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This Instant Pot Mississippi Pot Roast Recipe produces melt-in-your beef that is tangy, zesty, and satisfying. It also trades out the packaged spice blends for a homemade blend that give this recipe the best flavor, while leaving allergens and excess sodium out!
Looking for more flavorful Instant Pot beef roast recipes? Don't miss my recipes for Instant Pot Pot Roast, Instant Pot Italian Beef, Instant Pot French Dip, and Instant Pot Barbacoa.
The Best Instant Pot Mississippi Pot Roast Recipe
Mississippi Pot Roast is known for its tender beef, tangy flavor, and zesty pepperoncini peppers.
It is also typically made with store-bought seasoning packets that are not only high in sodium and filled with preservatives, they typically contain allergens as well.
This Instant Pot Mississippi Pot Roast recipe leaves those packets on the shelf and instead uses Homemade Ranch Seasoning and Homemade Onion Soup to impart intense flavor to the pot roast, without adding anything less than desirable.
Paired with pepperoncini peppers and butter, Instant Pot Mississippi Pot Roast results in a tender roast that is bold, tangy, and savory. It is quickly going to become a family favorite.
Notes on Ingredients & Equipment
- Beef Roast: For the most tender pot roast, I highly recommend using chuck roast, as it is well-marbled and will become extremely tender after pressure cooking. Feel free to use a bottom-round roast, but keep in mind it won't yield the same melt-in-your-mouth texture as a chuck roast.
- Pepperoncini Peppers: Be sure to use pepperoncini peppers, not banana peppers. While the peppers look similar, pepperoncini are much milder. They have a sweet, tangy flavor rather than a spicy flavor.
- Beef Broth: Use low-sodium beef stock or beef broth, to control the level of sodium.
- Ranch Seasoning: Instead of using a packet of Hidden Valley Ranch Seasoning, I use my blend of dried spices to create homemade ranch seasoning which comes close to replicating the flavor, while being dairy-free and free from corn, MSG, and sugar.
- Dried Onion Soup Mix: I love using Copycat Lipton Dried Onion Soup for this pot roast recipe. It adds just the right amount of flavor and I bet you have all the ingredients on hand to make the blend!
- Butter: Use unsalted butter so the dish is not overly salted.
- Instant Pot: This recipe works with either a 6-quart Instant Pot or an 8-quart Instant Pot. If you are using a 3-quart Instant Pot, it is best to cut the recipe in half but leave the cooking time the same.
How to Make Instant Pot Mississippi Pot Roast
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Cut Roast into Chunks
Cutting the roast into large chunks does two things. It allows for the seasoning to really permeate the meat and it speeds up the cooking process considerably.
Sear the Roast
To add flavor and texture to the Mississippi Pot Roast, I strongly recommend searing the beef using the sauté function.
Deglaze Inner Pot
Any time you use the sauté function on an electric pressure cooker, it is CRUCIAL to add a bit of thin liquid (beef broth in this case) and scrape up the browned bits from the bottom of the inner pot. This will help to prevent a burn notice from occurring.
Dollop with Butter
Layer seared beef, beef broth, seasonings and pepperoncini peppers in the inner pot then add slices of butter on top of the beef. Dolloping the pot roast with unsalted butter adds a rich, creamy result.
Allow for Natural Pressure Release
After the cooking time has elapsed, leave the Instant Pot alone for at least 10 minutes. This will help ensure the pot roast stays super tender.
Serve Mississippi Pot Roast
Mississippi Pot Roast is delicious when served over creamy mashed potatoes, polenta, or cheesy grits, along with the cooking juices. Or keep it low-carb and serve with a side of roasted Brussels sprouts and Bacon Spinach Salad.
Storage/Reheating
- Refrigerate: Allow the Mississippi Pot Roast to cool. Then transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Once cooled, transfer the pot roast to a freezer-safe container leaving 1 inch of space for expansion, and freeze for up to 3 months.
- Reheat: If needed, defrost in the refrigerator overnight. Reheat several servings over low heat in a heavy-duty saucepan until warmed through. Alternatively, heat individual servings in a heat-safe dish in 30-second intervals until warmed through. Keep in mind that after chilling, it is typical to see a thick white layer of fat on the surface of the beef. You can opt to scoop it out and discard it before reheating, or leave it, as it will melt back into the dish after reheating.
Recipe FAQs
Yes! In place of the homemade ranch seasoning and dried onion soup mix, use a 1-ounce package of ranch seasoning and a 1-ounce package of dried onion soup mix OR a 1-ounce package of au jus gravy.
I strongly recommend cutting your roast into large chunks, as this will yield the most flavorful and tender result in this recipe. If you would rather work with a whole roast, sear as directed and then cook for 20 minutes per pound.
Yes! Unlike using a slow cooker, it is safe to cook with frozen meat using the Instant Pot. Do not sear the meat. Instead, add the frozen beef directly to the inner pot, and then add the broth, seasonings, peppers, and dollop with butter. If your frozen roast is cut into chunks cook for 80 minutes on high pressure. If you are cooking a whole roast, cook for 30 minutes per pound.
Yes! To prepare Mississippi Pot Roast in a crockpot, sear the beef in a large stock pan over medium-high heat. Once seared, transfer the beef to the base of the slow cooker. Add in the beef broth, juice from the pepperoncini peppers, sprinkle with the seasonings, top with pepperoncini peppers, and dollop with butter. Cook on high for 5-6 hours or on low for 8-10 hours. Shred the meat with two forks, stir the meat back into the cooking juices, and serve.
More Instant Pot Recipes with Beef
- Instant Pot Beef Bourguignon
- Instant Pot Short Ribs
- Instant Pot Beef and Broccoli
- Instant Pot Beef Stew
- Instant Pot Brisket
If you gave this recipe for Instant Pot Mississippi Pot Roast a try, I would love for you to leave a review and comment below.
Instant Pot Mississippi Pot Roast
Video
Ingredients
- 2 teaspoons extra virgin olive oil
- 3 pounds chuck roast, cut into 6 equal pieces
- kosher salt & pepper, to taste
- 1¼ cup low-sodium beef broth
- ¼ cup juice from jarred pepperoncini peppers
- 2 tablespoons ranch seasoning mix, or one small packet store-bought ranch seasoning
- 3 tablespoons dry onion soup mix, or one small packet store-bought dry onion soup mix
- 9-10 pepperoncini peppers
- 4 tablespoons unsalted butter, cut into 4-5 slices
Instructions
- Hit saute on the pressure cooker, add in the 2 teaspoons extra virgin olive oil, and let it heat for a minute. While the oil is heating, cut the chuck roast into large 2-inch pieces and season evenly with salt and pepper.
- Add the roast to the heated oil, and sear for 4-5 minutes per side, and place it on a plate. Hit cancel on the Instant Pot to turn the saute function off.
- Pour 1¼ cup low-sodium beef broth and scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice from happening.
- Add seared beef back into the pressure cooker. Top with ¼ cup juice from jarred pepperoncini peppers. Sprinkle with 2 tablespoons ranch seasoning mix and 3 tablespoons dry onion soup mix. Top with the 9-10 pepperoncini peppers and 4 tablespoons unsalted butter (cubed).
- Place the lid on the pressure cooker and be sure the lid is locked and/or the vent knob is pointed towards sealed. Hit the manual or pressure cooker and set it to cook for 45 minutes on high pressure.
- When the cooking time has elapsed, allow for pressure to release for at least 10 minutes, 20 is best! This is really important, as it keeps the beef tender and juicy. Then open up the pressure cooker.
- You can opt to remove the beef to a large bowl or leave it in the inner pot. Use two forks to shred the meat and stir back into the cooking liquid. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my kind of comfort food! The recipe was delicious and easy to follow! I will be making again!
Wonderful! I am so glad you enjoyed (and plan to make again!)
I love how easy and delicious this is! Turns out so tender too.
A fantastic recipe that the whole family really enjoyed! Thank you for this and keep it up!