This recipe for Instant Pot Mississippi Pot Roast is made with from-scratch seasoning blends and tangy, zesty pepperoncini peppers to result in a melt-in-your-mouth beef dinner that comes together with ease!
When it comes to pot roast, my recipe for Instant Pot Pot Roast has been a long-time fan-favorite recipe. One ingredient sets the recipe above the rest; horseradish. Horseradish works to both tenderize and flavor the beef, making it irresistibly good.
So why mess with perfection?
Because we all need variety and YOU have asked me to create a version of Mississippi Pot Roast that is Instant Pot friendly. And I am here to deliver the BEST Instant Pot Mississippi Pot Roast ever!
Similar to my recipe for Instant Pot Italian Beef, this recipe for Instant Pot Mississippi Pot Roast is made with
And let me just say, that just like the horseradish works to tenderize the beef in my original recipe, the pepperoncini peppers do the same in this recipe. The pot roast is filled with tangy, zesty flavor and is so easy to make!
Reasons to Love Instant Pot Mississippi Pot Roast
- Insanely Tender Pot Roast. The pepperoncini peppers work together with the magic of the Instant Pot to flavor and tenderize the roast beautifully.
- Family-Favorite Instant Pot Recipe. From the fall-apart tender beef to the zesty flavor, everyone loves this pot roast!
- Quality Control. Just like my recipe for Instant Pot Italian Beef, this recipe for Mississippi Pot trades store-bought seasoning packets for homemade spice blends that flavor the beef perfectly and leave the gluten, MSG, preservatives, and sodium on the shelf.
- Adaptable and Allergy-Friendly. This recipe for Instant Pot Mississippi Pot Roast is already soy-free, nut-free, egg-free, low-carb, and gluten-free, with modifications provided to easily make dairy-free.
Ingredients in Mississippi Pot Roast
- 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. In fact, 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 MSG.
- 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: Dolloping the pot roast with unsalted butter adds a rich, creamy result. Feel free to omit the butter as your roast will still be plenty delicious without it. I don't recommend using non-dairy butter for this recipe, as it is typically heavily salted and can result in an overly salty roast.
- 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.
Tips for the Best 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.
- Tip #1: Cut the 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.
- Tip #2: Sear the Beef. To add flavor and texture to the Mississippi Pot Roast, I strongly recommend searing the beef using the saute function.
- Tip #3: Deglaze the Pan. Any time you use the saute function on an electric pressure cooker, it is CRUCIAL to add a bit of thin liquid and scrape up the browned bits from the bottom of the inner pot. This will help to prevent a burn notice from occurring.
- Tip #4: 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.
Speed it Up
While searing the meat adds an additional depth of flavor to this pot roast, you can skip searing the beef. But you will need to increase the cooking time to 60 minutes.
Directions for Using Frozen Beef
Unlike using a slow cooker, it is safe to cook with frozen meat using the Instant Pot. There are a few things to keep in mind when using a frozen pot when making this recipe.
- 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 roast is cut into chunks, as the recipe suggests, cook for 80 minutes on high pressure.
- If you are cooking a whole roast, cook for 30 minutes per pound.
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.
- 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.
- Note on Leftover Pot Roast: 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.
- 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.
If you don't already have homemade ranch seasoning and homemade dried onion soup mix in your pantry, you can replace both seasoning blends with the following dried spices: 2 tablespoons dried onion flakes, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons dried parsley, 1 teaspoon dried dill, 1 teaspoon kosher salt, ½ teaspoon black pepper, ⅛ teaspoon basil, and ⅛ teaspoon celery seed.
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! 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
You may want to browse all my Instant Pot Beef Recipes, but below are a few favorites made using chuck roast or stew meat.
If you gave this recipe a try, I would love for you to leave a review and comment below.
Instant Pot Mississippi Pot Roast - No Seasoning Packets
- 2 teaspoons olive oil
- 3 pounds chuck roast cut into 6 equal pieces
- kosher salt & pepper to taste
- 1-¼ cup low-sodium beef broth
- ¼ cup juice from jarred pepperoncini peppers
- 2 tablespoons homemade ranch seasoning mix
- 3 tablespoons dried onion soup mix
- 9-10 pepperoncini peppers
- 4 tablespoons unsalted butter cut into 4-5 slices
- Hit saute on the pressure cooker, add in the oil, and let it heat for a minute. While the oil is heating, cut the roast into 6 even-sized 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 in about ¼ cup of the 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 the remaining 1 cup of beef broth, along with the juice from the pepperoncini peppers. Sprinkle with ranch seasoning and dried onion soup mix. Top with the pepperoncini peppers and pats of butter.
- 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.