We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.
Mississippi Pot Roast and Potatoes
I love that you can saute and do all the work right in the pressure cooker. No need to dirty any other pans, just one pot for all the steps. I have heard so much about the Mississippi Pot Roast so thought I would give it a whirl. I changed a few things so it wasn’t quite as salty or spicy and it turned out perfectly. The meat for this meal was falling apart in only 85 minutes and the vegetables were perfectly cooked.
The old way of ALL day in a crockpot or half a day on the stove top is done in just over an hour in the pressure cooker. This is perfect for families on the go that need a quick meal, but a hearty, healthy meal. We are still experimenting but expect to have many other recipes soon.
- 3 lb Pot Roast
- 2 Tablespoons Olive Oil
- 4 Peperoncinis
- 6-7 Potatoes quartered
- 15-20 baby carrots
- 3/4 cup beef broth
- 1/4 cup juice from peperoncini
- 2 Tbls ranch Mix (or 1/2 packet)
- 1 au jus gravy mix packet
- 1/2 stick butter
- Salt & Pepper
- Turn Pressure Cooker to Saute and add olive oil
- Salt and pepper pot roast on both sides
- When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
- Top roast with potatoes and carrots
- Add ranch dressing, au jus packet, and peperoncinis
- Add beef broth, Peperoncinis juice, and top with butter
- Close and lock the lid.
- Set Pressure Cooker to “Manual” setting and program for 85 minutes.
- When done and beeps, use the quick release.
- When steam is completely released, carefully open lid
- If you want to make gravy, which is awesome, remove all the meat and vegetables. Leave juice in. Mix 3 T corn starch and 3 T water to juice.
- Put IP back on saute and whisk the corn starch and water to juice. This is AMAZING GRAVY!!
We love to serve this with saltine crackers and butter and a side salad
Here are some other awesome things about pressure cooker meals:
- Reduces cooking time by 70%.
- Make sure you stay out of the way of the steam when you release the pressure.
- Less dirty dishes, because it is all prepared in the same pan.
- 3 lb Pot Roast
- 2 Tablespoons Olive Oil
- 4 Peperoncinis
- 6-7 Potatoes quartered
- 15-20 baby carrots
- 3/4 cup beef broth
- 1/4 cup juice from peperoncini
- 2 Tbls ranch Mix (or 1/2 packet)
- 1 au jus gravy mix packet
- 1/2 stick butter
- Salt & Pepper
- Turn Pressure Cooker to Saute and add olive oil
- Salt and pepper pot roast on both sides
- When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
- Top roast with potatoes and carrots
- Add ranch dressing, au jus packet, and peperoncinis
- Add beef broth, Peperoncinis juice, and top with butter
- Close and lock the lid.
- Set Pressure Cooker to “Manual” setting and program for 85 minutes.
- When done and beeps, use the quick release.
- When steam is completely released, carefully open lid
- If you want to make gravy, which is awesome, remove all the meat and vegetables. Leave juice in. Mix 3 T corn starch and 3 T water to juice.
- Put IP back on sautee and whisk the corn starch and water to juice. This is AMAZING GRAVY!!
- We love to serve this with saltine crackers and butter and a side salad
Have you used a pressure cooker? Please share your thoughts in a comments below!
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My name is Joni Meyer-Crothers and I run this couponing/money-saving blog along with my husband, Jamie. We love to show others how to save money in a BIG way! We do all the work for you. . we do the matchups and show you where to get the coupons, many FREE printable coupons. Sit back and follow the blog and watch your savings increase! Couponing is a ministry for our family as we we love to show others how to save and share from their couponing harvest!
