Easy Instant Pot Mississipp Pot Roast in less than one hour! with no nasty packet mixes, this healthy recipe is perfect for Paleo, Whole30 and can be a slightly adapted for low carb and Keto diets.
Season the meat on both sides with a little salt and pepper
Using either the saute function on your Instant Pot or other pressure cooker, or a large skillet brown the beef chuck roast on both sides. Deglaze the pan with gluten free beef broth.
Add the pepperoncini juice, gluten free beef broth, onion soup mix, and garlic to the pressure cooker.
Add the beef into the liquid and top the meat with the half the pepperoncinis and tuck the others around the side of the meat.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47 - 50 minutes at High Pressure.
My chuck roasts are about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is thicker than that you may need to increase the time a little.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 10 minutes, then carefully release the pressure and open the lid
Remove the meat and cover with foil.
Add already prepared whole baby potatoes and larger carrot chunks to a steamer basket and place it over the hot meat juices.
Cook on high pressure for 3 minutes and then quickly release the pressure.
Mix two tablespoons of your starch of choice into two tablespoons of cold water and stir well.
Strain the meat juices to remove the pepperoncinis.
Turn on the saute function and pour in half the starch mixture stirring all the time until the sauce thickens.
If it's not thick enough for you after a couple of minutes of cooking, simply add the rest of the starch and cook as before.
Cook Time - this will vary depending on the thickness of your roast. If your roast is thicker than 2 inches you may need to increase the cook time from what I have listed.
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