Instant Pot Mississippi Pot Roast
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Instant Pot Mississippi Pot Roast is one of the most amazing pot roasts you can make in the instant pot. Buttery, juicy, tender and full of pepperoncinis, ranch and au jus flavors.
Instant Pot Mississippi Pot Roast is such a fantastic meal, that you just can’t miss it out. This is probably my favorite way to cook pot roast. The beef is so incredibly tender, that it melts in your mouth. Cooked with butter, ranch dressing dry mix and au jus mix, the beef is infused with so much flavor. Instant Pot Mississippi Pot Roast is famous for the pepperocinis that are being cooked with the beef and add just the right amount of heat. Adding pepperocinis juice, adds another layer of flavor, you will end up with such a creamy and perfect gravy that is incredibly tasty over that juicy beef.
Looking for more easy Instant Pot Beef Meals? Check these out:
- Instant Pot Beef Bourguignon
- Instant Pot Mongolian Beef
- Instant Pot Philly Cheesesteak Pasta
- Cheesy Instant Pot Taco Pasta
- Instant Pot Jalapeno Popper Pasta
- Instant Pot Pizza Pasta
- Instant Pot Best Chili
Tips & Tricks on how to make the perfect Instant Pot Mississippi Pot Roast Recipe:
- I always say this, but a good meat centered meal starts with quality meat, preferably use organic beef for this meal. Use grass-fed chuck roast possible, grass-fed meet tends to be extra tender, which is perfect in this recipe.
- Look for fresh meat, that has a bright color, and lots of marbling, the marbling is essential to get great flavor and tenderness.
- Cut the chunk into two pieces if needed, as you will have to brown it in batches.
- Browning the beef is essential, it will lock the flavor and the beef juices and also elevate the meat flavor.
- I used lots of garlic in this recipe, we love garlic in our family and I think it works really well with the flavors. Feel free to use less if you are not a huge garlic fan. Don’t worry about it being too garlicky, leaving the garlic cloves whole, makes the release just the right amount of flavor and will produce a fantastic gravy.
- You can add more red pepper flakes for the dish to be spicier.
- Use low sodium beef broth, you don’t want to end up with a salty pot roast.
- The bay leaves are optional, but they will add a subtle, nice flavor to the gravy and beef.
- Au Jus dry mix can be replaced with brown gravy mix.
- Store the Instant Pot Mississippi Pot Roast in a large airtight container in the fridge, make sure that the gravy liquid covers at least partially the beef, so it won’t dry out.
- Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.
Looking for Instant Pot Side Dishes? These are my favorites:
- Fluffy and Creamy Instant Pot Mashed Potatoes
- The Best Instant Pot Sweet Potatoes
- Low Carb Instant Pot Mashed Cauliflower
Why browning the chuck roast is important?
Browning will lock in all the fantastic flavors, and will give the beef that delicious, caramelized top on the outside, that reveals a juicy and tender inside. I highly recommend that you cut the chuck roast in half, so it fits in the Instant Pot, and make sure you brown it well for a few minutes on each side without moving the beef. While you can dump and cook all the ingredients, taking the extra few minutes to brown the beef, will make a huge difference in taste and texture.
What is a 15 Minutes Natural Pressure Release?
A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 15 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.
Here is a step-by-step video of how to make the Instant Pot Mississippi Pot Roast Recipe:
Instant Pot Mississippi Pot Roast
- 5 lbs chuck roast cut 2 chunks that would fin in the pot
- 3 tablespoons vegetable or canola oil
- 1 small onion diced
- 1 tablespoon minced garlic
- 1/2 cup water
- 1/2 cup Pepperoncini juice from the jar
- 3/4 cup Beef Broth low sodium
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 packet of dry Ranch Dressing Mix
- 1 packet of Au Jus Mix
- 12 Pepperoncinis whole
- 1 stick unsalted butter sliced
- 8 garlic cloves whole
- 5 bay leaves
- 2-3 tablespoons cornstarch
- 3 tablespoons water
Set Instant Pot to Saute - Normal mode. When it reads "Hot" add the oil and wait for the oil to heat up.
Brown the meat in batches. If needed cut the chuck roast in two, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning.
If needed, add a bit more oil to the pot when searing the rest of the pieces.
Remove the seared pieces on a plate and cover with foil to keep them warm.
Once all the beef has been browned and set aside its time to deglaze the pot.
Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that stuck to the bottom and sides of the pot until its cleared.
Add onion and minced garlic and cook for 1 minute, stirring occasionally.
Add the beef broth, Pepperoncini juice and Worcestershire sauce.
Add the salt, pepper, red pepper flakes, Ranch dressing dry mix and Au Jus mix. Stir to combine.
Turn off the sauté mode.
Add the beef in layers, and add sliced butter and garlic cloves between each layer.
Add the Pepperoncinis to the pot as well as bay leaves.
Close the lid and seal the valve. Cook for 60 minutes on High Pressure. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release. Release manually the remaining pressure.
Open the lid and turn the Instant Pot to Sauté mode.
If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined.
Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. If you want to thicken it even more, add another round of cornstarch slurry. The sauce will thicken more as it cools off as well.
Discard the bay leaves and serve the roast with mashed or baked potatoes. Garnish with extra Pepperoncinis and chopped parsley.
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