Instant Pot Mississippi Pot Roast is the perfect Instant Pot Beginner recipe! Probably the number one, most flavorful pot roasts of all time is the pressure cooker Mississippi Pot Roast. Using a nice chuck roast and yummy seasonings, this is an absolute classic pot roast with the most flavor of any I have ever had!
Originally published on 12/13/17
Instant Pot Mississippi Pot Roast
If you are looking for an easy, first recipe to make in your Instant Pot, this is a great one! Mississippi Pot Roast is a “Dump and Start” recipe (unless you want to brown it first), and is super delicious!
This is truly the most flavorful pot roast I have ever made. Faster than the oven or crock pot, and is incredibly delicious. I make this Instant Pot Mississippi Pot Roast several times a year, because the guys (and I) enjoy it so much!
Cooking a pot roast in your electric pressure cooker is a great time saver!
You get a tender, flavorful pot roast in a little over an hour, versus the 3 to 4 hours it normally takes in the oven, or 8 hours in the crock pot. And it tastes just as good!
I put my own little spin on it, and add onion, which I think add so much more flavor to the recipe.
Can I use a frozen roast?
Yes, however, since you can’t cut the frozen roast into chunks, the cook time will be longer. Still less time than in the oven or slow cooker!
What about the salt?
- Mississippi Pot Roast can be a bit salty, so here are some tips to help with that:
- Use unsalted butter
- Use low or no sodium broth (or use water).
- Try to find low sodium ranch dressing mix, or make a batch of my Homemade Ranch Dressing Mix and don’t add salt (or use less).
- Rinse off the pepperoncinis and use 1/2 the amount of the juice from the jar. You can always add more after cooking if you want to.
Tips for making the best Instant Pot Mississippi Pot Roast
- This can be a salty meal, so use unsalted butter, and low or no sodium broth (or use water).
- You can buy the pepperoncinis whole or sliced. I use whole ones so Paul can pick them out, lol! The “original” variety aren’t hot, but do add a salty and tangy flavor.
- Use a well marbled chuck roast for the most flavorful and tender pressure cooker Mississippi Pot Roast.
- Browning the roast on each side first does increase the flavor, but isn’t necessary. If making this as a beginner, just dump it in and start the pot!
Robin Chapman, the original creator of the Mississippi Pot Roast, likes this pot roast in sandwiches! We use potato buns and they are so delicious!
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Pin This pressure cooker Mississippi Pot Roast Recipe
Instant Pot Mississippi Pot Roast with butter, ranch, au jus, pepperoncinis, and a nice chuck roast, this is an absolute classic pot roast. You can make it so much faster in your pressure cooker!
- 3-6 lbs Chuck Roast, cut into 1 pound chunks of even thickness
- 3 Tablespoons Vegetable Oil
- 1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
- 9 Pepperoncinis, whole or chopped
- ½ cup Pepperoncini Juice from the jar
- ¾ cup Low Sodium Beef Broth, (or water)
- 1 (1 oz) packet Dry Ranch Dressing Mix
- 1 (1 oz) packet Au Jus (or packet of brown gravy mix)
- 4 Tablespoons Butter, unsalted
- 3 Tbsp Flour
- 3 Tbsp Softened Butter, unsalted
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Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
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When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).
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Turn meat over and cook for another 5 full minutes.
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Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
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Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
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Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
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Turn off the sauté mode.
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Add the meat back into the pot.
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Close lid and set the steam release knob knob to the Sealing position.
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Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.
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When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).
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After the 15 minute NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.
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When the pin in the lid drops back down, open the lid.
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Remove the pot roast to a plate and cover.
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Turn the Sauté function back on.
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Mix the flour and butter together until well combined.
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When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.
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Enjoy with mashed or baked potatoes, or over rice.
Alternate "Dump and Start" Method:
Add the roast to the pot (still cut it into 1 lb chunks), then the rest of the ingredients in order (minus the flour and softened butter for gravy), and cook on High Pressure for 80 minutes. 15 minute natural release (If you have a roast that is over 4 lbs, and can't cut it, then increase the cook time to 90 minutes).
Adapted from original recipe by Robin Chapman.
Resources to make this recipe and more
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Yeshua
This roast turned out awesome! Top notch! My wife didn’t use A1 at all on this and she always uses A1. Kids loved it too! I’m going to be making this alot
Beverly
Mississippi roast is the only roast I will cook!
William D Kash
Absolutely delicious!
Susan Brock
Do you have any recipes/instructions for anything but meat. I have a new pot and it seems there are only recipes for meat. My second try was artichoke and it came out excellent, by guess. More instructions would be greatly appreciated.
Sandy
Hi, I do have several vegetarian recipes, and several of my recipes include how to make meatless. Vegetarian
Bee
Recipe! Came out perfect! So flavorful followed everything except no onion!! Thanks
Brian Winks
My muti cooker[not Instant Pot ] says nothing in the instructions
about low pressure and does not provide a button to change it.
Any advice would be appreciated. Thanks, Brian.
Sandy
If your pot doesn’t have an obvious button or setting for Low pressure, it probably only has High. And that’s just fine as 99% of my recipes are for High pressure. Some user manuals are online, so it may help to look yours up if you don’t have one and want to learn more about your pot. They can be helpful. 🙂
AG
I love this recipe! I have only made it in the crock pot (so I didn’t need to add water or broth, I’m not sure which one I should go with) but I just got an instant pot and I’m going to try it this week! I’m planning to use the dump and go method after searing the chuck roast. Is there a benefit to using the first method rather than the dump and go?
Thanks!
Sandy
No big difference. Searing gives a bit richer flavor, I think. But I do the dump and go often!
Shirley
I haven’t ventured out much with my pressure cooker, but I made this today using the brown gravy option. This is absolutely delicious! The meat was soooo tender and I could put the gravy in a bowl and eat it like soup…….it’s THAT good, Makes a nice amount, too. Thank you for this recipe with great instructions! I’ve deleted other pot roast recipes from my app……This is THE ONE!