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Mississippi Pot Roast Pressure Cooker Recipe

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Instant Pot Pressure Cooker Pot Roast Recipe PinkWhen
Instant Pot Pressure Cooker Pot Roast Recipe PinkWhen from www.pinkwhen.com

Description

Mississippi Pot Roast is a classic comfort food dish that is traditionally cooked in a slow cooker. The pressure cooker version is a great way to make a tender, flavorful pot roast in a fraction of the time. The dish starts with a beef chuck roast that is seared in olive oil before being cooked in the pressure cooker with some vegetables, beef broth, and a few pantry staples. The result is a tender, flavorful pot roast that the whole family will love.

Prep Time

This dish takes about 15 minutes of prep time before the pressure cooker does its thing. You’ll need to trim the fat off the beef chuck roast, chop the vegetables, and measure out the ingredients.

Cook Time

Once the ingredients are all prepped and ready to go, you can put them in the pressure cooker and let it do its magic. This dish takes about 1 hour and 15 minutes to cook, so it’s a great option for a weeknight dinner. You can also use the pressure cooker’s “keep warm” setting if you’re running late.

Ingredients

  • 2-3 lb beef chuck roast, trimmed of fat
  • 2 tablespoons olive oil
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced mushrooms
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 (1 ounce) package dry ranch seasoning mix
  • 1 (1 ounce) package dry au jus gravy mix
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves

Instructions

1. Trim the fat off the beef chuck roast and cut into large cubes.

2. Heat the olive oil in the pressure cooker over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Remove the beef from the pot.

3. Add the onions, celery, carrots, mushrooms, and garlic to the pot and cook for about 5 minutes, until the vegetables are softened.

4. Add the beef broth, ranch seasoning mix, au jus gravy mix, thyme, pepper, and bay leaves to the pot and stir to combine. Return the beef to the pot.

5. Lock the lid on the pressure cooker and set to high pressure. Cook for 1 hour and 15 minutes. Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.

6. Serve the pot roast with the vegetables and sauce.

Equipment

You will need a pressure cooker to make this dish. A 6-quart pressure cooker should work well for this recipe.

Notes

If you’re short on time, you can skip the step of searing the beef. Just add it to the pot with the vegetables and continue with the recipe as written.

Nutrition: Per Serving

Calories: 545; Total Fat: 25g; Saturated Fat: 9g; Cholesterol: 133mg; Sodium: 1594mg; Carbohydrates: 20g; Fiber: 3g; Sugar: 4g; Protein: 55g

Recipe Tips

This recipe is a great option for meal prep. Prepare the dish and store it in the refrigerator for up to 4 days. The flavors will become even more intense as the dish sits. To reheat, simply place the pot roast in a pot with a little bit of water and heat over medium-low heat until warmed through. You can also freeze the pot roast for up to 3 months. Thaw in the refrigerator overnight and reheat as directed.

For a delicious side dish, try serving the pot roast with mashed potatoes or egg noodles. You can also add some cooked green beans or peas to the pot during the last few minutes of cooking. The vegetables will take on the flavor of the sauce and make a delicious accompaniment to the pot roast.


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