This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices. Serve over potatoes, rice, or pasta!
For a more traditional roast, try Instant Pot pot roast.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Instant Pot Mississippi Pot Roast
- How to Make Mississippi Pot Roast in Instant Pot
- Tips for Choosing the Best Cut of Beef
- Can I Add Vegetables?
- What to Serve with the Roast?
- How to Store and Reheat
- More Roast Recipes to Try
- More Instant Pot Recipes
- Instant Pot Mississippi Pot Roast Recipe
Pot roast is often saved for special occasions or Sunday family dinner, but Instant Pot Mississippi pot roast is super simple and will slip into your mid week rotation.
I recently served this Mississippi roast over a bed of Instant Pot mushroom risotto and it was the most delicious, comforting dinner! I think we have a new household classic on our hands.
Why You’ll Love This Recipe
- “Dump and start”: Unlike some of my Instant Pot recipes, there’s no browning of meat necessary.
- Healthier: The viral recipe makes this roast with packets of ranch seasoning mix and au jus gravy mix, but my recipe uses a simple seasoning blend that’s easy to make and doesn’t sacrifice taste.
- Not salty: Like other Mississippi pot roast recipes using the packets.
- Fast: Minimal prep time and on your table in 2.5 hours, it’s faster than the oven or crock pot versions.
Ingredients for Instant Pot Mississippi Pot Roast
Mississippi roast in Instant Pot uses a handful of simple ingredients and seasonings that produce incredible flavor with a tangy kick. Here’s what you’ll need.
- Chuck roast: The best choice, second best is rump roast and third best is bottom round. I also tested eye of round roast, which is pictured, and it was OK, it’s a bit too lean to shred. A roast with some marbling is the best!
- Beef broth: Low sodium beef broth is best with beef. Use store-bought or make your own Instant Pot beef bone broth. Or if you have previously made vegetable broth or Instant Pot chicken broth that would work too.
- Soy sauce: Deepens the flavor of the gravy. You can use soy sauce or liquid aminos.
- Pepperoncini: Whole or sliced. They aren’t overly spicy and add tang. Whole peppers are better because sliced peppers will disintegrate more during cooking but it’s OK.
- Pepperoncini liquid: We add 1/4 cup of pepperoncini juice for amazing flavor.
- Seasonings: A blend of garlic powder, onion powder, dried chives, dried dillweed, dried parsley, and black pepper adds the perfect amount of flavor and you can adjust to taste.
- Butter: I prefer unsalted butter to keep this recipe lower in sodium.
- Cornstarch: To thicken the gravy.
- Fresh parsley: Garnish each serving with fresh parsley.
How to Make Mississippi Pot Roast in Instant Pot
Here’s a quick overview with photos of how to make Mississippi pot roast in Instant Pot.
There is a recipe card below will full measurements and instructions.
- Prepare sauce mix: Combine beef broth, soy sauce, liquid from pepperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and pepper in a medium bowl.
- Arrange ingredients in Instant Pot: Place a trivet inside your Instant Pot, and place roast on top. Pour the prepared mixture over it, then add pepperoncinis and butter around the roast.
- Pressure cook: Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes.
- Release pressure: After pressure cooking, let the pressure come down on its own, called Natural Release.
- Shred beef: Carefully transfer the roast onto a large plate and shred with 2 forks. Set aside.
- Thicken the sauce: Press Saute on the Instant Pot. Meanwhile, whisk cornstarch with cold water in a small bowl. Pour the cornstarch mixture into the pot, stir, and let sauce thicken. Press Cancel, return shredded beef to Instant Pot, and stir.
- Garnish: Sprinkle with fresh parsley and serve with side dish of choice.
Don’t do Quick Release. It will pull moisture from meat resulting in tougher and more dry roast. Keep your pot roast juicy and fork-tender by releasing pressure naturally.
Tips for Choosing the Best Cut of Beef
Instant Pot mississippi roast will be the most tender, flavorful pot roast with these helpful tips.
- Choose the right roast: Select a good cut of meat, so it comes out tender and shreds easily. Also be sure to buy not overly fatty chuck roast.
- Trim some fat: If it looks like there’s excess fat on the outer edge you can trim some off to help prevent a greasy roast. Keep in mind a little fat will flavor the roast and keep it juicy.
- Try more lean roast: I tried eye of round roast and it was a bit hard to shred more towards the center but not terrible and still tender. You can also cut it in 2 inch cubes before cooking. Also try sirloin tip roast.
Can I Add Vegetables?
Yes, make Mississippi pot roast in Instant Pot a complete one pot meal with the addition of veggies! To the pot, I would add only large chunks of potatoes and carrots, or baby potatoes and baby carrots. Be ready they will be very very soft.
Or wrap them in parchment paper like I do in my 8 quart Instant Pot when making Instant Pot pot roast. This will also work with a 10 quart Instant Pot.
If you’re using a 6 quart Instant Pot, I recommend cooking the veggies after so they’re not overcooked. Drop them into the pot after removing the meat and pressure cook on high pressure for 5 minutes. Quick release, remove veggies, and finish the recipe as instructed.
You can also add parsnip, sweet potatoes, diced tomatoes, or onion.
I wouldn’t recommend to add any other vegetables like green beans or broccoli because they will be mushy.
What to Serve with the Roast?
I served it with Instant Pot mushroom risotto because that’s what I made that day as well. I always love potatoes and gravy so Instant Pot baked potatoes, Instant Pot mashed potatoes, or Instant Pot potatoes are popular in our house.
How to Store and Reheat
Store: Place leftovers in an airtight container and store in the refrigerator for up to 5 days.
Freeze: Let your leftovers cool and store in an airtight container, it’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge.
Reheat: You can reheat beef in a pot or skillet on medium heat with a splash of water or broth. Alternatively, microwave at 30 second intervals, stirring in between until warmed through.
Yes you can pressure cook frozen roast since this recipe doesn’t call for searing the meat. Adjust cook time to 2 hours.
Yes, sear it in a skillet on the stove first and then add to a crockpot and slow cook for 8 to 10 hours and low heat. I don’t recommend to cook it on high heat because chuck roast is a tough cut of meat.
You might have used wrong cut of meat, released pressure too quickly after cooking, or it needed more time to cook.
No. Food cooked under high pressure generally comes out more flavorful and this recipe is the case.
More Roast Recipes to Try
- Crock pot sirloin tip roast
- Crock pot rump roast
- Crock pot eye of round roast
- Eye of round roast
- Sirloin tip roast
More Instant Pot Recipes
Instant Pot Mississippi Pot Roast
- 2-3 pounds chuck roast or rump roast
- 1 cup beef broth low sodium
- 2 tablespoons soy sauce or liquid aminos
- 1/4 cup liquid from peperoncini peppers
- 8 pepperoncini peppers
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried chives
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons parsley finely chopped
- In a medium bowl, add beef broth, soy sauce, liquid from peperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and ground black pepper. Stir to combine.
- In Instant Pot, add a trivet and place roast on top. Pour mixture over it, then add peperoncinis and butter around.
- Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes. After let the pressure come down on its own, called Natural Release.
- Remove the roast onto a large plate and shred with 2 forks. Set aside.
- Press Saute. In a small bowl, whisk cornstarch with cold water and pour into the pot. Stir and let sauce simmer until it has thickened, about 2 minutes. Press Cancel. Return shredded beef to Instant Pot and stir to combine.
- Garnish with parsley and serve hot with mashed potatoes, pasta, risotto or your side dish of choice.
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.