve their Mississippi pot roast with mashed potatoes, but you can serve it with anything you want including rice or egg noodles. Add a few cooked veggies or a side salad and you have a pretty complete comfort meal.