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Mini - Sweet & Spicy Asian Ribs
Mini - Mississippi Pot Roast
| By : |
The most unpredictably delicious roast you will ever eat. With minimal and inexpensive
ingredients this slow cooked Internet sensation can be done in a fraction of the time in the
Instant Pot. Don’t skip the pepperoncinis—they help cut through the meaty flavor when cooking
this dish.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tablespoons olive oil
- 3 pound chuck roast
- 4 tablespoons butter
- 2 tablespoons dry au jus mix 1 packet
- 2 tablespoons dry ranch dressing mix 1 packet
- 4 to 8 pepperoncinis depending on personal taste for spice
- 1 tablespoon cornstarch
- additional pepperoncinis for serving
- chopped parsley for serving
Ingredients
|
Instructions
- Select the sauté function to heat up the Instant Pot inner pot. Add the olive oil. When the pot display reads “Hot,” add the roast and let sit undisturbed for 6 to 8 minutes to brown the bottom. When the bottom of the roast is browned, turn it over to brown the other side for approximately another 5 minutes.
- Press Cancel to turn off the sauté function. Spread the butter on top of the roast. Sprinkle with the dry au jus mix and the dry ranch dressing mix. Add the pepperoncinis and
3/4 cup water. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Meat/Stew button, and set the time to 45 minutes. - Once cooking is complete, allow the appliance to natural release for 20 minutes. After 20 minutes, turn the valve to the Venting position to release the pressure. Press Cancel to turn off the Instant Pot. Carefully remove the lid and transfer the meat and pepperoncinis to a serving platter. Using a fork, shred the beef into large pieces.
- Press the Sauté button to heat the remaining liquid in the inner pot. As the liquid heats, combine the cornstarch and
1 tablespoon water in a small bowl. When the liquid starts to boil, add the cornstarch mixture, whisking constantly until the sauce thickens. Pour the sauce over the meat. Garnish with chopped parsley. Add additional pepperoncinis to the platter, if desired, and serve.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life —she was a successful litigation attorney along with a CEO of a large medical practice and laboratory.
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Definitely a keeper.
Use to make this recipe in my slow cooker, and made this tonight using my ultra insta pot and came out just as perfect except only took 45 minutes 🙂 instead of 10 hours yay! Note: recipe doesn’t tell you to select low or high pressure selection if using the ultra I used Low option and came perfect
Delicious! I added carrots, celery and onion.
Absolutely amazing!!! Entire family loved it……..including the in-laws!!!!
Was very tasty and easy to make too
This was the first thing i made in my IP. It was easy and yummy!
Took a little longer than i had expected, need to add on natural release time. Tasty, only used 4 peppers, more next time for sure!
I made this last night in my new Ultra 60 Instant Pot and followed the instructions exactly—well, except I had to set the high altitude for my area. It turned out wonderful. Next time, instead of using the “meat/stew” setting, I will use the “Ultra” setting to customize the cooking time to Slice tender, but we prefer a more “fall-apart” tender. Everything tasted so good. Loved the flavor the peppers added to the recipe, and the sauce turned out perfectly abit linger. It was
Made it and it came out perfect! Great gravy too!
Good, spicy, and tender best of all words!
Very good, simple but i added a few more peppers then called for.
Only thing i would change is maybe cook an extra 5 minutes some of the meat was still a little tougher than other bits
Oh. My. Lanta!!! I have made thos roast many times in the crockpot. It would taste good but way to salty. Sometimes it wasnt completely tender or it was on the dry side. I had already cut back on the butter and seasoning packets from the original recipe. THIS recipe is the perfect amount!!! And being made in the instant pot…SO incredibly tender!! Never again in a crockpot. Thank you so much for the recipe!! I’m still learning how to cook with the IP and this was so easy!!
Turns out perfect each time even with slight modifications to the recipe.
This is so good! My daughters 6 & 3 eat this up. I cook it for 50 minutes like other have said and we use 6 peppers. It was perfect!
This was the first thing i cooked in my instant pot. Very easy to put together!
Made this tonight and it was delicous! This was only the 2nd time we used the IP! We are in love with it!!! So easy and quick for our busy life!!!
I made this on my first try. It was so good!
First thing I ever made in my IP. Also, forst roast I have ever made. Tirned out amazing!
Love this recipe, very simole too.
Made this as the recipe stated and was excellent.
AMAZING!!! Love love looooovee
This has been the most flavorful roast I have ever made. Started it at 5:45 and we were eating by 6:30. Raw meat to fall apart, mouth watering roast in an hour and 45 minutes. Includes prep and natural release time. Next time i will add more peppers. Only put 8 in this time.
So good! Use beef stock not water. I used 2 tai chilli peppers and 2 habenaro i will do the same next time. Enjoy
My first dish in the machine and I was blown away. I never cooked with peperonchinis (sp?) before just eat them out of the jar. I had 2 lbs of grass fed beef and it needed more time to cook than in the recipe, about 15 min more. It was worth it!!! I am going to research a recipe for home made ranch dressing bc I dont like the additives in the dry mix but thats a personal preference. Enjoy!
If you cant handle spice period dont make this. I liked it my kids thought it was too spicy and my husband has a cold and it was burning the back of his throat lol
I tried a 4 lbs roast and it did not cook all the way through. This is the second time i used this so i am sure i did something wrong. Set timer for another 20 minutes. We will see
Hi mkhnmills,
A 4 pound roast may not cook at the same time as a 3 pound roast. Pressure cookers cook by size and thickness, not by weight, thicker roast will need a longer cooking time.
For example a short thick 4 lbs roast will cook longer than a thin long 4 lbs roast.
Very good! Next time I may add an additilnal 10 minutes to the pressure process.
Great flavore. Not as tender as i hoped but family enjoyed it.
Yummy but I ended up cooking 70 minutes total to get roast good and tender.
The meat was tender and the flavor was great but way too salty, so bad that it was not very palatable. I will try cutting back on dry ingredients or finding low salt/no salt alternatives. Curious if anyone has modified the recipe for same reasons.