Instant Pot Mississippi Pot Roast
The ultimate comfort food, Instant Pot Mississippi Pot Roast features tender beef infused with tangy flavors. It’s an easy weeknight dinner that will leave everyone craving more. Make it tonight and enjoy the deliciousness!
Equipment
- Instant Pot
Ingredients
- 3 to 5 pounds Chuck Roast (cubed, 2" pieces)
- 2 tablespoons Olive Oil
- ¼ cup Pepperoncini Juice (from the jar)
- ¾ cup Beef Broth (low or no sodium)
- 1 ounce Ranch Seasoning (1 packet)
- 1 ounce Onion Soup Mix (1 packet)
- 5 to 10 Pepperoncini (as per your spice preference)
- 3 tablespoons Butter (unsalted, cut into 4-6 slices)
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
- Start by heating the olive oil in your Instant Pot using the sauté setting. Once hot, add the chuck roast cubes in batches to avoid overcrowding. Sear them until they're browned on all sides; this step is essential for building flavor. After browning, remove the roast from the pot and set it aside.
- Next, pour in the pepperoncini juice and beef broth. Use a spatula to scrape up the delicious browned bits stuck to the bottom of the pot. This is where a lot of flavor resides, and you don’t want to lose that!
- Return the browned beef to the pot. Then, sprinkle the ranch seasoning and onion soup mix over the top. Toss in the pepperoncini, giving everything a gentle stir to ensure the meat is well coated in the flavorful liquid.
- Arrange the slices of butter over the meat. This not only adds flavor but also contributes to a rich sauce.
- Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Set it to cook on high pressure for 60 minutes. Once it’s done, let the pressure release naturally for 15 minutes before performing a quick release for any remaining pressure.
- Carefully transfer the beef to a bowl and shred it using two forks. You’ll be amazed at how easily the meat falls apart; this is a sign that it’s cooked perfectly!
- While you’re shredding, return the liquid in the pot to sauté mode and let it come to a bubble. This will help to intensify the flavors.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the bubbling sauce in the pot. Keep stirring until it thickens to your desired consistency.
- Finally, add the shredded meat back into the pot, stirring well to coat it in the rich sauce. You want every bite to be loaded with flavor!
Notes
- Beef Cuts: Chuck roast is the gold standard here, but rump roast or bottom round will also work. Just make sure it has some marbling so you don’t end up with dry meat.
- Pepperoncini Tips: Use jarred peppers with brine for the best tangy flavor. You can add more if you want extra zing.
- Don’t Skip the Sear: Browning the beef first makes all the difference in flavor. Deglaze the pot to scrape up those browned bits.
- Sauce Thickness: Too thin? Stir in a cornstarch slurry. Too thick? Add a splash of broth until it’s just right.
- Serving Ideas: This roast loves mashed potatoes, but it’s equally at home over egg noodles, rice, or in a crusty sandwich.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth to loosen the sauce.
- Freezing: Cool completely before freezing. Store in a freezer safe container or heavy duty bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the Instant Pot with a splash of broth.