Instant Pot Mississippi Pot Roast Recipe
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5
6 reviews
Excellent
Instant Pot Mississippi Pot Roast Recipe
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Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you'll have this dinner ready in no time!
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Ingredients
- 2 Tablespoons olive oil
- 3 lb chuck roast cut into chunks
- ¾ cup beef broth
- 1 packet Ranch dressing mix
- 1 packet au jus mix
- 6-8 Pepperoncini peppers whole
- ¼ cup pepperoncini liquid from pepperoncini pepper jar
- 4 Tablespoons butter unsalted
- ¼ cup cornstarch optional
Instructions
- Plug in pressure cooker and select "SAUTE." Add olive oil to the bottom of the pot. Add the chunks of chuck roast and saute 5 minutes on each side.
- When all pieces of chuck roast have been browned, remove and set aside.
- While on saute, add in beef broth to the pressure cooker. Using a wooden spoon, scrape up as much of the browned bits off the bottom of the pan.
- Once deglazed, hit the cancel button and add the au just packet, ranch packet, liquid from the pepperonicini pepper jar, the peppers, and butter. Give a quick stir, then return the roast back to the Instant Pot.
- Lock the lid in place and select "HIGH PRESSURE" for a cook time of 50 minutes. If your roast is closer to 4- 4 1/2 lbs, add an additional 10-15 minutes of cook time.
- When cook time ends, allow pressure to NATURALLY RELEASE. This means you leave it alone until the silver valve drops. This will usually take about 20 minutes.
- For an optional, thicker gravy, remove the beef from the Instant Pot after it has naturally released pressure. Place on a cutting board and shred beef into desired size pieces.
- While the beef is out of the pot you can make the gravy thicker.
- In a small bowl, whisk together 1/4 cup cornstarch with about 1/4 cup of the hot liquid from the sauce.
- Turn the Instant Pot on "SAUTE" and allow it to cook and bubble for about 1-2 minutes, until thickened.
- Return the beef to the hot liquid and enjoy.
Equipments used:
Notes
- This Instant Pot recipe was created in a 6qt Instant Pot. Prep time does not include the time it takes to come to pressure or naturally release pressure.
- To avoid the dreaded "BURN" notice, deglazing the pot with beef broth is an important step!
- Allowing the roast to naturally release pressure helps keep your beef moist and tender and prevents it from drying out.
- See blog post for recipe tips, tricks, and storage instructions.
Nutrition Information
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Calories
535kcal
(27%)
Carbohydrates
9g
(3%)
Protein
43g
(86%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
19g
(112%)
Trans Fat
2g
(100%)
Cholesterol
158mg
(53%)
Sodium
1195mg
(50%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 9g | 3% |
| Protein | 43g | 86% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 2g | 100% |
| Cholesterol | 158mg | 53% |
| Sodium | 1195mg | 50% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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