This post may contain affiliate links. Please read our disclosure policy.
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
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!
No big difference. Searing gives a bit richer flavor, I think. But I do the dump and go often!
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!
I have made a lot of pot roasts in my life. This was absolutely the best. This is not the bland pot roast everybody has made with the onion soup mix. My husband is highly critical of recipes (amaziing i still cook). He loved this one. I used the hidden valley ranch dip packet and a generic brown gravy (low sodium) mix. Amazing. I was told to put it into the meal rotation. I had collected a number of recipes for pot roast to try in my new instant pot. It was so good I have decided there was no value on trying any new pot roast recipes. It was that good.
The best pot roast we ever ate!
I love this recipe!! I made it in my 8qt and it was the best pot roast I ever had! I just bought my grandma a 3 qt, do you have suggestions on the conversion for that size?
Just use 1/2 of the seasonings, liquid, etc. The 1 pound chunks of roast will require the same cook time as they are the same size as in the 6 qt recipe. If your roast chunks were larger or smaller, you would adjust the time up or down accordingly. I hope that helps.
I count find where else to comment on my own. I just this recipe, which was amazing! My roommate got the ingredients but couldn’t find ranch dressing mix. He got a Frank’s hot sauce ranch dip mix! I chose to use 1 1/2oz of ranch dressing.from the bottle. It worked wonderfully! I was wondering though, what you thought of the spicy hot ranch mix. And is there a difference between dip mix and dressing mix?
I just need to know what one lb. chunks are. I have a 32 oz (2 lb) chuck roast…so do I just cut it in half into 1 lb. each? The chunks reference has me stumped. I always thought of cut up chunks as 1-2 inch pieces of meat. Thank you…can’t wait to try this. ( P.S. I have the 3qt lux mini instant pot.)
Just cut the roast in half. The reason is that smaller pieces cook faster and more evenly.
I replied to this earlier this morning. I didn’t give any stars because I hadn’t tried it yet. I said I would come back and now I’m here! I have to rate this 5 stars!!! I cut the recipe in half as you suggested and it came out GREAT!! The meat was totally tender and luscious. The addition of the ranch dressing and the aus juz ratched it up another level. I would recommend this to anyone that wanted to try it!!!
This was an amazing recipe!! Mine came out with a lot of extra liquid though so I’m thinking next time I’ll use 1/2 cup of beef broth. I did not think it was too salty in the least! Thanks for the great dinner!
I make this roast today to prepare for my upcoming surgery. OMGosh, delicious. Packed it up in individual portions for my husband to heat up for me during recovery. Luckily, he doesn’t like pot roast so I can eat it all. I made four packages.
Thank you for sharing this delicious recipe with us.
PS my husband says the IP overcooks chicken. What am I doing wrong? Thx
I’m glad you liked it! Check this link for IP chicken breast: Instant Pot Chicken Breast, and this one for an IP whole chicken: Instant Pot Whole Chicken
Feeling like this may be a stupid question buttttt do I brown the roast as is (uncut) then cut it in 1-inch chunks after? Or do I cut it in the chunks and brown those individually. Definitely want to brown the roast first but not sure if I should be doing it a certain way. I am a pot roast in the crockpot kind of gal; but since trying the instant pot, myself and my SO find meat to taste much better cooked in the instant pot. This is dinner tonight and I hope to get it right! TIA
Cut the roast first. Also, you can skip the browning process if you want to. It just adds delicious flavor.
Nicely done with this recipe and clear instructions! this is my families favorite IP meal!
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!
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 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.