It’s not your grandmother’s traditional roast, as it’s made with very unconventional ingredients like pepperoncini and a dry onion soup mix. But don’t worry, because this casserole roast will make you lose your mind.
Instant Pot Mississippi Pot Roast – The most amazing casserole roast ever made! Made in intellectual property in a fraction of time. So juicy and tender that it melts in the mouth!
And with the help of the pressure cooker, it is done in a fraction of the time.
In addition, the meat is perfectly cooked. Tender and melting, it literally collapses with the most divine sauce – slightly spicy, spicy and tasty. It is also perfect as a low-carb meal if you want to serve it with cauliflower rice and an assortment of vegetables.
Instant Pot Mississippi Pot Roast – The most incredible pot roast ever made! Made in IP in a fraction of time. So juicy and tender that it melts in the mouth!
But honestly, I serve the meat as is with all the sauce, a glass of wine and all the crispy bread.
There is no wrong way to serve that.
INSTANT POT MISSISSIPPI POT ROAST
yield: 8 SERVINGS prep time: 20 minutes Cook time: 1 HOUR 10 minutes total time: 1 HOUR 30 MINUTES
- 1 tablespoon canola oil
- 1 (4 to 4 1/2 pound) boneless chuck roast, excess fat trimmed and cut into 6 pieces
- 1 cup beef stock
- 1 (1-ounce) package dry onion soup mix
- 6-8 jarred pepperoncini salad peppers, plus 1/4 cup liquid from the jar
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
- Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Stir in dry onion soup mix, pepperoncini salad peppers, and liquid, parsley flakes, chives, dill, onion powder, garlic powder, and pepper. Return beef to the pot.
- Select manual setting; adjust the pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Remove beef from the Instant Pot®; shred, using two forks.
- In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
- Select a high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until the desired consistency is reached.
- Serve beef with juices immediately.