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So far this is my favorite, and I am not a big fan of left over roast but this is great!!
4.34 from 3 votes
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Instant Pot Mississippi Pot Roast
Course lunch
Cuisine American
Keyword beef, Mississippi Pot Roast, pepperoncini
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 6
Calories 394 kcal
Ingredients
1 tbsp olive oil
1/2 cup beef broth
1/2 cup liquid of pepperoncini
1 tbsp Brown Gravy Mix
4 tbsp butter
4 lb chuck roast with marbling
8 pepperoncini
Instructions
Firstly, turn on the instant pot and set “Sauté”.
Add olive and chuck roast in the pot and sauté for 2-3 minutes per side.
Remove roast from pan and turn sauté off.
Add beef broth, roast, pepperoncini juice and gravy mix.
Add pepperoncini and butter into the pot.
Set the Instant Pot to “Manual” at High Pressure.
Cook for about 1 hour 20 minutes and release pressure naturally for 15 minutes with a quick release.
Serve with mashed potatoes and enjoy.
I put about 1/2 jar of the peppers in it instead of 8 and I use the whole package of brown gravy mix. After it is done, I remove the roast, pour the juice in a pot and add either flour or corn starch to thicken the gravy. ** DISCLAIMER ** I am not responsible for who you slap, cuz it will make you slap yo mama.
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Originally posted by Diamond S View PostSo far this is my favorite, and I am not a big fan of left over roast but this is great!!
4.34 from 3 votes
Print
Instant Pot Mississippi Pot Roast
Course lunch
Cuisine American
Keyword beef, Mississippi Pot Roast, pepperoncini
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 6
Calories 394 kcal
Ingredients
1 tbsp olive oil
1/2 cup beef broth
1/2 cup liquid of pepperoncini
1 tbsp Brown Gravy Mix
4 tbsp butter
4 lb chuck roast with marbling
8 pepperoncini
Instructions
Firstly, turn on the instant pot and set “Sauté”.
Add olive and chuck roast in the pot and sauté for 2-3 minutes per side.
Remove roast from pan and turn sauté off.
Add beef broth, roast, pepperoncini juice and gravy mix.
Add pepperoncini and butter into the pot.
Set the Instant Pot to “Manual” at High Pressure.
Cook for about 1 hour 20 minutes and release pressure naturally for 15 minutes with a quick release.
Serve with mashed potatoes and enjoy.
I put about 1/2 jar of the peppers in it instead of 8 and I use the whole package of brown gravy mix. After it is done, I remove the roast, pour the juice in a pot and add either flour or corn starch to thicken the gravy. ** DISCLAIMER ** I am not responsible for who you slap, cuz it will make you slap yo mama.
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Originally posted by thorn4570 View PostI put hog meat in and a bag of frozen pees and carrots and a bag of broccoli. The hog is frozen. It is great.
I’ve done frozen chicken. Turns out great.
Ribs are really good.
It is one of the best things I have bought. We love it at our house
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Ok, I’ve done chili and LOVED IT!!
I’ve also done chicken tortilla soup which was also amazing except I added a little sauce from a can of “chipotle peppers in adobo sauce” to it for a little smoke and spice. Good lord that was awesome. The chicken literally shredded with a spoon.
I did my own recipe and made 16 bean soup with ground turkey and canned diced tomatoes. If y’all want that one let me know. I’m going to do chicken and dumplings in the next week or so.
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We make this chili and it is good. Even better with brisket!
Ingredients:
1 1/2 Pounds Ground Beef
6 Strips of Bacon, chopped
1 Can (15 ounces) Kidney Beans, drained
1 Can (15 ounces) Pinto beans, drained
1 Can (15 ounces) Black beans, drained
1 Can (15 ounces) Fire Roasted diced tomatoes with juice
1 Can (6 ounce) Tomato paste
1 large Red onion, chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
Turn your instant pot to sauté and add the bacon.
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili (if you don’t have a “chili” settng, use the “manual” setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
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Linguine with clams. One of my wife's favorites!
4 tbsp (1/2 stick) of butter (salted or unsalted is fine here)
1/4 cup of extra virgin olive oil
1 tbsp of lemon juice (half a squeezed lemon)
1 large (or 2 small) shallot(s), diced
1 tbsp of crushed garlic
1 1/2 cups of chicken broth
1/4 cup of a dry white wine
Two 6.5 oz cans of chopped clams with their juices, separated from one another (so dump the clams in a strainer and set aside the clam juice from the clams)
1 tsp of dried oregano
1 tsp of dried sweet basil
1 tsp of dried parsley flakes
1 tsp of Old Bay seasoning
1/2 tsp of black pepper
8 oz (half a box) of linguine, with the noodles broken in half
1/4 cup of Parmesan cheese, plus more for topping if desired
Add the butter and oil to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
Add the shallots and cook for 1-2 minutes, then add the garlic and cook for 1 minute and then add in the white wine and let simmer for 1 minute more
Add the broth, lemon juice, clam juice (but NOT the clams), basil, oregano, parsley, Old Bay, pepper and stir together well
Break the linguine in half and lay it on top, pushing it all down under the liquid but NOT stirring. If you stir it all sticks together.
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done (it may appear a bit soupy when the lid comes off but this is what we want for now!)
Stir in the clams and the Parmesan. Let sit for about 5 minutes, stirring occasionally so the clams get heated through and it will thicken up into an incredible sauce
Transfer to a serving bowl, plate it up and sprinkle any extra Parmesan cheese if desired
Enjoy and serve with some crusty Italian bread to sop up any leftover sauce
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