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–+ servings
Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
The most amazing pot roast ever! Made in the IP in just a fraction of the time. So juicy and melt-in-your-mouth tender!
4.9 stars (44 ratings)

Ingredients

  • 1 tablespoon canola oil
  • 4 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 ½ teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons cornstarch

Instructions

  • 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.