Instant Pot Mississippi Pot Roast
User Reviews
5
Instant Pot Mississippi Pot Roast
Description
Instant Pot Mississippi Pot Roast starts with a well-marbled chuck roast seasoned with kosher salt, black pepper, onion powder, garlic powder, and a blend of dried dill, parsley, chive, and other herbs. The beef is browned in olive oil in the Instant Pot using the sauté function, developing a caramelized crust that locks in flavor and juices.
After browning, chicken stock is added to deglaze the pot, which releases the browned bits from the bottom. A handful of pepperoncini peppers are included in the cooking liquid, imparting a subtle tang and slight spiciness. The roast cooks under pressure, which tenderizes the meat thoroughly in a fraction of traditional stovetop or oven time.
Once cooked, a thickening mixture made from buttermilk and cornstarch is stirred in to create a creamy, lightly tangy gravy enriched by the pan juices and seasonings. This gravy complements the tender beef and can be served over mashed potatoes or rice.
The recipe depends on the Instant Pot's ability to maintain high pressure and heat for evenly cooked meat. Browning the roast beforehand enhances both flavor and texture. Using pepperoncini peppers adds a distinctive flavor note that defines this version of pot roast.
Ingredients
- 2 pounds (999g) chuck roast steak 2 inches thick, well marbled
- ¾ cup (188ml) chicken stock unsalted
- 1 teaspoon (2.4g) onion powder
- 1 teaspoon (2.8g) garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley flakes
- 1 teaspoon chive dried or fresh
- 1 tablespoon (15ml) olive oil
- ¼ cup (63g) butter unsalted
- 3 - 5 (45g - 70g) Pepperoncini peppers (adjust to your desired level of spiciness)
- salt to taste, kosher salt; fresh ground black pepper
- black pepper to taste, kosher salt; fresh ground black pepper
- buttermilk thickener, 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch
- corn starch thickener, 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch
Instructions
- Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This will promote maillard reaction and prevent excessive moisture loss.
- Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper.
- Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck roast steak in pressure cooker. Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside
- Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.
- Pressure Cook Pot Roast: Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.Partially submerge chuck roast steak and 3 - 5 (45g - 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.
- Optional Step: Separate the fat with a fat separator.
- Thicken Sauce: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
- Serve: Serve the Instant Pot Mississippi Pot Roast with your favorite side dishes. Enjoy!
Notes
- Make sure to brown the roast properly to get good caramelization before pressure cooking.
- Adjust the amount of pepperoncini peppers based on your preferred level of tanginess and mild heat.
- The buttermilk and cornstarch thickener creates a creamy gravy; whisk well to avoid lumps.
- Using a 2-inch thick chuck roast ensures even cooking and tenderness under pressure.
- Rate the recipe in the comments if you try it to share your feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 125mg | 42% |
| Sodium | 134mg | 6% |
| Potassium | 553mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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