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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Instant Pot Mississippi Coke Roast Recipe

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This recipe for Instant Pot Mississippi Coke Roast, by , is from Cooking from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Abigail McGee

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb Chuck Roast
2 Tbsp oil
1 packet Ranch Dressing Powder
1 packet Au Jus Gravy Mix
1 cup coca cola
5 or 6 Pepperoncini Peppers from a jar
4 Tbsp butter
For Gravy
2 Tbsp cornstarch
2 Tbsp milk

Directions:
Directions:
Turn the Instant Pot to the Saute function and adjust to the HOT setting. While it is heating, cut roast in half or 4 pieces. Once pot is hot, add 2 Tbsp oil and brown roast on all sides. (You can do this in 2 batches if need be)

After the roast has browned, place all of roast pieces back in the pot and sprinkle with ranch and au jus powder. Pour coke over and top with 6 peppers and the butter.

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Close the lid, making sure the pressure release valve is closed. Press the Meat program button, and adjust the time to 40 minutes. The pot should reach pressure within 10-15 minutes.

Once the pot reaches pressure, it will begin counting down. Once it has finished it's cooking program, it will beep, then allow roast to remain in pot for 20 minutes NPR, for a natural pressure release. Release any pressure left at that time, removing roast to a platter and covering with foil.

For the gravy: Combine cornstarch and cold milk and stir until smooth. Turn the instant pot to the saute fun. Stir the smoothed cornstarch mixture into the pan juices in the instant pot. Stir until thickened and serve over mashed potatoes! ENJOY!

 

 

 

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