Hey there instapotters, here’s the recipe for the Mississippi Pot Roast I cooked up earlier today.
I’m so happy with how it turned out!
It was delicious, and so much faster than the crock pot method.
If you are a fan of pulled pork or beef give this recipe a try….A different take on shredded meat than the usual BBQ sauce flavours, but just as good I promise!
I have no idea who the creator of the original crock pot recipe is, there are a lot of Pinterest posts on it. This is my version, adapted for the instant pot.
Serve the shredded meat on rice, or mashed potatoes, or on a bun as a sandwich!
It’s just slightly spicy and really flavourful!
*if you want to make this recipe in a crock pot, simply omit the beef broth, as you don’t need it, set your pot to low heat and cook for 8-10 hrs
MISSISSIPPI POT ROAST IN THE INSTANT POT
Brown meat in a bit of oil, on saute mode.
Add broth, ranch dressing, onion soup, peppers and butter, don’t mix!
Lock on lid, set valve to sealing and choose pressure cook.
Set timer for 90 minutes.
When done , let run on natural release for 15 minutes more.
Open lid and take in the amazing aroma!
Remove beef and shred with two forks, it will fall apart easily.
Thicken remaining liquid to turn into a nice gravy, return beef to pot and mix to coat beef in that beautiful sauce.
Keep in pot until ready to serve.
Enjoy every bite!
Here’s the printable recipe…
Mississippi Pot Roast In The Instant Pot
- 1 tbsp olive oil
- 3-5 lbs chuck roast or other inexpensive cut of beef cut in half
- salt and pepper to taste
- 1/2 cup beef broth
- 1 packet dry ranch dressing
- 1 packet dry onion soup mix
- 1 stick unsalted butter (1/2 cup) no substitutions
- 8 whole Italian Peperoncini peppers
- 1 1/2 tbsp each of flour + butter (softened) or sub with cornstarch + water
- Add oil to instant pot and press sauté mode.
When oil is hot, season meat with salt and pepper, add to pot and brown on all sides, about 5 minutes total cooking timePress cancel.
- Add broth, then pour ranch seasoning and and dry onion soup over the meat but don't mix.Rest the butter stick on top of meat, and place Peperoncini around the meat.
- Lock lid in place, turn steam valve to sealing.Press pressure cook mode and adjust time to 90 minutes.When done, let pot run on natural release for 15 minute.
- Release any remaining pressure by turning pressure valve to venting, unlock lid and carefully remove Peperoncini to a small bowl and set aside (you may leave them in if you want the dish to be spicy, otherwise try to remove them without breaking them, the seeds hold the heat!).
- Carefully lift out roast to a plate, cover and set aside.In a small bowl mix together flour and butter to form a paste (or mix cornstarch with a bit of cold water)Press sauté mode and when remaining liquid in pot starts to bubble, whisk in the flour and butter mixture (or cornstarch mixture) and cook 2-3 minutes to thicken into a thin sauce/ gravy.Press cancel.
- Using two forks, shred the meat (it will come apart very easily)Return meat to pot and stir into the gravy mixture.Lock lid back on and let rest until ready to serve (it will stay warm for a long time in the pot). Serve with a side of mashed potatoes, rice, egg noodles or on a bun!