This Instant Pot Mississippi Pot Roast is melt in your mouth tender, full of flavor, delicious and so easy to make.
Instant Pot Mississippi Pot Roast
Since the first time I tried doing the keto diet a couple of years ago, I have been completely obsessed with Mississippi Pot Roast. I mean the ingredients are all my favorite things, beef, ranch seasoning, butter, pepperoncini peppers to name just a few. However, I tried several times making it in the slow cooker. Although it came out pretty good, often I don't know early in the day what I want for dinner 6-8 hours later.
When I found a recipe for Instant Pot Mississippi Pot Roast, I was excited. Thinking I had found a quick alternative to making this recipe, I planned to make it on a weeknight. When I read the recipe and saw that it said, pressure cook for 60-70 minutes, I thought they were exaggerating the time the roast needed to cook. Taking upon myself to adjust the time to 45 minutes, thinking that would be plenty long enough. Wrong it was a huge fail. The meat was very tough and Joe and I couldn't even eat it.
So let me give you a few pointers before you try to make this delicious pot roast.
Use quality meat, preferably use organic beef, as the meat tends to be extra tender, which is perfect for this recipe.
Browning the beef is essential as it will lock the flavor and the beef juices and also elevate the meat flavor.
Pressure Cook a full hour with 15 minutes release.
After my practice run in the instant pot didn't come out well, I tried again and followed the directions and let it pressure cook for the full hour and it was fantastic. Also try, Tender Barbecue Pork Ribs Instant Pot /Grill
To make this Mississippi Pot Roast in the Instant pot you will need a well-marbled chuck roast, beef stock, onion powder, minced garlic, olive oil, butter, pepperoncini peppers, salt, pepper, ranch seasoning packet, and aujus sauce packet or brown gravy packet.
If you are looking for some side dishes to go with this great pot roast head over to the Salty Marshmallow and try her recipe https://thesaltymarshmallow.com/instant-pot-mashed-potatoes/
Browning the roast
After pressure cooking
Instant Pot Mississippi Pot Roast
- cutting board, large butcher knife,
- instant pot or other pressure cookers
- 3-5 lbs Chuck Roast
- 3 Tbsp olive oil
- 9-10 Pepperoncinis
- ½ cup Pepperoncini Juice
- 1 Cup Beef Broth (or water) (low sodium suggested)
- 1 (1 0z) Packet Dry Ranch Dressing Mix
- 1 (1 0z) Packet Au jus or brown gravy if preferred
- ½ Cup 1 Stick of Butter
- 3 Tbsp Flour
- 3 Tbsp Soft Butter
- 1.Turn pot on Sauté mode (normal). When the display reads "Hot" add the olive oil.
2. When the oil heats up, place meat in one layer(cut in chunks if necessary) into the pot and brown meat for at least 5 minutes on each side.3. Remove the meat wrap in foil or put in a dish you can cover. Wrap it to keep it warm.4. Deglaze the pot, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the
bottom of the pot until the bottom is free of the stuck-on brown bits
- 5. Add the pepperoncini's and their juice, beef broth, au jus, and ranch packets, and butter.
- 6. Turn Off Saute Mode
- 7. Put the meat back into the pot
- 8.Close the lid and set the steam release knob to the Sealing position
- 9. Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes High Pressure. It will take several minutes to build pressure..
- 10. When the cooking cycle ends, let the pot sit undisturbed and count up to 15 -20 min (Natural pressure Release.)
- After the 15 minutes NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position. When pin drops -Open Lid
- Remove the pot roast to a plate and cover.Turn the Sauté function back on.Mix the flour and butter together until well combined.in separate bowl When the liquid is starting to simmer, add the mixture to the pot, stirring constantly l until thickened. Then turn off the pot and add the roast back in. Enjoy with mashed potatoes or over rice.
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