This flavorful Instant Pot Mississippi Pot Roast is a great low-carb dinner that will melt in your mouth! Tender roast in a delicious, tangy gravy made with just a few simple ingredients.
Not just for weekends anymore, you can make this deliciously flavored and melt-in-your-mouth Instant Pot Mississippi Pot Roast in a fraction of the time of traditional cooking methods.
When you think of food from Mississippi, a Mississippi Mud Pie is likely the first thing to come to mind. Mississippi is also home to a famous pot roast that is genuinely one of a kind. While variations of this recipe have been found across the South, the real origin of this recipe dates back to Mississippi. The source of this delicious recipe comes from Robin Chapman from Ripley, Mississippi who had adapted a recipe that was given to her back in the late 1990s.
Robin Chapman was trying to make her aunt’s pot roast recipe a little less spicy for her children, and ended up developing a whole new pot roast recipe! Her family ended up loving this recipe, and so Robin Chapman shared it with her friends, and well, the rest is history!
Gone are the days of waiting 6 or more hours for a tasty pot roast meal made in your slow cooker, oven, or stovetop. Pot roast is not a wait-until-the-last-minute type of meal. I don't know about you, but I can barely get out the door on a busy morning, so prepping a pot roast for a home-cooked meal is not on my A.M. to-do list, even on a weekend.
Good news! No need to prep when you own an Instant Pot. And if truth be told, I prefer this Instant Pot Mississippi Pot Roast over the other traditional preparation methods. Your pressure cooker will tenderize this meal to succulent perfection as well as infuse the awesome flavors right into the meat. The best part is it only takes about 1.5 hours from start to finish. Plus, it's a great recipe for Instant Pot beginners. Win-win!
If you have leftovers, they're perfect for using as another meal later in the week or even freezing. Intentional leftovers are my number one secret to weekly meal planning. Make it once, and eat it twice!
WHAT IS MISSISSIPPI POT ROAST?
Before you think about making this delicious Mississippi pot roast, you may be asking "what is it?". A Mississippi roast is typically made using a slow cooking method in either a crockpot or a slow cooker. However, you can use your Instant Pot to speed up this recipe! To make this recipe, you cook your chuck roast in under a little bit of butter, ranch dressing mix, au jus mix, and pepperoncini.
What you get is a roast that is fork-tender and doesn’t require much prep work! I’m not sure if it’s the butter or the combination of the au jus gravy and ranch dressing mixed together, but the gravy from the pot roast is unlike anything I’ve ever tasted before! I love eating my Mississippi pot roast with mashed potatoes and gravy from this pot roast.
IS MISSISSIPPI POT ROAST SPICY?
Not at all! The pepperoncini peppers give this recipe a tangy taste to balance out the fatty meat, but it's not spicy. If you're worried, add fewer peppers but don't skip the juice. The pickled juice is used to tenderize the meat.
INGREDIENTS FOR INSTANT POT MISSISSIPPI POT ROAST
⬇️ Please scroll down to the recipe card to see the full ingredient amounts and instructions ⬇️
- Chuck roast - 3-4 pounds, 1-2 inches thick. If your beef is thicker, you may need to increase the pressure cook time.
- Oil - olive oil, vegetable oil, canola oil, or avocado oil are all fine
- Ground pepper - seasoning that gives it a little heat
- Onion (diced) - for flavoring that's infused with the broth
- Beef broth - for flavoring the meat. I use Better Than Bouillon Beef Soup Base.
- Butter - use unsalted
- Ranch Dressing Mix - for flavoring
- Au Jus Gravy Mix - for flavoring
- Pepperoncini peppers (and juice) - are integral to the recipe. The acidity helps tenderize the meat and gives it flavor. It does not make the dish spicy.
WHAT KIND OF MEAT SHOULD I USE?
Chuck roast is a popular choice for pot roasts since it’s so affordable and easily found in most grocery stores. It’s a lean meat with lots of connective tissue and very little fat. You’ll want to look for a chuck roast that has lots of marbling throughout. When this cut of meat is braised for a long time, the high amount of collagen breaks down and tenderizes the meat. This makes the meat super juicy, tender, and delicious!
WHAT CAN I SUBSTITUTE FOR AU JUS GRAVY MIX?
Make your own Au Jus Gravy Mix:
- 4 tablespoon beef bullion granules (or 12 cubes)
- 4 teaspoon onion powder
- 2 teaspoon parsley
- ¼ teaspoon garlic powder
- 4 tablespoon cornstarch
Put it all in a food processor or blender until the mix is a fine powder. Use 1 ½ tablespoons for this recipe and store the rest.
WHAT CAN I SUBSTITUTE FOR PEPPERONCINI PEPPERS?
If you can't find pepperoncini peppers at your local store, you can substitute them with any type of pickled peppers. Banana peppers are a great alternative.
If you can’t find pickled peppers, 2-3 teaspoons of apple cider vinegar or pickle juice might work.
HOW TO MAKE MISSISSIPPI POT ROAST IN THE INSTANT POT
Prep the chuck roast. Add ground pepper to each side of your chuck roast. To the Instant Pot, press [Sauté]. Wait until the pot display says "hot". Add olive oil into the pot and sear each side of the beef for 3-4 minutes, until golden brown. Remove from the Instant Pot and set aside.
Sauté And Deglaze. Add and sauté the chopped onion for 2 minutes, until tender. Deglaze the Instant Pot by adding the beef broth and scraping the bottom of the pot to get up all the brown bits of beef and onion.
Layer In The Ingredients. Add the chuck roast back in, followed by the ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers (and its juice).
Close, Seal, And Pressure Cook. Place the lid on, turn the pressure release valve to the "sealing" position, and press [Pressure Cook] on high for 60-70 minutes. When done, let the pressure naturally release until the pin drops down and the lid can be opened.
Thicken The Gravy. In a small bowl, mix together 1 tablespoon of cornstarch and 1 tablespoon of water. Remove the beef. Whisk in the cornstarch mixture with the broth. Press sauté and let it simmer for 1-2 minutes until thickened.
HOW DO I THICKEN THE GRAVY?
- Once the roast has finished cooking and you've removed it from the Instant Pot, turn the sauté function on. The liquid should start to simmer.
- Make a cornstarch slurry by adding 1 tablespoon of cornstarch and an equal amount of cold liquid in a small bowl. Stir until a smooth paste forms and then add this mixture into the Instant Pot and simmering liquid.
- Stir well until thickened. Use more cornstarch, if needed, by using a 1-to-1 ratio of cornstarch and water. Turn the Instant Pot off and serve the gravy over the shredded beef and over mashed potatoes or rice.
Different vegetables cook at different times. I usually cook the roast as directed and stop the pressure cooking time 5 minutes before it ends to add in the vegetables.
Here is an example of what I do when I add veggies: The pressure cook time is 60 minutes, so I set it for 55 minutes. When the cooking time ends, I let it naturally release pressure for at least 10 minutes and then release the remaining pressure (this prevents the meat from drying out). I add the vegetables to the pot and pressure cook for 5-6 more minutes, letting it naturally release pressure. If you're short on time, let it naturally release pressure for at least 10 minutes before venting the pressure.
Some popular vegetables for pot roast are potatoes, carrots, mushrooms, onions, and celery. These can be pressure cooked in the instant pot with the roast in the last 5 minutes.
If you prefer to cook your vegetables separately, try mashed or roasted potatoes, green beans, Brussels sprouts, or asparagus. The vegetables taste amazing with the gravy poured on top.
Yes, but you will skip the searing step since you can't sear/brown frozen meat. For a frozen roast, you'll need to add an extra 10 minutes to the cooking time.
Using the same ingredients, sear the pot roast on the stovetop in a skillet before adding it to the slow cooker. Follow the directions for layering all the ingredients, cover, and cook on high for 4-5 hours or low for 8-10 hours. Low and slow is always the best method when slow cooking.
Using the same ingredients, sear the pot roast on the stovetop in a skillet before adding it to a deep, heavy pot such as a Dutch oven or deep baking pan. Cover tightly with the oven-safe lid of the Dutch oven. If you're using a baking pan, cover it with foil. Bake at 300°F for about 1 hour per pound, or until the beef shreds easily with a fork.
WHAT TO SERVE WITH INSTANT POT MISSISSIPPI POT ROAST
Any comfort food vegetable will be an awesome accompaniment to this beef meal. You'll want one of them to be a veggie that will be the perfect vehicle for the gravy and juices!
- Mashed Potatoes
- Baked Potato
- Egg Noodles,
- Riced Cauliflower
- Roasted Vegetables (such as cauliflower, broccoli, carrots, or Brussels sprout)
- Green Beans
- Bread, rolls, or cornbread
- or make them into Mississippi pot roast sliders.
If you want something Keto-friendly, try mashed cauliflower or cauliflower rice.
TIPS FOR MAKING THE BEST INSTANT POT MISSISSIPPI POT ROAST
- Look for a well-marbled chuck roast.
- Searing the meat helps it stay juicy and tender. While this step isn't necessary, it only takes a few minutes, so I usually make sure and do it.
- Beware of hidden salt. The ranch and au jus packets already contain sodium, so use unsalted butter and low-sodium beef broth. Add salt at the end if you find you need to.
- Make sure you deglaze by scraping the bits and pieces off the bottom of the Instant Pot when you pour in the beef broth. This will avoid the “burn” error message!
- Here's how to calculate how long to cook the roast, based on its size: 60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. (3 lbs = 60 minutes, 4 lbs = 70 minutes). The thickness of the roast matters, too. This recipe is for a roast around 1 ½ to 2 inches thick. If yours is thicker, round the cooking time up and add an extra 10 minutes.
- For the most tender meat, let the Instant Pot naturally release once it’s done cooking.
HOW DO I STORE LEFTOVERS?
Leftovers will keep in the refrigerator for 3-4 days. Cool completely before tightly sealing beef and any gravy/juices and adding them to the fridge.
You can also freeze the leftovers for up to 2 months. Cool completely before tightly sealing beef and any gravy/juices and storing them in the freezer.
LEFTOVER SERVING IDEAS
I love re-running the meal just like we ate it the first time, but sometimes it's fun to change things up. Here are some delicious ways to use your leftover pot roast and any gravy.
- The shredded beef is perfect for tacos, burritos, or even quesadillas.
- Make it into a Philly cheesesteak with cheese, caramelized onions, and peppers.
- Make a roast beef sandwich and dip it in the leftover gravy or make an open-faced roast beef sandwich with gravy over the top.
- Turn it into beef stroganoff and serve it over noodles.
Easy prep with easy steps will earn this Instant Pot Mississippi Pot Roast a place in your regular meal planning. Simple, yet incredibly tender, this beef recipe will quickly become a family favorite.
Instant Pot Mississippi Pot Roast
- 3-4 pounds beef (chuck roast)
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 1 large yellow onion (Diced)
- 1 cup beef broth
- 4 tablespoon butter
- 1 (1 oz) packet of Ranch Dressing Mix (approximately 1 ½ tablespoon)
- 1 (1 oz) packet of Au Jus Gravy Mix (approximately 1 ½ tablespoon)
- 5-6 pepperoncini peppers and ¼ cup of it's juice
- 1 tablespoon cornstarch
- Season both sides of the beef with pepper.
- Turn on the Instant Pot and set it to [Sauté] mode. When the instant pot reads "hot" on the display screen, add olive oil and place the chuck roast into the inner pot. Sear each side for about 3 minutes, until golden brown. (Skip this step if you prefer not to brown your meat. But be sure to add 2-3 extra minutes to the pressure cook time.)
- Remove the beef from the Instant Pot. Add onion; cook and stir about 2 minutes, or until onion is tender.
- Next, add in beef broth and deglaze by scraping the bottom of the pot. Then, layer the ingredients in by adding the chuck roast; followed by ranch dressing mix powder, au jus gravy mix, butter, and pepperoncini pepper and its juice.
- Place the lid on and make sure the pressure release valve is in the "sealing" position. Press [Pressure Cook/ Manual] and set it to cook on High Pressure for 60-70 minutes. (60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. For example, 3 lbs = 60 minutes, 4 lbs = 70 minutes).
- Once it is done cooking, let the pressure naturally release until the pin drops down and the lid can be opened.
- Thicken the gravy (optional): In a small bowl, mix together 1 tablespoon of cornstarch and 1 tablespoon of water. Remove the beef from the pot. Whisk in the cornstarch mixture. Set the instant pot to [Sauté] mode and let it simmer for 1-2 minutes until thickened.
Tips for making the best Instant Pot Mississippi Pot Roast:
- Look for a chuck roast that is well marbled
- It’s easy to over-salt this dish since the ranch packet and au jus packet already contain sodium. Use unsalted butter and low sodium beef broth. You can always add more salt at the end, if needed.
- Sear the meat on all sides to ensure it stays juicy and tender. This step isn’t necessary if you’re short on time. It’ll still be very flavorful using the “dump and start” method. If you're doing the dump and start method, be sure to add a few minutes to the pressure cook time.
- When deglazing the pot, make sure you scrape off all the bits stuck to the bottom. This will avoid the “burn” error message.
- 60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. (3 lbs = 60 minutes, 4 lbs = 70 minutes)
- Let the Instant Pot naturally release once it’s done cooking. This will make the meat more tender.
Have you tried this recipe? Leave a ⭐️ rating and comment below to let me know what you think!
I LOVE this recipe. Absolutely delicious 😋.
This Mississippi pot roast has been my favorite winter meal. The meat is so tender and flavorful and it tastes amazing served on mashed potatoes! I have made it 4 times this winter and everyone loves it. Thanks for the recipe!
This was amazing I have made it once a week for 5 weeks now I added carrots and potatoes one of the times and it turned out delicious thank you very much for sharing such a wonderful recipe minimal work to prep which makes it a busy week day favorite
We have made this recipe so many times and it is our go to. The first instant pot recipe that we repeat regularly. I did want to ask, we are making this for a few extra people over the weekend and we’re thinking it might be nice to have a little extra. Would doing 5 lbs of meat be pushing it? And I’d it is possible to do, would you make any adjustments to the other ingredients (other than the broth obviously)? Thank you so much!
Hi Kassidy! I'm glad to hear that you like the recipe! You may need to cut the meat so that it fits into the pot. Drizzle more oil so the meat doesn't stick to the bottom of the pot and increase the broth to 1 1/2 cups. I would keep everything else the same but buy an extra packet of ranch dressing mix and au jus gravy mix just in case you need to add more once you've done the taste test. If you do end up cutting the meat, I would keep the pressure cook time the same. I hope that helps. Good luck with your get together!
The very first pot roast that I made that was absolutely fantastic. Followed the recipe exactly as stated. YUM!!!
Hubby loved this and it was our first meal to cook in the instant pot.
I’ve made Mississippi Pot Roast before but never used this recipe. So glad I did! Made it exactly as directed and it turned out to be the best pot roast I’ve ever made! Roasted some carrots and potato chunks on a sheet pan at 400 degrees for 30 minutes or so and try is was the perfect dinner! So easy with minimal hands-on time. I was even able to make a Costco run while dinner cooked itself lol!
My husband and adult kids love this dinner. This is the only way I cook a roast now!!
Turned out great. My roast was frozen so I cooked it 85 mins. Also, I used mild peppers and it was delish!
So did you just put all the ingredients in the pot and cook for 85 mins? Mine is frozen at the moment but I'm not sure it's gonna thaw by the time I need to coon it so just wondering how long I'm gonna need to cook it.
I’ve made this multiple times in a crock pot and instapot and it is always perfect! I add potatoes and sliced mushrooms to mine and if I have carrots I add some as well. Best roast recipe ever!
Absolutely delicious. Made it as stated in the recipe and we loved it. Would not change a thing.thx for posting how to make your own Au Jus because my husband went to 3 stores and could not find a package of it. SOOO YUMMY‼️
I made this but used pork pot roast oh my was it delicious! I added carrots as well.
We had this at a family members house on Father's day and my son loved it so much he wants me to make one. I unfortunately do not have an insta-pot. Is it possible to make it slow roasted in the oven and if so would I need adjustments to the recipe?
Yes, you can definitely make it in the oven but you'll want to cook it slowly so that it doesn't dry out. Cover the baking dish tightly with foil and bake at 300°F for about 1 hour per pound, or until easily shredded with a fork. Enjoy! Let me know if the oven method works for you.
I've done very same recipe without the browning in a crockpot...delish
Oh my goodness!! Followed the recipe exactly and this was the best roast I have ever made!! I can’t wait for another rainy day to whip up another one! Thank you for the fabulous recipe!!
I added carrots and small potatoes. Hoping for a good outcome 😊
I haven't tried this yet but in the process of running to the store for the onion I forgot. I just wanted to say how I love all the detail you've put in this recipe. I'm new to Instant Pot cooking and really feel confident to bash on! Thank your for your tips to this newbie. Will let you know how it turn out.
Thank you! I can't wait to hear the results! The instant pot takes a bit of a learning curve at first but it's well worth it. GOOD LUCK!!!
Added a few potatoes cut pretty big so they didn’t get too soggy. They turned out amazing!!
Could you do this with a frozen roast, and if so what would the cooking time be?
Yes, just add 10 extra minutes to the suggested cook time.
My family loves this-. my kids are grown and on their own...but if I make this...run in the door!
Awww...that's so sweet that you're still able to enjoy family dinners with them!
Love this recipe. Made broccoli mash potatoes on the stove to serve with the roast
Glad you like it! 🙂
This is the second recipe I've made of yours (also the baked salmon recipe). Both were delicious and easy to make! Looking forward to trying more!