Instant Pot Mississippi Pot Roast
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The most amazing pot roast ever! Made in the IP in just a fraction of the time. So juicy and melt-in-your-mouth tender!
reasons to make instant pot mississippi pot roast
- Half the cook time. With the help of the pressure cooker, the cook time is significantly cut down, locking in moisture and flavor.
- Perfectly cooked meat. The meat is cooked so perfectly, melt-in-your-mouth tender, literally falling apart with the most heavenly gravy – slightly spicy, tangy and savory.
- Low-carb meal. Serve with cauliflower rice and an assortment of veggies.
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 shredded and served over mashed potatoes or egg noodles.
tips and tricks for success
- 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 at the bottom of the Instant Pot are all lovely bits here, adding so much flavor).
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze as needed. Mississippi pot roast freezes very well. Let cool completely; 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.
what to serve with mississippi pot roast
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Mississippi Pot Roast: Frequently Asked Questions
Absolutely! Carrots and potatoes would be great additions, cutting them into large chunks so they do not turn into mush.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
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
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.
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