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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.
Pin This pressure cooker Mississippi Pot Roast Recipe
So I used unsalted beef broth and the rest of the ingredients listed and found it a tad salty. Any recommendations for cutting the sodium?
This recipe tends to lean towards the salty side. Make sure your butter is also unsalted, and maybe add 1/4 cup of water.
Wow made this tonight and it was unbelievable!! Best thing I’ve made in my instant pot to date! My husband couldn’t stop raving about how good it was- and he’s always a little critical and picky lol. Btw, I did high pressure for 45 mins and 20 min natural release, based on another recipe for a 2 lb roast (mine was 2.5 lbs). Thanks so much, will definitely make this again and again
That’s awesome, Jessie! Thanks for the tip, and for taking the time to leave a review!
Cheater Cheater Mississippi Roast Eater!! ?Beef has been a bit pricey lately & I’ve been dying to try this recipe?. Last week Beef Stew Meat was on sale and I snatched it up and thought hmmmmmm?. I came home and fired up the Instant Pot? ( ok I plugged it in), I added some oil and started browning my pre chunked stew meat.? Five minuted per side!!!❤ Threw everything else in the pot as dirrected and set it for 40 minutes.⏳ I did a QR added some baby carrots and turned it back on for 2 minutes with a NR of the LONGEST ?10 minutes of my life. I had to shew my son away like a fly so I could thicken the gravy. ?It was plated ?with roasted baby potatoes and came out ?AAAAH…MAZING!!? It was Tender, Tasty & cheating with stew meat made it a Snap. Thank you for a real KEEPER of a recipe!! ?
Haha! That’s so great, Jodie! Thank you for your entertaining review!
I have seen this recipe floating around for about a year and finally made your version. This was so delicious! You can never go wrong with pepperoncini. As my supermarket had NO au jus mix left (probably do to hoarding to make this recipe! ?) I made my own from an Internet search. The only thing I will say is that I am not much of a beef person and never really dug my mom’s or grandma’s pot roast, so this cut of meat left something to be desired. I tried trimming off big pieces of fat but I guess there was still a bit more within. Any benefit to a better cut if expense was not an issue?
Hi Andrea, in regards to a better cut of beef, you can try a bottom round, or look for a much leaner chuck, if you can. Some butchers will trim the fat off for you as well. I also make this recipe with a pork shoulder (butt), though that is also a fattier cut of meat. This is also wonderful with chicken thighs! My recipe is on the blog. When you can’t find au jus, you can use brown gravy mix, which is really good.
This is the first pot roast I’ve made. My kids are sooooo picky. They absolutely loved it! I’ve made other things in my instant pot but this recipe is their favorite! Thanks so much for posting it. I’ve shared it on my page and also in some of the groups I’m in. Thank you!!!
That’s great news, Brandi! Always nice to make something the kids will eat! Thank you for your review! And thank you so much for sharing! <3
i tried to read through…..i have been making this in my crockpot, does anyone add other veggies? carrots? potatoes?
Second recipe I made in my instant pot and we loved it! Thank you so much!
Awesome! So glad you liked it!
This was so amazing! I’m not a huge fan of the peppers tho. (I know, I’m a weirdo!) it was so easy to make and I loved the gravy it made. Like seriously, my mouth is watering right now.
Do you think this recipe would still be ok if I didn’t use the peppers or their juice? I’m going to make it again this week!
Hi Laura, yes it will be fine. The pepperoncinis just give it a kick and a tang. Add about 1/2 cup of beef broth (low sodium) or water in place of the peppers. I’m glad you liked it! Thank you for your review!
I followed your recipe except I added fresh chopped mushrooms. At the end I removed the meat an used a immersion blender. That ‘hid’ the mushrooms from my kids and thickened the gravy nicely. Also, the peppers that we usually remove at the end got mixed in as well giving it a nice kick. I added no salt to the recipe, as we don’t usually cook with it if possible. Final product was amazing with plenty of flavor.
I love it! Sneaking in those veggies! Thank you for your review!
I never comment, but this recipe deserves five stars. Unique and delicious. Give it a try!
Thanks! 🙂