Instant Pot Mississippi Pot Roast
This Instant Pot Mississippi Pot Roast is fall apart tender and packed with tangy, savory flavor from pepperoncinis, ranch, and au jus. Ready in about 90 minutes, it's the ultimate comfort food made easy in your pressure cooker.
Ingredients
- For the Roast:
- 3-6 lbs chuck roast cut into 1 pound pieces
- 3 tablespoons vegetable oil
- 1 small onion chopped (optional)
- 9 pepperoncinis whole or chopped
- 1/2 cup pepperoncini juice
- 1 1/2 cups low sodium beef broth
- 1 1 oz packet dry ranch dressing mix
- 1 1 oz packet au jus (or brown gravy mix)
- 4 tablespoons unsalted butter
- For the Gravy:
- 3 tablespoons all purpose flour
- 3 tablespoons softened unsalted butter
Instructions
- Brown the Roast: Set Instant Pot to Sauté. Add oil. When hot, add meat in one layer and cook 5 minutes without moving. Flip and cook 5 more minutes. Remove meat to a plate.
- Deglaze: Add onion and a splash of broth to the pot. Scrape up browned bits. Add pepperoncinis, juice, remaining broth, au jus packet, ranch packet, and butter. Stir. Turn off Sauté.
- Pressure Cook: Return meat to pot. Close lid, set valve to Sealing. Pressure Cook on High for 60 minutes.
- Natural Release: Allow 15 minute natural pressure release, then manually release remaining pressure.
- Make Gravy: Remove roast to a plate. Turn Sauté on. Mix flour and softened butter. When liquid simmers, stir in flour butter mixture until thickened. Turn off pot.
- Serve: Add roast back to pot with gravy, shred, and serve over mashed potatoes, rice, or noodles.
Notes
- Alternate Dump and Start Method: Add roast and all ingredients (except flour and softened butter) to pot. Cook on High Pressure for 80 minutes (90 minutes if roast is over 4 lbs). 15 minute natural release. Then make gravy as directed.
- Keto: Use homemade ranch and au jus mixes without sugar/starch. Thicken with xanthan gum.
- Storage: Refrigerate up to 4 days; freeze up to 3 months.