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!
Instant Pot Mississippi Chicken
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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 Tbsp Vegetable Oil
- 1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
- 9 Pepperoncinis, whole or chopped
- 1/2 cup Pepperoncini Juice from the jar
- 3/4 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)
- 1/2 - 1 Stick of 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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Sounds delicious!! In the instant pot as we speak. I am new to instant pot cooking though and have wondered if when recipes mention using natural pressure release for a number of minutes do I let it go to warm or turn it off during natural pressure release. Thanks for the recipe! I know it’s great in the crockpot so I don’t expect any less 🙂
Hi Andrea! You can let it go to Warm, and take advantage of the counter so you don’t need to use a clock to guess how long it has ben naturally releasing. It won’t actually warm the food unless the temperature drops below 140 degrees. Enjoy!
Great! Thanks a bunch!
This was excellent! I chose your recipe after reading a few others. I think sautéing the meat first (exactly how you said) must be key. It was so tender and had so much flavor. I’ve never been a fan of pot roast, but I am now! My family loved it also! Hubby had seconds and wanted thirds but had to step away! lol He said make sure you keep this recipe!
Thank you Victoria! Yes, browning the roast adds so much more flavor. I’m so glad you and your family liked it! My hubby is also a fan of this one!
Yummy, yummy, yummy! Made it tonight and thank you for the very clear directions! I made it gluten free by using a homemade au ju mix and gluten free flour for the gravy (which btw, this made the best gravy I’ve ever eaten!!!)
I would love the auju recipe please.
See my recipe for Instant Pot French Dip Sandwiches, making the roast makes the Au jus. Or just buy a packet at the store.
For an approximate equivalent for a gluten free au jus packet, I used:
2 tbs cornstarch or arrowroot
1 beef bouillon cube or equivalent
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp celery salt
Sounds so much better than the au jus packet at the store!
Made as directed. Terrific result. Never in a million years would thought of pepperoncinni. Will be making this one over & over.
Awesome, Joe! I know, pepperoncinis! Those things you get with a pizza and toss aside! Who knew! Thank you for your review!
Hi there – quick question – Going to try the Mississippi pot roast today but my wife bought a 2lb roast. your recipe calls for 3-4lbs. should i modify the quantity for the rest of the ingredients? Also – ive been sharing your website with others on FB when i can!
Hi MJ, no, I would keep it the same. You can make mashed potatoes and have some nice gravy! If you did alter the recipe, you would need to decrease it by 1/3.
Just thinking that a rib roast would be a waste to do Mississippi (or pot roast) style. While It may end up good, you’ll be paying triple per pound. I’d think chuck or brisket being most appropriate. I bet this would work with oxtail, shank and even back ribs or short ribs too
Hi Mark, I definitely have chuck roast as my number 1 choice for this recipe! If you ever make this with one of the other meats you mentioned, please report back! I’d like to know how it turns out!
Do you think the time should still be 60 minutes for a 2# roast? That’s what I’ve got in there right now… was thinking of shortening it to 45 minutes. Thoughts?
Yes, I cut the roast into 1 lb pieces and 60 minutes works perfectly!
I made it with eye of round 5 pound roast and it was delicious!
I made this tonight and it was awesome! I’ve never made a pot roast in the IP before, always the slow cooker, so I found this while searching for a recipe. It is so incredibly good, I don’t think I’ll go back to my old standby.
My chuck roast is not quite 2 lbs. Should I adjust the liquids accordingly?
Yes, and maybe use 1/3 less of the packets.
I’m new to instant pot cooking and would like to try your recipe. The only thing I am wondering about is that every other recipe out there calls for a 90 minute pressure cook and your’s is only for 55 minutes. Can you explain why your recipe takes less time? Is it because of the pre-browning perhaps?
Hi Leila. Thank you for your question. Yes, browning a roast does cut down on the cook time. Not only that, I have you cut the roast into 1 pound chunks. Since pressure cooking time is calculated by the thickness of the meat, why not cut the roast into smaller pieces so it cooks faster?! Same with veggies, such as potatoes. Larger pieces, or whole potatoes will take longer to cook than smaller pieces, such as in my potato salad recipe. Now, having said that, every cut of meat will be different (different amounts of fat & connective tissue). It’s all about the connective tissue breaking down to make it tender. For a chuck roast, a longer cook time is beneficial, up to a certain point. But if you cook it and it isn’t tender enough for you, put the lid back on and set it for another 10-20 minutes. I recommend trying it this way first, and seeing how you like it!
Thanks so much for the detailed reply. In researching further I have found several other recipes with similar cooking times as yours including the IP recipe booklet (for beef roast) that came with the appliance. I’m going to do exactly as you suggest and I’ll be sure to come back to report my results.
Hi Leila, I hope it works for you, remember the browning for the full recommended amount of time really helps. Can’t wait to hear your results!
Sandy, it turned out perfectly! I made it exactly according to your directions and it was truly delicious. My husband loved it. I posted the link to your recipe/blog on the Facebook ‘Instant Pot Beginner Recipes and Tips’ group so you will, surely, be getting some new visitors before too long. BTW, this was my very first time using my new IP…thank you!
Leila that’s amazing! Your first time using your IP?! Way to go! I really appreciate you taking the time to let me know how it turned out, and the awesome review! I also appreciate you sharing the recipe with the FB group. That exposure means a lot to me, so thank you.
This was insanely good. Thank you for the browning guidance, “… don’t move it for 5 full minutes (Don’t brown for less than that).” I’ve never taken that long before. It makes a big difference!
Hi Dexter! I’m so happy that you liked this, and had great results! The browning really does make a difference. I have made this without browning, and it did take longer. The flavor was still good, but it was lacking some depth. Thank you for your review!
How much longer would you suggest for cooking time if the roast is frozen?
About 10 minutes.
I just received my, Instant Pot in the mail Friday!
My husband asked me, have I thought about what I’m making first. I told him, The Mississippi Roast!
My daughter has made this for us a few times in a crock pot. I loved it!
I will be using your recipe in my IP!
I’ll comment back after I make it, tomorrow !
I made this in corona quarantine today exactly as the recipe states.WOW! Delicious! Thank you!
Thanks so much for sharing this! I’ve made this in the crockpot and had the best luck following your recipe for converting it my InstaPot! The comments were very helpful, especially explanation about the time differences in other recipes! Very informative! My only big complaint was trying to get the roast out of the pot as it LITERALLY FELL APART it was SO tender! LOL! ???. Keep the InstaPot recipes coming please!!!!
I hope you love it as much as we do, Traci! Keep me posted!
Made this tonight for dinner. Wow!!! This is one of the best pot roast meals I’ve ever had…and I’ve had a gagillion. I followed the recipe except for the onions. I had a 3.2 lb. chuck roast and it was about 2.5 inches thick. I agree browning the roast adds a depth of flavor. The peppers add a nice kick and a slightly tangy flavor to the meat and gravy. Unique and yummy. I cooked for 65 minutes with a 15 min NPR. The meat was very tender and delicious. I made a gravy with a slurry of corn starch and cold water which was a wonderful compliment to the steamed rice. This is definitely a do over…and….over meal! Simple ingredients but a what a flavor packed roast. Can’t wait to have sandwiches with the leftovers!
Hi Nita, so glad you enjoyed your meal! I appreciate you taking the time to write a review. I also have a Mississippi Chicken that is just as good! Take care!
I have a 2lbs roast. Do I cook it for 55 min still or do I need to reduce the cook time?
Hi Ashley, I would cut the roast in half and cook for 45 minutes with a 10 minute natural release, if using a chuck roast.
My roost is 3 lbs and still half frozen. How long do toy recommend the cook time?
Try 80 minutes and a 15 minute natural release.
What about a 2.17 lb beef round, same cook time?
Hi Nancy, If you cut the roast in half first, per instructions, yes. If you cut the roast into smaller pieces, then you can cut the cook time.
Oh my gosh! This is so good. I love this instant pot!
Made it tonight and SOOOO amazing! The most tender pot roast I’ve ever made or eaten! My tweak next time will be low-sodium broth. I added thickly cut carrots for 10 min after removing meat, probably could do just 7 or 8 min. My roast was 3.35 lbs and I did need to brown/sear in 2 batches so it would be in one layer. Plenty of leftovers for our family of 3! 🙂
Hi Tracy, I’m so happy that you liked this recipe! A tender, flavorful pot roast is a great thing! Thanks for the review!
If I was using this recipe to make sandwiches, how many servings does it and it being? People eat more when you put it on a plate or over something like mashed potatoes or rice. But if you’re using a smaller role, I assume you have to use less meat. So what do you think it might end up being? Number of servings wise?
Oh my gosh, I was using talk to text. This is such horrible English. I truly apologize. Let’s see if I can correct it a bit. I was basically asking how many servings it might end up being if you were making sandwiches. And I meant if you were using a roll or a thicker bread, a guest may not take quite as much meat. Per sandwich.
Also, any suggestions on good toppings? Any specific kind of cheese, or lettuce, or anything else?
I have never made sandwiches from this recipe. I think some cheddar cheese might go well on them, and maybe a basic coleslaw for some creamy crunch. You might get 8 servings from a 3lb roast. I’m not sure. I would cook a larger roast if you are serving a lot of people. Better to have too much!
Most meat vendors I have dealt with recommend planning on servings of 4 ounces per sandwich. This means about 4 sandwiches per pound.
Personally, I find that you can generally count on 5 sandwiches per pound, but it also depends on how many other ingredients they are trying to get into the sandwich and keep it bite-able.
I know you asked this forever ago but we make sandwiches with our leftovers of this every time and top with Swiss cheese and chopped pepperoncini peppers. The light but tangy taste of Swiss compliments the meat without overwhelming it. We like thinner slices of cheese. We typically serve open face on toasted french bread.
YUM!
Hi. The number of servings for sandwiches (which sounds like such a great idea!) will depend on the size of the roast you use. If you use a 3lb roast, and each serving is 8oz, you will get 6 servings. If the serving size is 6oz, you will get 8 servings. It depends on how large the sandwiches are, etc. But 6oz to 8oz per person is a good estimate.
This was flippin amazing! I loved the pepperocinis however the 6yr old did not lol..she still ate it tho! I used a almost 3 lb roast and worked out great.
That’s great, Traci! Thank you for the great feedback! I love that your little one liked it, too!
Okay to cut off the stems of the peppers? pic shows stems and recipe doesn’t mention. Also anyone put in potatoes and carrots in pot to cook with the roast with this recipe?
Yes, you can cut the stems off, or buy the sliced pepperoncinis.
This recipe seems to be delicious. I can’t wait to try this out. My husband and kids will love this so much. Saw lots of great recipes about instant pot. Bookmark yours and will share with my friends too.
If I double the recipe, should I increase the cook time?
Hi Jessica, not unless the chunks of meat are larger. If you cut the roast into 1lb pieces, you should be fine!
I made this tonight and it was my FIRST time using my Instant Pot. It was SO good and easy! Thank you! The flavor from the pepperoncinis was really tasty and it made some of the best gravy we’ve ever had. We are going to use the leftovers in sandwiches in a couple of days. Thanks for sharing this one, it’s a keeper!
Hi Beth, what a great first IP recipe to try! I’m happy that you liked it. Thank you for the review!
I can’t wait to try this. A few questions-I’m new to IP! So, you cut the 1lb chunks and sear them separately then put all back in to cook, but they all can’t be on the bottom. Just throw them in? Some of the meat will be covered with the broth mixture and some will be exposed…is that okay? Also, what do you think about sliced pepperoncinis. I don’t have any whole on hand and was hoping to not have to go to the store.
The sliced pepperoncinis are just fine, some people prefer them. As for the meat being exposed, I do try to get it on one level if possible, but it doesn’t always work. It still comes out great. The liquid/juices from the meat come out while cooking, and you have the juice from the pepperoncini jar, and the broth/water, and all of that usually covers the meat just fine.
Love reading everyone’s comments about how great your IP Mississippi pot roast is and am eager to try. But my husband doesn’t like any type of peppers or hot spices. I’m wondering if the pepperonies are the key ingredient to making such a fabulous dish
Hi Mary Jane! The Pepperoncinis are not hot, but they are a little salty and tangy. Maybe have your hubby taste one, and let him know it will be even milder once it is cooked. You could also just use the juice and omit the actual pepperoncinis. But even leaving them out all together, this is still very delicious!
I made this last night with mashed potatoes and roasted broccoli and it was delicious! The whole family loved it. I only had the sliced pepperocini, so used them. I was curious how this was going to taste as this was an interesting group of flavors, but the reviews were enough to convince me to try it. Glad I did! I actually can’t wait to make it again.
Hi Tammy! I remember thinking the same thing the first time I made it. So glad I did, and so glad you did! Thank you for your review!
Made this for the first time tonight and the whole family loved it!! We’ll definitely make it again soon!
Hi! I’m glad you and the family enjoyed this! Thanks for the review, Kimberly!
Do you cook the roast directly in the pot, or up on the trivet? None of the recipes I’ve found for pot roasts ever specify. I just worry a bout any length of time burning the meat if directly on the bottom. Thanks!
Hi John, I put it directly in so it can get all of that flavor. This recipe is all about flavor!
Look forward to making this tonight in my IP. I have made it a few times in my crockpot & family loves it! I love your idea of browning for a full 5 mins & adding a small onion. YUMMMM!!!
Have you ever made this with potatoes and carrots? Do I add them at the same time as the roast?
Hi Marisa, yes, you can cook veggies with this recipe. Set the cook time for the roast about 6 minutes less than called for. When it’s done, do a 10 minute natural Release of the steam, then release the remaining pressure, open, and add the veggies. Then set the time for 6 minutes, if your veggies are generously sized. If you cut them smaller, only do 4 or 5 minutes, depending on how soft you like them. Then when done, do a quick release of the pressure.
I make this roast all the time, it’s a favorite in my home. We always eat it the first day as roast, the next day I make sandwiches with it. I use a nice soft hoagie roll, which I toast, I caramelize onions and shred the meat, add some good Swiss cheese, and then put under the broiler in the oven until cheese is melted and browned just a bit. The leftover gravy we use as a dipping sauce for our sandwiches. My husband and kids love the sandwiches.
Hi Genny, yummm, I finally made sandwiches from this, and you are right, they are amazing! I will try your suggestion of the caramelized onions and Swiss. Oh goodness… Thank you for your review!
I made this a while ago after seeing it quite often in the IP groups. I was disappointed. It turned out quite salty and I didn’t use any extra salt other than salting the sides of the roast like I usually do for other dishes. I’m not sure if I would make it again.
Hi Amanda, I’m so sorry to hear that. Yes, this is a bit of a salty dish, and salting the meat makes it more so. I use low sodium broth, or just water, and unsalted butter, and that helps. I wouldn’t salt the meat in the future if you do try it again.
I rub some of the dry ranch seasoning on the meat before browning instead of salting and peppering the meat. I also use unsalted butter and Sodium Free Herb ox Beef Granulated Bouillon instead of the gravy mix. Have never had a problem with the dish tasting salty
Made this tonight using a rump roast. It was delicious!! My husband loved it, too!! I added carrots and potatoes when the roast was finished, then cooked in Instant Pot another 15 minutes. Fabulous!
Yay! Lucy, I’m so happy that you and your hubby liked this recipe! I have to make this at least once a month, lol! Thank you for your nice review!
Hi Sandy! I love slow cooker Mississippi Roast but haven’t tried it in my instant pot. I am using a 2.5lb frozen roast from butcher box. How long should I put it in for? I set it for 90 minutes but I’m not sure if it will defrost fast enough. What do you think?
Hi Darcy, 90 minutes will be more than plenty for only 2.5lbs. I would try it for 70 and see how it goes. 90 minutes will hopefully not overcook it. Please let me know how it comes out.
Hi. I was wondering how long you would cook a 3lb frozen chuck roast? The recipe looks amazing and of course I forgot to defrost the roast.
Try 80 minutes, since it will be in one piece. It really depends on how big/thick the roast is.
I did a little spin on this! I used garlic infused sunflower oil to saute and then used homemade beef bone broth. It smells amazing in my house right now! My fiance moved in yesterday and this is our first meal I am cooking for him tonight. With potatoes and broccoli!
Congratulations, Elizabeth! What a great way to start the first of many family meals between you two! Love your spin! Thank you for your review!
Thank you 🙂 my boys are so excited!
I’ve made this roast several times! It’s excellent. Everyone wants the recipe! Thanks!!
Hi Helen! I’m so glad you liked this recipe! Thank you for the review!
We loved this recipe thanks for sharing!! Even my picky kids liked it and my husband gobbled up the seconds!
Yummy! I’m so happy to know that the whole family liked this! Thank you so much for your review!
Just finished eating this with mashed potatoes green beans and soft buttered rolls…. DELICIOUS!!!! My husband said he would love to eat this every night!
I have made this many times in a slow cooker while on Keto! It’s delicious! This is the first time I’m making it in the IP! My IP is fairly new to me! I omitted the onions though and used xanthum gum in place of the flour for the gravy! It smells so good! I can’t wait to try it! Thanks for the very clear directions!
Thank you for sharing this instant pot recipe! I made it tonite & it was delicious! I followed your recipe except for the ranch dressing mix, which I didn’t have on hand, so I googled a substitute. The substitute for the mix consisted of parsley, black pepper, seasoned salt, onion powder, garlic powder, thyme, & dill weed. Also my pepperoncini was homemade by a friend. I followed your advice on adding veggies at the end too. My husband loved it! It was sooo good! Thank you! I took a pic to share but don’t know how I could post it. No biggy though because I had already put it in a Tupperware container before I thought to take it! ??
Hi Kandee, that’s so awesome! I love that you made your own ranch mix! Thank you for your review!
Yummylicious, through and through. Admittedly, I was thinking I was pure burning that pot roast up when I was searing it on each side of those hunks for 5 minutes each… (yes, I set the timer). But honey, it added a depth of flavor and color that I’ve never had when making a Mississippi Pot Roast before….. I’m a convert! Made exactly as instructed, but instead of flour to thicken the pan juices, used a scant half teaspoon of glucomannan…. most excellent pot roast I’ve made. Husband was thrilled.
Hi Debbie!I’m so glad you liked the roast being browned first! Thank you for letting me know!I appreciate your review!
From a Mississippi gal, just a note for anybody who might wonder, you can definitely use other types of roast for this recipe. I buy whichever cut is on sale and have used rump, sirloin tip and shoulder roasts as well as chuck. One difference I make is that I do NOT cut up the roasts. I grew up with my grandmother and mother using a pressure cooker and that was the only way they ever cooked a roast. Like they did, I ALWAYS brown any type of beef I cook, you are SO right about that!
I always sauté diced/sliced onion and if I have any on hand, celery and/or bell pepper after I’ve browned and removed my roast. Then I set the roast on top of the sautéd veggies and proceed with the rest of the recipe instructions. The main thing is DON’T BE AFRAID to try things. I’ve been cooking for over 30 years and have learned any bad experiments just teach you that some things work out better than others. Happy eating!
Hi Tee, thank you for sharing your experience & tips! We can all learn from each other! Thanks for the review!
How would you adapt this recipe for a 3 quart Instant Pot ultra?
Hi Peggy, I would use a smaller roast, and try half of each flavor packet and butter, pepperoncinis, juice, etc. But it needs to cook for the same amount of time. If you don’t find it flavorful enough, you can add more of the flavor packets next time.
LOVED this recipe, which was my maiden voyage with my Instant Pot! Used a small rump roast and due to the the thickness of the meat, cooked 20 minutes longer. The gravy was to die for.. My husband raved about it. Best beef roast I’ve had in years! Thanks!
Full disclosure – I do not like pepperoncinis. Can’t stand them. So I was hesitant to try this recipe but people kept telling me you can’t taste them, so I said “Okay” and if I hated it, I was pretty sure my husband would love it anyway and the recipe wouldn’t be a total loss.
I. Loved. It. They were right, I can’t taste the pepperoncinis AS pepperoncinis (unless I eat a pepper) but they give this recipe a flavor that’s hard to describe. I’ve made it twice now. This second time, I substituted pork shoulder for the beef and, let me tell you, it was just as awesome (and I think I liked it even more with the pork). Totally recommend this recipe and, if you’re afraid of the peppers, don’t be.
Hi Jeanette! My hubby is like you in that he doesn’t like them either! That’s why I choose whole pepperoncinis when I make this. He can pick them out (and give them to me) and enjoy the flavor that the roast and gravy gets from them. We also loves this recipe! I finally tried it with pork shoulder and it’s awesome! Thank you for your review!
I’m new to using an IP and wondered if a 2.75 lb roast requires a reduction in cooking time? Or less seasoning?
Thanks,
Julie
Hi Julie, as long as you cut the roast as I suggested, the cook time will remain the same. Pressure cooking is all about the size/thickness/density of the food item you are cooking. So if the roast is 5 pounds or 2 pounds, it won’t matter as long as the chunks you cut are the same size as I directed. I think I said 1 lb chunks for this recipe. I hope that helps!
Made your recipe for Missippi Pot Roast and followed the recipe to the tee. It was wonderful. Thanks for sharing!
So glad you liked it Mary!
Hi, the recipe was delish, but we found it too salty. Any suggestions on reducing the salt? Maybe leave out the pepperochinini juice?
Hi TJ, some folks are saying it is salty, so I would use water or low sodium broth, replace the au jus with the 30% less sodium McCormick Brown Gravy Mix (or use a low sodium condensed beef broth or consommé). I haven’t found a low sodium ranch packet yet, but you could look for one, or make a homemade blend. I hope this helps!
I made this tonight on my maiden voyage with my instant pot. Oh my. It was sooooo good. I made the gravy using coconut flour and the flavor was amazing. Thanks for a great recipe, this one will definitely be made again and again!
Hi Jessica! I love that you used coconut flour. I haven’t used that in a long time. Thank you for your review!
I’ve made Mississippi Pot Roast in the slow cooker several times so I was really happy to find your recipe when I was searching for IP recipes. This was only the 2nd thing I’ve made in my new IP. It turned out even better than when I made it in the slow cooker! I had some carrots and small potatoes on hand so I threw them in also. Everything cooked perfectly. Your instructions to brown the meat worked great. The gravy is the best I’ve ever made. And there is a lot of gravy which is a nice bonus. Thanks so much!
Hi John, that’s awesome! I’m glad you liked it. We also like all of the gravy! Thank you for your review!
Could I use a top round roast in this recipe?
Yes, though it has less fat, so look for a well marbled roast.
Do you put the roast on the trivet or do you just let it sit in the bottom of the pot
I put the roast directly in the pot with no trivet.
I never comment, but this recipe deserves five stars. Unique and delicious. Give it a try!
Thanks! 🙂
I followed your recipe except I added fresh chopped mushrooms. At the end I removed the meat an used a immersion blender. That ‘hid’ the mushrooms from my kids and thickened the gravy nicely. Also, the peppers that we usually remove at the end got mixed in as well giving it a nice kick. I added no salt to the recipe, as we don’t usually cook with it if possible. Final product was amazing with plenty of flavor.
I love it! Sneaking in those veggies! Thank you for your review!
This was so amazing! I’m not a huge fan of the peppers tho. (I know, I’m a weirdo!) it was so easy to make and I loved the gravy it made. Like seriously, my mouth is watering right now.
Do you think this recipe would still be ok if I didn’t use the peppers or their juice? I’m going to make it again this week!
Hi Laura, yes it will be fine. The pepperoncinis just give it a kick and a tang. Add about 1/2 cup of beef broth (low sodium) or water in place of the peppers. I’m glad you liked it! Thank you for your review!
Second recipe I made in my instant pot and we loved it! Thank you so much!
Awesome! So glad you liked it!
i tried to read through…..i have been making this in my crockpot, does anyone add other veggies? carrots? potatoes?
This is the first pot roast I’ve made. My kids are sooooo picky. They absolutely loved it! I’ve made other things in my instant pot but this recipe is their favorite! Thanks so much for posting it. I’ve shared it on my page and also in some of the groups I’m in. Thank you!!!
That’s great news, Brandi! Always nice to make something the kids will eat! Thank you for your review! And thank you so much for sharing! <3
I have seen this recipe floating around for about a year and finally made your version. This was so delicious! You can never go wrong with pepperoncini. As my supermarket had NO au jus mix left (probably do to hoarding to make this recipe! ?) I made my own from an Internet search. The only thing I will say is that I am not much of a beef person and never really dug my mom’s or grandma’s pot roast, so this cut of meat left something to be desired. I tried trimming off big pieces of fat but I guess there was still a bit more within. Any benefit to a better cut if expense was not an issue?
Hi Andrea, in regards to a better cut of beef, you can try a bottom round, or look for a much leaner chuck, if you can. Some butchers will trim the fat off for you as well. I also make this recipe with a pork shoulder (butt), though that is also a fattier cut of meat. This is also wonderful with chicken thighs! My recipe is on the blog. When you can’t find au jus, you can use brown gravy mix, which is really good.
Cheater Cheater Mississippi Roast Eater!! ?Beef has been a bit pricey lately & I’ve been dying to try this recipe?. Last week Beef Stew Meat was on sale and I snatched it up and thought hmmmmmm?. I came home and fired up the Instant Pot? ( ok I plugged it in), I added some oil and started browning my pre chunked stew meat.? Five minuted per side!!!❤ Threw everything else in the pot as dirrected and set it for 40 minutes.⏳ I did a QR added some baby carrots and turned it back on for 2 minutes with a NR of the LONGEST ?10 minutes of my life. I had to shew my son away like a fly so I could thicken the gravy. ?It was plated ?with roasted baby potatoes and came out ?AAAAH…MAZING!!? It was Tender, Tasty & cheating with stew meat made it a Snap. Thank you for a real KEEPER of a recipe!! ?
Haha! That’s so great, Jodie! Thank you for your entertaining review!
Wow made this tonight and it was unbelievable!! Best thing I’ve made in my instant pot to date! My husband couldn’t stop raving about how good it was- and he’s always a little critical and picky lol. Btw, I did high pressure for 45 mins and 20 min natural release, based on another recipe for a 2 lb roast (mine was 2.5 lbs). Thanks so much, will definitely make this again and again
That’s awesome, Jessie! Thanks for the tip, and for taking the time to leave a review!
So I used unsalted beef broth and the rest of the ingredients listed and found it a tad salty. Any recommendations for cutting the sodium?
This recipe tends to lean towards the salty side. Make sure your butter is also unsalted, and maybe add 1/4 cup of water.
WOW! WOW! WOW!! I made this last night and followed your directions to a “T” with the exception of the butter and flour roux to add to the gravy at the end. I only had 1 stick of butter in the house so I used half for the roast and the other half for my mashed potatoes! I ended up using a slurry of corn starch and water to thicken the gravy at the end and it was WONDERFUL. I will make this roast again and again. We haven’t had a good pot roast in a LONG time and this one did not disappoint. I used a 3lb boneless blade roast for mine. I did cut it in half and browned exactly as your instructions stated. It was such a delicious Sunday dinner on a cold November night. Thank you for the recipe!!
That’s awesome, Jen! I’m happy to know how much you liked this pot roast recipe! Thank you for your review!
I’m planning on making this for a dinner group of 8 adults and 8 kids. I have an 8qt IP (I’m a newbie) and am wondering how to accomplish it? If I were using a crock pot I’d just double the recipe and throw it all in. Will that work in my IP or do I need to cook two recipes one after the other?
You should be able to double and throw it all in the 8 qt. Follow the instructions for how to cut the roast to speed up the cook time.
Hi, I noticed that the recipe calls for a 3 to 6 lb roast. If I use a 6 lb roast would I double the rest of the ingredients? I want to be sure that I have enough drippings for gravy.
With a 6 lb roast you will have plenty of gravy. What you can do is add just 1/2 cup of water and it will make it more saucy, and give you just a bit more gravy without thinning out the flavor.
OK now this sounds delicious – I have to admit I’ve not tried cooking with an instant pot before but it sounds like you can do so much with one, I need to try it out myself!
This was the best pot roast I have ever had and it’s so easy!! Thank you:)
Is this Mississippi pot roast designed for the mini instapot?
You can use any size pot that the roast will fit in.
I made your recipe tonight after reading many others because the instructions were so good and this was my 3rd time using my new Instant Pot.! I went right by the recipe except I did not cut the roast in half. My rump roast was 3.1# and I did 60 min pressure cooking, next time I will do 55 for that size, but it was still so moist and the gravy is out of this world delicious! Better than any Pot roast I have ever made in the crock pot. We had it over rice and my husband absolutely loved it as did I.
Thank you, Beth! I’m so glad you and your husband enjoyed this recipe! It’s our favorite, too!
I have enjoyed Mississippi Pot Roast many times…but I got an Instant Pot for Christmas, and this is what I cooked on my first use. Thanks, it turned out perfectly.
That’s great! Thank you for your review!
Can I use beer instead of broth or water? I’m fairly new to the IP but make a similar recipe in the crockpot and use beer
Yes, you can use beer.
I made this the other night and it was absolutely fantastic! My wife loved it as well but said she kind of missed potatoes and carrots. How would we go about adding those to this recipe?
Thank you, Scott. You can add cut potatoes, carrots, celery, or whatever hearty veggie you want after pressure cooking. After releasing the pressure, remove the meat to rest under foil, add the veggies and reseal the pot, and set for 4 minutes (time really depends on how large you cut the veggies). Then quick release the pressure and shred or cut the meat and add it back in.
Hi! New to instant pot cooking, have an 8qt. When pressure cooking this, do I want it on low or high pressure for 60 min?
High pressure.
Made this last night, following directions to a T. I will use this recipe again, although next time I will shorten the time to 50 minutes. Great taste, few leftovers!
That’s great! Thank you, Scott!
I am thinking of adding potatoes to it. Should I wait til the roast I’d done cooking and pressure cooker the potatoes in the juices before making the gravy, or just throw large chunks/small potatoes in?
I would add the potatoes last and bring the pot to pressure for a few minutes.
I can’t read your page because of the P F and little picture of a bird that’s blocking out the text on your page. I don’t understand why people do that except for maybe because they’re greedy and someone is paying them to have that crap blocking their content. Seems to be really common, though, so I assume it’s the trending method housewives are using to get paid for their cooking/blogging hobby.
Hi Josef, Thank you for letting me know. Those are share buttons so people can share the recipe with others. I just installed it and am working out the bugs. It’s not something I get paid for. Just so you know, I’m not a housewife, I’m not greedy, and I run a business. Enjoy the free recipes I’ve created for folks like you to cook.
Ahhhhmazzzing!!! 5 stars for sure!! Made this receive last night and had a very happy family!!! Best roast I have ever made!!! Will be eating the leftovers in a sandwich today! Yummm, can’t wait! Thank you for sharing this recipe and for such clear directions! I am wondering though if you can give me some detailed directions as well on adding carrots and potatoes? I wanted to do that last night but had no idea on how to do it! Thanks again so much! Will be making this again and again and again!!
Hi Kim, I’m so happy to know you liked this pot roast recipe! To cook the veggies, remove the roast when it is done and cover it with some of the liquid from the pot and some foil so it doesn’t dry out. Add your potatoes (quartered or halved, depending on the size), and large cut or whole baby carrots. Coon on high pressure for 3 minutes and a quick release.
I made this exactly by instructions with a 3 lb. roast in my 8 qt IP. Flavor was great! However most of the meat was dry and definitely not tender. Maybe a fifth of the roast was tender and not dry. How would I fix this? Less cook time?
What cut of meat did you use? I have not heard of this happening. Did you cut the roast in pieces or leave it whole?
Fabulous! Can you put me on your email list? Please! Said no one ever, but I’m asking! Lol turned out great! It wouldn’t let me give a star rating. But 5 stars!
Hi Lori! I’m very happy that you liked the roast recipe! Thank you for your review! It looks like the stars worked. You should get a confirmation email to be put on the mailing list. Take care!
I am so excited to try this tonight! I forgot to put the roast out this morning to defrost… Should I thaw it in the microwave or what would you recommend?
Just put it in frozen for 90 minutes.
Just wondering if I were to replace the meat with pork butt/shoulder- how long do I cook it for?
I have a recipe for Mississippi Pork Roast using a shoulder.
Is this recipe for a 3 quart pot? I’m still trying to figure out if recipes just assume you have a 6 quart pot or if it matters. Thanks:)
It is for any size pot. You will adjust the amount of meat to fit, but the cook time remains the same, as long as the meat pieces are 1 pound each.
First let me say thank you for sharing this recipe! Thank you!! … I usually hate it when someone comments on a recipe and gives 5 stars but then says they changed a million things about it, because then it’s really not your original recipe they are commenting on!…. That said, I’m guilty of changing 2 things (but not the first time)… We tried this recipe twice and both times were “Absotively Posilutely” amazing!! (My saying, Not a typo)… First time followed your recipe to a T, but the second time we switched it up a bit by using whole as well as sliced Jalapeno peppers instead of Pepperoncinis and replaced ALL the liquid with liquid from the Jalapeno can/jar. (So in other words 1 cup of juice from the Can/Jar of Jalapeno’s) and kept everything else exactly the same… I don’t eat meat, (Or Jalapeno’s!) so can’t attest to how this tasted either time, but will tell you the family just can’t get enough of it!!!… Thank you again for sharing this recipe and I will be checking out some of your others as well… (PS., Doesn’t look like my star rating is working, but 5 stars all the way!!)
Hi Kris! That sounds amazing! I haven’t been brave enough to try an all-jalapeño version! My hubby can’t take the heat. Thank you so much for your review (stars are working now). I also prefer a true to the written recipe review, however, the fact that it is easy for someone to alter makes them happy!
Hi Sandy,
Here we go again!… This time with a bigger roast so they can have even more leftovers!… Hubby wants your original recipe this time (no jalapenos) but wants to add a large bag (or 2 small bags) of baby carrots (No potatoes)… From what I am seeing while scrolling through the reviews it looks like you say to take the roast out when done and cover it with some of the liquid and foil and put aside… Then add the carrots back to pot and cook on High pressure for 3 minutes…. My question is… Would this be okay to do for the amount of carrots I just mentioned without potatoes? Or do I need to change the time or setting because it’s just carrots?… Again, Thank you so much for sharing this recipe!
I would do 3 minutes, even for 2 bags. Because each baby carrot is so small, you don’t want to cook them any longer unless you like them very soft (in that case do 4 minutes).
You may have answered this question, but there are at least 3 million and one comments to wade through so I’m asking so I dont have to do that…😬
From frozen, how long should I set the cook time?
90 minutes if you don’t cut the roast into 1 lb chunks.
Thank you so much for this lovely recipe! 5 STARS all the way! (tried clicking the five stars but its not letting me, even after turning off ad blocker but 5 stars from this house!)
We made this the first time as stated….browning the meat etc and with au jus. That time we had my stepchildren visiting and my son and they all THREE loved it (which was unheard of this whole summer LOL) the 2nd time I made it for hubby and I and I think I added probably 15-20 Pepperoncinis because hubby and I both really liked them. We also used the brown gravy instead of the au jus as that’s what we had on hand. It did make it a bit spicier than I liked so I’ll probably do more than the 9 peppers but not the rest of my pepperoncinis jar LOL! This round I also did the dump and go version and I forgot to cut the meat (oops) and I missed the part about the 80 minutes eek but it still turned out great!
And now I’m getting ready to make this a THIRD time 🙂 I got some groceries and gave the hubby three options and he’s like MORE Mississippi roast please LOL! So I’ll be making it with au jus this time, probably 12 or so peppers and seeing what happens…Oh and I won’t forget to “cut” the meat into 1 pound chunks either LOL but I’ll probably go for the dump and go 😛 (increasing my time like I should have the last time).
Thank you for a LOVELY amazing recipe (that is super forgiving!) Its added to our must have/favorites now! 😀 And I appreciate the instructions you’ve given other reviewers to add carrots/potatoes to it! 🙂
That’s great, Chelsea! I’m so glad it works for your whole family!
Sandy – so glad I found your web site! I just received my Instant Pot today. . . and am ready to make my first meal.. I’ve chosen your Mississippi Pot Roast for this inaugural, and I don’t want to make a mistake – – so I have two questions for you.
First, the largest pot roast I could find was 2.48 lbs. (which is way more than just my husband and I can eat) but the questions is – should I reduce the 60 minute cooking time, so that it won’t get over done. Or should I reduce any of the other ingredients to compensate for the smaller size of the roast?
Second, your recipe card calls for a 1 oz pkg of Ranch Dressing. All the ones I could find in the grocery store were .4 oz. Should I use 2 to 2 1/2 for these point four ounce packages? I don’t want to over season – so please let me know.
Many thanks for taking the time to reply. It would be great to have an initial success with my new toy. 🙂
Hi June! If you are cutting the roast into 1 lb chunks as directed, you can use a smaller (or larger) roast. It won’t matter. I haven’t seen the smaller packets of ranch mix or au jus, but you can probably get away with using 1 packet. Or 2 Tbsp of the mix.
I made this last night and it was delicious! I did not put in the peppers as I can’t eat spicy food and did not want to take a chance. I did not have any low sodium beef broth so I used white wine. Other than that I followed the recipe as written. I don’t like overly salty food and don’t use much in my ordinary cooking. So I was a bit concerned using 2 flavor packets both of which have a lot of salt. But even though this dish tasted salty it had a rich depth of flavor to it which I found very agreeable. I had a 3lb. roast and did not bother cutting it apart and it came out perfectly done at 60 minutes pressure cooking plus 15 minutes before doing the pressure release. Thank you for posting this recipe along with all the tips for someone making this for the first time. (The stars do not seem to be working but I would give it 5 stars.)
Great flavor but I changed the cook time. High pressure for 25 minutes with NPR until the pin dropped (about 30 minutes). Super tender and perfectly cooked potatoes (I put 5 whole reds on top). Made a little slurry with cornstarch instead of flour too. I will definitely make this again!
Just got this recipe. Sounds good. I just wanted to say I have been using my Instant Pot since February and always like dump and go recipes. This one sounds pretty good but there are a lot of ingredients I would have to buy before I could try it. Thanks anyway.
When you do try it, you can do the dump and go version. I think you will really like this recipe!
I’m embarrassed to say that mine did not turn out as well as I expected. I’m sorry to say it was a bit tough and way too salty. I am a newbie to IP so I tried to follow your recipe closely, and instead of the Au Jus I used a packet of 30% less sodium brown gravy mix. I also used the Low Sodium Beef Broth and unsalted butter. I cut my 3.3 lb chuck roast into 3 equal size pieces, but it was quite thick. I selected 60 minutes at high pressure and after the cycle ended, I waited 15 minutes NPR. The meat did not break up easily with a fork as I expected and, as I said, it was way too salty. What can you suggest I do differently next time? Could I have put the roast back into the IP and cooked it longer? How can I reduce the amount of salt?
Hi, sorry your experience wasn’t as great as it could have been. With thicker pieces of meat, cook longer, like 15-30 minutes more. It’s good you found the less salt version of the gravy and broth, butter. There is also a less sodium ranch out there too. I would add some water, maybe 1/2 cup, to help counteract the saltiness if needed.
This is my ultimate favorite Instant Pot recipe by far! I make this at least once a month and for Christmas we did 2 huge pans of it (3 big Angus roasts from Sam’s club). I just add in veggies at the end… toss in some cubed potatoes, carrots and green beans and put the lid back on and cook for 20 mins. It never fails to disappoint and the meat is super tender. I love the gravy!
This has always been my favorite slow cooker recipe and I was excited to find your IP version. My 15 year old daughter bought me an IP for Christmas and I’ve made several of yours to recipes it in. I don’t know why it took me so long to make this one. I love how you incorporated the pepperoncini juice into the sauce, I always added a little bit before but really liked the tangy zest it added to the meat. I never used au jus in my other recipe (onion soup mix instead) but definitely liked the gravy much better! We generally eat this on slider rolls (the Hawaiian type) with provolone cheese, which is what did this time but the gravy, OMG sooo yummy, I was worried it wasn’t going to work out with the softened butter and flour (I was worried it would be lumpy) but it was AWESOME! My daughter said this would be good over rice, egg noodles or mashed potatoes. There’s only two of us in our family so we have plenty leftover to try it on top of one of those for a different twist. Thank you so much for sharing your recipes with us, they’re so easy to follow and everything I’ve made has been fantastic!
This was amazing, but did anybody else find this excessively salty? I followed the recipe exactly. Used a 3 point something pound roast. Served over rice. Don’t get me wrong, the flavors were SO GOOD!!! And I’ll definitely make it again, but maybe 1/2 packet of each seasoning, instead of a full packet of each? Any other suggestions to cutting the salt? If I were to add potatoes and carrots, when/how do you suggest doing that in an instapot? Thank you for this recipe!
Be sure to use unsalted butter, and either water or low sodium beef broth. You can rinse off the pepperoncinis and use less of the broth. Use less of the seasoning packets, as you mentioned. To cook veggies with this, add them after the roast cooks. Take out the roast and cover it to keep it warm and from drying out. Add the veggies and pressure cook for 3 to 5 minutes, depending on how large you cut them.
I have a 6 lb. Chuck roast… do I double the recipe?
No, as long as you cut the roast into 1 lb chunks, you can keep the cook time the same. There should be enough gravy as I usually have extra.
Oh, my word! Made the IP Mississippi Roast last night, following the instructions, and it was absolutely delicious! Thank you for a delicious recipe. Can’t wait to try your IP Mississippi Chicken.
I’m not going to lie. I was really skeptical about the pepperoncinis because I’ve never really been a fan. However, my husband said he likes them, so I went with it. What we got was an absolutely delicious, super tender pot roast with the most interesting flavor. The pepperoncinis themselves just fell apart in the cooking process, and they (along with their juice) added the most wonderful tanginess to the flavor. It wasn’t spicy except for a little lingering heat in the back at the end, but that tang was fantastic! In between removing the pot roast and making the gravy, I threw in some baby potatoes and cooked at HP for 7 minutes followed by QR, while keeping the roast warm in the low oven. I served it with buttered peas. Amazing meal! We will definitely be making this one again. It is rather rich with all the added butter so it may be more of a special occasion meal, and I will definitely go with the lower sodium ingredients next time as the gravy was pretty salty, but this is a keeper! Thank you!
Nicely done with this recipe and clear instructions! this is my families favorite IP meal!