Instant Pot Mississippi Pot Roast

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

3-6 lbs Chuck Roast, (cut into 1 pound pieces of even thickness)

3 Tablespoons Vegetable Oil

1 small Onion, (chopped, optional, if you don't use the onion, omit the veg oil, too)

9 Pepperoncinis, (whole or chopped)

½ cup Pepperoncini Juice from the jar

1 ½ cups Low Sodium Beef Broth, (or water)

1 (1 oz) packet Dry Ranch Dressing Mix

1 (1 oz) packet Au Jus (or packet of brown gravy mix)

4 Tablespoons Butter, (unsalted)

3 Tablespoons Flour

3 Tablespoons Softened Butter, (unsalted)

Directions

Turn pot on Sauté mode (normal heat). When the display reads "Hot" add the oil.

When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).

Turn meat over and cook for another 5 full minutes.

Remove the meat to a dish and cover with foil to keep it warm.

Deglaze the Pot

Add the onion and a bit of the beef broth to the pot and stir to loosen the brown bits from the bottom of the pot. As you stir, scrape the bottom of the pot with a wooden spoon until the bottom is free of all of the stuck on brown bits.

Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.

Turn off the sauté mode.

Pressure Cook the Roast

Add the meat back into the pot.

Close lid and set the steam release knob knob to the Sealing position.

Press the 'Pressure Cook' or 'Manual' button (or dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.

When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).

After the 15 minute NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.

When the pin in the lid drops back down, open the lid.

Remove the pot roast to a plate and cover.

Make the Gravy

Turn the Sauté function back on.

Mix the flour and softened butter together until well combined.

When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.

Enjoy with mashed or baked potatoes, or over rice.

Nutrition

• Calories: 442 kcal