This Mississippi Pot Roast is a game-changer for busy weeknights-tender, flavorful, and ready in a fraction of the time thanks to the Instant Pot. Perfect for family dinners or meal prep!
Pressure cooker Mississippi pot roast is an easy Instant Pot recipe for beginners.
Ingredients needed for instant pot Mississippi roast:
Pot roast is on the table in just over an hour, vs. the 3 to 4 hours it can take cooking in the oven, or 8+ hours in takes in a slow cooker.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Can I use fresh herbs instead of seasoning packets?
Yes, use 1 tablespoon each of dried parsley, dill, and garlic powder for the ranch flavor, and 1 tablespoon beef bouillon for the au jus.
Make Mississippi pot roast using a pressure cooker
Two different cooking methods depending on how much time you have. Dump and go, sear and cook methods. Each has benefits.
Prepare the Roast
If the roast is too large, cut it into 4-6 pieces.
Sear the Meat
- Preheat the Instant Pot to Sauté. When the display reads "Hot," add 1-2 tablespoons of oil.
- Sear the meat on all sides until golden brown, about 3-4 minutes per side.
- Remove and set aside.
Deglaze the Pot
Drain excess oil, then add stock and scrape up the browned bits from the bottom of the pot.
Pressure Cook
- Return the meat to the pot. Sprinkle with ranch and au jus packets, then add pepperoncini, juice, and butter.
- Close the lid, set the steam release knob to Sealing, and pressure cook on High for 60 minutes.
- Allow a 15-minute natural pressure release, then manually release any remaining pressure.
Remove Meat
- Remove the cooked meat to a clean plate and make the liquid/drippings into gravy.
Make the Gravy
Turn on Sauté mode, whisk in flour, and cook until thickened.
Serve
Serve over mashed potatoes, rice, or thick-cut fries.
Did you make this recipe?
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Dump and Go Instructions
- Add the roast to the Instant pot (still cut it into chunks if it doesn't fit in one piece).
- Add the rest of the ingredients leaving out the flour.
- Cook on High Pressure for 80 minutes. 15 minute natural release (With a frozen roast increase the cook time to 90 minutes).
- Finish with the gravy making instructions.
Storage Tips for the Beef Roast
Be sure to cool the extra pot roast completely before storing in an air-tight container in the refrigerator. Use up leftovers within 3 days. I reheat in the microwave but reheating on the stovetop is always a good idea.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Frequently asked questions about making instant pot Mississippi roast, answers and tips:
You can use a frozen piece of meat but I would do the dump and go method. I would also increase the cook time to 90 minutes.
Chef Tip
My FAVORITE way to serve Mississippi pot roast is over crisp, thick-cut french fries. Kind of like poutine. Check out Thanksgiving poutine for another yummy recipe for poutine.
Glazed Baked Ham
Brown Sugar glazed baked ham with fresh pineapple and maraschino cherries
What other Instant Pot beef recipes should I try?
For a delicious variety of instant pot beef recipes, consider making Instant Pot beef stew, Instant Pot beef and broccoli, or Instant Pot beef chili. You can add the beef to these recipes using the same method in the given recipe.
Ingredients
- 1 (1) Chuck Roast 3-4 pounds
- 2 Tablespoons (2 Tablespoons) Vegetable Oil vegetable oil or olive oil
- ¼ Cup (59 ⅐ ml) stock water can be used in place of chicken stock, beef stock
- 1 packet (1 packet) Hidden Valley Ranch Dressing Packet
- 1 packet (1 packet) Au Jus
- 8 individual (8 individual) Pepperoncini
- ¼ Cup (31 g) Pepperoncini liquid
- 1 stick (1 stick) Butter
Instructions
- If your roast is not able to fit into the bottom of the pot, cut into 4-6 pieces.
Sear the meat
- Preheat the InstantPot to Sauté. When the display reads "Hot" add 1-2 Tablespoons oil to the bottom of the pot.2 Tablespoons Vegetable Oil, 1 Chuck Roast
- The oil should heat within 30 seconds. Sear the meat on all sides in the bottom of the pan.
- Turn meat over and sear on the other sides.
- The meat will easily pull away from the pan when it is properly seared.
- Remove the meat to a clean plate before deglazing the pan.
To Deglaze The Pot:
- after the meat is removed from the pressure cooker, carefully drain out any excess oil. Add the stock to the pot, stirring and scraping the bottom of the pot of the stuck on brown bits. Those bits are full of flavor and will help enhance the sauce.¼ Cup (59 ⅐ ml) stock
- Turn off the saute mode of the pot and return the seared meat back to the bottom of the pot and sprinkle the au jus and ranch packets over the beef.1 packet Au Jus, 1 packet Hidden Valley Ranch Dressing Packet
- Add the pepperoncinis and the juice from the jar of the pepperoncinis, and top with cut up butter.8 individual Pepperoncini, ¼ Cup (31 g) Pepperoncini liquid, 1 stick Butter
- Close lid and set the steam release knob to the Sealing position. Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes. High Pressure.
- When the cook cycle ends, let the Instant Pot sit undisturbed for 15 min to naturally pressure release. (NPR)
- After the 15 minute release, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.
- When the pin in the lid drops back down, open the lid. Remove the cooked meat to a clean plate and make the liquid/drippings into gravy.
To Make the Gravy:
- Turn the Sauté function back on.
- When the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
- Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.
- Then turn off the pot and add the roast back in or serve the gravy on the side.
- Serve with baked potatoes, mashed potatoes or cooked noodles. I would suggest my sous vide potatoes with rosemary.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Robert Dinsmore says
No amount of flour to make the gravy is mentioned??
Sarah Mock says
That is correct, Robert! The au Jus packet and the Hidden Valley Ranch Dressing packets have some thickeners in them.(at least mine did the last time I looked) That is where you are going to find the thickeners for the gravy. ~ Sarah