Instant Pot Mississippi Pot Roast Recipe
- cook TIME 1 hr 30 mins
- prep TIME 5 mins
- total TIME 1 hr 35 mins
Ingredients (21)
- 24 oz lean chuck eye outer fat trimmed off
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 4 oz onions chopped
- 1 tbsp garlic minced
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp brown gravy mix
- 1/2 tsp paprika
- 1 tsp traditional Dijon mustard
- 1/2 cup red wine
- 2 cups unsalted chicken broth
- 8 oz baby carrots
- 1 tbsp sour cream
- 1 oz pepperoncinis with some juice
- 1 tbsp plain Greek yogurt
- 2 tbsp parsley finely chopped
- 2 tbsp coriander finely chopped
INSTRUCTIONS
Select the “sauté” mode and heat 3 tbsp olive oil. Sear 24 oz beef for 7 minutes (3.5 minutes each side), and stir in 3 tbsp all-purpose flour.
Set the beef aside and add 1 tbsp butter, 4 oz onions, and 1 tbsp garlic to the pot. Stir around for 4 minutes or until the onions turn translucent. Add the beef back along with 1/4 tsp ground black pepper, 1/4 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp brown gravy mix, 1/2 tsp paprika, and 1 tsp traditional Dijon mustard.
Glaze the pot with 2 tbsp red wine. Scrape the bits stuck to the bottom of the pot with a wooden spoon to release all of the flavors.
Add 2 cups unsalted chicken broth, close the lid, and select the “meat/stew” mode or manually cook the beef for 40 minutes. While it’s cooking, make the mashed potatoes and juice.
Place a piece of kitchen cloth onto the valve and release the pressure. Add 8 oz baby carrots in and cook for another 15 minutes on “meat/stew” mode.
Release the pressure again, place the beef and carrots into a bowl, and reduce the gravy for 15 minutes on “sauté” mode. Meanwhile, tear the beef apart with one fork in each hand.
Add 1 oz pepperoncinis and 1 tbsp sour cream to the pot, and stir to combine. Cook for another minute, then turn off the heat.
Serve: place the shredded meat onto the mashed potatoes, and drizzle the whole thing with the rich gravy. Dollop 1 tbsp Greek yogurt on top, and sprinkle with fresh parsley and coriander.
