Instant Pot Mississippi Pot Roast

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.

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.

✨ 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:

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

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

1. If your roast is not able to fit into the bottom of the pot, cut into 4-6 pieces.
   
2. Preheat the InstantPot to Sauté. When the display reads "Hot" add 1-2 Tablespoons oil to the bottom of the pot.
   
3. The oil should heat within 30 seconds. Sear the meat on all sides in the bottom of the pan.
   
4. Turn meat over and sear on the other sides.
   
5. The meat will easily pull away from the pan when it is properly seared.
   
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.
   
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.
   
9. Add the pepperoncinis and the juice from the jar of the pepperoncinis, and top with cut up butter.
   
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)
    
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.
    
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.
    
15. When the liquid is starting to simmer, sprinkle the flour over the drippings in the pan.
    
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:

👩‍🍳 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

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 3 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 for the recipePrep Time 15 minutes mins

Cook time for the recipeCook Time 1 hour hr

total time to prep and cook the recipe.Total Time 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Beef Recipes

Cuisine American

Makes 6 servings

Per Serving 666 kcal

HELPFUL KITCHEN TOOLS

Instant Pot Duo Plus 6 Quart

Whisk

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 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

US CustomaryMetric

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.