Instant Pot Mississippi Pot Roast
A tender, zesty, and incredibly savory chuck roast made in a fraction of the time using the Instant Pot.
Equipment
- Instant Pot
- Wooden Spoon
- Aluminum foil
- Small bowl
- Whisk
Ingredients
- 5 lbs chuck roast cut into 2 chunks
- 3 tablespoons vegetable oil
- 1 small onion diced
- 1 tablespoon minced garlic
- 1/2 cup water
- 1/2 cup pepperoncini juice from jar
- 3/4 cup beef broth low sodium
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 packet dry Ranch Dressing Mix
- 1 packet Au Jus Mix
- 12 whole Pepperoncinis
- 1 stick unsalted butter sliced
- 8 cloves garlic whole
- 5 bay leaves
- 2-3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Set Instant Pot to Saute - Normal. Add oil and heat until hot. Brown meat in batches, 5 minutes per side. Remove and cover with foil.
- Deglaze the pot with 1/2 cup water, scraping bits with a wooden spoon to prevent a burn notice.
- Add diced onion and minced garlic; cook for 1 minute until fragrant.
- Stir in beef broth, pepperoncini juice, Worcestershire, salt, pepper, red pepper flakes, Ranch mix, and Au Jus mix.
- Layer beef back in with butter slices and whole garlic cloves. Add whole pepperoncinis and bay leaves.
- Pressure cook on High for 70 minutes. Perform a 15-minute natural pressure release to keep the meat juicy.
- Remove lid, set to Saute. Mix cornstarch and 3 tbsp water to create a slurry.
- Stir slurry into the pot and simmer for 2-3 minutes to thicken gravy. Discard bay leaves and serve.
Notes
- Always deglaze the pot thoroughly to avoid the burn notice.
- Use a natural pressure release for at least 15 minutes to ensure the meat fibers don't seize up and become tough.
- Skim the excess fat from the surface before thickening the gravy for a better mouthfeel.