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!

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.

How to make Instant Pot Mississippi Pot Roast

1. 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.
2. 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.
3. 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.
4. Pressure cook. Cook on high pressure for 45 minutes, releasing pressure naturally for 20-30 minutes when finished cooking to keep the meat tender.
5. 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.
6. 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.
7. Serve. Serve the shredded beef with the juices over mashed potatoes, on potato buns as sandwiches, or alongside roasted vegetables.

Instant Pot Mississippi Pot Roast

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 30 minutes minutes

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!

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4.9 stars (44 ratings)

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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

Instant Pot

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.

Course: Main Course

Cuisine: American

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