Instant Pot Mississippi Pot Roast
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Instant Pot Mississippi Pot Roast is an easy and comforting dinner recipe that even picky eaters will devour. The chuck roast is fall-apart tender with a flavorful gravy. It’s made right in your pressure cooker and is so much faster than any other method!
This instant pot pepperoncini beef roast tastes like it’s been simmering away for hours, yet it cooks in just one hour with minimal prep. It gives you the same comforting flavors as Slow Cooker Mississippi Pot Roast, but much faster. Therefore, it’s Instapot to the rescue when you want to have your Mississippi Roast sooner!
Serve this dish with mashed potatoes, boiled potatoes, rice, noodles, together with broccoli or salad for a complete meal! For a keto diet, try serving it with cauliflower rice.
I love my instant pot which makes dinner ready so much faster. If you haven’t tried our Instant Pot Pork Chops or Instant Pot Beef Stew yet, be sure to check them out! They’re easy to make and also great for instant pot beginners!
Why is it called Mississippi pot roast?
Mississippi Pot Roast (also called Mississippi Roast) is pure southern comfort food created by the home cook Robin Chapman back in 2001 before later becoming a viral sensation on social media. She invented a simple slow cooker recipe with no liquid required. The 5 ingredients are chuck roast, au jus gravy mix, ranch seasoning, pepperoncini, and butter.
How to make Mississippi pot roast in an instant pot?
Two adaptations from the slow cooker recipe are required to make Mississippi Roast in an Instant Pot. First of all, you’ll need to cut the chuck roast into 2-inch (5 cm) thick slabs and sauté them to brown the outside. 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 near-identical results!
- To sear the roast, set the instant pot on sauté mode, add olive oil, and sear all sides of the roast in batches (about 2 minutes for each), moving the pieces around to prevent sticking. Remove from the pot and set aside.
- Deglaze the pot by adding beef broth and scrape up all the brown bits. This will add richness to the dish while avoiding the dreaded Instant Pot “burn” warning. It’s important to use low-sodium broth or water so that you can control the salt level.
- Then add jus gravy mix, ranch seasoning, and pepperoncini. You can add as few as 2-3 pepperonicini’s or as much as the whole jar. It’ll add some nice sweet and slightly tangy flavor to the sauce. It’s not spicy, I promise! Give it a quick stir and mix everything well.
- Now add the seared roast to the instant pot and add butter on top. Cover and seal the pot. Turn off Sauté mode and set to “Manual” mode for “High” Pressure for 65 minutes. It’s best to allow for a 15-minute natural release before manually releasing any remaining pressure.
How long to cook instant pot Mississippi pot roast?
For the most tender and flavorful results, use 65 minutes of high pressure plus a 15 minute natural release!
You will also need a few minutes to sear the roast before adding it to the instant pot and 10 more minutes for the pressure to build before the timer begins. So from start to finish, it will take about 90 minutes in total. Although it’s not as “instant” as the name suggests, it’s still an amazing shortcut compared to stovetop or oven method.
What is the best cut for instant pot Mississippi pot roast?
My top choice is chuck roast, which comes from the shoulder and has great flavor. The collagen in its connective tissue breaks down during cooking, leaving you with fork-tender beef. Other options include some tough cuts such as bottom round roast, Brisket, shoulder steak, and tri-tip.
Turn the sauce into a delicious gravy
Once the Mississippi roast is fully cooked, remove to a serving platter. To make the sauce into a gravy, simply add 1 tablespoon of cornstarch and 1 tablespoon of water (1:1 ratio) mixture to the instant pot. Turn on the sauté mode, and it will thicken into a delicious Mississippi roast gravy in minutes. You can drizzle it over your pot roast, mashed potatoes, and veggies!
Can I cook instant pot Mississippi pot roast with frozen chuck roast?
Yes, the good news is that you can cook your frozen roast right in the instant pot! You don’t need to sear the meat, and follow the rest of the recipe instructions.
Can I make it with potatoes and carrots?
I don’t recommend cooking it with potatoes or carrots, which cook in just 10-15 minutes in an instant pot on high pressure. So by the time your pot roast is done, the vegetables will be mushy.
More Instant Pot Recipes You’ll Love:
Instant Pot Mississippi Pot Roast
Ingredients
- 3 lbs chuck roast, cut into 2-inch slabs
- 2 tablespoons olive oil
- 1 cup beef broth, low sodium, or water
- 10 pepperoncini peppers
- 1 packet ranch mix, (1 oz)
- 1 packet au jus mix, (1 oz) or brown gravy mix
- 3/4 stick unsalted butter, (6 tablespoons)
- 1 tablespoons cornstarch, plus 1 tablespoon water to make a cornstarch slurry
Instructions
Instant Pot Mississippi Roast
- Sear the roast: Turn the instant pot onto Sauté mode and add 1 tablespoon of oil. Once hot and shimmering (a drop of water should sizzle if added to the pot), add half of the roast in a single layer. Sear the roast on all sides (about 2 minutes for each batch) until nicely browned. Remove them to a plate. (Move them around when sautéing to avoid sticking)
- Add more oil and sauté the rest of the roast. Remove the second batch of roast to the plate.
- Deglaze: Add beef broth or water to deglaze the pot and scrape up every brown bit. This will avoid your pot from the “burning” warnings.
- Add other ingredients: Add the au jus mix, ranch mix, and pepperoncini peppers. Add back the seared roast and butter.
- Pressure cook the roast: Cover with the lid and close the steam valve. Turn off Sauté mode and set to “Manual” mode and “High Pressure” for 65 minutes.
- Release the pressure: After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.
- Carefully remove the lid and transfer the roast to a plate.
- Make the gravy: In a bowl, whisk together the cornstarch and water to create a slurry.
- Add to the Instant Pot and set it to Sauté. Stir for a few minutes until the sauce thickens.
- Drizzle the gravy over the roast to serve.
Notes
- You’ll need to brown the meat in several batches if you want to double the recipe.
- It's helpful to use a fat separator before serving, as the beef can release a lot of fat during cooking.
Please read our nutrition disclaimer.
Cooking Tools:
Editor note: Published October 13, 2018 and updated Oct 28, 2019
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I make this as my hubbies favorite meal! He does all the prep eork( I add onions, carrots and mushrooms at the end one the roast is out and I pressure for 5 minutes while the meat rests!
Serve it over egg noodles, risotto,Polenta… or I add potatoes in at the end with other veggies and have a -pot meal! Oh, and I pressure for 55 minutes!
Hi Lala, Sounds like a great team effort! Thanks for your feedback and glad you enjoyed.
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Made this tonight for the family – it was so easy and so good!!
Hi Donna, Thanks for your comment and glad to hear it was good. Congrats!
Follow instructions the best ever
Awsome…..have made it many times….Thank you
Hi Brenda, Thanks for your comment – that’s amazing!
I made it for supper tonight. First time to cook a big hunk of beef in the IP. It was delicious! Couldn’t believe how tender it was. My husband and I could hardly stop eating it. Thank you!
Hi Annette, So great to hear that and thanks for your feedback!
This is amazing! Even my picky 3 year old kept saying “mmm. It’s yummy”. ❤️
Had anyone tried this with chicken breasts instead of beef?
Made this and had made Mississippi roast in a crock pot before. Tasted just as good as it does when it cooks for 6-8 hours. We chose to make tacos but would be paired well with some potatoes and broccoli as well.
Hi Olivia, Awesome to hear and thanks so much for your feedback. Your pairings sound perfect!
I’m wondering do you put the roast on the rack in the instant pot or do you just place it directly on the bottom?
Hi Laura, Thanks for your question and either way is fine.
Can you make this with a frozen roast? If so does it change the cooking time?
This is the BEST! My husband says it’s the best pot roast he’s ever had. I used it over rice the first time. Tonight we are having it over fresh rolls from the bakery!
Thanks Lisa! Great to hear that!