Instant Pot Mississippi Pot Roast
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This Mississippi pot roast is made in the Instant Pot in just a fraction of the time! The meat comes out juicy and melt-in-your-mouth tender!
Featured Comment
So TENDER! So FLAVORFUL! So EASY! I am SO impressed with this pot roast. I loved it and thought the flavor was good and the tenderness definitely there. I followed the recipe exactly and all the flavors blended together like family. It is also versatile because you can put it over mashed potatoes, rice, or use bread to make sandwiches,, or as Chungah said, sop up the gravy ~ there is plenty of gravy. So delish.
Why you’ll love instant pot mississippi pot roast
- Half the cook time. With the help of the pressure cooker, the cook time is significantly cut down, cooking in just 45 minutes and locking in moisture and flavor.
- Fall-apart tenderness. The meat is cooked so perfectly. It’s simply melt-in-your-mouth tender, literally falling apart with the most dreamy gravy that is slightly spicy, tangy, and savory.
- Low-carb meal. This pot roast makes for an excellent low-carb meal, especially when paired with cauliflower rice and an assortment of veggies.
- Freezer-friendly. Pot roast freezes like a dream, keeping in the freezer for at least 2 months, perfect for meal prep and having ready-made meals during the busy weeknights.
what is Mississippi pot roast?
Mississippi pot roast is a type of beef roast typically made with dry onion soup mix and pepperoncini, resulting in a tangy taste with a little bit of heat. The meat is then shredded and served over mashed potatoes or egg noodles.
How to make Instant Pot Mississippi Pot Roast
- Sear the beef. Working in batches, select the high sauté setting of a 6-qt Instant Pot® and sear the beef until browned on all sides.
- Deglaze the pot. Stir in the beef stock, lifting up the browned bits stuck to the bottom of the pot to prevent the burn notice.
- Combine. Stir in the pepperoncini and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder, black pepper, and seared chuck roast.
- Pressure cook. Cook on high pressure for 45 minutes, releasing pressure naturally for 20-30 minutes when finished cooking to keep the meat tender.
- Shred. Shred the beef using two forks. Pro tip: if the meat does not shred easily, return the beef back to the Instant Pot and pressure cook in 5 minute increments.
- Make the gravy. First, make the cornstarch slurry by whisking together the cornstarch and cold water. Then, using the high sauté setting again, bring the pan juices to a boil, stirring in the cornstarch slurry until thickened, about 5 minutes. Pro tip: if the mixture is too thick, stir in a splash of beef stock as needed.
- Serve. Serve the shredded beef with the juices over mashed potatoes, on potato buns as sandwiches, or alongside roasted vegetables.
what to serve with mississippi pot roast
Tools For This Recipe
Instant Pot Mississippi Pot Roast: Frequently Asked Questions
Should I sear the meat?
Yes! Searing the chuck roast beforehand will build deep flavors and allow for a better fond (browned bits stuck to the bottom of the pot) for a rich gravy.
Can I add vegetables?
Absolutely! Carrots and potatoes would be excellent additions, cutting them into large chunks so they do not turn into mush in the Instant Pot.
What if the meat is tough?
If the meat does not shred easily with two forks, secure the lid and pressure cook in 5 minute increments.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days.
Is this freezer-friendly?
Yes! You can freeze the leftovers in individual freezer bags with some of the cooking juices for up to 2 months.
Instant Pot Mississippi Pot Roast
This Mississippi pot roast is made in the Instant Pot in just a fraction of the time! The meat comes out juicy and melt-in-your-mouth tender!
Video
Ingredients
- 1 tablespoon canola oil
- 4 pound boneless chuck roast, excess fat trimmed and cut into 6 pieces
- 1 cup beef stock
- 6-8 jarred pepperoncini salad peppers, plus 1/4 cup liquid from jar
- 1 (1-ounce) package dry onion soup mix
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Stir in pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.
- Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Remove beef from the Instant Pot®; shred, using two forks.
- In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef with juices immediately.
Equipment
Notes
- Avoid lean cuts. Choose heavily-marbled chuck roast so the fat can melt into juicy, tender, shreddable meat.
- Sear the meat. Browning the beef first is key here. That dark crust on the chuck roast will create such richer, deeper flavors (plus, the browned bits stuck to the bottom of the Instant Pot add so much flavor).
- Deglaze the pot. Add the beef stock and scrape up all the browned bits stuck to the bottom to build deep flavors and to prevent the dreaded burn notice.
- Naturally release pressure. Once the pot roast is finished cooking, let the Instant Pot release pressure naturally, about 20-30 minutes. This will let the meat rest while keeping it moist and tender.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze as needed. Let cool completely and portion into plastic freezer bags in individual servings with the cooking juices. Reheat in the oven at 350°F, covered in aluminum foil (to retain moisture) until warmed through, adding a splash of beef broth to prevent dryness.
Did you make this recipe?
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Made this tonight and it was amazing! Followed the recipe as stated with no modifications. Great flavor profile, not heavy and super tasty. A must in the meal rotation!
This is now my favourite. Dish. Spicy and delicious
Ohhhh my gosh. This was freaking good. The most tender, flavorful chuck roast I have ever made. At first I was skeptical about the peppers, but they give it so much flavorful. So impressed with this recipe, will be sharing with friends and fam 🙂 thank you.
I have made other versions of this recipe, but this one was the best by far. The whole family loved it – even the picky eater!
Should I use dill weed or dill seed?
The only pepperoncini I can find are the jarred pickled ones. Does the recipe call for pickled pepperoncini? I would love to try this but don’t want to make any assumptions and risk ruining a great meal!
Yes the jars picked ones are the correct ingredient for this recipe
I have the ninja foodi…same pressure time ?
Loved this dish!!! What a fabulous recipe and doesn’t use butter like the slow cooker versions.
A must 1-2 times per month! The pepperoncini pepper add the most interesting flavor to a dish we have been serving for years…
We love the new twist!
Wow! Where has this been all my life?? This was so so so good! My extremely picky 6 year-old even ate some. And I am not ashamed to say that I was just slurping up the sauce by the spoonful! This will definitely be put into regular rotation!
Made it tonight and it was SO GOOD! Sometimes I shy away from pot roast, because it’s a little bland for the amount of work that goes into it. But this was PACKED with flavor, a little heat, and lots of moisture! Will be a “go-to…” thanks for a new fan favorite!!
Does anybody have recommendations on whether or not I should reduce cook time if I use a smaller amount of chuck roast? Didn’t want to make the full amount for just the two of us the first time around! Thank you!
i was wondering the same thing.
I would say no. I used a 2.5 pound roast (the biggest I could find) and didn’t reduce the cooking time. It came out perfect.
This is really a flavorful, unique treatment for pot roast. I have very finicky family members who normally don’t like something a little different…but I screwed up my courage and tried this on them anyway and they raved about it. Now this is how I have to make pot roast with them. I really like the tangy flavor from the pepperoni and the dry herb mixture. The crusty bread suggestion is on point and I usually also throw some small potatoes, carrots, green beans and shallots In olive oil in a foil wrapped grill basket and have an amazing weekend feast. This is a great take on pot roast, really cool flavor profile, one of the very best I’ve come across.
Pepperoncini is apparently a word not liked by iPads…not pepperoni…pepperoncini
LOL
I made this recipe exactly as written and loved it. I spent some time trimming the fat off the beef but other than that it came together quickly. We served it on toasted rolls and got a couple of meals out of it. This is a keeper for me. I did not find the dill overwhelming at all but that is just my taste. Great recipe!
Yum yum yum. Followed exactly and turned out perfect. I served with baby potatoes and a dollop of sour cream. The combo of these flavors is reallllllly good. Don’t sleep on this recipe, friends.
Hello! Could we do this has a slow cooked meal instead? I love your recipes and your cute puppies
I was wondering the same thing.
This was truly one of the most flavorful things I’ve ever eaten. Followed the directions exactly as written and it came out perfectly! Will add this to my regular rotation!
I love 99.9 percent of DD recipes, but this one missed the mark. The quantity of dried dill seriously overpowered the dish. I think that if the dill was reduced by half, this roast would be excellent (and I love dill a lot).
Otherwise, cooking times were spot on, texture was what I expect from a Mississippi roast. I made this exactly as written, and other than the dill problem, I would try it again with modifications.
Really good! I chopped up some more pepperoncinis and added them on top for serving. Will make again!
The Best ever. This has to be one of the best pot roast I have ever made. The meat was tender and extremely flavorful. Make sure you buy the right cut of meat.
I made this last night!!! Amazing! So yummmy
The only change I made…. I seared my roast in my cast …..because well… I just get the sear I like in my Enameled cast better than IP
I deglazed w the beef broth in my cast THEN Put it all in my IP
Yuuuummmm
Try it
This looks so good! Thank you for the nice recipe!