Instant Pot Mississippi Pot Roast
User Reviews
4.9
132 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course
Instant Pot Mississippi Pot Roast
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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!
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Ingredients
- 1 tablespoon canola oil
- 4 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 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
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Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
132 reviews
Excellent
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