Instant Pot Best Mississippi Pot Roast
Instant Pot Best Mississippi Pot Roast
- The Roast (NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5-8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice)
- 1/4 cup of vegetable or canola oil
- 3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each (Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about 8-10 people)
- 1 very large (or 2 medium/small) yellow or Spanish onion, diced
- 2 tbsp of crushed garlic
- 16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy – so make sure you add this!)
- 1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
- 2 tbsp of light or dark brown sugar
- 2 packets of Ranch Dip mix (1 oz each)
- 2 packets of Au Jus or Beef Gravy mix (1 oz each)
- 4 tbsp (1/2 stick) of salted butter
- The Gravy Potion
- 6 tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for 10-15 seconds if you wish)
- 1/3 cup of all-purpose flour
- *Optional: 1/4 tsp of Zatarain’s concentrated Crab & Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more)
- The Bed
- Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately
If you filled your pot to the brim with about 8-9 lbs of meat (this will fit in the 6qt by the way), when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.
As mentioned, this makes a lot of amazing gravy and is more geared toward roasts from 5-9 lbs (will feed closer to 8-10) with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast (can easily feed 4-6), halve everything but the oil, onion and peperoncini juice. Use any leftover gravy over egg noodles or rice. It freezes well too!
Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible fat strands!
Definitely make this with my creamy Garlic Mashed Potatoes!
Want to make the most amazing Classic Pot Roast instead? Here it is!
- Add the oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3 minutes on each side in batches. (NOTE: Make sure you move the roast around for a few moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This will prevent that from happening.) Once done searing, remove the roast to a plate keeping the oil in the pot
- Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes. As you constantly and aggressively stir the onion around, it will release water while cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck on it. We want the bottom of the pot to be pretty much clear so that we have no issues when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute increments, you may need to hit the “Sauté” button again if you sautéed a lot of roast)
- Once the bottom of the pot is cleared and the onion’s are lightly translucent, add in the garlic and cook for another minute
- Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few for garnish at the end) and their juice, broth, ranch dip mix, au jus/gravy mix and brown sugar. Mix well
- Add back in all the seared roast and pile on top of each other. Top with the butter, secure the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” for 65 minutes (regardless of how much roast you have in there). When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.)
- When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!). Hit hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting
- As the sauce is coming to a bubble, mix together the Gravy Potion which is the softened/lightly melted butter and the flour (and Zatarain’s but only if you want it a bit spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a minute before turning the pot off. The sauce will have thickened into the perfect gravy consistency.
- Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked peperoncini for garnish and for some spice as these will still have a kick unlike the cooked ones.
- Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!