Instant Pot Mississippi Pot Roast is a family favorite that even picky eaters will devour. The beef is mouthwateringly tender and the juices so flavorful that you’ll only get clean plates afterward. Serve it with mashed potatoes, rice or noodles for a complete meal that everyone will love!
This recipe gives you the same comforting flavors as Slow Cooker Mississippi Pot Roast with only 90 minutes of cooking time instead of 8 hours. Therefore, it’s Instapot to the rescue when you forgot to put the slow cooker on in the morning!
This is the original 5-ingredient combination best served with a side of mashed potatoes, rice or noodles. If you want a feast for a crowd during the holidays or a party, look no further than Instant Pot Mississippi Pot Roast. There won’t be any leftover!
WHAT IS MISSISSIPPI POT ROAST
Mississippi Pot Roast (also called Mississippi Roast) is pure southern comfort food created by home cook Robin Chapman back in 2001 before it went viral on social media. She invented a simple 5-ingredient recipe in the slow cooker that used no liquid, unlike all other pot roasts. Instead, the ranch and au jus mixes draw out juices to form a delicious gravy that bastes and tenderizes the meat.
HOW TO MAKE INSTANT POT MISSISSIPPI POT ROAST
There are two important adaptations from the traditional slow cooker recipe in order to make Mississippi Pot Roast in an Instant Pot. First of all, you’ll need to cut the chuck roast into 2-inch / 5-cm slabs for even heat distribution. Then be sure to add some beef broth or water to avoid getting a burn notice from the Instant Pot.
Apart from that, it’s the same recipe with almost identical results. Here are the ingredients you’ll need:
- Chuck roast: also called chuck arm or blade roast, look for well-marbled meat and slice it into 2-inch / 5 cm slabs
- Au Jus mix: a powdered gravy mix and one of the key ingredients. You can also use brown gravy mix as a substitute.
- Ranch mix: a powdered ranch mix
- Pepperoncini peppers: these bottled Italian peppers are fairly mild and lend a tangy flavor to the roast
- Unsalted butter
- Beef broth: I recommend unsalted/low-sodium beef broth, since the mixes are quite salty already
WHICH INSTANT POT SIZE TO USE?
Use the Instant Pot you’ve bought, but you will need a larger one for bigger roasts or when doubling the recipe. Here’s a general rule:
|Beef Roast||Servings||Instant Pot Size|
|2 lb / 0.9 kg||3-4 people||3 quart|
|4 lb / 1.8 kg||6-8 people||6 quart|
|6 lb / 2.7 kg||10-12 people||8 quart|
Instant Pot cooking time does not change for different size roasts since they’re all cut into 2-inch / 5-cm slabs that will cook in the same amount of time. However, you generally want more liquid when using a larger Instapot to avoid getting a burn notice.
I also find it’s helpful to use a fat separator on the juices before serving, due to the fact that the beef renders a lot of fat during cooking. The roast is still delicious even after removing excess fat.
NATURAL RELEASE OR QUICK RELEASE
Use Natural Pressure Release on the Instant Pot to avoid drying out your pot roast. After pressure cooking, click on Keep Warm and wait for 10 minutes for the gradual release of pressure.
Quick Release is where you manually open the Instant Pot’s relief valve to let the steam escape faster. It will cause your pot roast to dry out, and you have to take safety precautions not to get burned.
CAN I MAKE IT AHEAD OF TIME?
Yes! Instant Pot Missississippi Pot Roast makes fabulous leftovers including incredible roast beef sandwiches too. Store it smothered in sauce in an airtight container for up to 3 days in the fridge, and reheat using the Instapot or on a stovetop for 10-15 minutes. I do not recommend freezing it.
Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Pot Roast is a family favorite that even picky eaters will devour. The beef is mouthwateringly tender and the juices so flavorful that you’ll only get clean plates afterward. This dish is ready in just 90 minutes instead of 8 hours using the slow cooker!
Browning the Beef
- Pat dry the beef with paper towel to remove excess moisture.
- Turn the pot onto Sauté mode. When the display reads "Hot" add the oil followed by the meat in one layer (see note).
Allow the meat to brown for 5 minutes without disturbing it.
Flip the meat and brown the other side for 5 more minutes.
Remove to a plate and cover with foil. Reserve.
Pour in the beef broth to the InstaPot and stir for a minutes or two to loosen browned bits.
- Add the pepperoncini peppers, ranch mix, au jus mix and butter. Then add the meat back in.
- Add the meat back into the pot.
- Cover and seal. Turn off Sauté mode and set to Manual Pressure Cook for 60 minutes.
After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).
Manually release any remaining pressure and turn off the Instapot.
Remove the meat to a plate and cover with foil.
Turn the pot onto Sauté mode again.
Mix the cornstarch with 2 tbsp water to make a slurry and add to the pot. Simmer several minutes until thickened slightly.
Pull the meat into smaller chunks using two forks or a knife, and add back to the sauce. Serve and enjoy!
- You’ll need to brown the meat in several batches if you want to double the recipe.
- If you want to skip the browning steps, then add 10 more minutes to the pressure cooking time.
- It's helpful to use a fat separator before serving, as the beef can release a lot of fat during cooking.
Looking for more Instant Pot recipes?
- Instant Pot Beef Stew
- Instant Pot Honey Garlic Shrimp
- Instant Pot Honey Garlic Chicken
- Instant Pot Pad Thai
- Instant Pot BBQ Pulled Pork
- Instant Pot Chicken Soup
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