There is something very comforting about pot roast. Maybe because I remember having it when I was a child. Or maybe it is because of how easy it is to make? I am not sure. What I am sure about is that this Instant Pot Mississippi Pot roast recipe is delicious and hands down the best beef pot roast recipe I have ever eaten. I was so happy with it I had to make a Mississippi Chicken recipe too!
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!
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 is 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. Any time I can cut a few calories I try to do it.
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
Instant Pot Mississippi Pot Roast Recipe
Here is the Instant Pot Pot Roast recipe you have been waiting for! Instant Pot Mississippi Pot Roast is unbelievably packed with flavor. This classic beef roast is made with au jus, ranch and beef stock for a fall off the bone tender recipe that you are going to love.
- 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
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Place oil into the Instant Pot and place roast in pot. Sautee on each side until browned.
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Add broth and sprinkle seasoning packets on top of roast and in the pot. Place peppers on top of roast.
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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.
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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.
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Return beef to pan and mix with juice. Serve over a bed of mashed potatoes if desired.
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.
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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.
Mom says
I am so happy you and your wife liked it! I thought it strange at first, but it has become one of our favorites.
Chris says
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.
tree says
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.
Mom says
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.
Mom says
I’m so glad you love it!
Norma says
Very delicious thanks for the recipe
Mom says
I’m so glad you enjoyed it!
Mariah says
My roast is on the smaller side. It’s 2 pounds should I just do 30 mins then the 20 min release?
Mom says
I would keep the cooking time as is.
Kathy
Geri says
Gonna try this tmm but has anyone ever added carrots to this bc we love cooked carrots with r roast?
Liana says
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!
Nana says
Hands down the best pot roast recipe. I use pork as often as beef. YUM!
Mom says
Thank you for sharing! I am so happy you enjoyed it. Great tip about using pork!
Ashley Hackenberg says
Can u freeze this
Mom says
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.
Devonne says
So yummy!
Mom says
I”m happy you enjoyed it!
Trina says
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
Laurie says
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?
Mom says
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?
Jen says
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?
Mom says
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?
Leanne says
This is my new favorite IP recipe. It worked well with bottome round roast as well. Thank you!
Mom says
Yay! I am so happy you enjoyed it!
Megan says
Can I do this with a frozen roast? How do i determine the time adjustment for that? Looking forward to trying this!
Mom says
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.
Miranda says
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?
Mom says
I would add 2 minutes to the cook time. It will also take longer to come to pressure.
Breanna says
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!