Instant Pot Mississippi Roast is hands down the most delicious, awesome-tasting roast ever. I’ve made Mississippi Roast in the crock pot before and as wonderful as that is, it’s even better in a pressure cooker. Pressure cooking the meat really creates a superior flavor, plus it takes less time.
If you have an Instant Pot and haven’t tried Mississippi Roast in it, I recommend you try it right away. And if you don’t have an Instant Pot (I didn’t until a few weeks ago and don’t know how I lived without one for so long), I recommend you go out today and buy one or at least put one on your birthday list, Mother’s Day list, Father’s Day list, or Christmas list. Find a way to get one.
There are so many great Instant Pot recipes out there including this Instant Pot Pot Roast.
An Instant Pot can do so many different things and once you get the hang of it, it is really easy to use. I have the Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
To get maximum flavor in this Instant Pot Mississippi Roast, it’s important to sear the meat well. Luckily, this can be done right in the Instant Pot using the “Saute” mode. Then add a chopped onion, beef broth, pepperoncini peppers, pepperoncini juice, a packet of Ranch seasoning, a packet of Au Jus, and some butter. Pressure cook on HIGH for 55 minutes.
Turn the cooking liquid into a gravy by adding a paste of flour and butter and simmering until it thickens.
This Instant Pot Mississippi Roast is fall apart tender with really intense flavors. The pepperoncini peppers and juice give this roast a really distinctive taste with just a little kick. Serve on a toasted bun with provolone cheese or over mashed potatoes or grits for comfort food like no other!
Tips for Making Instant Pot Mississippi Roast
- I use a 6-quart Instant Pot for this recipe.
- Sear the meat for a full 5 minutes on each side for maximum flavor.
- Deglaze the pot by adding a little beef broth and scraping up the browned bits on the bottom before pressure cooking.
- Let the Instant Pot depressurize naturally instead of using the quick release. This will help keep the meat really juicy.
- To make the gravy, you will need to fully incorporate the flour into the butter and then whisk it vigorously once you add it to the liquid to get it smooth.
- 3-4 pound chuck roast, cut into 3 or 4 pieces
- salt and pepper
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 3/4 cup beef broth
- 10 Pepperoncinis
- 1/3 cup juice from jar of Pepperoncinis
- 1 packet dry Ranch dressing
- 1 packet Au Jus
- 4 tablespoons butter, cut into 4 pieces
- 3 tablespoons butter, softened
- 3 tablespoons flour
- Season meat with salt and pepper. Turn Instant Pot on Saute mode.When display says "Hot", add the oil.
- Place meat in the hot oil. Let cook for 5 minutes without moving. Flip over and cook 5 more minutes.
- Remove meat to a plate and tent with foil to keep warm.
- Add onion to pot along with about 1/4 cup of the beef broth. Use a wooden spoon to scrape up the browned bits on the bottom.
- Add remaining beef broth, pepperoncinis, pepperoncini juice, Ranch seasoning, Au Jus, and butter. Stir to mix.
- Turn the saute mode off and add meat and any juices back to the pot.
- Close lid and set knob to "sealing" position. Set to Pressure Cook/Manual for 55 minutes.
- When the 55 minutes is up, let sit for 15 minutes for Natural Pressure Release.
- After 15 minutes, turn Instant Pot off and manually release remaining pressure until the pin drops. Once pin drops, remove lid from Instant Pot.
- To make gravy, remove meat to a plate. In a small bowl, mix the butter and flour to make a paste.
- Turn the "Saute" mode on. Once it comes to a simmer, add flour mixture. Whisk until thickened.
- Shred meat and return to pot.
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Recipe adpted from Simply Happy Foodie
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