Description
Mississippi Pot Roast Instant Pot delivers tender chuck roast, buttery ranch gravy, and tangy pepperoncinis in a fast, family-style comfort dinner.
Ingredients
3 to 4 lbs chuck roast, cut into 1 lb pieces
3 tablespoons vegetable oil (omit if not using onions)
1 small onion, chopped (optional)
9 whole pepperoncinis, plus extra for serving
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 gravy mix or brown gravy mix
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, softened (for slurry)
Mashed potatoes, rice, or buttered noodles for serving
Salt and black pepper to taste
Instructions
1. Pat the chuck roast pieces dry and season all sides with salt and black pepper.
2. Turn the Instant Pot to Sauté mode and wait until the display shows Hot.
3. Add the oil, then place the roast pieces in a single layer and sear for 5 minutes per side until they develop a deep brown crust.
4. Transfer the seared beef to a plate and keep it covered.
5. Add the chopped onion to the pot with a splash of beef broth and scrape the browned bits from the bottom with a wooden spoon.
6. Pour in the remaining beef broth and the pepperoncini juice and stir until the base looks smooth.
7. Sprinkle in the dry ranch dressing mix and au jus mix, then stir to combine everything evenly.
8. Place the seared chuck roast pieces back into the Instant Pot in an even layer.
9. Scatter the pepperoncinis over the roast and place the butter on top.
10. Cancel Sauté, lock the lid, and set the valve to Sealing.
11. Select Pressure Cook or Manual on High Pressure for 60 minutes.
12. Allow a 15 minute natural pressure release before turning the valve to Venting to release remaining pressure.
13. Carefully open the lid and transfer the roast to a plate; shred it into large tender pieces.
14. Turn the Instant Pot back to Sauté mode and bring the cooking liquid to a gentle simmer.
15. In a small bowl, mix the softened butter and flour into a smooth paste.
16. Whisk the paste into the simmering liquid until the gravy thickens to a silky consistency.
17. Return the shredded beef to the pot and stir until the meat absorbs the rich Mississippi Pot Roast Instant Pot gravy.
18. Serve the roast over mashed potatoes, rice, or noodles with extra pepperoncinis and spoonfuls of gravy.
Notes
Use a well-marbled chuck roast for the best Mississippi Pot Roast Instant Pot texture and flavor.
Cut the roast into even 1 lb pieces so every piece cooks evenly.
Adjust the pepperoncini amount to control the tang and mild heat.
For a thicker gravy, add a little more flour and butter slurry while you simmer.
For a larger roast over 4 lbs, increase the cook time to 80–90 minutes and keep the 15 minute natural release.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Slow Cooker & Instant Pot Bowls
- Method: Instant Pot
- Cuisine: American