Recently Updated! This Instant Pot Mississippi Pot Roast recipe is made with au jus, ranch and beef stock for a fall off the bone tender recipe that you are going to love. The best part? Using your pressure cooker, you get it on the table in less time than in the oven or Crock Pot.
Why You Will Love Instant Pot Mississippi Pot Roast
- EASY – When you Pressure Cook a Pot Roast, not only does it take a fraction of the time it would take in a Slow Cooker, but the meat also comes out tender, juicy and flavorful everytime! This is a great beginner Instant Pot Recipe!
- GREAT TO FEED A CROWD – This recipe is great for entertaining. Your guests can just serve themselves. It makes a lot of food! Or you can just make this on Sunday night and have leftovers for lunch tomorrow!
- REAL COMFORT FOOD – There is just something about a pot roast that takes me back to when I was younger. It’s the sort of dish that warms you up from the inside and is great to eat with friends and family.
What Is A Mississippi Pot Roast?
Quite simply, Mississippi Pot Roast is the best roast you will ever eat! It is a cut of beef combined with broth, ranch dressing mix, au jus mix, and pepperoncinis. Traditionally this beef roast is made with butter, but I omitted it and I don’t think it needs it.
So, why is it called a Mississippi Pot Roast? Surprisingly it’s pretty easy to find that out. The origin of many recipes can be faded over time, but this recipe is actually not that old! Back in the 1990s, a cook made this recipe for her family and it was a hit. She eventually shared it with a friend who put it in a cookbook. From there, it slowly spread until the internet came along and this Pot Roast started getting pinned to Pinterest!
How To Make Mississippi Pot Roast In An Instant Pot
For step-by-step instructions, check out the printable recipe card below. But here are the ingredient you’ll need to get started.
Instant Pot Mississippi Pot Roast Ingredients
- OIL – To saute the pot roast. We used vegetable oil but you can use another oil if you’d like.
- CHUCK ROAST – Read below for more on selecting a roast for this dish. But you want to find one with good marbling.
- RANCH SEASONING PACKET – We are just using the powder from this Ranch Seasoning Mix. Do not follow the direction on packaging.
- AU JUS GRAVY MIX – Again, you’ll just need the contents of the packet to make the sauce.
- BEEF BROTH – If needed you can substitute with vegetable broth.
- PEPPERONCINI PEPPERS – You can use whole peppers or the slices that come in a jar. If you use the jarred kind, keep the juice as you can add it later for a boost of flavor.
Using your pressure cooker, this roast is done is half the time it would take in the oven and far faster than a slow cooker method. (I did include slow cooker instructions after the printable recipe at the bottom of the post) I love using the Instant Pot for recipes that traditionally are slow cooked like this Instant Pot Chicken Gnocchi Soup and this Instant Pot Corned Beef recipe. The flavor that a pressure cooker can bring is amazing!
For tips on how to use an electric pressure cooker check out our pressure cooker guide.
What cuts of beef are the best for Mississippi Pot Roast?
Just another reason to love Mississippi Pot Roast is that you can use all kinds of cuts of meat. I see chuck roast for sale all the time at my local grocery store which is why I am using this particular beef. I stock up when I see it on sale so I can make this recipe.
These are the best cuts for making Instant Pot Mississippi Pot Roast
- Chuck Roasts
- Rump Roasts
- Bottom Rounds
How To Serve Mississippi Pot Roast
This pot roast would taste great served any number of ways. We love to simply serve it on a pile of Mashed Potatoes. You can also serve it with Rice, Mashed Cauliflower, Cauliflower Rice, Egg Noodles, Spaghetti Squash or simply with a side of roasted vegetables.
Mississippi Pot Roast Crock Pot Method
Making Mississippi Pot Roast in the slow cooker is simple. It is an easy dump and go method. Place everything in your slow cooker and turn on low for 8 hours. For a deeper flavor, brown your roast in a skillet before placing in your slow cooker.
Leftovers, Storage and Freezing
Store leftovers in an airtight container in your refrigerator. You Pot Roast should be good in the fridge for 5 days. Reheat in the microwave.
You can freeze Mississippi Pot Roast. Let it come to room temperature and store in a freezer safe container or freezer bag. It will be good in your freezer for about 4 months. Thaw overnight in the refrigerator.
Notes, Tips and FAQs
- What if my broth is too runny? – Make a cornstarch slurry that is equal parts water and cornstarch. Add to your liquid until you achieve the desired consistency.
- Do The Pepperoncini Peppers Make This Pot Roast Too Hot? – Nope! Most of the heat cooks out of the peppers. And they aren’t too hot to begin with.
- What If My Roast Is Too Big For The Instant Pot? – We love searing our roast in the Instant Pot because that makes this a one pot meal (and less dishes). But, if needed, you can cut your roast up into equal sized pieces and sear them on a hot skillet with some oil. Once seared, you should be able to fit both individual pieces in your Pressure Cooker.
- Do You Need To Sear Your Beef For A Pot Roast? – The key to getting a rich, delicious flavor is to brown each side of your beef roast. If you need to you can always cut up your roast into large chunks to get it browned easier. I love that you can do all of this right in the Instant Pot using the saute mode!
- Be Patient – another tip is to let pressure naturally release for 20 minutes once to cooking cycle completes. If you quick release the pressure at this point you run the risk of the meat toughening up. Resist the urge to make it go faster and wait the full 20 minutes.
- Can You Cook A Frozen Roast In An Instant Pot? – Yes you can! A pressure cooker comes to temperature fast enough that you can safely cook frozen meat in it. Unfortunately, you can’t sear frozen meat, so you’ll have to skip that step.
I hope you enjoy this Recipe for Instant Pot Mississippi Pot Roast. We’d love to hear how it turned out in the comment section below. Thanks for reading.
If you haven’t joined the Instant Pot/Pressure Cooker craze yet, you need to. This handy device has been a huge help in the kitchen. I can get meals on the table quicker and with only one pot to cleanup. It has been a lifesaver. You can pick up one for yourself on Amazon, just click here!
LOOKING FOR MORE GREAT INSTANT POT DINNER? CHECK OUT:
Instant Pot Mississippi Pot Roast Recipe
- 2 tablespoons oil
- 3-4 pound beef chuck roast
- 1 package 1.25 oz, ranch dressing seasoning packet
- 1 package 1 oz, au jus gravy seasoning packet
- 1 cup beef broth
- 3-4 pepperoncini peppers
- mashed potatoes for serving if desired
- Place oil into the Instant Pot and place roast in pot. Sautee on each side until browned.
- Add broth and sprinkle seasoning packets on top of roast and in the pot. Place peppers on top of roast.
- Place the lid on the Instant Pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 45 minutes.
- When the cooking cycle is complete, let pressure naturally release for 20 minutes. Open the lid and use two forks to shred the beef and remove bones, or remove roast from pot and slice and shred on a plate. Remove peppers from pan and cut with a knife, discarding seed bunch and stem, and mix in with the beef.
- Return beef to pan and mix with juice. Serve over a bed of mashed potatoes if desired.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Wally Firkins says
I made this recipe exactly as written and it was amazing. I was actually a little bit dubious about this recipe but my wife and I thought it was delicious. Thank you for your recipe. I definitely will make it again.
I am so happy you and your wife liked it! I thought it strange at first, but it has become one of our favorites.
The total time on this needs to be dramatically updated. It does not take 45 minutes. It’s 45 minutes + 20 minutes release + time to come to pressure. After browning the meat and shredding, you’re closer to 1 hour 30 minutes total time.
just as Chris say,s time needs to be changed..actually would have preferred slow cooking to pressure. its usually a family fave. but lesson learned diff recipe = not the same expectation. still GREAT tasting roast, just not what we’re used to while slow cooking. We did try a few other, new to us, recipes of yours and soooooo happy with them. xoxo.
Thank you for sharing your experience. I am so glad you are enjoying our recipes! 🙂
Debra McFarland says
This is the best pot roast I’ve ever had!!! So easy to make. I get lots of compliments on this recipe.
I’m so glad you love it!
Very delicious thanks for the recipe
I’m so glad you enjoyed it!
My roast is on the smaller side. It’s 2 pounds should I just do 30 mins then the 20 min release?
I would keep the cooking time as is.
Gonna try this tmm but has anyone ever added carrots to this bc we love cooked carrots with r roast?
We always add carrots to the roast while it’s cooking and the carrots take in the flavor of the roast and drawings – it’s delicious. Growing up we always had pot roast and I was never a fan but this recipe was a game changer. Love it!
Hands down the best pot roast recipe. I use pork as often as beef. YUM!
Thank you for sharing! I am so happy you enjoyed it. Great tip about using pork!
Ashley Hackenberg says
Can u freeze this
I haven’t done it myself but I don’t see why you wouldn’t be able to, all the ingredients are freezer friendly.
Kimberly Cronhamn says
sounds great will try soon. Thanks. Kim from Nevada.
I”m happy you enjoyed it!
Used a trump roast and it wasn’t as tender as when I made it with a chuck roast! I put it back in for 20 mins after I sliced it up. The flavor is excellent though
I made this earlier this week and it was amazing, so much faster than the crockpot.
I made it again yesterday for Mother’s Day and something went crazy on me. I needed two roasts for the amount of people so we used two insta pots. I seared the roasts in a skillet to try to make it faster but I cooked the roast for the 45 minutes and released steam got 20 minutes. It wasn’t even close to done. I ended up cooking it for another 54 minutes before it was ‘done’ but nowhere near what it was the first time.
It happened in both insta pots and idk what happened. I added potatoes & carrots last time at about 40 minutes cook time and they cooked up perfectly during the steam release. Any idea Kathy?
This is really strange, the only thing I can think of would be that the seal wasn’t properly sealed on the pressure cooker but I can’t imagine that would be the case on both pots. Did you use the same amount of liquid in each pot?
Same. My meat wasn’t tender at all! I’m going to try and cook it a bit longer ♀️
Gail Wrzaskowski says
I don’t have an instapot. Ha anyone made this in a slow cooker?
Yes, you can cook on low for 8-10 hours.
Gail Wrzaskowski says
I don’t have an instapot. Has anyone made this in a slow cooker?
This is my new favorite IP recipe. It worked well with bottome round roast as well. Thank you!
Yay! I am so happy you enjoyed it!
Can I do this with a frozen roast? How do i determine the time adjustment for that? Looking forward to trying this!
Yes, you can add 10 minutes, be aware that it will take longer for the pressure cooker to come to pressure with a frozen roast.
I tried this recipe exactly per directions with a 2.81# chuck roast. It was not tender at all. Could not shred it. Tried another cycle of 45 min high pressure cook with 30 min natural release. Still not able to shred. Did a third round of 45/30 and could finally shred it. Very disappointing, but the flavor was good. Stick to the slow cooker for this one.
Melissa M says
If it’s frozen should I cook it longer?
I would add 2 minutes to the cook time. It will also take longer to come to pressure.
Went by this recipe, 45 minutes of cooking and 20 natural release was not enough! It was still so tough! Putting back in for another 30 to see if that helps!! Excited to try it though!
Why is this named Mississippi pot roast?
Followed the recipe to a “T” and came out with tough meat that was not shredding at all. Honestly cooking this dish is best with a true slow cooker. Thank you for your recipe! I hope it works for everyone else :).
Meat is good but I have to add more cooking time. I went 1hr & 15min and turned out perfect!!