Instant Pot Mississippi Pork

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour 30 minutes

Ingredients

1 sm Onion (optional) (sliced)

4 lbs Pork Butt Roast (Pork Shoulder, cut in thirds)

1/3 cup Water

1 (1 oz) packet Ranch Dressing Mix

1 (1 oz) packet Au Jus (or Brown Gravy mix)

1/2 (12 oz) jar Pepperoncinis (regular, not hot)

1/2 (12 oz) jar Juice from the Pepperoncinis

1/2 cup Butter, (unsalted)

4 Tbsp Flour

6 Tbsp Water

Directions

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.

Nutrition

• Calories: 629 kcal