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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 half the amount of the juice from the jar. You can always add more after cooking if you want to.
Tips for making the best Instapot 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
Instant Pot Simple Pot Roast
Instant Pot Bone-In Ham
Instant Pot Creamy Mashed Potatoes
Instant Pot Mississippi Pot Roast
Ingredients
- 3-6 lbs Chuck Roast, cut into 1 pound pieces 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
- 1 ½ cups 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
For Gravy
- 3 Tablespoons Flour
- 3 Tablespoons Softened Butter, unsalted
Instructions
- Turn pot on Sauté mode (normal heat). When the display reads "Hot" add the oil.
- 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).
- Turn meat over and cook for another 5 full minutes.
- Remove the meat to a dish and cover with foil to keep it warm.
Deglaze the Pot
- Add the onion and a bit of the beef broth to the pot and stir to loosen the brown bits from the bottom of the pot. As you stir, scrape the bottom of the pot with a wooden spoon until the bottom is free of all of the stuck on brown bits.
- Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
- Turn off the sauté mode.
Pressure Cook the Roast
- Add the meat back into the pot.
- Close lid and set the steam release knob knob to the Sealing position.
- Press the 'Pressure Cook' or 'Manual' button (or dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.
- When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).
- 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.
- When the pin in the lid drops back down, open the lid.
- Remove the pot roast to a plate and cover.
Make the Gravy
- Turn the Sauté function back on.
- Mix the flour and softened butter together until well combined.
- 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.
- Enjoy with mashed or baked potatoes, or over rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin This pressure cooker Mississippi Pot Roast Recipe
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!
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!
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!
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’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.
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.
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!
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!
Did you premix this or just dump it in?
Just dump the ingredients in over the roast, which is sitting on the onions, if using.
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!
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!
I want to try this recipe tonight for dinner however I have fresh pepperoncinis do you have any suggestions since I won’t have the juice from the jar?
Hmmm, maybe blend some of them with a small amount of vinegar and water. Worth a try.