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Mississippi Pot Roast In Instant Pot Recipe

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Instant Pot Mississippi Pot Roast Wonderfully Made and Dearly Loved
Instant Pot Mississippi Pot Roast Wonderfully Made and Dearly Loved from wonderfullymadeanddearlyloved.com

Description

Mississippi pot roast is an easy and flavorful pot roast. It is a classic slow cooker recipe made with roast beef, butter, au jus mix, pepperoncini peppers, and ranch dressing mix. The combination of these ingredients gives the recipe a unique and savory flavor. This recipe can be easily adapted to make in an Instant Pot. The result is a tender, juicy and full of flavor pot roast your family will love.

Prep Time

This recipe for Mississippi pot roast in an Instant Pot requires about 10 minutes of prep time. This includes chopping the vegetables, trimming the roast, and measuring out ingredients. You will also need to brown the roast in the Instant Pot, so make sure to factor that into your prep time.

Cook Time

Cook time for this Mississippi pot roast in an Instant Pot is about an hour and a half. This includes time for the Instant Pot to come to pressure and time for the roast to cook. The roast should be cooked until it is tender and can be easily pulled apart with two forks.

Ingredients

  • 2.5-3 pound beef chuck roast
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup beef broth
  • 1 packet au jus mix
  • 1 packet ranch dressing mix
  • 1/2 cup pepperoncini peppers, drained
  • 4 tablespoons butter
  • 1/2 cup onion, finely chopped
  • 4-5 carrots, peeled and chopped
  • 4-5 celery stalks, chopped

Instructions

1. Trim any excess fat from the roast. Season the roast with the garlic powder, salt, and black pepper. Set aside.

2. Press the “Sauté” button on the Instant Pot. Add the olive oil to the pot and heat until it is hot. Add the roast to the pot and brown for about 5 minutes per side. Remove the roast from the pot and set aside.

3. Add the beef broth to the pot and scrape up any browned bits from the bottom. Add the au jus mix, ranch dressing mix, pepperoncini peppers, butter, onion, carrots, and celery to the pot. Stir to combine.

4. Place the roast back in the pot. Place the lid on the Instant Pot and make sure the valve is set to the “Sealing” position. Press the “Manual” button and set the timer for 90 minutes.

5. After the timer is done, allow the pressure to release naturally for 10 minutes before releasing any remaining pressure. The roast should be very tender and can be easily pulled apart with two forks.

6. Serve the roast with the vegetables and juices from the pot.

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons

Notes

This recipe can also be made in a slow cooker. Simply place all of the ingredients in the slow cooker and cook on low for 8 hours or on high for 4-5 hours. The roast should be cooked until it is tender and can be easily pulled apart with two forks.

Nutrition: Per Serving

Calories: 500 | Fat: 28g | Protein: 35g | Carbs: 18g | Sodium: 1070mg | Fiber: 4g

Recipe Tips

  • Be sure to trim any excess fat from the roast before cooking.
  • The roast should be cooked until it is tender and can be easily pulled apart with two forks.
  • This recipe can be easily adapted to make in a slow cooker.
  • Serve the roast with the vegetables and juices from the pot.

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