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    Home | Recipes | Beef Recipes

    Instant Pot Mississippi Pot Roast

    Dated: January 13, 2022 Last Modified: January 13, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Instant pot Mississippi pot roast makes the most flavorful pot roast in a fraction of the time of a Mississippi pot roast crock-pot recipe. Pressure cooker Mississippi pot roast is an easy Instant Pot recipe for beginners.

    mississippi pot roast in the instant pot square image

    This is the first Insta pot recipe that I have created for this site and my whole family loved it! I am normally a sous vide or a crock pot recipe kind of gal but I wanted to give the pressure cooker that I got for Christmas and I think I might be in love. The ease and speed of getting a meal on the table were amazingly fast.

    Jump to:
    • ✨ Here is why this recipe is amazing:
    • 🥫 Ingredients needed:
    • 📝 Ingredient notes:
    • 🥣 Helpful Kitchen Tools
    • 🔪 How to make Mississippi pot roast instant pot
    • 📷 Mississippi pot roast in a pressure cooker, photo instructions
    • ⏩ Dump and Go Instructions
    • ❄️ Storage Tips
    • 📝 Frequently asked questions, answers and tips:
    • 📄 Related Recipes
    • Mississippi Pot Roast (Instant Pot)
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    ✨ Here is why this recipe is amazing:

    • 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.
    • If there is leftovers, the leftovers are amazing the second day.
    • Two different cooking methods depending on how much time you have. Dump and go, sear and cook methods. Each have benefits.

    🥫 Ingredients needed:

    Mississippi Pot Roast (Instant Pot) ingredients with text overlay

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    📝 Ingredient notes:

    • Chuck roast - Look for a good marbled chuck roast. The white marbling is the fat and fat equals flavor.
    • Stock - I use chicken stock, beef stock or even vegetable stock to degalze the pan when I am searing. If stock is not available water can be substituted.
    • Butter - for a lower salt recipe use unslated butter
    • Pepperoncini - I use whole pepperoncini but sliced pepperoncini can be used. Additionally, the hot pepperoncini would add another layer of heat and flavor. Be sure to save the juice from the jar.

    🥣 Helpful Kitchen Tools

    • Instant Pot Duo Plus 6 Quart - This is the model I am using. Look for Black Friday deals.
    • Cooking Tongs - one side is a spatula and one is a traditional cooking tong. Locking mechanisim for storage.

    🔪 How to make Mississippi pot roast instant pot

    horizontal image of Mississippi Pot Roast (Instant Pot) in the pot
    1. Presear the chuck roast. (Optional but totally worth the extra 15 minutes._
    2. Deglaze the pan with liquid and return the meat to the pot.
    3. Dump the rest of the ingredients into the Instant Pot.
    4. Close the lid, set the pressure to HIGH and cook 1 hour.
    5. Allow the pressure to release naturally.
    6. Remove the meat and thicken the sauce, if desired.

    📷 Mississippi pot roast in a pressure cooker, photo instructions

    chuck roast chunks on a cutting board next to an instant pot
    1. If your roast is not able to fit into the bottom of the pot, cut into 4-6 pieces.
      instant pot showing hot
    2. Preheat the InstantPot to Sauté. When the display reads "Hot" add 1-2 Tablespoons oil to the bottom of the pot.
      raw chuck roast chunks searing in an instant pot
    3. The oil should heat within 30 seconds. Sear the meat on all sides in the bottom of the pan.
      seared chunks of meat in the instant pot
    4. Turn meat over and sear on the other sides.
      tongs holding a piece of seared meat
    5. The meat will easily pull away from the pan when it is properly seared.
      seared chunks of roast on a plate with tongs
    6. Remove the meat to a clean plate before deglazing the pan.
    7. 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.
      packets sprinkled ontop of the meat in the instant pot
    8. 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.
      Mississippi Pot Roast ingredients in the instantpot before the lid is closed
    9. Add the pepperoncinis and the juice from the jar of the pepperoncinis, and top with cut up butter.
      instant pot with timer set
    10. 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.
    11. When the cook cycle ends, let the Instant Pot sit undisturbed for 15 min to naturally pressure release. (NPR)
      horizontal image of Mississippi Pot Roast (Instant Pot) in the pot
    12. 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.
      Mississippi Pot Roast on a plate
    13. 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.
    14. To Make the Gravy: Turn the Sauté function back on.
      simmering liquids in an instant pot
    15. When the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
      whisking gravy in an instant pot
    16. Whisk well until the gravy starts to thicken. Continue to boil for one minute to cook out the starch flavor.
    17. Then turn off the pot and add the roast back in or serve the gravy on the side.
    18. Serve with baked potatoes, mashed potatoes or cooked noodles. I would suggest my sous vide potatoes with rosemary.

    ⏩ Dump and Go Instructions

    1. Add the roast to the Instant pot (still cut it into chunks if it doesn't fit in one piece).
    2. Add the rest of the ingredients leaving out the flour.
    3. Cook on High Pressure for 80 minutes. 15 minute natural release (With a frozen roast increase the cook time to 90 minutes).
    4. Finish with the gravy making instructions.

    ❄️ Storage Tips

    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.

    📝 Frequently asked questions, answers and tips:

    Can a frozen roast be used?

    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.

    📄 Related Recipes

    • Crock pot Mississippi Chicken
      Mississippi Chicken (Crock-Pot Recipe)
      Cook Time5 Hours 5 Minutes
    • mississippi pot roast crockpot recipe
      Mississippi Pot Roast (Crockpot Recipe)
      Cook Time8 Hours 15 Minutes

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    mississippi pot roast in the instant pot square image

    Mississippi Pot Roast (Instant Pot)

    Sarah Mock
    Mississippi pot roast cooked in an Instant Pot pressure cooker makes the most flavorful pot roast in a fraction of the time of a crock-pot.
    5 from 2 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Beef Recipes
    Cuisine American
    Servings 6 servings
    Calories 666 kcal

    HELPFUL KITCHEN TOOLS

    Instant Pot Duo Plus 6 Quart
    Whisk

    Ingredients
      

    • 1 Chuck Roast (3-4 pounds)
    • 2 T oil (vegetable oil or olive oil)
    • ¼ cup stock (water can be used in place of chicken stock, beef stock)
    • 1 packet Hidden Valley Ranch Dressing Packet
    • 1 packet Au Jus
    • 8 individual Pepperoncini
    • ¼ cup Pepperoncini liquid
    • 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 T 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 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 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.

    Notes

    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.

    Nutrition

    Serving: 1servingCalories: 666kcalCarbohydrates: 3gProtein: 51gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 223mgSodium: 739mgPotassium: 886mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 1mgCalcium: 50mgIron: 6mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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