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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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From a Mississippi gal, just a note for anybody who might wonder, you can definitely use other types of roast for this recipe. I buy whichever cut is on sale and have used rump, sirloin tip and shoulder roasts as well as chuck. One difference I make is that I do NOT cut up the roasts. I grew up with my grandmother and mother using a pressure cooker and that was the only way they ever cooked a roast. Like they did, I ALWAYS brown any type of beef I cook, you are SO right about that!
I always sauté diced/sliced onion and if I have any on hand, celery and/or bell pepper after I’ve browned and removed my roast. Then I set the roast on top of the sautéd veggies and proceed with the rest of the recipe instructions. The main thing is DON’T BE AFRAID to try things. I’ve been cooking for over 30 years and have learned any bad experiments just teach you that some things work out better than others. Happy eating!
Hi Tee, thank you for sharing your experience & tips! We can all learn from each other! Thanks for the review!
Yummylicious, through and through. Admittedly, I was thinking I was pure burning that pot roast up when I was searing it on each side of those hunks for 5 minutes each… (yes, I set the timer). But honey, it added a depth of flavor and color that I’ve never had when making a Mississippi Pot Roast before….. I’m a convert! Made exactly as instructed, but instead of flour to thicken the pan juices, used a scant half teaspoon of glucomannan…. most excellent pot roast I’ve made. Husband was thrilled.
Hi Debbie!I’m so glad you liked the roast being browned first! Thank you for letting me know!I appreciate your review!
Thank you for sharing this instant pot recipe! I made it tonite & it was delicious! I followed your recipe except for the ranch dressing mix, which I didn’t have on hand, so I googled a substitute. The substitute for the mix consisted of parsley, black pepper, seasoned salt, onion powder, garlic powder, thyme, & dill weed. Also my pepperoncini was homemade by a friend. I followed your advice on adding veggies at the end too. My husband loved it! It was sooo good! Thank you! I took a pic to share but don’t know how I could post it. No biggy though because I had already put it in a Tupperware container before I thought to take it! ??
Hi Kandee, that’s so awesome! I love that you made your own ranch mix! Thank you for your review!
I have made this many times in a slow cooker while on Keto! It’s delicious! This is the first time I’m making it in the IP! My IP is fairly new to me! I omitted the onions though and used xanthum gum in place of the flour for the gravy! It smells so good! I can’t wait to try it! Thanks for the very clear directions!
Just finished eating this with mashed potatoes green beans and soft buttered rolls…. DELICIOUS!!!! My husband said he would love to eat this every night!
We loved this recipe thanks for sharing!! Even my picky kids liked it and my husband gobbled up the seconds!
Yummy! I’m so happy to know that the whole family liked this! Thank you so much for your review!
I’ve made this roast several times! It’s excellent. Everyone wants the recipe! Thanks!!
Hi Helen! I’m so glad you liked this recipe! Thank you for the review!
I did a little spin on this! I used garlic infused sunflower oil to saute and then used homemade beef bone broth. It smells amazing in my house right now! My fiance moved in yesterday and this is our first meal I am cooking for him tonight. With potatoes and broccoli!
Congratulations, Elizabeth! What a great way to start the first of many family meals between you two! Love your spin! Thank you for your review!
Thank you 🙂 my boys are so excited!
Hi. I was wondering how long you would cook a 3lb frozen chuck roast? The recipe looks amazing and of course I forgot to defrost the roast.
Try 80 minutes, since it will be in one piece. It really depends on how big/thick the roast is.
Hi Sandy! I love slow cooker Mississippi Roast but haven’t tried it in my instant pot. I am using a 2.5lb frozen roast from butcher box. How long should I put it in for? I set it for 90 minutes but I’m not sure if it will defrost fast enough. What do you think?
Hi Darcy, 90 minutes will be more than plenty for only 2.5lbs. I would try it for 70 and see how it goes. 90 minutes will hopefully not overcook it. Please let me know how it comes out.