Mississippi Pot Roast in the Instant Pot is the fastest way to achieve fork tender Pot Roast with that zippy pepperoncini infused gravy you know and love with Mississippi Pot Roast!
You will love this Mississippi Pot Roast Instant Pot Recipe
Mississippi pot roast is a delicious way to eat a pot roast. Although more commonly cooked in a crockpot, it can be sped up thanks to the wonderful powers of the Instant Pot. As an added benefit, the roast still tastes as great as it would if it were slow-cooked for 8 hours.
While this may not be a homestyle dish that you enjoyed during your own youth, it is one that has become increasingly more popular over the past decade. Many people who were afraid to try it take the leap of faith and find that it’s actually even better tasting than they originally anticipated. The pepperoncini’s aren’t spicy, and in fact, add a flavor and level of sweetness to the dish that really helps to round out the flavors.
Pairing a Mississippi pot roast with a nice buttered bread roll, mashed potatoes, and green beans could give you a comfort meal that feeds your soul and pleases the whole family (even those picky kids). When cooked right, the meat just shreds with forks and the tender roast just melts in your mouth. I highly recommend giving it a shot tonight, you’re going to love it.
Instant Pot Mississippi Pot Roast Ingredients
- Chuck roast
- Beef broth
- Ranch seasoning packet
- Au Jus seasoning
- Banana peppers (pepperoncini)
A lot of recipes also call for a stick of butter. I find that the butter is completely unnecessary in this recipe. It tastes just as good without the butter and it is less likely to clog those arteries. 😉 Check out the recipe card below for the specific amounts and easy how-to steps!
How to cook Mississippi Pot Roast in Instant Pot
- In your instant pot, add in the broth, roast, ranch packet, au jus seasoning, and banana peppers.
- Cook on manual HIGH pressure for 100 minutes, and allow for a 30 minute NPR.
- Remove the roast from the pot and roughly shred with two forks.
- Turn the Instant Pot onto Sauté. Once the liquid inside is boiling, thicken it with corn starch slurry to make a nice gravy. I like to return the meat to the gravy, but that is just a personal preference.
- Serve over mashed potatoes.
- Note: You can sear the outside of the roast prior to pressure cooking but this step is not necessary.
How to store this Mississippi Roast Instant Pot Recipe
Mississippi pot roast can be stored for left overs so you can enjoy this recipe even longer. Let the roast cool down to room temperature. Place the roast in an airtight container, label and date the container and place in the refrigerator. The meat will stay good in the refrigerator for 3-4 days.
Can Mississippi pot roast be frozen?
You can definitely freeze your pot roast leftovers if you find yourself with more than you can eat in a timely manner. Not only does it still taste great when it gets reheated but it also allows for a fast and convenient meal!
Mississippi Roast Instant Pot FAQs
Yes! You can go ahead and make it with a frozen 3 lb pot roast and cook for 120 min HP with a 30 min NPR.
While the pepperoncini’s do add in a great flavor profile to the roast they are not necessary and you can make the Mississippi roast without them. It may not taste the same, but it will still taste great!
There are several reasons why your Mississippi pot roast might not be tender. The cut of the meat plays a role in tenderness. Pot roast is commonly made from a chuck or shoulder roast. If you use a leaner cut of meat it will not be as tender. If you cook the meat too quickly or at a high temperature, the meat will not be tender. Let the roast rest for 10-15 min after cooking before slicing the roast.
There are pros and cons to each of these cooking methods. The slow cooker is the best set it and forget it. It is easier to use and has fewer buttons. In a slow cooker a roast takes about 6-8 hours on low. The instant pot is a lot faster to cook and takes only an hour to cook. Although the instant pot has a learning curve and can be intimidating for some people.
Check out my other Easy Instant Pot Recipes!
- Instant Pot Spaghetti Squash
- Instant Pot Chicken Alfredo
- Instant Pot Pot Roast
- Instant Pot Twice Baked Potatoes
- Instant Pot Creamy Ziti
- Instant Pot Chicken Lo Mein
- Instant Pot Shepherd’s Pie
- Instant Pot Creamy Tomato Tortellini Soup
- Instant Pot Applesauce
- Instant Pot Broccoli
- Instant Pot Chicken Spaghetti
Instant Pot Mississippi Roast
- 3 lb chuck roast
- 4 cups beef broth
- 1 pkg ranch seasoning mix
- 1 pkg au jus seasoning mix
- 5 whole pepperoncini's (also known as banana peppers)
- Add broth, roast, ranch and au jus seasoning, and banana peppers to your Instant Pot.
- Cook on manual HIGH pressure for 100 minutes. Allow for a 30 minute NPR.
- Remove from the pot and roughly shred.
- Turn the Instant Pot onto Sauté, once boiling, thicken with corn starch slurry. I like to return the meat to the gravy, but that is just a personal preference.
- Serve over Mashed Potatoes or rice.
- Note: you can sear the outside of the roast prior to pressure cooking but this step is not necessary.