Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Pot Roast is one of my favorite Instant Pot recipes. One of the most flavorful pot roast recipes is the pressure cooker Mississippi Pot Roast. It’s the perfect blend of seasonings and peppers that give it an unbelievable flavor the whole family will enjoy.
I seriously love using my pressure cooker. If you love using your Instant Pot, you might also want to bookmark this Instant Pot Crack Chicken Chili, Instant Pot Tri Tip, or this Instant Pot Meatloaf. So good! (and a great way to meal plan and get ahead of the game!)
I love a good pot roast. And this is one of the easiest ways to cook it up. If you’ve ever had a “less than tender” pot roast before, you know the importance of having a piece of meat that you can easily chew and cook.
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The pressure cooker aspect of the Instant Pot tenderizes the meat in a way that has this pot roast literally melting in your mouth.
You’re going to love how simple and easy this recipe is. (and the leftovers are still just as good!)
INSTANT POT MISSISSIPPI POT ROAST
With just seven simple ingredients, you don’t need a ton of items on hand to get this recipe started. And in just a very short time, the entire family will be gathering around the table for this hearty and simple dish.
All that’s left is for you to decide what side dishes to pair up with this meal. That’s literally the hardest part!
This recipe is also made easy because of the dump and go aspect of it. There is really not a lot of added kitchen time when you’re making this dish. I make this Instant Pot Mississippi Pot Roast several times throughout the year because it’s just that simple and easy.
INGREDIENTS YOU NEED TO MAKE POT ROAST IN YOUR ELECTRIC PRESSURE COOKER
This short list of ingredients are all you need to get started!
- Chuck roast
- Olive oil
- Pepperoncini peppers (whole)
- Pepperoncini pepper juice
- Beef broth
- Dry ranch seasoning packet
- Unsalted butter
I love how quick and easy this is. In just a little over an hour you get a tender pot roast that’s full of flavor, versus spending the typical 7-9 hours in the Crock Pot. I’m all about saving time!
CAN I USE A FROZEN ROAST?
You can definitely use a frozen pot roast for this recipe and either way you go, you’ll love the flavor.
I typically choose to use a thawed roast so that I can cut the roast into chunks and sear the sides for a few minutes before cooking.
HOW TO MAKE THE BEST INSTANT POT MISSISSIPPI POT ROAST
- Turn the Instant Pot onto saute mode. Once the setting reads hot, add the olive oil and the roast.
- Cut the roast into even chunks if needed. Cook the roast on each side for 3-5 minutes or until brown. The browning increases the flavor, but if you’re a beginner and nervous you can skip this step and literally just dump your ingredients and start cooking.
- Remove the roast from the Instant Pot, cover with foil, and set aside.
- Turn the saute mode off. Add the beef broth to the Instant Pot and deglaze the bottom by scraping any burnt or brown pieces at the bottom.
- Once those brown pieces have been removed, add the roast back to the Instant pot, then add the pepperoncini juice, cover the meat with the Ranch seasoning packet (or homemade ranch seasoning), top with pepperoncini peppers, and finally add the butter.
- Place the lid and set the vent to seal. Manual cook on high for 60 minutes.
- Allow the Instant Pot to natural release for 15 minutes before manually venting the remaining pressure.
- Remove the roast and peppers and shred before serving.
- If making gravy, add 1 tbsp of cornstarch to the instant pot and allow the liquid to thicken for a few minutes, stirring occasionally.
INSTANT POT POT ROAST FAQS
How can you use leftover pot roast?
Pot roast is a really versatile food. You can warm it up the next day and eat it as is, or you can shred it up and put it between two slices of bread or buns for a sandwich. Either way, totally delicious!
Can you freeze pot roast for later?
You can. If you have a lot leftover that you know you’re not going to eat in the next few days, put it in the freezer for later. You can easily unthaw and cook up for another time!
Can I decrease the salt?
Of course! Here are a few ideas for you to lower the salt content.
- Use unsalted butter versus salted butter.
- Use homemade Ranch seasoning to control the salt level.
- Try low or no sodium beef broth or substitute water.
YOU MIGHT ALSO ENJOY:
If you love this easy Instant Pot Pot Roast as much as we do, you might also enjoy these other recipes, too!
- Instant Pot Pressure Cooker Pot Roast Recipe
- Instant Pot Cheeseburger Soup
- Instant Pot Beef Tips
- Instant Pot Hawaiian Chicken
- Instant Pot BBQ Chicken Thighs
Instant Pot Mississippi Pot Roast
Equipment
- Pressure Cooker
Ingredients
- 1 3-5lb chuck roast (cut into even chunks if needed)
- 2 tbsp olive oil
- 7-10 pepperoncini peppers (whole)
- 1/2 cup pepperoncini pepper juice
- 1 cup beef broth
- 4 tbsp ranch seasoning
- 4 tbsp unsalted butter
Instructions
- Turn the Instant Pot onto saute mode. Once the setting reads hot, add the olive oil and the roast. Cut the roast into even chunks if needed. Cook the roast on each side for 3-5 minutes or until brown.
- Remove the roast from the Instant Pot, cover with foil, and set aside.
- Turn the saute mode off. Add the beef broth to the Instant Pot and deglaze the bottom by scraping any burnt or brown pieces at the bottom.
- Once those brown pieces have been removed, add the roast back to the Instant pot, then add the pepperoncini juice, cover the meat with the Ranch seasoning packet, top with pepperoncini peppers and finally add the butter. Place the lid and set the vent to seal.
- Manual cook on high for 60 minutes. Allow the Instant Pot to natural release for 15 minutes before manually venting the remaining pressure.
- Remove the roast and peppers and shred before serving.
Notes
Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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