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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
Is this recipe for a 3 quart pot? I’m still trying to figure out if recipes just assume you have a 6 quart pot or if it matters. Thanks:)
It is for any size pot. You will adjust the amount of meat to fit, but the cook time remains the same, as long as the meat pieces are 1 pound each.
Just wondering if I were to replace the meat with pork butt/shoulder- how long do I cook it for?
I have a recipe for Mississippi Pork Roast using a shoulder.
I am so excited to try this tonight! I forgot to put the roast out this morning to defrost… Should I thaw it in the microwave or what would you recommend?
Just put it in frozen for 90 minutes.
Fabulous! Can you put me on your email list? Please! Said no one ever, but I’m asking! Lol turned out great! It wouldn’t let me give a star rating. But 5 stars!
Hi Lori! I’m very happy that you liked the roast recipe! Thank you for your review! It looks like the stars worked. You should get a confirmation email to be put on the mailing list. Take care!
I made this exactly by instructions with a 3 lb. roast in my 8 qt IP. Flavor was great! However most of the meat was dry and definitely not tender. Maybe a fifth of the roast was tender and not dry. How would I fix this? Less cook time?
What cut of meat did you use? I have not heard of this happening. Did you cut the roast in pieces or leave it whole?
Ahhhhmazzzing!!! 5 stars for sure!! Made this receive last night and had a very happy family!!! Best roast I have ever made!!! Will be eating the leftovers in a sandwich today! Yummm, can’t wait! Thank you for sharing this recipe and for such clear directions! I am wondering though if you can give me some detailed directions as well on adding carrots and potatoes? I wanted to do that last night but had no idea on how to do it! Thanks again so much! Will be making this again and again and again!!
Hi Kim, I’m so happy to know you liked this pot roast recipe! To cook the veggies, remove the roast when it is done and cover it with some of the liquid from the pot and some foil so it doesn’t dry out. Add your potatoes (quartered or halved, depending on the size), and large cut or whole baby carrots. Coon on high pressure for 3 minutes and a quick release.
I can’t read your page because of the P F and little picture of a bird that’s blocking out the text on your page. I don’t understand why people do that except for maybe because they’re greedy and someone is paying them to have that crap blocking their content. Seems to be really common, though, so I assume it’s the trending method housewives are using to get paid for their cooking/blogging hobby.
Hi Josef, Thank you for letting me know. Those are share buttons so people can share the recipe with others. I just installed it and am working out the bugs. It’s not something I get paid for. Just so you know, I’m not a housewife, I’m not greedy, and I run a business. Enjoy the free recipes I’ve created for folks like you to cook.
I am thinking of adding potatoes to it. Should I wait til the roast I’d done cooking and pressure cooker the potatoes in the juices before making the gravy, or just throw large chunks/small potatoes in?
I would add the potatoes last and bring the pot to pressure for a few minutes.
Made this last night, following directions to a T. I will use this recipe again, although next time I will shorten the time to 50 minutes. Great taste, few leftovers!
That’s great! Thank you, Scott!
Hi! New to instant pot cooking, have an 8qt. When pressure cooking this, do I want it on low or high pressure for 60 min?
High pressure.