Instant Pot Mississippi Roast

Why make this recipe

This Instant Pot Mississippi Roast is quick and easy. It gives tender, shredded beef with simple ingredients. You can cook a large roast with little hands-on time.

introduction

This recipe uses a few pantry mixes and the Instant Pot to make a rich, tasty roast. If you like bold flavors, try my buffalo chicken roasted potato bake for another easy dinner.

how to make Instant Pot Mississippi Roast

Season the roast and place it in the Instant Pot. Add the dry mixes, butter, and pepperoncini. Cook on high pressure, let it rest, then shred the meat. Use the juices as gravy. The Instant Pot makes the roast very tender in one hour of pressure time plus release.

Ingredients :

• 3 to 4 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/2 cup unsalted butter
• 5 to 7 pepperoncini peppers
• Salt and pepper to taste

Directions :

1. Season the chuck roast with salt and pepper.
2. Place the roast in the Instant Pot.
3. Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
4. Place the butter on top of the roast and add the pepperoncini peppers.
5. Close the lid of the Instant Pot and set to ‘Manual’ for 60 minutes.
6. Once the timer goes off, do a natural release for 15 minutes, then quick release any remaining pressure.
7. Remove the roast and shred it with two forks.
8. Serve with the gravy from the pot.

how to serve Instant Pot Mississippi Roast

Serve the shredded roast on dinner plates with the gravy spooned over. It is great on buns for sandwiches. You can also serve it with mashed potatoes, rice, or roasted vegetables.

how to store Instant Pot Mississippi Roast

Cool the roast and then place it in airtight containers. Keep in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

tips to make Instant Pot Mississippi Roast

• Pat the roast dry and season well before cooking.
• Do not skip the natural release for 15 minutes; it helps keep the meat juicy.
• Save the cooking liquid and use it as gravy. Skim fat if you want a leaner sauce.
• Use tongs to move the roast to avoid breaking it before shredding.

variation (if any)

• Add sliced onions or carrots under the roast for extra flavor.
• Use fewer pepperoncini for milder heat.
• Swap the au jus mix for beef broth and a cornstarch slurry to control salt and thickness.

FAQs

Q: Can I use a different cut of beef?
A: Yes. A similar cut like brisket or shoulder works, but cook time may change.

Q: Do I need to brown the roast first?
A: No, browning is optional. It adds flavor but is not required with the Instant Pot.

Q: How spicy is this recipe?
A: It is mildly tangy from the pepperoncini. Use fewer peppers if you want less heat.

Q: Can I make this on the stove or in a slow cooker?
A: Yes. For a slow cooker, cook on low for 8 hours. On the stove, simmer in a covered pot until tender, about 3 to 4 hours.

Instant Pot Mississippi Roast

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American
• Diet: Paleo

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Description

This Instant Pot Mississippi Roast is a quick and easy recipe that delivers tender, shredded beef with rich flavors using simple pantry ingredients.

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Ingredients

Scale 1x2x3x

• 3 to 4 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/2 cup unsalted butter
• 5 to 7 pepperoncini peppers
• Salt and pepper to taste

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Instructions

1. Season the chuck roast with salt and pepper.
2. Place the roast in the Instant Pot.
3. Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
4. Place the butter on top of the roast and add the pepperoncini peppers.
5. Close the lid of the Instant Pot and set to ‘Manual’ for 60 minutes.
6. Once the timer goes off, do a natural release for 15 minutes, then quick release any remaining pressure.
7. Remove the roast and shred it with two forks.
8. Serve with the gravy from the pot.

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Notes

Pat the roast dry and season well before cooking. Do not skip the natural release for 15 minutes to keep the meat juicy. Save the cooking liquid and use it as gravy, skimming fat if desired.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 1g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 50g
• Cholesterol: 150mg