Instant Pot Mississippi Pot Roast produces a tender, juicy and flavorful meal. This comforting, hearty dinner requires minimal effort!
Why This Recipe Works
You might be wondering what the fuss is about the trendy Instant Pot Mississippi Pot 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.
How To Make Instant Pot Mississippi Pot Roast
Step 1
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.
Step 2
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.
Step 3
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!
Recipe Notes
- Use low-sodium beef broth/stock for a less salty meal. When cooked as directed, this is a rather salty meal. 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.
Why Does It Take My Instant Pot So Long To Pressurize
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.
FAQ About Pot Roast
Use a 3- to 4-pound chuck roast to make pot roast (trim excess fat before cooking), but other options include: bottom round roast, rump roast, sirloin roast or beef brisket.
If you have pot roast 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.
When it is more convenient for you to let pot 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 Pot Roast Leftovers
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
- Serve with pressure cooker mashed potatoes!
- White Rice made in an Instant Pot
- Wild Rice
- Easy Homemade Garlic Bread
Best Instant Pot Recipes
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. Here are a few of my favorite Instant Pot recipes:
- Pressure Cooker Goulash
- Chili in an Instant Pot
- Pressure Cooker Chicken Burrito Bowls
- Broccoli Cheese Soup in Instant Pot
- Pulled Pork in the Instant Pot
- Instant Pot Spaghetti
- Instant Pot Mac and Cheese
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Instant Pot Mississippi Pot Roast Recipe
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
This might be the most delicious thing I’ve ever eaten. So easy and so so sooo good!
So glad to hear it! Thank you, Juli for sharing!