Instant Pot Mississippi Pot Roast

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Table of Contents

1 Instant Pot Mississippi Pot Roast
- - 1.0.1 Ingredients
  - 1.0.2 Instructions
2 My Kitchen Essentials
3 6 Great Pressure Cookers

Instant Pot Mississippi Pot Roast

Prep time: 10 mins | Cook time: 10 mins | Total: 20 mins

I have no idea why this is called an Instant Pot Mississippi Pot Roast (I get the Instant Pot bit) as the flavors are not unique to Mississippi, but what I do know is that this is a meal with incredible flavor and I have no doubt it will become one of your go-to meals in no time. Looking to impress your friends and family by serving up a meal to die for? Well, look no further as this Mississippi Pot Roast is simply out of this world.

The beauty of this recipe lies in the ingredients- it’s not complicated or does it have tons of steps. The Instant Pot is what makes all the difference with minimal effort and time investment. It also makes for a tender, juicy roast that can be enjoyed by everyone at your table.

I hope you enjoy this recipe as much as I have.

Related Post: Oil In A Pressure Cooker

Ingredients

2 tbsp vegetable oil
3 to 5 lb Chuck roast, cut into 3 to 4 even pieces
¾ cup low sodium beef broth
½ cup pepperoncini juice from the jar
1 packet (1-ounce) Dry Ranch Seasoning Mix
1 packet (1-ounce) Au Jus Gravy Mix
10 whole pepperoncinis
2 tbsp butter

Instructions

Start by pressing the saute option on the Instant Pot and heat the vegetable oil

Add the meat to the oil once it is hot and cook for 5 minutes.  
After 5 minutes, turn the meat over and continue to cook on the other side for a further 5 mins. If you need to add more oil, add a little more now.
Remove meat from the Instant Pot and set aside.  
Slowly add beef broth to the Instant Pot stir to loosen up all the browned bits from the bottom of the pot (the brown bits is full of flavor).  
Add the pepperoncini juice and mix well
Transfer the meat back into the Instant Pot.  
Sprinkle the ranch seasoning & gravy mix over the meat.  
Add the pepperoncinis and butter to the Instant Pot.  
Turn saute mode off   
Close the lid of the Instant Pot and set the steam release knob to Sealing position.   
Press the Manual button (or pressure cook button) and set to 60 minutes ‘High Pressure’.  
When the cooking cycle ends, do a Natural Pressure Release for 15 minutes.  
Turn off the pot and release the remaining pressure by turning knob to the venting position.   
When the pin drops, open the lid.   
Remove pot roast from the Instant Pot; let the roast rest for 10 minutes before cutting.  
Serve pot roast with juices.

If you prefer thicker juice you can can do the following:

Whisk 2 tbsp of cornstartch with 1/4 cup of cold water in a bowl
Turn the Instant Pot to Saute mode and let teh juices come to a boil
Add the cornstartch to the juices and whisk together. Cook for 2 mins until the mixture is thicker. Make sure to whisk frequently.
Add a little bit more water (or beef broth) if the mixture gets too thick.