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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
I made this the other night and it was absolutely fantastic! My wife loved it as well but said she kind of missed potatoes and carrots. How would we go about adding those to this recipe?
Thank you, Scott. You can add cut potatoes, carrots, celery, or whatever hearty veggie you want after pressure cooking. After releasing the pressure, remove the meat to rest under foil, add the veggies and reseal the pot, and set for 4 minutes (time really depends on how large you cut the veggies). Then quick release the pressure and shred or cut the meat and add it back in.
Can I use beer instead of broth or water? I’m fairly new to the IP but make a similar recipe in the crockpot and use beer
Yes, you can use beer.
I have enjoyed Mississippi Pot Roast many times…but I got an Instant Pot for Christmas, and this is what I cooked on my first use. Thanks, it turned out perfectly.
That’s great! Thank you for your review!
I made your recipe tonight after reading many others because the instructions were so good and this was my 3rd time using my new Instant Pot.! I went right by the recipe except I did not cut the roast in half. My rump roast was 3.1# and I did 60 min pressure cooking, next time I will do 55 for that size, but it was still so moist and the gravy is out of this world delicious! Better than any Pot roast I have ever made in the crock pot. We had it over rice and my husband absolutely loved it as did I.
Thank you, Beth! I’m so glad you and your husband enjoyed this recipe! It’s our favorite, too!
Is this Mississippi pot roast designed for the mini instapot?
You can use any size pot that the roast will fit in.
This was the best pot roast I have ever had and it’s so easy!! Thank you:)
OK now this sounds delicious – I have to admit I’ve not tried cooking with an instant pot before but it sounds like you can do so much with one, I need to try it out myself!
Hi, I noticed that the recipe calls for a 3 to 6 lb roast. If I use a 6 lb roast would I double the rest of the ingredients? I want to be sure that I have enough drippings for gravy.
With a 6 lb roast you will have plenty of gravy. What you can do is add just 1/2 cup of water and it will make it more saucy, and give you just a bit more gravy without thinning out the flavor.
I’m planning on making this for a dinner group of 8 adults and 8 kids. I have an 8qt IP (I’m a newbie) and am wondering how to accomplish it? If I were using a crock pot I’d just double the recipe and throw it all in. Will that work in my IP or do I need to cook two recipes one after the other?
You should be able to double and throw it all in the 8 qt. Follow the instructions for how to cut the roast to speed up the cook time.
WOW! WOW! WOW!! I made this last night and followed your directions to a “T” with the exception of the butter and flour roux to add to the gravy at the end. I only had 1 stick of butter in the house so I used half for the roast and the other half for my mashed potatoes! I ended up using a slurry of corn starch and water to thicken the gravy at the end and it was WONDERFUL. I will make this roast again and again. We haven’t had a good pot roast in a LONG time and this one did not disappoint. I used a 3lb boneless blade roast for mine. I did cut it in half and browned exactly as your instructions stated. It was such a delicious Sunday dinner on a cold November night. Thank you for the recipe!!
That’s awesome, Jen! I’m happy to know how much you liked this pot roast recipe! Thank you for your review!