Instant Pot Mississippi Pot Roast

Despite its unusual name and unusual ingredients, there’s one thing no one can deny about Mississippi pot roast—it is incredibly delicious. While traditionally made in a slow cooker, our Instant Pot Mississippi pot roast recipe reduces the cooking time from eight hours to under two hours. The simple ingredients make it a perfect weeknight dinner recipe, especially when served with your favorite noodles or potato side dishes and veggies for a full, well-rounded meal.

What is Mississippi Pot Roast?

Before it was known as Mississippi pot roast, this recipe was simply known as “roast.” Robin Chapman, a native of Ripley, Mississippi, is credited for creating this now Internet-famous pot roast recipe. Though the ingredients—au jus mix, ranch dressing mix and pepperoncini—may be a bit nontraditional, the result is an unbelievably flavorful and tender roast. Her original slow-cooker recipe found its way into a church cookbook and then gained popularity among food bloggers almost 20 years ago. The recipe’s popularity only escalated when it began to make the rounds on Pinterest, and today, you can scroll through endless variations.

Ingredients for Instant Pot Mississippi Pot Roast

• Canola oil: Canola oil is a neutral cooking oil used to brown the beef.
• Boneless beef chuck roast: Chuck roast recipes are versatile and economical. This cut of beef comes the shoulder of the cow and becomes more tender the longer it cooks, making it perfect for the slow cooker or pressure cooker.
• Au jus gravy mix: A packet of au jus gravy mix adds a rich, beefy flavor to the cooking liquid of this Instant Pot Mississippi roast.
• Ranch salad dressing mix: A packet of ranch salad mix adds a tangy and fresh herb flavor to the cooking liquid. If you don’t have time to run to the store, you probably have all the ingredients on hand to whip up homemade ranch dressing mix.
• Butter: A stick of butter adds to the roast’s richness. Because the au jus and dressing mixes can be quite salty, it’s best to use unsalted butter.
• Water or beef broth: Water or beef broth creates a braising liquid inside the pressure cooker. Use all water, all broth or equal amounts of each.
• Pepperoncini: Pepperoncini peppers, also called sweet Italian or Tuscan peppers, are mild in flavor and spice. Pickled pepperoncini add a zippy, lightly vinegary flavor to the Instant Pot Mississippi pot roast.
• Cornstarch: Cornstarch is combined with water to thicken the gravy. You could also use low-sodium beef broth in place of the water to make the gravy for the Mississippi roast in an Instant Pot.

Directions

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Step 1: Brown the meat

Place the oil into a 6- or 8-quart electric pressure cooker and set it to saute. Add the chuck roast pieces and cook them for two to three minutes per side or until they’re golden brown on the edges. Turn off the electric pressure cooker.

Step 2: Add the remaining ingredients

Sprinkle the browned meat with the dry gravy and ranch seasoning mix. Place the stick of butter on top of the seasoned beef. Place the pepperoncini peppers on and around the meat. Pour 1/2 cup of water or beef broth over the ingredients. Secure the lid on the pressure cooker and set the toggle to seal. Select manual high pressure for 50 minutes. After cooking is complete, let the pressure naturally release for 10 minutes.

Step 3: Shred the meat

Carefully remove the lid. Use tongs to shred the meat, removing any remaining pieces of fat.

Step 4: Make the gravy

In a small bowl, whisk together one tablespoon of water or beef broth and cornstarch until dissolved. Pour the mixture into the pressure cooker and set it to saute. Cook for one to two minutes or until the gravy is thickened, stirring frequently.

Instant Pot Mississippi Pot Roast Variations

• Add more heat: For a spicier roast, use up to 12 pepperoncini.
• Switch up the flavors: For an Italian take on Mississippi pot roast, use Italian salad dressing mix instead of ranch dressing mix.

How to Store Instant Pot Mississippi Pot Roast

Store leftover Mississippi pot roast in an airtight container in the refrigerator or freezer. It will last up to four days in the fridge and longer in the freezer.

Can you freeze Mississippi pot roast?

Yes! Most pot-roast recipes are freezer-friendly, and you can freeze Mississippi pot roast. Place the cooled pot roast in freezer-safe containers and top it with the gravy. Cover and freeze Mississippi pot roast for up to three months. Thaw it overnight in the refrigerator before reheating it.

How do you reheat Instant Pot Mississippi pot roast?

Reheat the Mississippi pot roast in the microwave or on the stovetop. To reheat it in the microwave, place it in a microwave-safe dish, cover it, and cook it until it’s heated through. To reheat it on the stovetop, put it in a pan, add a splash of water or beef broth, and cook it until it’s heated through.

Instant Pot Mississippi Pot Roast Tips

What’s the best beef to use for Mississippi pot roast?

Chuck roast, also referred to as blade or arm roast, is ideal for making Mississippi pot roast. Alternate cuts of beef that are also great for pot roasts include top round roast or bottom round roast (also called rump roast).

Can you use frozen meat for Instant Pot Mississippi pot roast?

Unlike your slow cooker, your Instant Pot can safely cook frozen meat. Plan to budget an additional 25 to 30 minutes of cooking time when cooking frozen beef. The Instant Pot will likely take a little longer to pressurize.

How do you make Instant Pot Mississippi pot roast in a slow cooker?

The original Mississippi pot roast is a slow cooker recipe. To make the crockpot version, place all of the ingredients except the cornstarch into the slow cooker, using 1/4 cup of water in place of the Instant Pot’s 1/2 cup of water. Set the slow cooker to low and cook the roast for six to eight hours or until it’s fork tender.

What can you serve with Instant Pot Mississippi pot roast?

Mississippi pot roast is great when served over egg noodles, rice, mashed potatoes or roast potatoes. You can also serve the Instant Pot Mississippi pot roast as a sandwich on halved hoagie rolls. In terms of sides, you can’t go wrong with green beans, roasted broccoli or a big green salad.