Instant Pot Mississippi Pot Roast Sandwiches

• 3-4 pound chuck roast
• 1 packet dry ranch dressing mix
• 1 packet dry au jus gravy mix
• 8 ounces cream cheese, cubed
• 8 hamburger buns
• Butter for spreading
• Shredded cheddar cheese
• Green onions, chopped

Steps

1. 1 Season the roast with the ranch and au jus mixes, coating evenly.
2. 2 Place the roast in the Instant Pot.
3. 3 Cook on high pressure for 65 minutes, followed by a natural release.
4. 4 Remove the roast and shred with two forks.
5. 5 Stir in the cream cheese until melted and sauce is smooth.
6. 6 Toast the buns with butter.
7. 7 Pile the roast onto the buns, top with cheese and green onions, and drizzle with sauce.

Equipment

• Instant Pot
• Cutting board
• Chef's knife
• Tongs

Variations

• Add diced onions or mushrooms for extra flavor.
• Experiment with different cheeses like Swiss or pepper jack.

Substitutions

• If you don't have au jus mix, use beef bouillon granules and a dash of soy sauce.

Pairings

• Coleslaw
• Garlic Parmesan roasted potatoes

Nutrition

Tips

• For a richer flavor, sear the roast in a hot skillet before pressure cooking.
• If the sauce seems too thick, thin it out with a splash of beef broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of crispy pickles and potato chips.
• Pair with a fresh garden salad for a complete meal.

FAQ