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Instant Pot Goulash

September 20, 2019 by Rose Atwater Leave a Comment

This classic Instant Pot Goulash is one of those one-pot meals that I will be making again and again! It’s hearty, easy, filling and delicious!!  When trying to describe it – it falls somewhere along the lines of a little bit like chili and a little bit like spaghetti or maybe like a chili-mac?  No matter what you call it, it’s just so, so good.

I’m gonna fess-up and tell you – I’ve never had goulash before. But when I saw a version of this on Pinterest, it called out to me. I love one-pot meals and casseroles. We’re big fans of anything that’s easy, fast, filling and good.  And the “good” part is most important! So we made it…

Instant Pot Goulash

Also, my kids are not super picky eaters but they don’t mind calling out a bad dish when I make one either.  This Instant Pot Goulash, they decided, is not a bad dish!  As the weather starts to cool off, I know I’ll be making this again and again!

By the way, in my googling and researching to write this post, it came to my attention that this dish is also called Johnny Marzetti, or American Chop Suey.  I’ve never heard of either in my 43 years, but that’s okay. I like to learn something new every day!

Oh – there’s also Hungarian Goulash.  That’s not what this is… this is American Goulash I guess?  Made even more American because it’s made in the Instant Pot.

Alrighty, so what’s in this Instant Pot Goulash (for those of you unfamiliar, like me)?  It’s got ground beef, noodles, tomato products, spices, and cheese. I mean – these are staple ingredients in most of our kitchens, right?

I was so happy and surprised to see that I already had everything I needed the first time I decided to make this!  Also – it only takes 1 minute of cook time once you have it all in the Instant Pot. You cannot beat that!

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Instant Pot Goulash


  • Author: Rose Atwater
  • Total Time: 16 minutes
  • Yield: 10 servings 1x
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Description

This classic Instant Pot Goulash is one of those one-pot meals that I will be making again and again! It’s hearty, easy, filling and delicious!!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 medium sweet onion, finely diced
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3 cups of water
  • 1 teaspoon Better than Bouillon, Beef Flavored*
  • (2) 15-ounce cans tomato sauce
  • (2) 15-ounce cans diced fire-roasted tomatoes
  • 3 bay leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon Italian seasoning
  • 1 tablespoon oregano
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese

Instructions

  1. Set the Instant Pot to sauté. When hot, add the olive oil, onion, and garlic and cook for 3 to 4 minutes or until the veggies are tender. Then add the ground beef and brown it. When it’s cooked, drain off the excess water/oil.
  2. Add the water, Better than Bouillon, tomato sauce, canned tomatoes, bay leaves, soy sauce, and the remaining seasonings. Stir well. Then stir in the elbow pasta.
  3. Put on the lid, set to sealing position, and cook on high pressure for 1 minute.
  4. Quick release the pressure when the time is up.
  5. Carefully remove the lid, remove the bay leaves, and stir. Do not leave on the “Keep Warm” setting or the pasta will get mushy.
  6. Top with shredded cheddar cheese and enjoy!

Notes

* You could skip this ingredient if you like, or substitute 1 cup of beef broth for one of the cups of water.

  • Prep Time: 15
  • Cook Time: 1
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Goulash, Soup, Stew, Beef, Pasta, American Goulash, American

Did you make this recipe?

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Instant Pot Country Style Ribs

September 7, 2019 by Rose Atwater Leave a Comment

Just because summer is almost over and grilling season is coming to an end, doesn’t mean you have to do without ribs! These Instant Pot Country Style Ribs can be made any time of year and they are incredible!

Instant Pot Country Style Ribs with BBQ Sauce on white plate

When you think of ribs, it usually involves the barbecue grill, lots of foil, bottles of barbecue sauce, hours of prep and painstaking meticulous planning for just the right temperatures, and time.

Well, not with these ribs.  The Instant Pot will speed up your time, and you’ll come out with some great, fall-off-the-bone ribs, that are sure to please.  You will love this time saving delicious recipe.

Instant Pot Country Style Ribs on white plate

HERE’S WHAT YOU DO for INSTANT POT COUNTRY-STYLE RIBS:

First, I have to talk you through prepping the meat and it’s kind of icky, if you ask me.  But it’s necessary so here we go. I didn’t have a pic of this step, by the way.  So, ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white. It sort of looks like fat, but it’s not.

Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.

Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke.

After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator.

Instant Pot Country Style Ribs with dry rub

In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and sit the bag in a bowl.

Remove the ribs from the refrigerator. Using a spoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap.  Then place in the refrigerator overnight to allow the flavors to be absorbed.

Instant Pot Country Style Ribs raw in pressure cooker

The next day, remove the ribs from the refrigerator. Place the trivet in the Instant Pot, and add 1 cup of water, and 1/2 cup of barbecue sauce. Then curve the ribs around and place them on the trivet, or leaning against the inside liner of the Instant Pot.

Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes.

Allow the Instant Pot to automatically build and release the pressure. Once the Instant Pot is completely done, and has released all the pressure (about an hour), turn the valve to venting. Use a pot holder to do this to make sure all pressure has been released.

Instant Pot Country Style Ribs on a white plate with pressure cooker in background

Line an oven-safe dish with aluminum foil for easy clean-up. Then remove the lid to the Instant Pot, and place the ribs in the dish. In a separate dish, pour half the bottle of Country Bob’s sauce. Also add the 1 cup of honey, and stir well. Pour this honey barbecue sauce over the ribs. Then place the ribs in the oven at 350°F for 30 minutes. This time in the oven will crisp the ribs and melt the barbecue sauce into the ribs.

It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.

NOTE: You may want to double the dry rub recipe for 2 full racks of ribs, depending on how much dry rub is preferred. Dry rub recipe given will make enough for about 2 – 3 pounds of ribs, which is approximately 1 rack.

Looking for a complete meal?  Try this Instant Pot Potato Salad or an Instant Pot Baked Potato for your side dish!

And that’s it – enjoy!

Instant Pot Country Style Ribs Printable Recipe:

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Instant Pot Country Style Ribs


  • Author: Rose Atwater
  • Total Time: 10 hours
  • Yield: 2 racks of ribs 1x
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Description

Just because summer is almost over and grilling season is coming to an end, doesn’t mean you have to do without ribs! These Instant Pot Country Style Ribs can be made any time of year and they are incredible!


Ingredients

Scale

1 – 2 racks of ribs
2 Tablespoons of coarse ground garlic salt
2 Tablespoons of seasoned salt
2 Tablespoons of seasoned pepper
1 Tablespoon of chili powder
1 Tablespoon of dry mustard
2 Tablespoons of Paprika
1 Tablespoon of onion powder
1 teaspoon of celery salt
1 small bottle of liquid smoke
1 large bottle of Country Bob’s all purpose sauce
1 cup or organic honey


Instructions

First, ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white, looks kind of like fat, but it’s not. Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.

Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke. After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator. In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and sit the bag in a bowl. Remove the ribs from the refrigerator, and with a Tablespoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap and place in the refrigerator overnight to allow the flavors to be absorbed.

The next day, remove the ribs from the refrigerator. Place the Trivet in the Instant pot, and add 1 cup of water, and 1/2 cup of barbecue sauce. Place the ribs on the trivet circled around, or leaning against the inside liner of the Instant pot. Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes. Allow the Instant Pot to automatically build and release the pressure. Once the Instant Pot is completely done, and has released all the pressure (about an hour) make sure the pressure valve button is down, and gently, and with a pot holder, turn the valve to VENTING, to make sure all pressure has been released. Remove the lid to the Instant Pot, and place the Ribs in an oven safe dish. In a separate dish, pour half the bottle of Country Bob’s sauce, add the 1 cup of honey, and stir well. Pour honey barbecue sauce over the ribs, and place the ribs in the oven at 350 degrees for 30 minutes to crisp the ribs, and melt the barbecue sauce into the ribs. It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.

NOTE: You may want to double the dry rub recipe for 2 full racks of ribs, depending on how much dry rub is preferred. Dry rub recipe given will make enough for about 2 – 3 pounds of ribs, which is approximately 1 rack.

  • Prep Time: 9 hours
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Beef, Ribs, Country Style, Country Style Ribs, Instant Pot, Pressure Cooker

Did you make this recipe?

Tag @pressurecookermeals on Instagram and hashtag it #pressurecookermeals

Instant Pot Country Style Ribs on a white plate with bbq sauce

Easy Instant Pot Spaghetti & Meatballs on white plate with text

Easy Instant Pot Spaghetti & Meatballs

March 10, 2019 by Rose Atwater Leave a Comment

These Easy Instant Pot Spaghetti & Meatballs are one of those shortcut recipes that maybe even shouldn’t be called a “recipe”.

It’s a matter of taking pantry/freezer ingredients and combining them to have a meal ready in under 30 minutes!  Oh – and it’s a winner with the whole family!

Easy Instant Pot Spaghetti & Meatballs on white plate with text

Just to clarify before we get too far into things… I did not cook the spaghetti noodles in the Instant Pot. I have two Instant Pots so I could have, but I figured the average family doesn’t, so I tried to keep it real for the average family.

And yes, there are recipes where the pasta is cooked in the sauce in the Instant Pot. But I haven’t tried that for this particular recipe, so I’m sharing what I did.

Frozen meatballs. Jarred spaghetti sauce. And noodles cooked the traditional way (in a pot of boiling water).  We’re pretty loyal to Barilla for our pasta sauce (when I don’t make it homemade) and noodles.

This is one of the recipes that was a g0-to during our kitchen renovation. We had no stove, no oven, no dishwasher, no sink… bleh. It was challenging. But I had a table set up with an electric countertop burner and my Instant Pot and that’s how we cooked for almost 2 months.  Oh and a microwave… thank goodness.

Anyway, here’s what you’ll need:

Easy Instant Pot Spaghetti & Meatballs recipe ingredients with an instant pot and electric burner on a table

Except probably half of what I used (remember – I have 6 kids ?). So where you see giant bag of meatballs and two boxes of pasta and two jars of sauce… I’m writing the recipe using half that.

  • (24 oz.) jar of spaghetti sauce
  • 1 cup water
  • (32 oz.) bag of frozen meatballs
  • 16 oz. spaghetti noodles
  • water and salt to cook the noodles according to package directions

Easy Instant Pot Spaghetti & Meatballs

So here’s what you do…

  1. Pour the spaghetti sauce and 1 cup of water into your Instant Pot. Stir.  Pour in the meatballs and stir again until they’re all coated.
  2. Then you’ll lock the lid and set the vent to “Sealed”.
  3. Set to manual pressure for 10 minutes.*
  4. After it beeps, you can quick release and the sauce and meatballs are ready to eat!
  5. While the Instant Pot is doing it’s thing, cook the noodles according to package directions.  I use a big pot, lots of water and a generous palm-ful of salt.
  6. Last, serve the sauce and meatballs over noodles and enjoy!!

Note… we always add some fresh shaved parmesan… oh-so-good!

Easy Instant Pot Spaghetti & Meatballs with shaved parmesan on a white plate with a fork

Do you love pasta in your Instant Pot? Check out these other pasta recipes I’ve shared:

  • Instant Pot Chicken Alfredo
  • Pressure Cooker Chicken Spaghetti Recipe
  • Instant Pot Cheesy Pasta Casserole

You can click below to print the Easy Instant Pot Spaghetti & Meatballs recipe/instructions if you like:

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Easy Instant Pot Spaghetti & Meatballs


  • Author: Rose Atwater
  • Total Time: 30 minutes
  • Yield: 6 1x
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Description

These Easy Instant Pot Spaghetti & Meatballs are one of those shortcut recipes that maybe even shouldn’t be called a “recipe”.  With a handful of pantry/freezer ingredients, you can have a meal ready in under 30 minutes!  


Ingredients

Scale
  • 1 (24 oz.) jar of spaghetti sauce
  • 1 cup water
  • 1 (32 oz.) bag of frozen meatballs
  • 16 oz. spaghetti noodles
  • water and salt to cook the noodles according to package directions

Instructions

  1. Pour the spaghetti sauce and 1 cup of water into your Instant Pot. Stir.  Pour in the meatballs and stir again until they’re all coated.
  2. Lock the lid and set the vent to “Sealed”.
  3. Set to manual pressure for 10 minutes.*
  4. After it beeps, you can quick release and the sauce and meatballs are ready to eat!
  5. While the Instant Pot is doing it’s thing, cook the noodles according to package directions.  I use a big pot, lots of water and a generous palm-ful of salt.
  6. Serve the sauce and meatballs over noodles and enjoy!!
  • Prep Time: 5
  • Cook Time: 25
  • Category: Pasta
  • Method: pressure cooker
  • Cuisine: Italian

Keywords: instant pot, pressure cooker, spaghetti, sauce, meatballs, spaghetti & meatballs, pasta

Did you make this recipe?

Tag @pressurecookermeals on Instagram and hashtag it #pressurecookermeals

 

Instant Pot Taco Soup

October 22, 2018 by Rose Atwater Leave a Comment

This Instant Pot Taco Soup is loaded with your favorite Mexican flavors, lots of texture and it’s very filling! It’s the perfect solution when you need an easy, delicious weeknight meal!  

This is the exact same recipe that I use to make traditional Taco Soup – except I’m doing it in my Instant Pot, so it’s Instant Pot Taco Soup.  I’m brilliant, right?

If you’re interested, I have the traditional recipe over at Rose Bakes here.

And if you like to give creative gifts,  this makes an excellent inexpensive gift (a meal under $10). See how I make Taco Soup into a gift here on my personal blog.

All that aside, keep scrolling to find the current recipe : Instant Pot Taco Soup!

Anyway, with canned beans and frozen corn, this soup is incredibly easy to make and oh-so-delicious!

Instant Pot Taco Soup

Here’s what you’ll need:

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can of whole kernal corn (you can also use 1 cup of frozen corn or 1 cup of fresh corn, cut off the cob)
  • 1 can Rotel tomatoes (or 1 cup of fresh or frozen diced tomatoes + 1 small can of diced green chiles)
  • 1 can kidney (red) beans (or 1 cup)
  • 1 can great northern (white) beans (or 1 cup)
  • 1 can black beans (or 1 cup)
  • 1 pkg. dry taco seasoning mix
  • 1 pack dry ranch dressing mix
  • Add 2 cups water

Instructions…

Start by turning your pressure cooker on saute. When it’s hot, add the ground beef and chopped onion.  Cook until the beef is browned and the onions are soft.  Drain.

Then add the ground beef and onions back to the pot, along with the corn, Rotel, beans, taco seasoning mix, ranch dressing mix and water.

Place the lid on your Instant Pot and set it to “Sealed.”

Press the “Soup” button, or use the “Manual” button and set the timer to 20 minutes.

Once it beeps, do a “Quick Release” and your soup is ready to eat!

Serve with corn chips or tortilla chips, corn bread, shredded cheese, sour cream, and whatever else makes you happy!

Our family is split.. we all eat our Instant Pot Taco Soup with tortilla chips, but half do sour cream and the other half only does shredded cheddar!

And that’s it!  It’s so, so easy!

Substitutions.

In the list of ingredients, I listed a few substitutions but I wanted to really highlight those here.

You can use canned beans or you can prep beans ahead of time and use them from your freezer.  You can also substitute whatever beans you have on hand or prefer.  Use all the same kind of mixture like the recipe lists. I have used pinto beans, red beans, white beans, navy beans, and/or black beans depending on what I had on hand.

I also often cook big pots of beans in my Instant Pot, let them cool, then dip them into freezer bags to have on hand for chili or taco soup. Frozen in 1 cup portions, they’re ready to go when needed.

See how to cook Pinto Beans in your pressure cooker here.

I do something similiar with ground beef.  I’ll buy 3-4 pounds, cook it all at once, then portion it out and freeze it.  When I do that, I can skip the first few steps of this recipe and just add the pre-cooked ground beef along with uncooked diced onion to the pot with all the other ingredients.  Then I have supper ready in no time!

Alrighty – that’s all I’ve got for ya!  If you have questions, leave me a comment!

Instant Pot Beef & Veggies Over Rice (Homemade Chinese Food)

October 11, 2018 by Rose Atwater 1 Comment

This Instant Pot Beef & Veggies over Rice (Homemade Chinese Food) is an Asian-inspired dish that has everything you need for a filling dinner: beef, rice, vegetables and a delicious sauce!  It’s all the good stuff you love about Chinese food made easily at home in your Instant Pot!

For years now we’ve lived back in my tiny hometown where Chinese take-out is not an option. But we seriously love our Chinese food, so I had to find a way for us to enjoy it more often at home.  Years ago I came up with this recipe that I make in my Crock Pot.

It’s perfect and delicious and always a hit with every member of my family.  But recently I decided I wanted to make a faster version – in my Instant Pot!  So with minimal changes, I’m finally ready to share this Instant Pot Beef & Veggies over Rice (Homemade Chinese Food).

The best part of making Chinese food at home is knowing exactly what you’re eating and being able to customize it for your family.  For instance, we love water chestnuts so I always add a can of sliced water chestnuts to our frozen veggies mix.  Sometimes we also buy cans of baby corn – a favorite for my youngest son.

I also avoid buying the mixes that are heavy on the peppers and mushrooms because they’re not a family favorite.

The cool thing is – this is a dish that all of my kids will eat (including tons of vegetables) without any complaints!  That’s HUGE for my big family 🙂

Instant Pot Beef & Veggies Over Rice

You could also do this recipe with just broccoli and it would be very similar to another popular Chinese dish, Beef & Broccoli.

Are new to the Instant Pot craze?  Check out my “How to” posts here.  Also, be sure you sign up for FREE Instant Pot School here.

Okay, are you ready to make this delicious dish?  The printable recipe is below…

Have questions? Leave me a comment!

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Instant Pot Beef & Veggies Over Rice (Homemade Chinese Food)


  • Author: Rose Atwater
  • Total Time: 40 minutes
  • Yield: 6-8 1x
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Description

This Instant Pot Beef & Veggies over Rice (Homemade Chinese Food) is an Asian-inspired dish that has everything you need for a filling dinner : beef, rice, vegetables and a delicious sauce!  It’s all the good stuff you love about Chinese food made easily at home in your Instant Pot!


Ingredients

Scale
  • 3 lb. boneless beef chuck roast, sliced into thin strips*
  • 2 cups beef broth
  • ¾ cup soy sauce
  • ½ cup brown sugar
  • 1 Tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 3 Tbsp. cornstarch
  • 3 Tbsp. water
  • 5 cups Frozen Oriental Vegetable Mix (or you can mix up your own – we like broccoli, carrots, baby corn, water chestnuts and snow peas)
  • Sesame Seeds (optional)
  • Cooked White Rice (I cook 4 cups for our big family)

Instructions

Mix up the beef broth, soy sauce, brown sugar, sesame oil and garlic in a bowl and then pour over the sliced beef.  Allow it to marinate for at least 15 minutes.

Turn you Instant Pot on “Saute and add the olive oil.  When it reads “Hot”, it’s ready.  In batches (3 or 4), saute the beef and lightly brown on each side (about 1 minute per side).  Set the meat aside until it’s all cooked, then add it back to the pot.

Pour the marinade over the top.  Place the lid on top and set it to “Seal”

Press “Manual” then set the time to 7 minutes.

Once it’s done, quick release the pressure and carefully remove the lid.

In a small bowl, whisk together the corn starch and water.  Turn the Instant Pot back to “Saute” and when the sauce begins to boil, add the cornstarch mixture and stir.  The liquid will thicken in 1-2 minutes.

Add the vegetables into the pot and stir to coat.  Then place the lid back on, and cook on “Saute” for another 5-6 minutes.

Sprinkle with sesame seeds (if desired) and serve over rice.

Notes

*I have also used round steak with great results

  • Prep Time: 20
  • Cook Time: 20
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: Chinese

Keywords: beef, oriental, chinese, broccoli, rice, instant pot, pressure cooker, easy, steak, roast, veggies

Did you make this recipe?

Tag @pressurecookermeals on Instagram and hashtag it #pressurecookermeals

Instant Pot Mississippi Pot Roast

October 7, 2018 by Rose Atwater 4 Comments

This Instant Pot Mississippi Pot Roast is easily the best roast I’ve ever had.  Hands-down.  It’s incredibly flavorful and has a little extra kick that just takes it to the next level!

I’m gonna be honest.  My Mama made a delicious pot roast when we were growing up, but as an adult, I’ve always had hit or miss results with my roasts.  Sometimes they were great.  Other times they were bland and boring.

That is… until I made this Peperoncini Pot Roast.  It’s surprisingly easy to prepare and the recipe is completely reliable. I’ve never had it turn out bad!

White Platter of Instant Pot Mississippi Pot Roast with text

This post contains affiliate links which means that, at no additional cost to you, I earn a small commission if you make a purchase after clicking my link.

I make this roast in my 6 quart Instant Pot and it could not be easier.  If you want to do a smaller roast, the only ingredient you might change is using less peppers.  Everything else still works perfectly well for smaller roasts.  *Note that if you have small children or someone with a sensitive stomach, you may want to use only 3 or 4 pepperoncinis but we love it with the whole jar!

ingredients for mississippi pot roast in instant pot

So here’s what you’ll need:

  • 5-6 pounds of beef chuck roast
  • 16 oz. fresh sliced mushrooms
  • 1 stick (4 oz) salted butter
  • 1 (16 oz.) jar of Mezzetta Peperoncinis
  • 6 oz. water

Instant Pot Mississippi Pot Roast Recipe

empty instant pot pot

Okay – I start by spraying my Instant Pot pot with non-stick cooking spray.  This step might be unnecessary but you know… I hate pot-scrubbing so I take precautions 😉

pot roast in instant pot pot

Next, lay the roast(s) in the bottom of the pot.  I had two smaller roasts so I just turned them on their sides to fit them in there.

roast with ranch dressing dry mix over top in instant pot

Sprinkle the ranch dressing mix and dry au jus gravy mix over the top.

roast in instant pot with butter and ranch dressing mix and au juis on top

Cube up the butter and place it on top of the seasonings.

mushrooms on roast in instant pot for mississippi pot roast

Pile on the sliced mushrooms!

peperoncinis and mushrooms over roast in instant pot for mississippi pot roast

The pour on a whole jar of peperoncini peppers including the juice!

pour water into instant pot

Last, add 6 oz of water (3/4 cup).

I didn’t take pics of the next steps, but set your Instant Pot to manual and cook for 50 minutes on high pressure.  Let it rest for 15 minutes when it’s done, then quick pressure release it.

cooked mississippi pot roast in instant pot

It’s going to look so amazing when you open up that pot!!

Platter of Mississippi Pot Roast

I spread it out on a platter for my family and it was so tender, they could pull apart pieces with a simple fork!  In fact, it didn’t even stay whole when I was removing it from the pot.  The meat will just melt in your mouth!

plate of instant pot mississippi pot roast with rice and juices and mushrooms

We like to serve it over rice or mashed potatoes!  It’s perfection!!  Have you ever made an Instant Pot Mississippi Pot Roast?  Leave me a comment and tell me about it!  The printable recipe is below!

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Instant Pot Mississippi Pot Roast


★★★★★

5 from 1 reviews

  • Author: Rose Atwater
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x
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Description

This is the best pot roast we’ve ever had!  It’s a flavorful, delicious roast with a little extra kick that you’re going to love!  It’s also super easy and done in a pressure cooker, it’s ready to eat in under 90 minutes!


Ingredients

Scale

5–6 pound beef chuck roast

1 stick (4 oz) salted butter

16 oz. fresh sliced mushrooms

1 (16 oz.) jar of Mezzetta Peperoncinis

6 oz. water


Instructions

Spray the bottom of your pressure cooker pot with non-stick spray.  Place the roast in the bottom, then sprinkle on the au jus gravy mix and ranch dressing mix.

Cube the butter and place around the top.

Pour the mushrooms on top, then the whole jar of Mezzetta Peperoncinis – including the juice.  Pour in another 6 oz. of water.

Close the lid and cook on high pressure for 50 minutes.   It usually takes 10-15 minutes for the pot to come up to pressure.  Allow 15 minutes for natural pressure release, then you can switch to quick release.

*If you’d prefer to do this in a slow cooker instead of a pressure cooker, you will need to cook on low for approximately 8 hours.

  • Prep Time: 5
  • Cook Time: 80
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: beef, mississippi, roast, mississippi roast, pot roast, instant pot, pressure cooker

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Instant Pot Roast Beef & Vegetables

Pressure Cooker Roast Beef & Vegetables is a great easy to make Instant Pot Roast Recipe that everyone will love! Ready in under an hour it's a family fave!

Pressure Cooker Roast Beef & Vegetables

March 27, 2017 by Rose Atwater 1 Comment

Another great recipe for your Instant Pot is this classic comfort food, Pressure Cooker Roast Beef & Vegetables.  There is nothing more satisfying than the classic Sunday dinner meal of a pot roast.  The problem for a modern day mother is that waiting 4-6 hours for that roast beef to finish cooking in the oven or slow cooker just doesn’t work for our busy schedules.  The solution?  Making this delicious pressure cooker roast instead!

Use this recipe as a great guide for your favorite cuts of beef or for a pork shoulder.  This Pressure Cooker Roast Beef & Vegetables Recipe is sure to become one of your go-to meals that satisfy the whole family.

Pressure Cooker Roast Beef & Vegetables

I made this pressure cooker roast in my Instant Pot in just an hour.  It was chock full of flavor, tender, moist, and so easy.  I especially love the fact that I could make this as a last minute dinner.  No need to wait all day to enjoy one of the best comfort food recipes. I prefer using a chuck roast, but this would work with any larger cut of meat.  You may also use a similar method with a pork loin.

Ingredients for Pressure Cooker Roast In Instant Pot: 

3-4 pound chuck roast

1 onion, diced

1 small bag baby carrots

2 pounds red potatoes

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon paprika

1 tablespoon olive oil

1/4 cup Worcestershire Sauce

1/2 cup Red Wine

1 cup beef broth

Directions For Pressure Cooker Roast in Instant Pot: 

Peel and rough dice the onion.  Rinse carrots and potatoes well and set aside.  In a small bowl, mix together salt, pepper, onion powder, and paprika.

Set your Instant Pot to “Saute,” and pour olive oil into the pot.  Sprinkle seasoning over both sides of roast, and place it into your Instant Pot.  Sear on all sides.  This usually takes 1-2 minutes per side.  Press “Cancel” to turn off the “Saute” feature.

Pour red wine and Worcestershire sauce over the roast.  Layer the onion, potato, and baby carrots on top of and around the roast and cover with 1 cup beef broth.

Pressure Cooker Roast Beef & Vegetables is a great easy to make Instant Pot Roast Recipe that everyone will love! Ready in under an hour it's a family fave!

Place the lid onto the Instant Pot and set to seal.  Choose the “Meat” option and set to 45 minutes.  When the timer is done, allow to natural release pressure.  Remove the lid, and serve.

You may reserve the liquid and make a gravy by simply turning the “Saute” feature back on and adding 1 tablespoon cornstarch to the mix and whisking well until thickened.  Adjust salt and pepper to taste as needed.

Pressure Cooker Roast Beef & Vegetables is a great easy to make Instant Pot Roast Recipe that everyone will love! Ready in under an hour it's a family fave!

As you can see, this is a much easier method of preparing your favorite chuck roast.  Instead of having roast just as a weekend meal, you can make this any weeknight in an hour or less.  Plus, if you have a house full of men and boys like I do, this is one of those meals that they will love.  A great meat and potatoes meal straight from your Instant Pot.

Happy Cooking!

Josie

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Pressure Cooker Roast Beef & Vegetables


★★★★

4 from 1 reviews

  • Total Time: 18 minutes
  • Yield: 6 1x
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Ingredients

Scale
  • 3–4 pound chuck roast
  • 1 onion, diced
  • 1 small bag baby carrots
  • 2 pounds red potatoes
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup Red Wine
  • 1 cup beef broth

Instructions

  1. Peel and rough dice the onion.
  2. Rinse carrots and potatoes well and set aside.
  3. In a small bowl, mix together salt, pepper, onion powder, and paprika.
  4. Set Instant Pot to Saute, and pour olive oil into the pot. Sprinkle seasoning over both sides of roast, and place into Instant Pot.
  5. Sear on all sides. This usually takes 1-2 minutes per side. Press cancel to turn of the Saute feature.
  6. Pour red wine and Worcestershire sauce over the roast.
  7. Layer the onion, potato, and baby carrots on top of the roast and cover with 1 cup beef broth.
  8. Place the lid onto the Instant Pot and set to seal.
  9. Choose the Meat option and set to 45 minutes.
  10. When the timer is done, allow to natural release pressure. Remove the lid, and serve.
  11. You may reserve the liquid and make a gravy by simply turning the Saute feature back on and adding 1 tablespoon cornstarch to the mix and whisking well until thickened. Adjust salt and pepper to taste as needed.
  • Prep Time: 10
  • Cook Time: 8
  • Category: Beef, One Pot Meals
  • Method: pressure cooker
  • Cuisine: american

Keywords: Pressure Cooker Roast Beef & Vegetables, pressure cooker, instant pot, pressure cooker, roast beef, vegetables

Did you make this recipe?

Tag @pressurecookermeals on Instagram and hashtag it #pressurecookermeals

Shop my Favorite Instant Pot Tools & Accessories…

More Pressure Cooker Recipes:

Instant Pot Beef Bone Broth

Flavorful Easy Instant Pot Beef Bone Broth

Easy Bolognese Sauce in the pressure cooker

Easy Bolognese Recipe In The Pressure Cooker

Teriyaki Pork Loin in the Instant Pot is going to fast become a favorite! This super easy Instant Pot Recipe is sure to please a crowd!

Instant Pot Teriyaki Pork Loin

 

Easy Bolognese Sauce in the Pressure Cooker

March 29, 2016 by Rose Atwater Leave a Comment

I love this Easy Bolognese Sauce in the Pressure Cooker!  My kids loved it too, which is always a plus.  For the last few months I have been following the Trim Healthy Mama lifestyle.  If you have no idea what I’m talking about – check it out here.

Easy Bolognese Sauce in the Pressure Cooker

I’ve been eating more lean protein, limited carbs, and no sugar (ACK!) I’ve been doing it for several months and have lost close to 30 pounds so far!

This recipe is THM approved (S).

Easy Bolognese Sauce in the Pressure Cooker

Snip20160328_12

Put all of your finely chopped onion, carrot, celery, and garlic into the pot and saute until they are soft (this took me about 5 minutes.)

Snip20160328_13

Add the beef, breaking it up with a spoon or spatula.  Stir and cook until the beef is not pink.  Stir in the herbs and wine then cook for another 1-2 minutes.

Add the broth, tomato paste, and milk (Note: If you are eating the Trim healthy way, omit the milk and add just a tad bit more broth!) Cook pasta according to the directions on the package.

Snip20160328_14

Set the “pressure” function on high for 20 minutes and quick release.  Once it is cooked, add a dash of nutmeg and salt and pepper to taste!

Easy Bolognese Sauce in the Pressure Cooker

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Easy Bolognese Sauce in the Pressure Cooker


  • Author: Pressure Cooker Meals
  • Total Time: 35 mins
  • Yield: 5 cups 1x
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Ingredients

Scale
  • 1 yellow onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, chopped
  • 2–3 cloves of garlic, peeled, chopped
  • 1 pound ground beef
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 cup milk
  • ground black pepper (to taste)
  • nutmeg (to taste)
  • salt (to taste)

Instructions

  1. Put all of your finely chopped onion, carrot, celery and garlic into the pot and saute until they are soft (this took me about 5 minutes)
  2. Add the beef, breaking it up with a spoon or spatula. Stir and cook until the beef is not pink. Stir in the herbs and wine then cook for another 1-2 minutes.
  3. Add the broth, tomato paste and milk (Note: If you are eating the Trim healthy way, omit the milk and add just a tad bit more broth!) Cook pasta according to the directions on the package.
  4. Add the beef, breaking it up with a spoon or spatula. Stir and cook until the beef is not pink. Stir in the herbs and wine then cook for another 1-2 minutes.
  5. Add the broth, tomato paste and milk (Note: If you are eating the Trim healthy way, omit the milk and add just a tad bit more broth!) Cook pasta according to the directions on the package.
  6. Set the “pressure” function on high for 20 minutes and quick release. Once it is cooked, add a dash of nutmeg and salt and pepper to taste!
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dinner

Did you make this recipe?

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Shop my Favorite Instant Pot Tools & Accessories…

More Instant Pot Recipes:

Fast Squash Noodles

Easy Pressure Cooker Spaghetti Squash


Cheesy Pasta is an amazing option for a great Instant Pot Casserole that everyone will love! Make our Instant Pot Cheesy Pasta Casserole in just 30 minutes!

Instant Pot Cheesy Pasta Casserole

Instant Pot Chicken Alfredo

Easy Instant Pot Beef Bone Broth

Easy Instant Pot Beef Bone Broth

February 6, 2016 by Rose Atwater 3 Comments

Long gone are the days of taking the whole day to cook homemade broth!  Before we made Easy Instant Pot Beef Bone Broth in the Instant Pot, we occupied all the burners on the stove to make enough broth to last us a month.

Easy Instant Pot Beef Bone Broth

The Instant Pot has made this process so much faster!  We can make beef bone broth in under 90 minutes now.  Doing this multiple times a day has made it so that we can stock up for more than 2-3 months.  When choosing bones for your beef bone broth, I highly suggest using beef neck bones or oxtail.  To make the best beef broth, you want to choose cuts that are filled with cartilage so the broth will be nice and thick (and tasty!)

Easy Instant Pot Beef Bone Broth

This is so easy that you will never want to buy broth from the grocery store again.  Stick the beef bones into the pot whole, chop and add the celery and onion.  Throw in whole thyme, bay leaves, and carrots (if you use whole carrots, chop them up) and 4 whole garlic cloves.

Instant Pot Beef Broth3

When everything is in the pot, fill with water to the line right below the max line.  The water from your veggies will add more water to the broth, so avoid over filling.

Instant Pot Beef Broth2

Put the top on the Instant Pot, and cook on high pressure for 90 minutes.

Snip20160206_78

Once your broth is done in the pressure cooker, strain your broth into a pot getting rid of the veggies. Freeze and save!

Ignore the little white spots in our broth, we actually let it sit for an hour because we had to leave the house. What you see is just cooked impurities from the veggies and meat that collects on the top of the broth when it sits. You can take this off the top before you freeze if it happens to you.

Happy Cooking!

Josie

Shop my Favorite Instant Pot Tools & Accessories…

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Easy Instant Pot Beef Bone Broth

Easy Instant Pot Beef Bone Broth


★★★★★

4.3 from 3 reviews

  • Author: Josie
  • Total Time: 1 hour 40 minutes
  • Yield: 64 oz 1x
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Description

This hearty Beef Bone Broth is easy to make and will be a staple for so many recipes!


Ingredients

Scale
  • 3lb beef bones (neck bones or oxtail preferred)
  • 3 bay leaves
  • half head of celery (chopped)
  • 5 oz carrots
  • 4 whole garlic cloves
  • 4–5 sprigs thyme
  • 1 onion (chopped, roughly)
  • salt (to taste)
  • pepper (to taste)

Instructions

  1. Cut onion and celery, add to pot
  2. Add everything else into the pot (whole)
  3. Fill with water to the line right before the max line on your pot
  4. Cook on High Pressure for 90 minutes, quick release
  5. Strain and store in freezer
  • Prep Time: 10
  • Cook Time: 90
  • Category: Beef
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: beef, bone, broth, bone broth, pressure cooker, Instant Pot

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Tag @pressurecookermeals on Instagram and hashtag it #pressurecookermeals


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