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. If you love this, you'll also love my Instant Pot Beef Stew!
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 and infuse awesome flavors 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 with some butter, ranch dressing mix, au jus mix, and pepperoncini peppers.
What you get is a fork-tender roast that doesn’t require much prep work! The combination of flavors in the gravy will be unlike anything you’ve ever tasted before. I love eating my Mississippi pot roast with mashed potatoes and gravy poured on top.
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. You can try adjusting or omitting the ground pepper instead.
- Chuck roast - 3-4 pounds, 1-2 inches thick. If your beef is thicker, you may need to increase the pressure cook time. 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 cooking time for every pound. (3 lbs = 60 minutes, 4 lbs = 70 minutes, 5 lbs = 80 minutes, and so on). 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.
- Oil - use any cooking oil such as olive, vegetable, canola, or avocado.
- 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 with water.
- Butter - use unsalted since there's already sodium in the other ingredients. Some recipes call for a whole stick of butter. It's up to you how much you want to put into it. I've done it without butter before, and it turned out fine.
- Ranch Dressing Mix - for flavoring.
- Au Jus Gravy Mix - for flavoring. You can also substitute this with brown gravy mix or onion soup mix. Scroll down to FAQ for a homemade recipe.
- Pepperoncini peppers (and juice) - integral to the recipe. The acidity helps tenderize the meat and gives it flavor. It does not make the dish spicy. Scroll down to FAQ for substitutes.
⬇️ Please scroll down to the recipe card to see the full ingredient amounts and instructions ⬇️
(The step-by-step video is in the recipe card)
Step 1: Prep the chuck roast. Add ground pepper to each side of your chuck roast. Turn the Instant Pot on [Sauté] mode. 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 roast from the Instant Pot and set aside. (Images 1, 2, 3)
Step 2: 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. (Images 4, 5)
Step 3: 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). (Image 6)
Step 4: 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.
Step 5: 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. (Image 7)
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.
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 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 cooking time for every pound. (3 lbs = 60 minutes, 4 lbs = 70 minutes, 5 lbs = 80 minutes, and so on). 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 pressure once it’s done cooking.
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!
As stated above, you can use brown gravy mix or make your own with this recipe:
4 tablespoon beef bullion granules (or 12 cubes)
4 teaspoon onion powder
2 teaspoon dried 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.
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, ¼ cup of apple cider vinegar or pickle juice might work. I've tried adding pickle juice before. It's not acidic enough, but it's a good alternative if you don't have anything else.
Different vegetables are cooked 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 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 in the end. If you're short on time, let it naturally release pressure for at least 10 minutes before venting the rest of the pressure. This prevents the roast from drying out and lets the vegetables continue cooking without overcooking.
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. These 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. You'll need to add an extra 10 minutes to the cooking time for a frozen roast.
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 IT WITH
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 sprouts)
- 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.
HOW DO I STORE LEFTOVERS?
Cool the Roast Completely: Before you store the leftovers, allow the Mississippi pot roast to cool down to room temperature. This will help prevent condensation inside the storage container, which can lead to moisture buildup and spoilage. Choose airtight containers that are appropriate for the amount of leftover pot roast you have. These can include plastic or glass containers with tight-fitting lids, or even resealable plastic bags.
Refrigerate: Leftover Mississippi pot roast can be stored in the refrigerator for up to 3-4 days.
Freeze: If you won't be eating the leftovers within a few days, it's best to freeze them. Store the containers in the freezer, and they will be good for about 2-3 months. If using resealable plastic bags, try to remove as much air as possible to prevent freezer burn.
Reheat: When you're ready to enjoy your leftover Mississippi pot roast, you can reheat it in the following ways:
- Microwave: Place the desired portion in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe plastic wrap, and heat in short increments, stirring occasionally, until it's heated through.
- Oven: Preheat your oven to a low temperature (around 250°F or 120°C), place the pot roast in an oven-safe dish, cover it with foil, and heat until it's warmed to your liking. This method helps maintain the meat's tenderness.
- Stovetop: Reheat in a pan over low heat, adding a bit of water or broth if necessary to prevent drying out.
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.
- Tacos or Burritos: Shred the pot roast and use it as filling. Top with salsa, shredded cheese, sour cream, guacamole, and chopped fresh cilantro.
- Pot Roast Quesadillas: Place shredded pot roast between two tortillas with shredded cheese and optional sautéed onions and peppers. Cook in a skillet until the tortillas are crispy, and the cheese is melted.
- Pot Roast Nachos: Layer tortilla chips with shredded pot roast, cheese, jalapeños, and black beans. Bake until the cheese is melted, then top with sour cream, salsa, and guacamole.
- Philly Cheesesteak Pot Roast: Add cheese, caramelized onions, and peppers.
- Roast Beef Sandwich: Place it between slices of your favorite bread or in a sub roll. Dip it in the leftover gravy.
- Beef Stroganoff: Serve it over noodles.
- Pot Roast Salad: Create a hearty salad by adding slices or chunks of pot roast to a bed of mixed greens. Top with your favorite salad dressing and additional toppings like cherry tomatoes, cucumbers, and croutons.
- Pot Roast Shepherd's Pie: Mix the pot roast with leftover vegetables and gravy. Transfer the mixture to a baking dish, top with mashed potatoes, and bake until the top is golden brown.
- Stuffed Bell Peppers: Hollow out bell peppers and stuff them with a mixture of leftover pot roast, cooked rice, and diced vegetables. Bake until the peppers are tender.
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.
More Instant Pot Recipes To Try
Instant Pot Mississippi Pot Roast
- 3-4 pounds beef (chuck roast)
- 1 tablespoon olive oil
- 1 teaspoon ground pepper
- 1 large yellow onion (diced)
- 1 cup beef broth
- 4 tablespoon unsalted 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 (and 1 tablespoon water)
- Season both sides of the beef with ground 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 for about 2 minutes, or until onion is tender.
- Next, add in beef broth and deglaze by scraping the bits stuck to 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, and so on).
- 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 pressure 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!