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. It was delish! So flavorful and the meat was very tender. Served with toasted Hawaiian rolls.
I made this recipe in a crockpot instead of an instant pot. I used the same ingredients but cooked it seven hours on low. Turned out perfect. My husband said it was the best pot roast he’s ever had. I used leftovers to make pulled beef enchiladas that were also incredible.
Thanks for an awesome recipe!
Awesome this is what I was looking to see! Did you do step 1? I’d love to be able to skip that lol
Two questions:
1) can I use this same recipe as-is in an 8qt IP?
2) is there a way to use pork instead of beef? one of my family members is stomach-sensitive to beef
Thank you!
So I thought I’d be innovative and throw in some veg with the meat ; potatoes, celery and carrots. I spooned out the meat and veg before adding the starch mixture. It was very delicious, served over buttered noodles- the vegetables were pretty mushy..but the taste was definitely there! Next time, I’ll make it as directed, thank you for another great and easy recipe!
10/10. Uh-freaking-mazing. One of our more expensive meals but worth it. We dont like onion soup so we subbed that for a pot roast seasoning packet.
Made this last night- it was AWESOME. And by far- ridiculously easy. Gotta love that combo.
It’s a special night when my picky husband AND my 19 month old are excited about the same meal. Thanks, Chungah!
wonderful pot roast recipe, I would have never guessed pepperoncini, but love them even by themselves good thinking, and a great thing to IP! Thank you!
I am really addicted on your recipes. I follow you everyday, bravo. Thanks a lot!
How can I do this in a crock pot?
I’m wondering the same thing. How can this be done in the slow cooker / crockpot?
Since there are just 2 of us can I reduce all but cook time in half giving us some left overs? Can the left overs be frozen. I would appreciate a capability on your web site to adjust # of servings and it would recalculate the ingredients?
I’ve frozen it after shredded it up. Tastes great! I use the leftovers to make shredded beef enchiladas.
Yummo!! We love Mississippi pot roast. I will have to try this in the IP. Have you tried Miss. pot roast with the ranch seasoning packet instead of the onion mix? So delicious. I will try this version! We love all your recipes!!
I agree on the ranch sesoning, particularly if you don’t want so much dill seasoning. This is the way I have always made it — with ranch rather than dried onion soup. Each to their own.
You can definitely make this in crockpot. I do it all the time. Just throw everything, except for the cornstarch mix, into CP. Cook on low 6-8 hours. I don’t add in cornstarch, but I would imagine it would be added in at the last half hour or so. Delish!
I only have an 8at IP, is the cook time the same?
Thanks!
Sounds delicious!!! What if you don’t have a Instant Pot? How long would this need to cook in a crock pot? Thanks!
Agree. Need a stovetop or crockpot adaption please
Thank you
Original Mississippi Roast
Chuck roast up to 4 lbs
▪️black pepper
▪️Au Jus mix
▪️Hidden Valley Ranch mix
▪️pepperoncini
▪️stick of butter
Low heat – eight hours – slow cooker
I love making pot roast with onion soup mix. It’s the best! Your recipe sounds delicious.
Looks so good. I never know how much fat to remove. Do you take out that thick white middle section and leave all else?
Pot roast is comfort food. Leave the fat on, unless there’s a truly humongous chunk somewhere. You can defat the liquid before you thicken it (pour it into a measuring cup and wait a minute, the fat will rise to the top and be easy to pour off). Remember if you thicken the gravy with flour instead of cornstarch, you’ll need some fat!
Sure looks YUMMY! No IP here. Suggestion(s) for making stovetop and/or crockpot?
You can make this in the crockpot on low. Just add the cornstarch slurry towards the end and after you remove the meat to shred (30 minutes or so before finish cooking).
Just a question. Can you substitute boneless, skinless chicken and chicken broth instead of beef?
If you try that, I wouldn’t cook it the same amount of time. Look up some other recipe for the chicken you’re going to use — I think whole boneless chicken breast takes 6 minutes, but that’s off the top of my head. The ranch dressing and pepperoncini should be a good flavor combo for chicken… I’d maybe leave out the onion soup mix or other seasonings above. Yes for using chicken broth for your liquid.