Make Mississippi Pot Roast in your Instant Pot for a tender, juicy and flavorful meal. This comforting, hearty dinner recipe will feed your whole family with minimal effort AND very little dishes!
You might be wondering what the fuss is about the trendy Mississippi Roast. I was, too! And now I’m an enlightened roast eater and will likely never make any other version ever again. You guys! This roast is AMAZING! The flavor is seriously out of this world and the beef? It is fall-apart tender and juicy beyond anything I can describe with a keyboard.
Add this delicious dinner to your rotation pronto. I promise you will not be disappointed! It will quickly become one of your family favorites.
WATCH THIS VIDEO TUTORIAL TO SEE HOW TO MAKE MISSISSIPPI ROAST IN YOUR PRESSURE COOKER!
HOW TO MAKE INSTANT POT MISSISSIPPI ROAST
Cut a 3 to 4-pound chuck roast into 3-4 chunks, trimming and discarding excess fat. In a small bowl, combine the salt, pepper, garlic powder and onion powder. Mix well and rub over all surfaces of beef chunks.
Set Instant Pot to saute. Heat the olive oil and add the pieces of beef roast to the pot. Cook for 2 minutes per side. Do this in batches, if there is not enough room. After browning the meat, transfer to a cutting board.
Add the onion and saute 3 minutes, or until fragrant. Pour beef stock or beef broth and deglaze the pot (scrape bits from the bottom of the pan with a spoon). Place the seared meat on the bottom of the pot, along with pepperoncini peppers, pepperoncini juice, both dry mixes and the butter. Cover and cook on high pressure (pressure cook setting) for 45 minutes. It will take the pot approximately 17 minutes to build up pressure before it begins cooking.
When cook time is up, let the pressure release naturally for 10 minutes, then do a manual quick release. Remove the beef from the pot and place on a cutting board. Shred meat using a fork.
Combine the water and cornstarch in a small bowl and mix. Set the pot to saute and bring the liquid to a boil. Whisk in the water-cornstarch mixture and let simmer until thick.
Add shredded meat back to the pot. Let sit 5 minutes. Serve with mashed potatoes or rice!
Use low-sodium beef broth/stock for a less salty meal. So you are forewarned, this is a rather salty meal when cooked as directed. YUM YUM!
To shorten the cook time for this recipe, skip searing the roast and instead add the spices to the cooking liquid. Another option for shortening the recipe is to skip making the gravy at the end and instead pour juices over the top of the roast and veggies. It will be a lot less thick, but still delicious!
The pepperoncini peppers add a delicious little zing to the recipe. If you wish to reduce the amount of spice, cut the number of peppers you use in half.
WHAT CUT OF MEAT FOR POT ROAST
I recommend using a 3- to 4-pound chuck roast for this recipe (trim excess fat before cooking), but other options include: bottom round roast, rump roast, sirloin roast or beef brisket.
HOW TO STORE AND FREEZE LEFTOVER COOKED POT ROAST
If you have leftovers, place into a sealed container and store in the refrigerator for up to 4 days. Or you can freeze in heavy-duty freezer bags or airtight containers for up to 6 months.
HOW TO COOK A ROAST IN A CROCK POT
When it is more convenient for you to let your roast sit and cook while you are at work, making it in a slow cooker is a great option! Place all of the same ingredients from this Instant Pot recipe into your slow cooker. Stir, cover and cook on Low heat for 8-9 hours (or 5-6 hours on High).
WHAT TO DO WITH LEFTOVER POT ROAST
This recipe feeds a lot of people, which is great if you’re having company. If you cook a roast for family dinner, it is likely that you will have leftovers! YUM! Here are a few ideas for ways to repurpose the succulent beef:
Cook in a skillet with a tablespoon or two of taco seasoning and use it as taco meat!
Or burrito or enchilada meat.
Or a taco salad!
How about adding it to a delicious burrito bowl?
Turn it into a delicious, hot, savory french dip sandwich and serve with a side of gravy for dipping!
Freeze it! See directions above!
WHAT TO SERVE WITH POT ROAST
Spoon the roast and gravy over top any of the following!
Serve with pressure cooker mashed potatoes!
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
- Pulled Pork in the Instant Pot
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at. It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
HOW TO CLEAN AN INSTANT POT
Keep your Instant Pot shiny, clean and scent-free by following these simple steps:
EXTERIOR – Use a clean, damp cloth to wipe down any grease or gunk on the outside of the Instant Pot. Use a brush or the edge of a clean cloth to reach inside the rim to remove food that may have gotten stuck in the grooves. The exterior “housing” should never ever be immersed in liquid or run underwater.
INNER POT – The stainless steel inner pot can be hand-washed OR run through a dishwasher. See below tips for deep cleaning when needed.
COVER – The inside of the IP cover can usually just be wiped down with a clean cloth after use. If there is food stuck to the inside of the cover, remove the sealing ring and run the cover under hot water and scrub with a brush or cloth.
SEALING RING – The sealing ring can be easily removed from the Instant Pot and hand-washed with warm, soapy water OR run through a dishwasher when needed.
TRIVET – The trivet that is inserted into the Instant Pot can be scrubbed with a brush, hand-washed with warm, soapy water or run through a dishwasher.
DEEP CLEAN – If the inner pot starts to show signs that it needs a deep cleaning (cloudiness or discoloration), pour either 2 cups of white vinegar OR 2 cups of water plus 1 tablespoon of lemon juice into the pot. Place the cover on the pot and set to STEAM for 3 minutes. Let the pressure release naturally and remove the cover. Remove sealing ring and inner pot and allow to air dry.
Instant Pot Mississippi Pot Roast
- Instant Pot
- 3-4 lb chuck roast
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp olive oil
- 1 yellow onion chopped
- 10 oz beef stock or broth
- 16 oz pepperoncinis
- 1/2 cup juice from the pepperoncini jar
- 1 oz dry Ranch dressing mix (1 packet)
- 1 oz Au Jus (1 packet)
- 6 tbsp butter cut into 1-Tbsp chunks
- 2 tbsp water
- 2 tbsp cornstarch
- Cut the roast into 3-4 chunks, trimming and discarding excess fat. In a small bowl, combine the salt, pepper, garlic powder and onion powder. Mix well and rub over all surfaces of beef chunks.
- Set Instant Pot to saute. Heat the olive oil and add the pieces of beef to the pot. Cook for 2 minutes/side. Do this in batches, if needed, and transfer to a cutting board.
- Add the onion and saute 3 minutes, or until fragrant. Add beef stock/broth and deglaze pot (scrape bits from the bottom of the pan with a spoon). Add the seared meat to pot, along with pepperoncinis, pepperoncini juice, both dry mixes and the butter. Cover and cook on high pressure (pressure cook setting) for 45 minutes. It will take the pot approximately 17 minutes to build up pressure before it begins cooking. Let the pressure release naturally for 10 minutes, then do a manual release.
- Remove the beef from the pot and place on a cutting board. Shred meat using a fork.
- Combine the water and cornstarch in a small bowl and mix. Set the pot to saute and bring the liquid to a boil. Whisk in the water-cornstarch mixture and let simmer until thick.
- Add shredded meat back to the pot. Let sit 5 minutes. Serve with mashed potatoes or rice!