Instant Pot Mississippi Pot Roast
This easy Instant Pot Mississippi Pot Roast recipe with tender beef and peperoncini is made healthier with no envelopes of spices.
Servings: 8 servings
Calories: 262kcal
Ingredients
- 2-3 pounds chuck roast or rump roast
- 1 cup beef broth low sodium
- 2 tablespoons soy sauce or liquid aminos
- 1/4 cup liquid from peperoncini peppers
- 8 peperoncini peppers
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried chives
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons parsley finely chopped
Instructions
- In a medium bowl, add beef broth, soy sauce, liquid from peperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and ground black pepper. Stir to combine.
- In Instant Pot, add a trivet and place roast on top. Pour mixture over it, then add peperoncinis and butter around.
- Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes. After let the pressure come down on its own, called Natural Release.
- Remove the roast onto a large plate and shred with 2 forks. Set aside.
- Press Saute. In a small bowl, whisk cornstarch with cold water and pour into the pot. Stir and let sauce simmer until it has thickened, about 2 minutes. Press Cancel. Return shredded beef to Instant Pot and stir to combine.
- Garnish with parsley and serve hot with mashed potatoes, pasta, risotto or your side dish of choice.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 262kcal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 460mg | Fiber: 1g | Sugar: 0.3g