Instant Pot Mississippi Pot Roast

If you’re in the mood for a hearty pot roast, but don’t want to spend hours in the kitchen, you’ll love this Instant Pot Mississippi Pot Roast!

Just toss all of the ingredients into your pressure cooker and let it do its magic. In no time at all, you’ll have a delicious dinner that will satisfy even the heartiest of appetites.

Plus, this dish is perfect for leftovers, so you can enjoy it again later in the week.

Give it a try!

Instant Pot Mississippi Pot Roast

Ingredients:

• 2 ½ lbs. chuck roast, trimmed and cut into 2 chunks
• 1 ½ tbsp. olive oil
• ½ cup diced onion
• ½ tbsp. minced garlic
• ¼ cup water
• ¼ cup pepperoncini juice from jar
• ¾ cup beef broth
• ½ tbsp. Worcestershire sauce
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• ½ tsp. red pepper flakes
• ½ package of Italian dressing mix
• ½ package of Au Jus mix
• 6 pepperoncinis, whole
• 4 tbsp butter sliced
• 2 ½ bay leaves
• 1 tbsp cornstarch
• 1 tbsp water

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Directions:

Set Instant Pot to Saute and once it reads Hot, add oil.

Brown meat one chunk at a time for 5 minutes on each side. Once done, set aside.

Add water and scrape to deglaze the bottom of the pot.

Add onion and garlic, stirring for 1 minute.

Pour in beef broth, pepperoncini juice, and Worcestershire sauce.

Stir in salt, pepper, red pepper flakes, Italian dressing mix, and Au Jus mix.

Turn off Saute mode.

Add in chuck roast, butter slices, pepperoncinis, and bay leaves.

Lock the lid and set the valve to sealing.

Press Manual for 70 minutes on High and let natural release for 15 minutes after the timer beeps.

Release the remaining pressure and remove the lid.

Remove bay leaves and shredded meat with 2 forks.

Set Instant Pot to Saute.

Mix cornstarch and water into a small bowl and stir into sauce to thicken.

Turn off the Instant Pot and serve as sandwiches or over mashed potatoes.