Instant Pot Mississippi Roast

You may or may not have heard of a Mississippi roast. There are a lot of different variations of this meal, but making a Mississippi roast in an Instant Pot versus a slow cooker just shaved about 6 hours off of your cooking time.

Most roasts are typically a little lackluster in flavor, but this recipe is PACKED full of flavor and will not disappoint.

DSC_0704

Instant Pot Mississippi Roast

Sprinkle pepper on all sides of a 3 to 4 pound chuck roast.

DSC_0682

In the insert of an Instant Pot on sauté mode, add some oil into the pot and add the roast.

DSC_0683

Cook on each side for about 3 minutes or until golden brown. Remove the roast.

DSC_0684

Add some big chunks of onions and cook until they are beginning to soften.

DSC_0685

Add the beef to deglaze the pot, scraping the bottom of the insert.

DSC_0686

Layer the ingredients by having the onions and broth mix, the roast…

DSC_0687

then the ranch seasoning mix,

DSC_0688

the au jus gravy mix,

DSC_0689

then some butter cubes,

DSC_0690

some pepperoncini peppers and some of their juice.

DSC_0691

Place the lid on and set aside to cook on pressure cook mode for 60 minutes for a 3 pound roast and 10 more minutes for any additional pounds.

Let the pressure naturally release until the pin drops down and the lid can be opened.

DSC_0699

This roast is always a hit in our house!

DSC_0702

Serve with some mashed potatoes and a green veggie and you’ll have an excellent rounded out meal.

DSC_0703

Ingredients

  • 3-4 pound chuck roast
  • 1/2 tablespoon oil
  • 1/2 tablespoon black pepper
  • 1 large onion, diced
  • 1 cup beef broth
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 4 tablespoons (1/2 stick) butter
  • 5-6 pepperoncini peppers
  • 1/4 cup pepperoncini juice

Instructions

  1. Turn the Instant Pot on to sauté mode. Put oil into the pot and sprinkle pepper to all sides of the roast. When the Instant Pot reads “hot,” place the chuck roast into the pot.
  2. Cook on each side for about 3 minutes or until golden brown. Remove the roast.
  3. Add the onions and cook for about 2 minutes or until onion are beginning to soften. Add the beef broth to deglaze the pot, scraping the bottom of the insert.
  4. Then layer the ingredients: onions and broth mix, then roast, ranch mix, au jus mix, butter, then the peppers and their juice.
  5. Place the lid on and set to cook mode for 60 minutes for 3 lbs and 70 minutes for 4 pounds. Add 10 minutes per additional pound.
  6. Let the pressure naturally release until the pin drops down and the lid can be opened.

One thought on “Instant Pot Mississippi Roast

Leave a Reply to juliejules1 Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.