Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast

1. Brown The Roast. Add the Inner Liner Pot into the Instant Pot, plug in the Instant Pot, and press the SAUTE button. Select More for higher heat. Wait until the Instant Pot display shows "Hot" and then add a tablespoon or two of oil. When the oil is hot and shimmers, add the chunks of chuck roast in one layer (don't stack them) on the bottom of the Inner Liner pot. Leave them alone for about 5 minutes. Then turn each piece and brown on the other side for another 5 minutes. Then remove from the Instant Pot and place on a plate and cover with foil.
2. Sauté The Onions and Garlic. Add sliced onions and cook for about 3 to 4 minutes in the oil. Then add the minced garlic and stir for about 1 minute. Press CANCEL to stop the SAUTE function.
3. Deglaze. Pour in the beef broth and, using a wooden spoon or spatula, scrape the bottom of the Instant Pot. This prevents the food from scorching and helps to prevent getting the dreaded "Burn" message from the Instant Pot. In addition by scraping the bits from the bottom of the pot, it adds more flavor to the liquid.
4. Add Pepperoncini Juice and Worcestershire. Pour in the juice from the jar of Pepperoncini Peppers and also add the Worcestershire sauce. Both of these add flavor and additional liquid.
5. Add Beef Back. Add the browned beef back into the inner liner pot of the Instant Pot. 
6. Add Ranch Seasoning. Empty the packet of ranch seasoning mix over the beef.
7. Add Au Jus or Brown Gravy Mix. Empty the packet of au jus or brown gravy mix over the beef. 
8. Add Cayenne (Optional). If desired, add a few dashes of cayenne pepper if you like to add a little spicy heat.
9. Add Pepperoncini. Add 8 or 9 pepperoncini peppers.
10. Add Butter. Then add a 1/2 a stick of butter, which is 1/4 cup or 4 tablespoons.
11. PRESSURE COOK 60 Minutes HIGH PRESSURE. Close the lid on the Instant Pot, and move the pressure release valve to the SEALING position. Press PRESSURE COOK or MANUAL (depending on model) and select HIGH PRESSURE. Adjust the + or - buttons to set it to 60 minutes. NOTE: It will take several minutes for the Instant Pot to come up to pressure. During this time, the Instant Pot will display "On" to let you know it is on and is coming up to pressure. When it has come up to pressure, it will beep and the display will start counting down the time starting from 60.
12. NATURAL PRESSURE RELEASE. After it has finished pressure cooking for 60 minutes, it will beep 10 times and the display will start to count from 0 and go up. This is the NATURAL PRESSURE RELEASE. Do NOTHING during this time. Let the pressure release slowly. This may take 30 minutes or more.
13. Remove Pot Roast and Onions. After the the Instant Pot has finished pressure cooking AND released all the pressure naturally and the pin has dropped, carefully remove the lid. Remove the pot roast and onions and place on a serving platter. Shred the roast, if desired.  LEAVE THE LIQUID in the Instant Pot.How To Make Gravy In An Instant Pot

Cornstarch Slurry For Instant Pot Gravy

1. Make the Cornstarch Slurry. When the Instant Pot finishes cooking, there will be a lot of liquid remaining. To thicken the liquid and turn it into a brown gravy, make a cornstarch slurry to add to it. To make the cornstarch slurry, mix 2 tablespoons cornstarch with 2 tablespoons water and stir until the cornstarch is dissolved and the water turns white. Then pour the cornstarch slurry into the liquid in the Instant Pot.
2. SAUTE. Press the SAUTE button and stir the liquid with the cornstarch slurry until it thickens. This should take about 3 minutes but could take a little longer. Pour the brown gravy over the Mississippi Pot Roast on the platter and serve.