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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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Do you put the roast on the trivet or do you just let it sit in the bottom of the pot
I put the roast directly in the pot with no trivet.
Could I use a top round roast in this recipe?
Yes, though it has less fat, so look for a well marbled roast.
I’ve made Mississippi Pot Roast in the slow cooker several times so I was really happy to find your recipe when I was searching for IP recipes. This was only the 2nd thing I’ve made in my new IP. It turned out even better than when I made it in the slow cooker! I had some carrots and small potatoes on hand so I threw them in also. Everything cooked perfectly. Your instructions to brown the meat worked great. The gravy is the best I’ve ever made. And there is a lot of gravy which is a nice bonus. Thanks so much!
Hi John, that’s awesome! I’m glad you liked it. We also like all of the gravy! Thank you for your review!
I made this tonight on my maiden voyage with my instant pot. Oh my. It was sooooo good. I made the gravy using coconut flour and the flavor was amazing. Thanks for a great recipe, this one will definitely be made again and again!
Hi Jessica! I love that you used coconut flour. I haven’t used that in a long time. Thank you for your review!
Hi, the recipe was delish, but we found it too salty. Any suggestions on reducing the salt? Maybe leave out the pepperochinini juice?
Hi TJ, some folks are saying it is salty, so I would use water or low sodium broth, replace the au jus with the 30% less sodium McCormick Brown Gravy Mix (or use a low sodium condensed beef broth or consommé). I haven’t found a low sodium ranch packet yet, but you could look for one, or make a homemade blend. I hope this helps!
Made your recipe for Missippi Pot Roast and followed the recipe to the tee. It was wonderful. Thanks for sharing!
So glad you liked it Mary!
I’m new to using an IP and wondered if a 2.75 lb roast requires a reduction in cooking time? Or less seasoning?
Thanks,
Julie
Hi Julie, as long as you cut the roast as I suggested, the cook time will remain the same. Pressure cooking is all about the size/thickness/density of the food item you are cooking. So if the roast is 5 pounds or 2 pounds, it won’t matter as long as the chunks you cut are the same size as I directed. I think I said 1 lb chunks for this recipe. I hope that helps!
Full disclosure – I do not like pepperoncinis. Can’t stand them. So I was hesitant to try this recipe but people kept telling me you can’t taste them, so I said “Okay” and if I hated it, I was pretty sure my husband would love it anyway and the recipe wouldn’t be a total loss.
I. Loved. It. They were right, I can’t taste the pepperoncinis AS pepperoncinis (unless I eat a pepper) but they give this recipe a flavor that’s hard to describe. I’ve made it twice now. This second time, I substituted pork shoulder for the beef and, let me tell you, it was just as awesome (and I think I liked it even more with the pork). Totally recommend this recipe and, if you’re afraid of the peppers, don’t be.
Hi Jeanette! My hubby is like you in that he doesn’t like them either! That’s why I choose whole pepperoncinis when I make this. He can pick them out (and give them to me) and enjoy the flavor that the roast and gravy gets from them. We also loves this recipe! I finally tried it with pork shoulder and it’s awesome! Thank you for your review!
LOVED this recipe, which was my maiden voyage with my Instant Pot! Used a small rump roast and due to the the thickness of the meat, cooked 20 minutes longer. The gravy was to die for.. My husband raved about it. Best beef roast I’ve had in years! Thanks!
How would you adapt this recipe for a 3 quart Instant Pot ultra?
Hi Peggy, I would use a smaller roast, and try half of each flavor packet and butter, pepperoncinis, juice, etc. But it needs to cook for the same amount of time. If you don’t find it flavorful enough, you can add more of the flavor packets next time.