Mississippi Instant Pot Roast
Cut down your cooking time by using an Instant Pot to make a unique twist on a classic pot roast recipe. Kinda zippy, sorta spicy, and full of rich flavors, this Mississippi Instant Pot Roast and succulent gravy serves deliciously over creamy mashed potatoes!
- Prep Time: 10 Minutes
- Cook Time: 80-90 Minutes
- Total Time: About 1-1/2 Hours
- Yield: 4 to 6 Servings 1x
Ingredients
For Roast:
One 3 to 5 pound Chuck Roast, cut into about 1–1/2 inch pieces
3 tbsp. vegetable or olive oil
1 cup onion, diced
7 to 9 Pepperoncini pickled peppers, sliced*
1/2 cup Pepperoncini juice*
3/4 cup beef broth
1–1 oz. packet dry Ranch salad dressing packet**
1–1 oz. packet dry Au Jus or brown gravy packet***
4 tbsp. unsalted butter
For Gravy:
3 tbsp. all-purpose flour
3 tbsp. unsalted butter, at room temperature
Instructions
Dump and go…Starting with the cut up Chuck roast, add ingredients in order of the recipe. Do not add gravy ingredients just yet. Turn your Instant Pot on to the “Meat/Stew” setting or High Pressure and set timer for 80 minutes (90 minutes if your roast is over 4 pounds). Let the Instant Pot naturally release pressure for 15 minutes.
Remove meat from Instant Pot and set aside in a bowl. Turn Instant Pot onto “Saute” setting. Whisk in 3 tbsp. flour until smooth. Stir in 3 tbsp. softened unsalted butter. Let cook until thickened. Add meat and stir to evenly combine. Serve meat and gravy over mashed potatoes. Garnish with thinly sliced chives, green onion or parsley.
Notes
*Substitute with any pickled pepper of your choosing–sweet cherry or banana peppers with their juice are great options!
**Don’t have a Ranch dressing packet? Mix together this: 2 tsp. minced onion, 1/2 tsp. salt (table, Kosher or sea), 1/8 tsp. garlic powder, 1 tbsp. dried parsley flakes. Add all in place of 1 packet.
***No Au Jus or brown gravy packets? Mix together 3/4 cup all-purpose flour, 3 tbsp. beef bouillon powder, 2 tbsp. onion powder, 1 tsp. garlic powder, 1 tsp. ground black pepper, 1 tsp. dried parsley flakes. This makes about 1 cup of brown gravy mix. You’ll only use 2 tbsp. in the pot roast. Store the rest in a tightly sealed container for up to 3 months. To make brown gravy, whisk 4 tbsp. mix with 1 cup of cold water in a saucepan over medium heat until thickened.
Find it online: https://gloveboxeats.com/?p=8837