Instant Pot Mississippi Pot Roast
User Reviews
4.6
Instant Pot Mississippi Pot Roast
Description
This dish uses 3-5 pounds of chuck roast cut into chunks, seared in olive oil in the Instant Pot’s sauté mode to develop color. Pepperoncini juice and beef broth deglaze the pot, lifting browned bits for flavor. Ranch seasoning, onion soup mix, and whole pepperoncini peppers surround the meat, which cooks under pressure for one hour.
After natural then quick pressure release, the beef is shredded. Butter slices enrich the cooking liquid, which is thickened with cornstarch slurry on the sauté setting to yield a glossy sauce. The shredded meat returns to absorb the sauce’s flavor before serving.
The roast’s texture is tender and moist from pressure cooking, with a tangy, mildly spicy flavor from the pepperoncini and a savory base from the seasoning mixes. The dish works as a filling main and can be served with mashed potatoes, rice, or vegetables.
Store leftovers in airtight containers after cooling to room temperature; they will keep 3-4 days refrigerated. Reheat gently in the microwave or on the stove, adding water or broth if sauce thickens excessively.
Ingredients
- 3-5 pounds chuck roast cubed, 2" pieces
- 2 tablespoon olive oil
- ¼ cup pepperoncini juice from the jar
- ¾ cup beef broth low or no sodium
- 1 ounce ranch seasoning 1 packet
- 1 ounce onion soup mix 1 packet
- 5-10 Pepperoncini as per your spice preference
- 3 tablespoon butter unsalted, cut into 4-6 slices
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Sear: Heat the olive oil in your Instant Pot on the sauté setting. Add the beef cubes, working in batches if needed, and sear them on all sides. Set the beef cubes aside.
- De-glaze: Pour the pepperoncini juice and beef broth into the Instant Pot and scrape up all the bits from the bottom.
- Arrange: Add the beef back to the pot. Add the ranch dressing, onion soup mix and pepperoncini to the pot and give it a stir to coat in the the liquid. Arrange the butter over the beef.
- Cook: Secure the Instant Pot lid and turn the valve from VENT to SEAL. Cook on high pressure for 60 minutes, then let the pressure release for 15 minutes. Quick release any remaining pressure.
- Shred: Transfer the beef from the Instant Pot to a bowl and shred it with two forks. Meanwhile, bring the sauce to a bubble over the sauté setting.
- Thicken: Whisk the cornstarch and water together in a small bowl, and stir it into the sauce. Stir until it thickens. Add the shredded meat back to the Instant Pot and stir to coat well in the sauce.
Notes
- Allow leftovers to cool to room temperature before refrigerating; store airtight for 3-4 days.
- Reheat in microwave in short intervals, stirring between or on stove with added liquid to loosen sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 9g | 3% |
| Protein | 45g | 90% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 172mg | 57% |
| Sodium | 1123mg | 47% |
| Potassium | 868mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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