Instant Pot Mississippi Roast
Deliciously convenient Mississippi Roast that is mouthwateringly succulent.
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 3-3.5 lbs chuck roast
- 1 packet au jus gravy 1 oz
- 1 packet ranch seasoning 1 oz
- 8-10 whole pepperoncini
- ½ cup pepperoncini juice
- ½ unsalted butter
- ½ cup water
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Rinse and pat the beef chuck roast until dry. Cut the chuck into 2"-3" cubes.
- Place roast, water, pepperoncini juice, au jus gravy, ranch seasoning, butter and 8-10 whole pepperoncini in the cooker.
- Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure. Note: I used unsalted butter to offset the ranch & au jus high sodium content.
- Remove roast from the cooker. Shred the roast and discard any fat (optional). Cover with plastic wrap.
- In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved. Add to cooker and press the sauté button. Simmer for 10 minutes or until thickens to your liking.
- Then, return shredded beef back to the cooker. Mix everything together.