Instant Pot Mississippi Pot Roast
User Reviews
5
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Cook Time
1 hr 8 mins
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Total Time
1 hr 8 mins
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Servings
6 people
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Calories
522 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Mississippi Pot Roast
Description
This recipe relies on a 3-4 pound chuck roast, seasoned simply with ground black pepper, then optionally seared in olive oil to develop browning and deepen flavor. After removing the meat, diced yellow onion is sautéed briefly, then beef broth is added to deglaze the pot, scraping up browned bits to prevent burning during pressure cooking.
The roast is returned to the pot and topped evenly with packs of ranch dressing mix and au jus gravy mix along with unsalted butter and pepperoncini peppers, including some of their juice. The roast cooks under pressure until tender, absorbing flavors from the seasonings and peppers. The pepperoncini contribute a mild level of heat and acidity balancing richness.
This dish is suited as a hearty main course, with meat shredding easily due to slow cooking under pressure. Serving suggestions include mashed potatoes or vegetables to pair with the flavorful sauce. Adjusting cooking times based on roast size and thickness helps achieve the ideal tenderness. Allowing natural pressure release enhances the texture by maintaining moisture.
Key tips include choosing a well-marbled chuck roast for richness, being cautious with added salt as seasoning mixes contain sodium, and ensuring proper deglazing before pressure cooking to avoid error codes. Cooking times increase approximately 10 minutes per extra pound over 3 pounds. Searing is optional but recommended for flavor.
Ingredients
- 3-4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon black pepper ground
- 1 onion large, yellow, diced
- 1 cup beef broth
- 1 (1 oz) Ranch dressing mix approximately 1 ½ tablespoon, packet
- 1 (1 oz) au jus gravy mix approximately 1 ½ tablespoon, packet
- 4 tablespoons butter unsalted
- 5-6 Pepperoncini peppers and ¼ cup of it's juice
To Thicken
- 1 tablespoon cornstarch (and 1 tablespoon water)
Instructions
- Season the Beef. Generously season both sides of the 3-4 pounds beef (chuck roast) with 1 teaspoon ground pepper.
- Sear the Meat (Optional). Turn on the Instant Pot and select [Sauté] mode. When the display reads "Hot," add 1 tablespoon olive oil to the inner pot. Place the chuck roast in the pot and sear each side for about 3 minutes until golden brown. [Tip: If you skip this step, add 2-3 extra minutes to the pressure cooking time.]
- Sauté the Onion. Remove the seared beef and set it aside. Add 1 large yellow onion, diced to the pot and cook, stirring occasionally, for about 2 minutes until tender.
- Deglaze the Pot. Pour in 1 cup beef broth and scrape up any browned bits stuck to the bottom of the pot. This prevents the “burn” warning during pressure cooking.
- Layer the Ingredients. Return the chuck roast to the pot. Sprinkle the 1 (1 oz) packet of Ranch Dressing Mix and 1 (1 oz) packet of Au Jus Gravy Mix evenly over the roast. Add 4 tablespoons unsalted butter and arrange 5-6 pepperoncini peppers and their juice on top.
- Pressure Cook the Roast. Secure the lid and ensure the pressure release valve is set to "Sealing." Press [Pressure Cook/ Manual] and set the timer to High Pressure for 60-70 minutes, depending on the size of the roast: 3 lbs: 60 minutes, 4 lbs: 70 minutes.
- Natural Pressure Release. Once the cooking time is complete, allow the pressure to naturally release. This can take about 10-15 minutes. Wait until the pressure pin drops before carefully opening the lid.
- Thicken the Gravy (Optional). Remove the beef from the pot and set it aside. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon of water to form a slurry (use a 1:1 ratio if you need more). Set the Instant Pot to [Sauté] mode and whisk the slurry into the pot juices. Let it simmer for 1-2 minutes, or until the gravy thickens.
- Serve. Shred the beef, drizzle with gravy, and serve with your favorite sides!
Notes
- Choose a well-marbled chuck roast to ensure tenderness and richness.
- Searing the roast before cooking adds flavor, but if skipped, add 2-3 minutes to cooking time.
- Use unsalted butter and low-sodium broth as ranch and au jus seasoning packs contain salt; add extra salt only after tasting.
- Deglaze the Instant Pot well after adding broth to avoid burn errors.
- Cook a 3-pound roast for 60 minutes, adding 10 minutes per extra pound. Add 10 minutes for thicker roasts over 2 inches.
- Use natural pressure release for the most tender results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 5g | 2% |
| Protein | 45g | 90% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 177mg | 59% |
| Sodium | 351mg | 15% |
| Potassium | 888mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 25mg | 28% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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