Instant Pot Mississippi Pork Food

MISSISSIPPI PORK CHOPS

Steps:

• Place your pork chops in the bottom of your crock pot.
• Sprinkle the seasoning packets over the pork chops.
• Add the pepperoncinis around the pork chops.
• Place the stick of butter on top of everything.
• Pour in the pepperoncini juice.
• Cook on HIGH for 4 hours or LOW for 6 hours.
• Allow to cool.
• Enjoy!

INSTANT POT MISSISSIPPI PORK

Steps:

• Add everything to the pot in the order listed and place the lid on. Set the steam release knob to te Sealing position.
• Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 70 minutes. The pot will take several minutes to come to pressure.
• When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the steam release knob to the Venting position to release the remaining pressure.
• When the pin in the lid drops back down, open the lid.
• Take out the meat and place it on a dish. At this point you can shred it or leave it in chunks. Cover it and set aside.
• Turn on the Sauté setting and when the juices in the pot start to simmer, whisk in the flour mixture. Stir until gravy thickens.
• Add the meat back into the gravy.
• Serve over mashed potatoes, over rice, or on a bun as a pulled pork sandwich.

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
• Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
• Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it's okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
• Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

INSTANT POT® MISSISSIPPI ROAST

Steps:

• Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
• Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.