Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Pot Roast is a family favorite that even picky eaters will devour. The beef is mouthwateringly tender and the juices so flavorful that you’ll only get clean plates afterward. This dish is ready in just 90 minutes instead of 8 hours using the slow cooker!
Prep Time15 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 30 mins
Servings: 6 servings
Browning the Beef
Pat dry the beef with paper towel to remove excess moisture.
Turn the pot onto Sauté mode. When the display reads "Hot" add the oil followed by the meat in one layer (see note).
Allow the meat to brown for 5 minutes without disturbing it.
Flip the meat and brown the other side for 5 more minutes.
Remove to a plate and cover with foil. Reserve.
Pour in the beef broth to the InstaPot and stir for a minutes or two to loosen browned bits.
Add the pepperoncini peppers, ranch mix, au jus mix and butter. Then add the meat back in.
Add the meat back into the pot.
Cover and seal. Turn off Sauté mode and set to Manual Pressure Cook for 60 minutes.
After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).
Manually release any remaining pressure and turn off the Instapot.
Remove the meat to a plate and cover with foil.
Turn the pot onto Sauté mode again.
Mix the cornstarch with 2 tbsp water to make a slurry and add to the pot. Simmer several minutes until thickened slightly.
Pull the meat into smaller chunks using two forks or a knife, and add back to the sauce. Serve and enjoy!
- You’ll need to brown the meat in several batches if you want to double the recipe.
- If you want to skip the browning steps, then add 10 more minutes to the pressure cooking time.
- It's helpful to use a fat separator before serving, as the beef can release a lot of fat during cooking.
Calories: 550kcal | Carbohydrates: 8g | Protein: 44g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 186mg | Sodium: 967mg | Potassium: 853mg | Vitamin A: 410IU | Vitamin C: 6.9mg | Calcium: 42mg | Iron: 4.8mg