Instant Pot Mississippi Pot Roast

 Making a tender and flavorful Mississippi Pot Roast in an Instant Pot is surprisingly easy. The pressure cooker drastically reduces the cooking time while ensuring the roast is fall-apart tender.

Instant Pot Mississippi Pot Roast

This recipe uses the classic ingredients of a Mississippi Pot Roast, but with the speed and convenience of an Instant Pot. Searing the meat first is a crucial step to lock in flavor and achieve a rich, savory crust.1

Yields: 6-8 servings2

Prep time: 10 minutes3

Cook time: 60-90 minutes (plus pressure build-up and release)4

Ingredients

  • 3-4 lbs beef chuck roast, cut into 2 or 3 large chunks5

  • 2 tbsp olive oil or vegetable oil6

  • 1 (1 oz) packet ranch dressing mix7

  • 1 (1 oz) packet dry au jus gravy mix (or onion soup mix)8

  • 1 stick (1/2 cup) unsalted butter9

  • 1/2 (16 oz) jar pepperoncini peppers, with about 1/4 cup of the juice10

  • 1 cup beef broth11

Instructions

  1. Prepare the roast and Instant Pot. Pat the beef roast chunks dry with a paper towel.12 This helps them get a better sear. Set your Instant Pot to the "Sauté" function and let it heat up.13 Add the olive oil.

  2. Sear the meat. When the oil is hot and shimmering, carefully place the beef chunks in the pot.14 Sear on all sides for 3-5 minutes, until a nice brown crust forms.15 This step is essential for developing a deep flavor. Once seared, press "Cancel" to turn off the sauté function.

  3. Deglaze the pot. Pour the beef broth into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom.16 This will prevent a "burn" notice and adds a lot of flavor to the final dish.17

  4. Add the remaining ingredients. Place the seared beef back into the pot. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the meat.18 Place the stick of butter on top of the roast.19 Arrange the pepperoncini peppers and pour in about 1/4 cup of the pepper juice around the meat.

  5. Pressure cook. Lock the Instant Pot lid in place and ensure the steam release valve is set to "Sealing." Select the "Manual" or "Pressure Cook" setting on High Pressure.20 Set the cook time for:

    • 3 lbs roast: 60 minutes21

    • 4 lbs roast: 70-80 minutes22

    • Note: If your roast is particularly thick (over 2 inches), you may need to add an extra 10 minutes to the cook time.23

  6. Natural pressure release. Once the cooking cycle is complete, do not immediately release the pressure.24 Allow the pressure to release naturally for at least 10-15 minutes.25 This natural release is critical for tenderizing the meat and keeping it juicy.26 After 10-15 minutes, you can carefully turn the valve to "Venting" to release any remaining pressure before opening the lid.27

  7. Shred and serve. Carefully remove the roast from the Instant Pot. The meat should be incredibly tender and easily shred with two forks.28 Serve the shredded beef with the delicious pan juices over mashed potatoes, noodles, or on sandwich buns.29

Pro-Tips for a Tender Roast:

  • Choose the right cut: A beef chuck roast is ideal because it has a lot of fat and connective tissue.30 The pressure cooking process breaks this down, resulting in a moist and tender roast. Other good options include brisket or a rump roast.

  • Don't skip the sear: Browning the meat adds immense flavor and a nice crust.

  • Use Natural Release: This is the most important step for tender meat. A slow, natural release allows the muscle fibers to relax, resulting in a more tender product.31 A quick release can make the meat tough.32

  • Adjust cook time: If your roast is still tough after the first cooking cycle, it simply needs more time.33 Close the lid and pressure cook for another 10-20 minutes.

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