Instant Pot Mississippi Pot Roast [VIDEO]

Catalina Castravet
By Catalina Castravet

Instant Pot Mississippi Pot Roast is one of the most amazing pot roasts you can make in the pressure cooker. Buttery, juicy, tender and full of pepperoncinis, ranch, and au jus flavors.

We love making easy and delicious dishes in the Instant Pot such as our famous Orange Chicken, IP Ribs and IP Mongolian Beef.

Instant Pot Mississippi Pot Roast

Easy Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast is such a fantastic and easy to make meal that you just can’t miss it out. This is probably my favorite way to cook a pot roast. The beef is so incredibly tender, that it melts in your mouth. Cooked with butter, ranch dressing dry mix and au jus mix, the beef is infused with incredibly rich flavors.

This homemade dish is famous for the pepperocinis that are being cooked with. Adding pepperocinis juice give the meat another layer of flavor, and makes the beef even juicer. Take a look at the video below for detailed steps on how to make this recipe.

Best Instant Pot Mississippi Pot Roast

Why You’ll Love This Recipe:

  • Very easy to make with minimal prep work.
  • A hearty and delicious meal that can be served as a weeknight dinner.
  • The dish is packed with amazing flavors and protein.
  • You will have delicious leftovers the next day.

Instant Pot Mississippi Pot Roast Recipe Tips:

  • Use quality meat, preferably use organic beef, as the meat tends to be extra tender, which is perfect for this recipe.
  • Also, look for fresh meat that has a bright color, and lots of marbling. The marbling is essential to get great flavor and tenderness.
  • Cut the chunk into two pieces if needed, as you will have to brown it in batches.
  • Similarly, browning the beef is essential as it will lock the flavor and the beef juices and also elevate the meat flavor.
  • Use fresh garlic as it is used a lot in this recipe, it will give the right flavor compared to canned garlic.
  • In addition, use low sodium beef broth, you don’t want to end up with a salty pot roast.
  • The bay leaves are optional, but they will add a subtle, nice flavor to the gravy and beef.
  • Au Jus dry mix can be replaced with brown gravy mix.
  • Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.

Pressure Cooker Mississippi Pot Roast

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, that reveals a juicy and tender inside. Also, I highly recommend that you cut the chuck roast in half, so it fits in the Instant Pot, and make sure you 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 beef, will make a huge difference in taste and texture.

Can I make Mississippi Pot Roast in the Slow Cooker?

Yes, you can. Brown the beef and add it to the slow cooker. Add the rest of the ingredients to the slow cooker. Cover and cook on low for 8 hours or on high for about 5 hours. Check on the beef roast to be tender. Cook for additional time if needed.

You can find my other popular slow cooker beef roast here: Slow Cooker Pot Roast.
Instant Pot Mississippi Pot Roast Recipe

What are good Instant Pot Side Dishes?

Can you refrigerate the Instant Pot Mississippi Pot Roast?

Store the dish in a large airtight container in the fridge, make sure that the gravy liquid covers at least partially the beef, so it won’t dry out. Then, store for up to 3-4 days.

What is a 15 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 15 minutes and after that open the valve.

A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

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4 from 1 reviews
Instant Pot Mississippi Pot Roast
Author: Catalina Castravet Serves: 8 people
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins

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  garlic cloves  (whole)
  • 5  bay leaves 

Cornstarch Slurry:

  • 2-3 tablespoons  cornstarch 
  • 3 tablespoons  water 

Instructions

  1. Set Instant Pot to Saute - Normal mode. When it reads "Hot" add the oil and wait for the oil to heat up.
  2. 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 full 5 minutes without turning.
  3. If needed, add a bit more oil to the pot when searing the rest of the pieces.
  4. Remove the seared pieces on a plate and cover with foil to keep them warm.
  5. Once all the beef has been browned and set aside its time to deglaze the pot.
  6. Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that stuck to the bottom and sides of the pot until its cleared.
  7. Add onion and minced garlic and cook for 1 minute, stirring occasionally.
  8. Add the beef broth, Pepperoncini juice and Worcestershire sauce.
  9. Add the salt, pepper, red pepper flakes, Ranch dressing dry mix and Au Jus mix. Stir to combine.
  10. Turn off the sauté mode.
  11. Add the beef in layers, and add sliced butter and garlic cloves between each layer.
  12. Add the Pepperoncinis to the pot as well as bay leaves.
  13. 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.

  14. Open the lid and turn the Instant Pot to Sauté mode.
  15. If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined.
  16. 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.
  17. Discard the bay leaves and serve the roast with mashed or baked potatoes. Garnish with extra Pepperoncinis and chopped parsley.
0 Calories: 585 Carbohydrates: 6 Protein: 55 Fat: 38 Saturated Fat: 18 Cholesterol: 195 Sodium: 495 Potassium: 1060 Fiber: 1 Sugar: 1 Vitamin A: 135 Vitamin C: 21.4 Calcium: 64 Iron: 6.3
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Instant Pot Mississippi Pot Roast is one of the most amazing pot roasts you can make in the instant pot. Buttery, juicy, tender and full of pepperoncinis, ranch and au jus flavors.

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Comments

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Sarah Bailey

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!

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Meghan @ Cake 'n Knife

This is such a fantastic dinner! Anything I can make in the Instant Pot is a winner in my book!

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Michelle @ The Complete Savorist

Wow, I really need to get an Instant Pot and finally make this Mississippi pot roast, looks so good.

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You can cook it in your oven or a crock pot. It will take longer but you will get the same great roast.

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Lisa Favre

I don't make pot roasts nearly enough so thank you for the inspiration! Yours looks so juicy and tender!

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Dina

This looks like a delicious recipe to try to make. I love all of these Instant Pot recipes everyone is sharing, they are making my tummy growl!

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I Heart Naptime

This looks so yummy and comforting! I love easy instant pot recipes!

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[email protected]

This recipe looks so delicious. The meat looks so supple and flavorful, and not hard to prepare.

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Audrey

Another great recipe find for the instant pot. Garlic, and lots of it, really caught my eye!

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Ruth I.

This looks so good, yum! I love how easy it is to make. Now I badly need an instant pot.

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Terri Beavers

My sister makes a roast similar to this in her Instant Pot. I'd like to try your version as well.

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Norah

I swear by a good old pot roast meal. This is a super awesome recipe. Thanks so much for sharing all your recipes!

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Heather

What a unique pot roast recipe. This sounds wonderful and definitely something I'll try. I don't cook in our Instant Pot nearly as much as I should!

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Nichole Arnold

I have to confess, I have never mad a pot roast!!! This recipe looks absolutely delicious!

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Cindy Gordon

Wow, this is killer. I would love to try this recipe out sometime!

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Erin | Dinners,Dishes and Dessert

This needs to happen at my house very soon!!

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Andrea Moore

Can I use a frozen pot roast? If so do I need to change anything?

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This recipe is not intended to be made with frozen pot roast as I highly recommend browning it first.

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Lynndee

That looks delicious! I really need to get me an Instant Pot ASAP so I can cook all these Instant Pot recipes.

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Up Run for Life Healthy Lifestyle Blog

I love pot roast but my husband doesnt like it. Its a shame. :( I love mine in a broth, onions, baby carrots, and taters. Yum. I will have to make it soon. Maybe I can twist my husband to try it.

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Rose Ann Sales

This recipe looks so good and tasty and this is kind of a perfect dish for lunch or even for a dinner. I will definitely make this recipe for my family.

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Sabrina

I love how spicy this pot roast is! It looks so delicious!

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Krista

This is the best roast recipe!

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Dina

I found the same recipe but using a pork roast. It was cooked in a crockpot and used dry onion soup mix with the ranch mix. How long do you think it will need to cook in the instant pot? It showed 6 hours in the crockpot.

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For a cut of pork shoulder or butt recipe that is 2 lbs I would do 10 mins HP & 10 NPR if you pre-slice the pork, or if you add the whole piece, about 40min on HP and 10 NPR, depending on the thickness of the cut you can increase the cooking time to 60 mins on HP and 10NPR.

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Jo Ann Schmersahl

I’m thawing a 3 pound chuck roast and plan to use your recipe. Will the cook time be any different since my roast is smaller? Thanks, in advance. 

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No, use same time.

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I made the roast according to your recipe with just a few minor changes. It was so delicious! My son asked for the recipe. He and his wife loved it as well. Thanks for your instant pot recipes!

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Jake

This looks great. For Instant Pots that let you choose the sauté temperature like the Ultra, do you recommend high or medium to brown the roast? Thanks!

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I do high

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Tina

Excellent! I followed the recipe exactly and it was perfection. Probably the best roast I've ever had or made! Thank you!

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Georgeann

I have a 6 quart Instant Pot, can I use this size?

Reply

this is the one I used

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Lisa rodriguez

Soft and tender roast, easy to make using IP. Great recipe came out as expected!

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PamsterLA

This looks really good. When I've made this before it was just way too salty. I'm going to give this a try and see if it works better for us. I have terrible luck with roast in the Instant Pot, so I'll do it in the crockpot. Looking forward to trying it tomorrow.

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If you are salt sensitive, please add only half of the Ranch and Au Jus Mix packets.

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John Bohannon

A family favorite!!! So easy and so delicious!!

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Happy that you like it!

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Michelle

Can you add potatoes or carrots to this or is it best to cook them separate? 

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they will be mushy if you add them, I prefer to cook separately. Check my Instant Pot Pot Roast to see how.

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Opal L Nelson

I have a 13 at pressure cooker and two 3 1/2 lbs pot roasts. What adjustments should be made?

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50-60 minutes should be fine, I would keep everything else the same.

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Tom Reed

This recipe was delicious. I've cooked this other times from other recipes with less ingredients. This dish was a real hit on 12/24/18 for our Christmas Eve dinner. The only real substitutions that were made were 1) using 1/2 cup red wine instead in lieu of water to deglaze the pot, 2) omitted the 8 whole garlic cloves since we just did not have any. However, did use the bottled minced garlic from the beginning of the recipe, 3) I used 1/2 cup juice from a bottle of pickled yellow banana peppers in lieu of pepperoncini juice. There were some at the table who cannot tolerate any heat. However, I did add use 10 pepperoncinis for those who wanted a little heat in a bite, and I added about 1/2 cup of the yellow banana peppers. It was a 6.25 pound chuck roast (2 packages) which were stacked on top of each other after browning. The entire roast came out moist, fall apart delicious, and with enough gravy for the dinner AND sufficient enough left over to make some soup for another time. We have the largest Instant Pot (7 or 8 quart), and it was certainly large enough. I must say that one of our guests who generally eats smaller portions and only once, came back for 2nd helpings. He loved it,....All of us loved it.

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BJ Knight

Received my IP for Christmas. This is my first attempt with this recipe...will see how well it does! Thank you for the inspiration.

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Brooke T.

Hi, I made this recipe with a few alterations, I put in half the peppers which helped the spice level so it was spicy but still comfortable and I could enjoy it and I used half the au jus packet and half the ranch packet as suggested if you are salt sensitive. It’s still very savory no doubt.  Before storing I actually separated majority of the gravy but not all so that the meat and vegetable would yay juicy and I strained it with a very fine strainer to get all of the pepper seeds out so it would get spicier while stored.  This is a flavorful recipe, and I loved it.  Also I used a 3lb roast and pressure cooked it for 1hr and it came out perfect after searing and following the rest of the normal recipe and also after the meat was done cooking, I used the quick release and added potatoes (red, sliced into 8ths, and carrots sliced into about 1inch by 2-3inches and pressure cooked again for 10 mins on high, then used the natural release for 10 mins and the quick release after that. Voila perfect vegetables and a roast together in one pot.  Overall though with prep and cook time it still took about a couple hours start to finish.  I did not cut my roast in half I left it whole and I seared it for 5 mins on each side.

Reply

Hi and thank you for stopping by. Yes, this dish is super delicious and flavorful, it takes us the same time we post on the recipe card but if you go by larger meat cut it might take a little longer. Glad you have enjoyed it!

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Nicole

This looks so good!! Can't wait to try this one!

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Maureen

I cannot get the dry ranch seasoning packets here, can I use store bought ranch dressing in it's place? If so, how much would you recommend?

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Lydia Buckner

How long would you cook a 2.5 lb chuck roast?

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