Instant Pot Mississippi Pot Roast
When asked what my favorite comfort meal is, I instantly say Instant Pot Mississippi Pot Roast – buttery, juicy, tender, and full of pepperoncini, ranch, and au jus flavors. The meat is tender, the gravy is rich, and it takes only about one hour to pressure cook.
I love making easy and delicious Instant Pot recipes, such as my famous Orange Chicken, Instant Pot Ribs, and Mongolian Beef. This smart kitchen gadget completely redefined how I cook and how I approach meal-planning for busy weeknights. I can rely on it to have a cozy home-cooked meal prepared with minimum effort and stress-free. Now I am excited to get in the kitchen, and I am not even worried if I forgot to thaw the meat, because I can make a pot roast even with frozen beef.
A good pot roast is the epitome of comfort food, and this one is irresistible. I brown the beef to lock in all the juices and cook it in a zesty and tangy mix of pepperocini, ranch, and butter, yes, lots of butter. The meat gets incredibly tender and succulent, while the gravy is so creamy and rich. Honestly, it tastes incredibly fancy, as if it’s been slowly cooked for hours and hours. But in reality, this is one of the most effortless meals you can make!
Table of contents
Why you will love this recipe
- It’s pot roast in a hurry: I love pot roast, but it always takes so long. My IP recipe takes just an hour to prepare and is ready to serve with delicious gravy for dipping. So easy to make for a weeknight comfort meal!
- Easy to make: With the Instant Pot, I can just put it all in, turn it on, and let it cook. No stirring or checking. I love a home-cooked meal that doesn’t require too much effort, and the result is like something that has been slowly cooked for hours.
- One-pot meal: I love one-pan meals because they require less cleanup. Stress-free, low-effort meals are my favorites, and this one is fully prepared in the Instant Pot, making clean-up a breeze.
- Tender and delicious: The meat is just falling off the fork and melting in your mouth, and the flavor is incredible.
What you will need
- Meat: Chuck roast is the best cut for this recipe. I cut mine into chunks so it will fit.
- Wet ingredients: I use low-sodium beef broth to avoid a too-salty taste. A tablespoon of Worcestershire sauce gives the gravy a dose of umami flavor with sweet, salty, savory, and tangy tastes. I also add some pepperoncini juice from the jar, as it tenderizes the meat and adds a slightly spicy flavor. To give the roast an extra buttery taste, I add a whole stick of butter to the pot as well.
- Dry ingredients: The diced onion and minced garlic give it extra flavor and texture, much fresher than powder. I also add whole garlic cloves to the pot for a more robust garlicky taste. The pepperoncini are the trademark flavor for the Mississippi pot roast, as they are known for the southern state. The flavor of the peppers and how they tenderize the meat is what makes this recipe so popular.
- Seasonings: To make the gravy taste incredible, I add a packet of au jus mixture for a rich beefy flavor and ranch dressing seasoning to add extra tanginess with more garlic and onion, as well as buttermilk, chives, dill, and parsley.
- Herbs and spices: I add bay leaves for complex layers of flavor, red pepper flakes to give it a little bit more heat, and salt and pepper to taste.
How to make
Brown the roast: First, I heat the oil on sauté mode to brown the meat on each side for five minutes after seasoning it with salt and pepper. When each piece is browned on both sides, I put them on a plate covered in foil while I finish the rest of the meat.
Deglaze the pot: Then, I deglaze the pot with ½ cup of water or beef broth, using a wooden spoon to scrape the bits from the bottom and sides. The minced garlic and chopped onion go into the pan now, to cook for one minute, stirring occasionally, before stirring in the broth, pepperoncini juice, Worcestershire sauce, au jus mix, ranch dressing mix, red pepper flakes, salt, and pepper.
Cook the roast: Next, I turn off the sauté mode and add the meat, chunks of butter, and garlic cloves, mixing them evenly. Then, I top that with pepperoncini and lay the bay leaves on top of it. After, I close the lid and cook it for 70 minutes on high.
Thicken the gravy: After it is done, I perform a 15-minute natural release before manually releasing the remaining pressure. Then, I open the pot and turn it to sauté again. I add cornstarch slurry if it needs to be thickened and let it simmer for two minutes, stirring occasionally.
Serve with sides: Finally, I turn off the pot, discard the bay leaves, and serve the roast with gravy and my favorite side dishes.
Expert tips
Why browning the chuck roast is important
Browning will lock in all the fantastic flavors and will give the beef that delicious, caramelized top on the outside, which reveals a juicy and tender inside. Also, I highly recommend cutting the chuck roast in half to fit in the Instant Pot. Be sure to brown it well for a few minutes on each side without moving the beef. While you can dump and cook all the ingredients, taking the extra few minutes to brown the meat will make a huge difference in taste and texture.
Using a natural pressure release
One of the most important tips that many people get wrong is to use a natural pressure release after the cooking process. Even if everything is done perfectly and it is cooked exactly as the recipe states, skipping this one step can mess everything up. Allowing the roast to cool slowly in the residual heat makes the meat so much more tender and full of flavor. A quick release instead of a natural release can push the moisture out of the meat and cause it to be dry.
More tips to consider:
- Find a chuck roast with plenty of marbling for the best results.
- Season the meat with salt and pepper before searing it.
- Use unsalted butter. The seasonings have plenty of salt.
- Be sure to deglaze the pot to avoid the burn notice.
- Chop the butter into small pieces so it melts evenly within the chunks of meat.
Recipe variations and add-ins:
- Add veggies: Sometimes, I add vegetables to make this a whole meal. But they have to be whole potatoes and carrots that can stand up to an hour of cooking under pressure.
- Hot and spicy: To add some spiciness to this roast, add a few jalapeno peppers to the pot. Remember to remove the seeds and membranes to avoid making the dish too spicy.
- Make it sweet: For those who like a little more sweetness in their dinner, add some brown sugar to the mix.
- Cajun roast: I like to replace the ranch seasoning with my Cajun seasoning for a unique spiciness that goes great with my dirty rice.
- Pork roast: Another way to enjoy this dish is by using pork roast instead of beef. I suggest a pork shoulder or Boston butt roast for the juiciest cuts.
Serving suggestions:
When I make this roast, I like to serve it with my perfectly creamy mashed potatoes. They are fluffy, buttery, and so smooth. The kids like it when I serve the roast with some creamy mac and cheese on the side. Sometimes, I shred the beef and put it on a bun to serve like au jus dip sandwiches. These are perfect for lunch or dinner.
When I’m hosting a group, I serve shredded beef with a variety of taco and burrito toppings, along with taco shells and tortillas. I like to have lettuce, shredded cheeses, pickled cabbage, pickled veggies, homemade salsa, sour cream, olives, chopped onions, fresh guacamole, tomatoes, peppers, and beans.
How to store leftovers:
- Refrigerate: Pack leftovers in a sealed container in the fridge for up to four days.
- Freezing: To freeze, I place leftovers in freezer bags, and they will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: I reheat my leftovers in the oven for 10 to 15 minutes at 350 degrees F or in the microwave for one to two minutes.
Frequently asked questions
It may be that it was not cooked long enough. Check the internal temperature. If it is less than 130 degrees, let it cook for a little bit longer. I would seal it up and cook it for another 10 minutes, and then let it naturally release for five minutes. It could also be due to insufficient liquid. Ensure there is sufficient juice for the proper breakdown of the connective tissue.
Overcooking it can cause a dry pot roast. If your roast is less than five pounds, it will need a shorter cooking time. This recipe is for a five-pound roast. For a three-pound roast, cook it for 50 minutes, and a four-pound pot roast should be cooked for 60 minutes. Overcooking it will cause it to dry out as it loses its moisture.
This should not have happened if the burnt bits had been scraped from the bottom of the pan. But it could also be from not having enough liquid in the pot. This recipe has plenty of liquid, though, so that should not be an issue. Check for obstructions between the inner pot and the heating element. Also, make sure the sealing ring is sealed correctly, the float valve is not stuck, and the steam release switch is in the correct position.
Frozen meat can be used, but it cannot be cut into pieces, so make sure it will fit into the pot. Also, it will have to be cooked for a little bit longer than thawed meat. Just add another 10 minutes to the cooking time. So, it should take about 80 minutes for a five-pound roast.
More pot roast recipes to try:
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Instant Pot Mississippi Pot Roast
Ingredients
- 5 lbs chuck roast cut into 2 chunks that would fit in the pot
- 3 tablespoons vegetable or canola oil
- 1 small onion diced
- 1 tablespoon minced garlic
- 1/2 cup water
- 1/2 cup pepperoncini juice from the jar
- 3/4 cup beef broth low sodium
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 packet of dry Ranch Dressing Mix
- 1 packet of Au Jus Mix
- 12 Pepperoncinis whole
- 1 stick unsalted butter sliced
- 8 cloves garlic whole
- 5 bay leaves
Cornstarch Slurry:
- 2-3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Set Instant Pot to Saute – Normal mode. When it reads "Hot", add the oil and wait for the oil to heat up.
- Brown the meat in batches. If needed, cut the chuck roast in two so it fits in the pot. Cook each piece on EACH side for a full 5 minutes without turning.
- If needed, add a bit more oil to the pot when searing the rest of the pieces.
- Remove the seared pieces on a plate and cover with foil to keep them warm.
- Once all the beef has been browned and set aside, it's time to deglaze the pot.
- Add 1/2 cup of water to the pot. Use a wooden spoon to scrape the bits stuck to the bottom and sides of the pot until it's clear.
- Add onion and minced garlic and cook for 1 minute, stirring occasionally.
- Add the beef broth, Pepperoncini juice, and Worcestershire sauce.
- Add the salt, pepper, red pepper flakes, Ranch dressing dry mix, and Au Jus mix. Stir to combine.
- Turn off the sauté mode.
- Add the beef in layers, and add sliced butter and garlic cloves between each layer. Add the pepperoncini and the bay leaves to the pot.
- Close the lid and seal the valve. Cook for 70 minutes on High Pressure. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release. Release manually the remaining pressure.
- Open the lid and turn the Instant Pot to Sauté mode.
- If you want a thicker gravy, mix cornstarch and water in a small bowl until fully combined.
- Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. If you want to thicken it even more, add another round of cornstarch slurry. The sauce will thicken more as it cools off as well.
- Discard the bay leaves and serve the roast with mashed or baked potatoes. Garnish with extra pepperoncinis and chopped parsley.
Notes
Expert tips
Why browning the chuck roast is important
Browning will lock in all the fantastic flavors and will give the beef that delicious, caramelized top on the outside, which reveals a juicy and tender inside. Also, I highly recommend cutting the chuck roast in half to fit in the Instant Pot. Be sure to brown it well for a few minutes on each side without moving the beef. While you can dump and cook all the ingredients, taking the extra few minutes to brown the meat will make a huge difference in taste and texture.Using a natural pressure release
One of the most important tips that many people get wrong is to use a natural pressure release after the cooking process. Even if everything is done perfectly and it is cooked exactly as the recipe states, skipping this one step can mess everything up. Allowing the roast to cool slowly in the residual heat makes the meat so much more tender and full of flavor. A quick release instead of a natural release can push the moisture out of the meat and cause it to be dry.More tips to consider:
- Find a chuck roast with plenty of marbling for the best results.
- Season the meat with salt and pepper before searing it.
- Use unsalted butter. The seasonings have plenty of salt.
- Be sure to deglaze the pot to avoid the burn notice.
- Chop the butter into small pieces so it melts evenly within the chunks of meat.