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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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Made this tonight using a rump roast. It was delicious!! My husband loved it, too!! I added carrots and potatoes when the roast was finished, then cooked in Instant Pot another 15 minutes. Fabulous!
Yay! Lucy, I’m so happy that you and your hubby liked this recipe! I have to make this at least once a month, lol! Thank you for your nice review!
I made this a while ago after seeing it quite often in the IP groups. I was disappointed. It turned out quite salty and I didn’t use any extra salt other than salting the sides of the roast like I usually do for other dishes. I’m not sure if I would make it again.
Hi Amanda, I’m so sorry to hear that. Yes, this is a bit of a salty dish, and salting the meat makes it more so. I use low sodium broth, or just water, and unsalted butter, and that helps. I wouldn’t salt the meat in the future if you do try it again.
I rub some of the dry ranch seasoning on the meat before browning instead of salting and peppering the meat. I also use unsalted butter and Sodium Free Herb ox Beef Granulated Bouillon instead of the gravy mix. Have never had a problem with the dish tasting salty
I make this roast all the time, it’s a favorite in my home. We always eat it the first day as roast, the next day I make sandwiches with it. I use a nice soft hoagie roll, which I toast, I caramelize onions and shred the meat, add some good Swiss cheese, and then put under the broiler in the oven until cheese is melted and browned just a bit. The leftover gravy we use as a dipping sauce for our sandwiches. My husband and kids love the sandwiches.
Hi Genny, yummm, I finally made sandwiches from this, and you are right, they are amazing! I will try your suggestion of the caramelized onions and Swiss. Oh goodness… Thank you for your review!
Have you ever made this with potatoes and carrots? Do I add them at the same time as the roast?
Hi Marisa, yes, you can cook veggies with this recipe. Set the cook time for the roast about 6 minutes less than called for. When it’s done, do a 10 minute natural Release of the steam, then release the remaining pressure, open, and add the veggies. Then set the time for 6 minutes, if your veggies are generously sized. If you cut them smaller, only do 4 or 5 minutes, depending on how soft you like them. Then when done, do a quick release of the pressure.
Look forward to making this tonight in my IP. I have made it a few times in my crockpot & family loves it! I love your idea of browning for a full 5 mins & adding a small onion. YUMMMM!!!
Do you cook the roast directly in the pot, or up on the trivet? None of the recipes I’ve found for pot roasts ever specify. I just worry a bout any length of time burning the meat if directly on the bottom. Thanks!
Hi John, I put it directly in so it can get all of that flavor. This recipe is all about flavor!
Made this for the first time tonight and the whole family loved it!! We’ll definitely make it again soon!
Hi! I’m glad you and the family enjoyed this! Thanks for the review, Kimberly!
I made this last night with mashed potatoes and roasted broccoli and it was delicious! The whole family loved it. I only had the sliced pepperocini, so used them. I was curious how this was going to taste as this was an interesting group of flavors, but the reviews were enough to convince me to try it. Glad I did! I actually can’t wait to make it again.
Hi Tammy! I remember thinking the same thing the first time I made it. So glad I did, and so glad you did! Thank you for your review!
Love reading everyone’s comments about how great your IP Mississippi pot roast is and am eager to try. But my husband doesn’t like any type of peppers or hot spices. I’m wondering if the pepperonies are the key ingredient to making such a fabulous dish
Hi Mary Jane! The Pepperoncinis are not hot, but they are a little salty and tangy. Maybe have your hubby taste one, and let him know it will be even milder once it is cooked. You could also just use the juice and omit the actual pepperoncinis. But even leaving them out all together, this is still very delicious!
I can’t wait to try this. A few questions-I’m new to IP! So, you cut the 1lb chunks and sear them separately then put all back in to cook, but they all can’t be on the bottom. Just throw them in? Some of the meat will be covered with the broth mixture and some will be exposed…is that okay? Also, what do you think about sliced pepperoncinis. I don’t have any whole on hand and was hoping to not have to go to the store.
The sliced pepperoncinis are just fine, some people prefer them. As for the meat being exposed, I do try to get it on one level if possible, but it doesn’t always work. It still comes out great. The liquid/juices from the meat come out while cooking, and you have the juice from the pepperoncini jar, and the broth/water, and all of that usually covers the meat just fine.