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 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 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
- 3 Tablespoons Flour
- 3 Tablespoons Softened Butter, unsalted
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Turn pot on Sauté mode (normal heat). 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 a dish and cover with foil to keep it warm.
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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.
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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 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 softened 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.
Tracy
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! 🙂
Sandy
Hi Tracy, I'm so happy that you liked this recipe! A tender, flavorful pot roast is a great thing! Thanks for the review!
Donna
Oh my gosh! This is so good. I love this instant pot!
Nancy
What about a 2.17 lb beef round, same cook time?
Sandy
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.
Ashley
I have a 2lbs roast. Do I cook it for 55 min still or do I need to reduce the cook time?
Sandy
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.
Brandi
My roost is 3 lbs and still half frozen. How long do toy recommend the cook time?
Sandy
Try 80 minutes and a 15 minute natural release.
Valerie
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.)
Sandy
Yes, just cut the 2 lb roast in half. The reason is that smaller pieces cook faster.
Nita Chapman
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!
Sandy
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!
Traci
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!!!!
Sandy
I hope you love it as much as we do, Traci! Keep me posted!
Leslie
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 !
Kathleen S Diaz-Latham
I made this in corona quarantine today exactly as the recipe states.WOW! Delicious! Thank you!