This Pressure Cooker Mississippi Pot Roast Recipe yields the most luscious beef with a tangiest vinegar zip in just 90 minutes. Sunday Dinner has never been easier!!
Have you heard of Mississippi Pot Roast? It’s been floating around on all of the social media platforms lately so I was intrigued to say the least. I decided to do a pressure cooker version and this delicious Pressure Cooker Mississippi Pot Roast Recipe was born.
Now I love a great pot roast as discussed in my Pot Roast Mac and Cheese post but why wait 8 long hours for this comforting meal when you can have it in just 90 minutes with your trusty pressure cooker. {Side Note: My yummy corned beef brisket was ready in just 60 minutes.} Not only is it ready before we took off for church but this Pressure Cooker Mississippi Pot Roast Recipe yields the most luscious beef with a tangiest vinegar zip. I used all natural, organic non GMO ingredients to make it a bit healthier than the original. This Pressure Cooker Mississippi Pot Roast Recipe is definitely a must try!!
I must admit that every time I even turn my electric pressure cooker on, I always look on from the family room to say a prayer for the first few minutes as if it were a ticking time bomb. I’ve heard some crazy stories regarding those aluminum manual cookers when the safety features fail. I have been kindly assured that the electric ones have passed the most rigorous safety standards. This one from Cuisinart does an excellent job if you’re in the market for a new one.
Feeling pressure this week? When we lean and rely on God, He releases that pressure. I encourage you to trust and cast all of our cares on Him in all areas of your life and not allow God’s responsibility to become ours for His grace is sufficient!! Yes, Lord Your grace is sufficient for me. Say Grace and enjoy!!
- 3-4 lb. chuck roast
- 1 stick butter
- ½ c. sliced pepperoncini
- 1 package Simply Organic Brown Gravy packet
- ¾ c. beef bone broth
- ¼ c. pepperoncini juice
- Ranch Dressing Mix
- 3 T. dry buttermilk
- 1.5 tsp. dried dill
- 1 tsp. dried onion flakes
- 1 tsp. black pepper
- ½ tsp. white pepper
- 1.5 tsp. kosher salt
- Gravy
- 2 T. butter
- 2 T. cornstarch
- In a large pot, sear roast on high with olive oil for a few minutes.
- Place all ingredients (except for the gravy ingredients) in an electric pressure cooker.
- Cover and lock lid into place. Turn the pressure cooker on the high pressure setting for 90 minutes.
- Once timer goes off, allow to manually release. It should be fork tender when it’s done.
- Reserve some of the cooking liquid and separate the fat from the top.
- Make Gravy - In a small skillet, melt 2 T. butter over medium-high heat.
- Sprinkle cornstarch over butter and cook for 1 minute.
- Pour about 1.5 cups of cooking liquid into the skillet and bring to a boil. Once boiling, reduce to a simmer to thicken.
- Serve pot roast slices with gravy over mashed potatoes. Say Grace and enjoy!!
Adapted from Robin Chapman
What a great weekend supper! I bet it smells fantastic cooking. 🙂
It sure did, Monica!!! Thanks for stopping by!
Looks fantastic! I need a pressure cooker!
Thanks Marjory!! For sure!!
I’ve never heard of Mississippi Pot Roast before, but I definitely want some now! Looks luscious!
Oh wow!! Thanks Lisa! It’s been plastered all over my feeds for good reason!! 🙂
That is as comforting as a meal can get!
I couldn’t agree more, Tina!!
Oddly enough, this roast has passed me by until now too! I think maybe it was the packet of ranch dressing. I like that you have added homemade ranch. A titch more work, but I find the flavor to be so much better. One thing, as someone who had never seen the recipe before, I wasn’t sure from your recipe if I was supposed to add the ranch to the roast in the cooker or not.
I certainly feel better about the ingredients as well. I have updated the recipe to make things clearer. Thanks a bunch, Annemarie!! 🙂
This certainly looks like another winning recipe to me! I love a good pot roast, and I’m a big fan of using the pressure cooker to cut the cooking time on many of the dishes that can take all day long to cook; which I usually don’t mind, but sometimes you just want to get it on the table to enjoy a great meal. I’ll be investing in a new pressure cooker, in the coming months, and this will be one of the first recipes I’ll use to break it in. Thanks for another great recipe, which, for me, will be just in time for some Fall comfort food.
I’m still getting used to it Kelly!! I hope you enjoy this recipe as much as we did!!
Thanks Felesha for the pot roast idea. Until two days ago, I had never made one. It was so delicious! I planned to have leftovers for lunch the next day, but of course hubby finished it off for breakfast. I will definitely add this to my list of favorites. Thanks again.
Really?!?!?! Wow! Breakfast???? Lol! So glad you and the hubby enjoyed this tasty roast!!