Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you’ll have this dinner ready in no time!
We love making easy dinners in the pressure cooker. Readers love our Instant Pot Beef Stroganoff, Instant Pot shredded chicken, and of course broccoli cheddar soup.
Mississippi Pot Roast Instant Pot Recipe
One of my goals here at Shugary Sweets is to help you enjoy dinner with your family by providing easy, no fuss meals.
We all love fancy 3-course meals, but in my family, they’re not practical.
I love using my Instant Pot for dinner because it lets me cook tasty meals much faster than usual.
You may have seen this pot roast recipe all over Facebook or Pinterest, but what exactly is a Mississippi Pot Roast?
This fork tender roast is juicy and buttery with tons of flavor (thanks to the au jus and ranch packets). Add a little spice (not heat) with the pepperoncini peppers.
Ingredient Notes
Chuck Roast.
- Much like my Instant Pot pot roast recipe, you’ll want to choose a well marbled chuck roast. The chuck roast comes from the shoulder of the cow.
- Find a chuck roast with many thin strands of white (connective tissue). These will melt away while your roast cooks, creating a tender cut of meat.
- I use a 3-5 pound roast for a single recipe. Cut it into large chunks so that it will fit well in the bottom of the Instant Pot.
Seasoning. Use one packet of ranch seasoning and one packet of au jus for today’s Mississippi Roast recipe. They make a perfect seasoning pair.
Pepperoncini Peppers.
- These are the star of the show. Use either whole or sliced pepperoncinis to flavor the meat. While they have a little spice to them, it’s mild not hot.
- To add even MORE flavor, swap out some of the beef broth for extra liquid from the pepper jar.
Extras. You’ll also need olive oil (to saute the beef), beef broth, and butter. This dish can get a little salty, so try to choose low sodium beef broth and unsalted butter. You can always add a little salt to the dish after tasting it!
How to Make Instant Pot Mississippi Pot Roast
Sear the beef and deglaze the pot.
Sauteeing the beef locks in the flavor and creates the perfect texture.
I don’t add extra salt to the roast while searing, but I do sometimes sprinkle a little cracked black pepper on the meat.
Brown all pieces of chuck roast, then remove and set aside. Add beef broth.
Using a wooden spoon, scrape up as much of the browned bits off the bottom of the pan.
To avoid the dreaded “BURN” notice, deglazing the pot is an important step!
Pressure cook the pot roast.
- After deglazing, press cancel and add the au jus packet, ranch packet, liquid from the pepperoncini pepper jar, peppers, and butter. Give a quick stir, then return the roast back to the Instant Pot.
- Lock the lid in place and select “HIGH PRESSURE” for a cook time of 50 minutes. If your roast is closer to 4- 4 1/2 lbs, add 10-15 minutes of cook time.
- When cook time ends, allow pressure to NATURALLY RELEASE. This means you leave it alone until the silver valve drops. This will usually take about 20 minutes.
Allowing the roast to naturally release pressure keeps your beef moist and tender and prevents it from drying out.
Thicken the Gravy (optional) and Shred the Beef.
- Remove the beef from the Instant Pot after it has naturally released pressure. Place on a cutting board and shred beef into desired size pieces.
- While the beef is out of the pot you can make the gravy thicker.
- In a small bowl, whisk together 1/4 cup cornstarch with about 1/4 cup of the hot liquid from the sauce.
- Turn the Instant Pot on “SAUTE” and allow it to cook and bubble for about 1-2 minutes, until thickened.
- Return the beef to the hot liquid and enjoy.
Be sure to check out our slow cooker mississipi roast recipe too!
How to Serve Mississippi Roast
This Instant Pot Roast recipe is naturally low carb and delicious served up on a plate, as is.
The traditional way to serve this dish according to Robin Chapman, the original creator of Mississippi Pot Roast, is to put the meat on sandwiches.
My family, however, loves this dish served over Baked Mashed Potatoes!
Here are a few of our favorite side dishes to enjoy with Mississippi Pot Roast:
- Olive Garden Salad
- Instant Pot Mashed Potatoes
- Sweet Potato Casserole
- Potato Salad Recipe
- Hashbrown Casserole
- No Knead Dinner Rolls
How to Store Leftovers
Let’s assume first that you even have leftovers! Mississippi Pot Roast is the perfect pot luck and family dinner. Easy, yet everyone loves it and it can serve a crowd too!
- STORE: If you have leftovers, allow to cool in Instant Pot (or serving dish). Refrigerate for up to 4 days (reheating leftovers as needed in microwave or on stove top).
- FREEZE: You can freeze leftovers by placing in a ziploc freezer bag or freezer friendly container for up to 3 months. Thaw in refrigerator overnight and reheat to serve.
Easy Instant Pot Recipes
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Instant Pot Mississippi Pot Roast Recipe
Ingredients
- 2 Tablespoons olive oil
- 3 lb chuck roast cut into chunks
- ¾ cup beef broth
- 1 packet ranch dressing mix
- 1 packet au jus mix
- 6-8 whole pepperoncini peppers
- ¼ cup liquid from pepperoncini pepper jar
- 4 Tablespoons unsalted butter
- ¼ cup cornstarch optional
Instructions
- Plug in pressure cooker and select "SAUTE." Add olive oil to the bottom of the pot. Add the chunks of chuck roast and saute 5 minutes on each side.
- When all pieces of chuck roast have been browned, remove and set aside.
- While on saute, add in beef broth to the pressure cooker. Using a wooden spoon, scrape up as much of the browned bits off the bottom of the pan.
- Once deglazed, hit the cancel button and add the au just packet, ranch packet, liquid from the pepperonicini pepper jar, the peppers, and butter. Give a quick stir, then return the roast back to the Instant Pot.
- Lock the lid in place and select "HIGH PRESSURE" for a cook time of 50 minutes. If your roast is closer to 4- 4 1/2 lbs, add an additional 10-15 minutes of cook time.
- When cook time ends, allow pressure to NATURALLY RELEASE. This means you leave it alone until the silver valve drops. This will usually take about 20 minutes.
- For an optional, thicker gravy, remove the beef from the Instant Pot after it has naturally released pressure. Place on a cutting board and shred beef into desired size pieces.
- While the beef is out of the pot you can make the gravy thicker.
- In a small bowl, whisk together 1/4 cup cornstarch with about 1/4 cup of the hot liquid from the sauce.
- Turn the Instant Pot on "SAUTE" and allow it to cook and bubble for about 1-2 minutes, until thickened.
- Return the beef to the hot liquid and enjoy.
Notes
- This Instant Pot recipe was created in a 6qt Instant Pot. Prep time does not include the time it takes to come to pressure or naturally release pressure.
- To avoid the dreaded “BURN” notice, deglazing the pot with beef broth is an important step!
- Allowing the roast to naturally release pressure helps keep your beef moist and tender and prevents it from drying out.
- See blog post for recipe tips, tricks, and storage instructions.
Nutrition
Tender, flavorful Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. You’ll love the simple, easy, dump and go Instant Pot recipe!
So good and easy to make, will be making again.
I have made this roast beef many times over the years. Probably the best tasting roast beef I have ever had! Fantastic!!! I don’t have the instant pot anymore but I have done it in the oven and on the stove top! Still so yummy!
Agreed. Our family LOVEs this easy dinner!
Did anyone else have trouble getting the meat to shred? The meat was really good and juicy but really hard to shred.
Can this be made with “beef tips” (stew meat sized beef chunks)? How would you adjust cooking time?
Do the peppers make this recipe spicy?
Made this tonight and the roast was just falling apart. Put the pot roast on toasted Italian bread! Came out fantastic…… wife had two helpings….. which is unusual for that tiny girl.
I made sure I deglazed the pot and still got a burn notice. I added some extra beef broth and again burn notice. I have made many recipes in the instant pot and never got the burn notice before. Dumped it all into my dutch oven and now cooking it in the oven for 4 hours at 275. I only had a 4lb top sirloin but couldn’t fit the whole thing in one layer on the bottom of my 8qt. Had to do it in two batches so not sure how a 6lb would fit. Just interested, did anyone else have this problem?
I also got the BURN notice and I made sure to deglaze. I just opened unit up stirred the bottom and put back on. No more burn notice.
Sometimes the IP can be finicky if the meat is sitting in a spot on the bottom of the pot it can trigger the burn notice. You did everything right 🙂