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
- 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.
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?
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!