Mini - Mississippi Pot Roast
By :Cooking With Your Instant Pot Mini - Heather Schlueter
Print Recipe
The most unpredictably delicious roast you will ever eat. With minimal and inexpensive ingredients this slow cooked Internet sensation can be done in a fraction of the time in the Instant Pot. Don’t skip the pepperoncinis—they help cut through the meaty flavor when cooking this dish.
Votes: 17
Rating: 4.82
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Keto
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chuck Roast, Pepperoncinis
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 pound chuck roast
  • 4 tablespoons butter
  • 2 tablespoons dry au jus mix 1 packet
  • 2 tablespoons dry ranch dressing mix 1 packet
  • 4 to 8 pepperoncinis depending on personal taste for spice
  • 1 tablespoon cornstarch
  • additional pepperoncinis for serving
  • chopped parsley for serving
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Keto
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chuck Roast, Pepperoncinis
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 pound chuck roast
  • 4 tablespoons butter
  • 2 tablespoons dry au jus mix 1 packet
  • 2 tablespoons dry ranch dressing mix 1 packet
  • 4 to 8 pepperoncinis depending on personal taste for spice
  • 1 tablespoon cornstarch
  • additional pepperoncinis for serving
  • chopped parsley for serving
Votes: 17
Rating: 4.82
Rate this recipe!
Instructions
  1. Select the sauté function to heat up the Instant Pot inner pot. Add the olive oil. When the pot display reads “Hot,” add the roast and let sit undisturbed for 6 to 8 minutes to brown the bottom. When the bottom of the roast is browned, turn it over to brown the other side for approximately another 5 minutes.
  2. Press Cancel to turn off the sauté function. Spread the butter on top of the roast. Sprinkle with the dry au jus mix and the dry ranch dressing mix. Add the pepperoncinis and 3/4 cup water. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Meat/Stew button, and set the time to 45 minutes.
  3. Once cooking is complete, allow the appliance to natural release for 20 minutes. After 20 minutes, turn the valve to the Venting position to release the pressure. Press Cancel to turn off the Instant Pot. Carefully remove the lid and transfer the meat and pepperoncinis to a serving platter. Using a fork, shred the beef into large pieces.
  4. Press the Sauté button to heat the remaining liquid in the inner pot. As the liquid heats, combine the cornstarch and 1 tablespoon water in a small bowl. When the liquid starts to boil, add the cornstarch mixture, whisking constantly until the sauce thickens. Pour the sauce over the meat. Garnish with chopped parsley. Add additional pepperoncinis to the platter, if desired, and serve.
14 replies
  1. rnimmons63
    rnimmons63 says:

    Use to make this recipe in my slow cooker, and made this tonight using my ultra insta pot and came out just as perfect except only took 45 minutes 🙂 instead of 10 hours yay! Note: recipe doesn’t tell you to select low or high pressure selection if using the ultra I used Low option and came perfect

  2. Bindyb
    Bindyb says:

    Took a little longer than i had expected, need to add on natural release time. Tasty, only used 4 peppers, more next time for sure!

  3. Zoby
    Zoby says:

    I made this last night in my new Ultra 60 Instant Pot and followed the instructions exactly—well, except I had to set the high altitude for my area. It turned out wonderful. Next time, instead of using the “meat/stew” setting, I will use the “Ultra” setting to customize the cooking time to Slice tender, but we prefer a more “fall-apart” tender. Everything tasted so good. Loved the flavor the peppers added to the recipe, and the sauce turned out perfectly abit linger. It was

  4. teeshawatkins
    teeshawatkins says:

    Only thing i would change is maybe cook an extra 5 minutes some of the meat was still a little tougher than other bits

  5. Claysgma
    Claysgma says:

    Oh. My. Lanta!!! I have made thos roast many times in the crockpot. It would taste good but way to salty. Sometimes it wasnt completely tender or it was on the dry side. I had already cut back on the butter and seasoning packets from the original recipe. THIS recipe is the perfect amount!!! And being made in the instant pot…SO incredibly tender!! Never again in a crockpot. Thank you so much for the recipe!! I’m still learning how to cook with the IP and this was so easy!!

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