Instant Pot Mississippi Pot Roast

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

1 tablespoon canola oil

4 to 4 1/2 pound boneless chuck roast (excess fat trimmed and cut into 6 pieces)

1 cup beef stock

6-8 jarred pepperoncini salad peppers (plus 1/4 cup liquid from jar)

1 (1-ounce) package dry onion soup mix

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

Directions

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 pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.

Select manual setting; adjust 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 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 desired consistency is reached.

Serve beef with juices immediately.