Mississippi Pot Roast In The Pressure Cooker
Mississippi pot roast in the Instant Pot is made with butter, beef broth, dry ranch seasoning, brown gravy mix, chuck roast, and pepperroncinis. This classic pot roast recipe is easy to make in the Instant Pot.
Ingredients
- 3-6 Pound Chuck Roast cut into chunks
- 3 Tablespoons Olive Oil
- 1 Small Onion chopped
- 7-9 whole Pepperoncinis
- ½ Cup Pepperoncini Juice from jar
- 2½ Cup Beef Broth
- 2 Tablespoon Ranch Dressing Mix see notes
- 2 Tablespoon Brown Gravy Mix see notes
- ½ Cup Butter unsalted
- 1 Teaspoon Red Pepper Flakes Optional
- 1 Teaspoon Garlic Powder Optional
For The Gravy
- 3 Tablespoons Flour
- 3 Tablespoons Butter room temperature
Instructions
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Press the sauté button on the Instant Pot. When the IP reads "HOT" add in the oil.
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Heat the oil up, place meat in one layer at a time and sauté for 2 minutes aside. Don't move the meat, this will help to get a sear on both sides of the chunks of meat. Work in batches if you can't fit it all in at once.
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Remove the meat and deglaze the inner pot of the IP with a bit of the beef broth. Scrapping the bottom of the inner pot with a spatula until all the stuck on bits are loosened.
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With the IP still on sauté add in the remaining beef broth and the pepperoncini juice.
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Whisk into the liquid mixture the brown gravy, ranch, red pepper flake, and garlic powder until all are combined. Turn the sauté mode off.
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Place meat into the inner pot add in the pepperoncini's, onions, and the stick of butter that has been cubed.
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Place the lid onto the IP. Make sure the steam release knob is set to sealing.
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Press the pressure cook button then the +- button to adjust the cooking time to 1 hour and 20 minutes. Make sure the IP is on high pressure.
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When cooking time is done, do a natural release for 15 minutes. Then turn the release knob to vent to release any remaining steam.
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Remove the meat from the inner pot onto a platter.
For The Gravy
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Mix together the flour and butter until well combined. This will be like a paste.
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Once all the meat is removed from the inner pot press the sauté button again.
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When the liquid starts to bubble whisk in the flour-butter mixture. Whisking well to break up the flour-butter mixture keep whisking until the desired thickness is achieved. Pour the gravy into a gravy boat.
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Serve the roast and gravy over mashed potatoes or egg noodles.
Recipe Notes
The chuck roast I used was 3.5 pounds and fed the 5 of us with leftovers.
The brown gravy can be substituted for Au-Jus seasoning. For the brown gravy and the dry ranch seasoning, we have in the recipe 2 tablespoons for each of these. That equals out to be 1 ounce each or a 1 seasoning packet each.
The nutritional value may vary depending on the ingredients used.
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