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!
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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.
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
Can I add vegetables?
Absolutely! Carrots and potatoes would be great additions, cutting them into large chunks so they do not turn into mush.
How can I store leftovers?
Leftovers can be stored 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
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!
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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Any recommendations for making this in a dutch oven on the stove/in the oven?
Idk what I did wrong her, but my roast was nothing close to falling apart. It was probably my mistake by any tips? Followed the recipe to a T.
This is our go to roast recipe. Before finding this, every roast we did was like shoe leather. This roast is tender, flavorful and turns out every time we make it.
that looks good
Amazing! So simple and quick
I have made this several times and its always a hit! The peppers make it a little spicy for some people, but still delicious!!
Another hit! I prepared this recipe for dinner for my family and everyone enjoyed it. Definitely making this one again! Don’t skip the gravy! Thank you Chungah!
Hi Chungah, can I substitute a beef eye of round roast?
I did this tonight for dinner with mashed potatoes. The store was out of whole pepperoncinis so I used hot rings and just sort of estimated how many rings would make a single pepper. I also salted the beef while it was browning, but those were my only adjustments. It was SO GOOD! Not spicy just a nice acidic zing. Even the picky kids liked it. Definitely will make again!
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.
I made this tonight and omg it was delicious! I only used half the dill as I’ve never used it before otherwise I followed as exact. The gravy was delicious and I served with some dinner rolls, mashed potatoes and sweet corn. First time for the little peppers also. It just gave it a hint of heat but not overwhelming. Husband loved it and said to please fix it again sometime.
Love your recipes! Can you provide slow cooker instructions for this recipe? Thx
So delicious, simple and quick! This has become our go to Sunday meal because it can easily be made after church and tastes like a good old fashion Sunday dinner. I followed the recipe as it was written and wouldn’t change a thing. This one is a keeper!
This is so delicious! I’ve made it twice now. I swear all your recipes are genius!
Not my favorite. Very tangy from the peppers. I probably quick released instead of natural release. I love your pot roast with wine better. Thanks for all the recipes.
This had kick! My husband and I really enjoyed it. It was too spicy for my daughter so she had some leftover pork. We had it over mashed potatoes and it was great. The fact is really delicious.
Sorry the gravy is delicious.
I made this in a Crockpot (slow cooker) and it came it out great.
I love a Mississippi pot roast but haven’t tried it in the IP yet. So looking forward to trying this out!!
Much better than the one made with ranch seasoning. I thought the original to be WAY too salty for my taste. This one still has all that savory, umami, tangy loveliness but is a lot more palatable. And I appreciate that the butter is omitted (though I am sure those who make this recipe are not necessarily looking for healthy eating recipes! Haha) Great for the occasional treat!
OMG! This was absolutely delicious. My husband, whose best compliment is, “It’s alright” actually said, “This is delicious!” That’s high praise from him. Seriously, this was the juiciest meat with the best flavor (I think it’s the onion soup mix) that we’ve had in quite some time. Comfort food to the max, and very easy to prepare. Thanks for such a great recipe!
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!