Instant Pot Mississippi Pot Roast Recipes

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This will promote maillard reaction and prevent excessive moisture loss.
• Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper.
• Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck roast steak in pressure cooker. Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside
• Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.
• Pressure Cook Pot Roast: Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.Partially submerge chuck roast steak and 3 - 5 (45g - 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.
• Optional Step: Separate the fat with a fat separator.
• Thicken Sauce: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
• Serve: Serve the Instant Pot Mississippi Pot Roast with your favorite side dishes. Enjoy!

INSTANT POT BEST MISSISSIPPI POT ROAST

Steps:

• Add the oil to the Instant Pot, hit "Sauté" and adjust so it's on the "More" or "High" setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3 minutes on each side in batches. (NOTE: Make sure you move the roast around for a few moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This will prevent that from happening.) Once done searing, remove the roast to a plate keeping the oil in the pot
• Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes. As you constantly and aggressively stir the onion around, it will release water while cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck on it. We want the bottom of the pot to be pretty much clear so that we have no issues when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute increments, you may need to hit the "Sauté" button again if you sautéed a lot of roast)
• Once the bottom of the pot is cleared and the onion's are lightly translucent, add in the garlic and cook for another minute
• Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few for garnish at the end) and their juice, broth, ranch dip mix, au jus/gravy mix and brown sugar. Mix well
• Add back in all the seared roast and pile on top of each other. Top with the butter, secure the lid and hit "Keep Warm/Cancel" and then "Manual" or "Pressure Cook" for 65 minutes (regardless of how much roast you have in there). When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.)
• When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!). Hit hit "Keep Warm/Cancel" and then hit "Sauté" and adjust so it's on the "More" or "High" setting
• As the sauce is coming to a bubble, mix together the Gravy Potion which is the softened/lightly melted butter and the flour (and Zatarain's but only if you want it a bit spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a minute before turning the pot off. The sauce will have thickened into the perfect gravy consistency.
• Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked peperoncini for garnish and for some spice as these will still have a kick unlike the cooked ones.
• Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!

INSTANT POT® MISSISSIPPI ROAST

Steps:

• Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
• Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
• Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
• Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it's okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
• Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.