Instant Pot Mississippi Pot Roast [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.87 from 23 reviews

Beef Instant Pot Recipes

Cook time Cook time: 1 hour

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 pepperoncini’s, 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.

Easy Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast is such a fantastic and easy to make a meal that you just can’t miss it out. Also, it is one of the best recipes to try for beginners, as it is quite easy to follow and prepare. 

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 meat is infused with incredibly rich flavors.

This homemade comfort dish is famous for the pepperocinis that are being cooked with. Adding pepperoncini 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.

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.

How to make Instant Pot Mississippi Pot Roast?

Making the roast in your electric pressure cooker is a huge time saver, and probably the easiest dish out there. Just follow these steps:

  1. Saute the meat: Add some oil to the pot. Then, using the saute function, brown the beef on both sides. Set aside. 
  2. Add the veggies: Next, add some water and scrape the bottom of the pan, to prevent stickiness and avoid the burn notice. Add the onion and minced garlic and cook for one minute. Then, add the broth and seasoning. 
  3. Cook: Add back the beef and cook on HIGH pressure. 
  4. Serve: Garnish and serve it warm over your favorite side dish. 

CAN I USE A FROZEN ROAST?

Yes, you can cook frozen meats in the pressure cooker. However, remember that you can’t cut the frozen roast into chunks. Also, when using frozen meat, you will have to cook it a little longer – by about 10 minutes. This is still way better and quicker than in the oven or slow cooker!

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 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 easily make it in the slow cooker as well. Here are the easy steps:

  1. First, brown the beef and add it to the slow cooker.
  2. Then, add the rest of the ingredients to the slow cooker.
  3. 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.
  4. Serve: Serve it warm over some mashed potatoes

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

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.

More delicious Instant Pot Recipes:

If you love your pressure cooker, here are some easy and delicious meals you might enjoy as well:

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.
  • This can be a salty meal, so use unsalted butter and low or no-sodium broth. Also, you can make your own chicken stock
  • 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.
  • Browning the roast on each side first does increase and lock the flavors but isn’t necessary. If making this as a beginner, just dump it in and start the pot!
  • Use fresh garlic as it is used a lot in this recipe, it will give the right flavor compared to canned garlic.
  • 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 a brown gravy mix.
  • Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.

Save Recipe
4.87 from 23 reviews

Instant Pot Mississippi Pot Roast

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.

Author: Catalina Castravet Serves: 8 people
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins

Ingredients

Cornstarch Slurry:

Instructions

Nutrition information

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
Save Recipe
Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

Get free recipes to your inbox!

Comments

Leave a reply

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!

Reply

Nicole

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

Reply

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?

Reply

Lydia Buckner

How long would you cook a 2.5 lb chuck roast?

Reply

DeeAnn Ripplinger

Ok maybe I missed this insight... I have an 8 quart do I adjust anything?

Reply

no, just follow the recipe as is.

Reply

Tina Teague

I was wondering, how many pounds of pressure did you set your cooker on? Also, I am trying this with venison/deer roast. This is my sisters Go To pot roast recipe, but my first time trying it in my cooker. Pretty Excited!

Reply

I just selected high, on the Instant Pot it doest give you many other details.

Reply

JEFF

I HAVE MADE THIS SEVERAL TIMES, I HAVE SUBSTITUTED PORK LOIN AND CHICKEN BREAST IN PLACE OF POT ROAST AND THINK IT IS BEST WITH THE PORK LOIN. I ADJUST THE SPICE / HEAT LEVEL WITH THE AMOUNT OF PEPPERONCHINI JUICES. I WILL SOMETIMES ADD ASPARAGUS SPEARS ON TOP AND STEAM THEM IN THE INSTANT POT FOR 5 MINUTES AND THEY COME OUT VERY TASTY AS WELL.

Reply

OMG I have to try it with pork loin!

Reply

Sharon Summers

Delicious! This will be my roast recipe from now on! So tender and flavorful!!

Reply

missy c

I made this recipe and it came out delicious. I normally make it in the crock pot. This recipe for the instant pot is definitely my new favorite way to cook mississippi pot roast! Thank you for posting it! Family loves it!

Reply

Annie

I like your recipe cuz whats different from others is you add onions, garlic and the pepperoncini juice! I tried it and it was delish! Thank you!!

Reply

Cheryl

This was a big hit! My family loved it even though it was an hour late since I suck at cooking and timing things. I don't cook much, can you tell? I have a rather dumb question though. When browning the roast, there was a lot of grease splatter. I was wondering if I could just lay the lid on the top to prevent the popping of grease. I had a lot of cleanup in my kitchen. I was afraid to do it because it might make the pot too hot. Is there a cover you like to use to prevent the mess? Thanks for this recipe, I think it will become a regular dinner for us.

Reply

Lynn

I made this tonight. It was absolutely delicious!!

Reply

Beth

How many tablespoons of Ranch Mix is in a packet? I plan to substitute my own dry mix as I am sensitive to MSG. Can't wait to try this!

Reply

a little over 1 tablespoon

Reply

Yvonne

I’m not usually the type to come back to a recipe just to comment, but this is THE BEST pot roast I’ve ever made! Also, this was my first Instant Pot recipe, so thank you for making the instructions super clear and helpful! Thank you!

Reply

Thank you, this is a great recipe!

Reply

Crystal

Would this amount work in a 6qt?

Reply

Yes, I used a 6qt!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.