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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!
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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.
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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!
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!
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.
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 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!
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.
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!
Oh my gosh! This is so good. I love this instant pot!
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.
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.
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.)
Yes, just cut the 2 lb roast in half. The reason is that smaller pieces cook faster.