Mississippi Pot Roast in the Instant Pot
Mississippi Pot Roast in the Instant Pot

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mississippi pot roast in the instant pot. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mississippi Pot Roast in the Instant Pot is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Mississippi Pot Roast in the Instant Pot is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook mississippi pot roast in the instant pot using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mississippi Pot Roast in the Instant Pot:
  1. Take 1 Tbsp olive oil + 1 pat of butter (1 Tbsp butter)
  2. Prepare 1 boneless chuck roast, 3 lbs, room temperature
  3. Make ready 3 Tbsp butter - Divided (3 pats total)
  4. Get 2 tsp brown sugar
  5. Make ready 2 tsp garlic powder
  6. Take 2 tsp onion powder
  7. Prepare 1 package dry Ranch Seasoning Mix (1 oz)
  8. Get 4-6 Pepperoncini Peppers
  9. Take 3/4 cup beef stock (or water)
  10. Get 2 Tbsp brine from the Pepperoncini peppers
  11. Take Chopped parsley (optional)
Steps to make Mississippi Pot Roast in the Instant Pot:
  1. Pat the chuck roast dry with paper towels… meat at room temperature. Mix together the brown sugar, garlic and onion powders.
  2. Use the SAUTE button to heat the pot, add 1 Tbsp oil + 1 pat of butter. When HOT add the roast and brown the first side for 5 - 6 minutes without touching it. Turn over and brown the other side for about 4 minutes. Both sides should be browned nicely.
  3. Press CANCEL to turn OFF the pot.
  4. Spread 2 pats of butter over top of the roast. Sprinkle the sugar/garlic/onion mixture evenly on top, then the Ranch seasoning mix.* Add the Pepperoncini peppers, beef stock and the brine.
  5. Pressure cook on HIGH for 50 minutes. After cooking is complete, NATURAL release for 25 minutes.
  6. Using tongs, remove the roast onto a platter. Shred the meat using forks, or slice against the grain. Garnish with parsley and more peppers (optional.)
  7. NOTE - the Ranch Seasoning mix is very salty… you may want to use a bit less. And, instead of beef broth you can use water or dilute the broth. Enjoy!

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