Do you love pot roasts, but don’t want to spend all day in the kitchen? Then this Instant Pot Mississippi Pot Roast Recipe is for you! This budget-friendly and delicious meal can be made in just a few minutes using your Instant Pot, making it a great dish to fit into your busy lifestyle.
Instant Pot Mississippi Pot Roast is one of the easiest recipes you will ever make. This pot roast is made with a few simple ingredients and comes out so tender that it will melt in your mouth. Plus, using the Instant Pot makes this recipe even easier. Just throw it all in the Instant Pot and let the meal cook itself – perfect for those busy weeknights!
Easy Instant Pot Mississippi Pot Roast
Equipment
- Instant Pot
Ingredients
- 2-3 pounds chuck roast
- 1 tbsp olive or avocado oil
- ½ oz au jus gravy mix
- ½ oz ranch dressing powder
- ¼ cup butter cubed
- 1 cup bone broth any flavor
- 4-5 pepperoncini peppers whole
- salt and pepper to season
Instructions
- Turn the Instant Pot on to the “saute” function and preheat while you prepare the roast.
- Dry the roast with paper towel and season one side with salt and pepper.
- Add 1 tablespoon of olive or avocado oil to the Instant Pot, then add the roast and sear on one side for 6-8 minutes without moving.
- Season the second side with salt and pepper, then flip the roast and sear for a further 6-8 minutes.
- Remove the roast from the Instant Pot and set aside on a plate.
- Add the bone broth to the Instant Pot and deglaze by scraping the brown bits off the bottom of the pot with a wooden spoon.
- Turn off the Instant Pot, then add the au jus gravy mix and ranch seasoning and stir to combine.
- Return the roast to the pan, along with the meat juices. Spoon the gravy mix over the meat.
- Layer the butter and pepperoncini peppers on top of the meat and add a splash of the pepperoncini juice (if desired).
- Put the lid on the Instant Pot and cook on high pressure for 50 minutes.
- When the cooking cycle is complete, allow the Instant Pot to complete a natural release for 20 minutes. If after 20 minutes the pot is still pressurized, use quick release to release the remaining pressure.
- Remove the roast and pepperoncini peppers from the Instant Pot. Shred the beef with forks and remove the stems and seeds from the peppers.
- Finely slice the peppers and mix back through the beef.
- If necessary, separate the fat from the remaining liquid, then pour the liquid over the shredded meat.
- Serve with your favorite side or in bread rolls as a sandwich.
Notes
- Stick with cheap cuts of meat for this recipe. We recommend chuck roast or steak, but you can also use other economy cuts like stew meat, brisket, or round.
- The broth is not necessary for this recipe if you’re using the Instant Pot, but it’s nice to have a bit more liquid in the Mississippi Pot Roast to mix back through once you shred the meat.
- Pepperoncini peppers can be hard to find at the local grocery store, so you can always cook this recipe without using them. It still tastes great without the pepperoncini peppers, although the recipe does have quite a different flavor if you exclude them. Feel free to leave them out if you can’t find them or want to save a few extra dollars.
- If you do include the pepperoncini peppers, you can use fresh or pickled. If using pickled, try adding a splash of the liquid from the jar to the recipe before starting the pressure cook time.
- Homemade bone broth gives this recipe an extra kick of flavor and nutrients, but you can always substitute store-bought broth if you don’t have time to make your own. If you want to make your own bone broth, simply toss some leftover beef bones or chicken carcasses, and vegetable offcuts into a large pot of water and simmer for several hours.
- Beef broth, chicken broth, or vegetable broth are all good options for this recipe. Try a different option each time you make it and figure out which you like best.
- Use an oil with a high smoke point to sear the meat. Avocado oil or light olive oil are both good options.
- If you’re running short on time, you can skip the steps to sear the meat and simply add all of the ingredients to the Instant Pot and start cooking. Searing the meat is not essential, but it certainly adds to the flavor.
- Once the cook time is completed, you may need to separate the fat from the remaining liquid in the Instant Pot. If you don’t have a fat separator, a great trick is to use a Ziploc sandwich bag. Pour the liquid into the Ziploc bag and allow the fat to settle in a layer on the top. Then cut a small corner off the bag and drain the liquid into a separate cup or bowl, stopping before you hit the fat layer. Make sure the liquid isn’t too hot if you choose to use this method.
Frequently Asked Questions (FAQ)
Q: What is a Mississippi pot roast?
A: So what is a Mississippi pot roast? It’s basically a pot roast that is cooked in a slow cooker or electric pressure cooker with pepperoncini peppers, au jus mix, and ranch dressing mix. For a recipe with so few ingredients, it packs in so much flavor. It’s also versatile and sure to please the whole family!
Q: Why use an Instant Pot to cook a Mississippi pot roast?
A: There are a few reasons why using an Instant Pot to make this Mississippi pot roast is a great idea. First, it’s quick and easy. You can have this pot roast on the table in just a few minutes, without having to spend all day in the kitchen. Second, it’s budget-friendly. You can use a cheaper cut of meat and the instant pot will have it perfectly cooked and fork tender in a fraction of the time of cooking by other methods, such as using a crock pot.
Q: Can you use a frozen roast for this recipe?
A: Yes, you can use a frozen roast for this recipe. Just add an extra 30 minutes to the cook time. Alternatively, you can allow your roast to thaw before cooking.
Q: How do I serve Mississippi pot roast?
A: Mississippi pot roast is traditionally served with mashed potatoes and green beans. However, it would also be great served over rice, egg noodles, cauliflower rice, pasta, or roasted potatoes. It’s also delicious served as is with a side of crusty bread to soak up all the yummy juices.
Q: Is Mississippi pot roast keto friendly?
A: Yes, Mississippi pot roast is keto friendly. Just be sure to use a low carb bone broth and omit the au jus mix if you are following a strict keto diet.
Q: Can I make Mississippi pot roast ahead of time?
A: Yes, Mississippi pot roast can be made ahead of time. Just cook as directed and store in the fridge for up to four days. Reheat in the microwave or on the stovetop until heated through.
Q: Can I freeze Mississippi pot roast?
A: Yes, Mississippi pot roast can be frozen. Just place in a freezer-safe container and freeze for up to four months. Thaw in the fridge overnight before reheating.
Q: Can I use onion powder and garlic powder in this recipe?
A: Yes, you can use onion powder and garlic powder in this recipe. Just add them when you are adding the au jus mix and ranch seasoning. Mississippi pot roast is great without any additions, but feel free to tweak the recipe to suit your own tastes.