Instapot Mississippi Pot Roast :The meal hack you didn't know you needed in your life...
I Initially came across this dish online as it had been trending and was curious as to what made this pot roast different from "regular" pot roast and how it could not be salty with the copious amounts of ingredients that have sodium in them that are included. I'm here to tell you not salty at all and what I loved most about it is the foolproof cooking method, the richness of the flavor of the sauce and the ability to turn the leftovers into tacos the next day. Try it before you become a naysayer and don't skimp on browning the meat (-:
3-6 lbs Chuck Roast, cut into 1 pound chunks of even thickness
3 Tablespoons olive oil
1 small Onion, chopped
Jar of chopped pepperoncinis w/ the juice
¾ cup Low Sodium Beef Broth, water or any stock you have on hand. I used water and bouillon
2 (1 oz) packet Dry Ranch Dressing Mix
1 (1 oz) packet Lipton Onion Mix ( Or gravy mix packet)
1 stick of butter
Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).
Turn meat over and cook for another 5 full minutes.
Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
Turn off the sauté mode.
Add the meat back into the pot.
The above step is optional. You can just add everything to the pot (except oil), and start pressure cooking it. Browning the meat first gives an added depth of flavor.
Close lid and set the steam release knob knob to the Sealing position.
Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.
When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).
After the 15 minute NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.
When the pin in the lid drops back down, open the lid.