Instant Pot Mississippi Pot Roast

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!

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Instant Pot Mississippi Pot Roast

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 35 mins

 

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!

Course: Dinner

Cuisine: American

Keyword: pressure cooker pot roast

Servings: 4 - 6 servings

Calories: 442 kcal

Author: Sandy Clifton

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
• 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

For Gravy

• 3 Tablespoons Flour
• 3 Tablespoons Softened Butter, unsalted

Instructions

1. Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.

2. 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).

3. Turn meat over and cook for another 5 full minutes.

4. Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.

5. 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.

6. Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.

7. Turn off the sauté mode.

8. Add the meat back into the pot.

The above step is optional. You can just add everything to the pot (except oil), and start pressure cooking it. Browning the meat first gives an added depth of flavor.

1. Close lid and set the steam release knob knob to the Sealing position.

2. 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.

3. When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).

4. 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.

5. When the pin in the lid drops back down, open the lid.

Make the Gravy

1. Remove the pot roast to a plate and cover.

2. Turn the Sauté function back on.

3. Mix the flour and butter together until well combined.

4. 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.

5. Enjoy with mashed or baked potatoes, or over rice.

Recipe Notes

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.