Instant Pot Mississippi Pot Roast
Ingredients
The roast
-
3-6
lbs
Chuck Roast, cut into 1 pound pieces of even thickness
The cooking base
-
3
Tablespoons
Vegetable Oil
-
1
small
Onion, chopped (optional)
-
9
Pepperoncinis, whole or chopped
-
½
cup
Pepperoncini Juice from the jar
-
1 ½
cups
Low Sodium Beef Broth (or water)
-
1
(1 oz) packet
Dry Ranch Dressing Mix
-
1
(1 oz) packet
Au Jus (or packet of brown gravy mix)
-
4
Tablespoons
Butter, unsalted
For Gravy
-
3
Tablespoons
Flour
-
3
Tablespoons
Softened Butter, unsalted
Instructions
- 1. Turn the Instant Pot on Sauté mode and heat the oil.
- 2. Add the meat in one layer and let it cook without moving for 5 minutes, then turn it over and cook for another 5 minutes.
- 3. Remove the meat and cover it to keep warm.
- 4. Deglaze the pot by adding onion and a bit of broth, scraping the bottom to remove brown bits.
- 5. Add pepperoncinis, their juice, beef broth, au jus, ranch packets, and butter to the pot and stir.
- 6. Turn off Sauté mode and add the meat back into the pot.
- 7. Close the lid, set the steam release knob to Sealing, and pressure cook for 60 minutes.
- 8. After cooking, let the pot sit for 15 minutes for natural pressure release, then release any remaining pressure.
- 9. Remove the pot roast and cover it.
- 10. For gravy, turn Sauté back on, mix flour and softened butter, and add to the pot until thickened, then return the roast to the pot.
Nutrition Facts (estimated)
Servings
4 - 6 servings
Calories
442
Total fat
30g
Total carbohydrates
15g
Total protein
50g
Sodium
800mg
Cholesterol
150mg
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