Instant Pot Mississippi Pot Roast
Tags: Beef Dinner Instant Pot
Yield: 8
- 2 Tablespoons olive oil
- 3 lb chuck roast cut into chunks
- 1 cup beef broth
- 2 Tablespoons buttermilk powder
- 1 teaspoon Justice seasoning
- 1 packet au jus mix
- 1/2 teaspoon cayenne
- 4 Tablespoons unsalted butter
- ¼ cup cornstarch optional
- Plug in pressure cooker and select "SAUTE." Add olive oil to the bottom of the pot. Add the chunks of chuck roast and saute 5 minutes on each side.
- When all pieces of chuck roast have been browned, remove and set aside.
- While on saute, add in beef broth to the pressure cooker. Using a wooden spoon, scrape up as much of the browned bits off the bottom of the pan.
- Once deglazed, hit the cancel button and add the au jus packet, buttermilk powder, cayenne, and butter. Give a quick stir, then return the roast back to the Instant Pot.
- Lock the lid in place and select "HIGH PRESSURE" for a cook time of 50 minutes. If your roast is closer to 4- 4 1/2 lbs, add an additional 10-15 minutes of cook time.
- When cook time ends, allow pressure to NATURALLY RELEASE. This means you leave it alone until the silver valve drops. This will usually take about 20 minutes.
- Remove the beef from the Instant Pot after it has naturally released pressure. Place on a cutting board and shred beef into desired size pieces.
- While the beef is out of the pot you can optionally make the gravy thicker. In a small bowl, whisk together 1/4 cup cornstarch with about 1/4 cup of the hot liquid from the sauce. Turn the Instant Pot on "SAUTE" and allow it to cook and bubble for about 1-2 minutes, until thickened.
- Return the beef to the hot gravy and enjoy. Serve over mashed potatoes or rice.
- The buttermilk powder + Justice is something to try. Use a packet of country gravy mix if it doesn't work out.
