Instant Pot Mississippi Roast is so tender and delicious for the best roast with very little work. The pressure cooker makes this recipe quickly with just a few ingredients.
Instant Pot Mississippi Roast
I know you have probably found all over Pinterest several Mississippi Pot roast recipes. I even have a delicious Mississippi Pot Roast Recipe for the crock pot.
However, I often put it off and forgot to throw it in the crock pot. One day, I decided to turn it into a Mississippi Pot Roast Instant recipe.
The roast is so tender that it tastes slow cooked. You really are going to love this recipe.
I was skeptical!
How could a pressure cooker make a roast so quickly and taste like it had been cooking all day? I don’t quite understand how it does it, but it does work.
This roast came out super tender and taste like it had been cooking all day. This would be perfect to throw in before you go to church or when your morning is too busy.
You will need an electric pressure cooker.
I am using an 8 quart Instant pot but you can use a 6 quart. I personally have an Instant Pot and so far I am loving it.
If you have been putting off trying an instant pot, I highly recommend going ahead and biting the bullet. I love using the pressure cooker when I don’t have much time.
It is perfect for frozen food or meals that normally take a while. You can toss everything in and have dinner ready in no time at all.
Dinner time is much easier and less complicated now that I have the pressure cooker. If you are hesitant or on the fence, don’t be. You will love it.
- Roast (any kind will do)
- Ranch seasoning mix
- Pepperoncini Peppers with the juice
- Butter – Use unsalted butter so that the meal is not too salty.
What type of roast works best for this recipe?
I like to use a chuck roast for this recipe. However, any will work great. Arm roast or a London broil will work in this recipe as well.
Can you use a frozen roast?
Yes, you can use a frozen roast for this recipe. It will take longer to make in the instant pot but it’s still quicker than cooking in a slow cooker or the oven.
If you use a frozen roast, add 10-15 minutes to the pressure cook time for this recipe.
How to make Instant Pot Mississippi roast:
Place your roast in the bottom of your instant pot.
Sprinkle the ranch mix over the roast.
Place the stick of butter on top and pour the Peppercinis over it.
Pour water around the roast.
Add the lid and make sure it is turned to sealing. Click the manual button and cook on high pressure for 90 minutes.
After the cook time, do a natural release on the Instant Pot.
Then shred the beef and serve.
What is a natural release?
A natural release means to let the pressure release naturally from the Instant Pot. In order to do this just leave the Instant Pot alone over the cook time.
The Instant Pot will naturally release the pressure and it usually takes approximately 15-20 minutes depending on the size of your meal and the Instant Pot.
Do you need to brown the roast?
Generally, I do not brown the roast before making this recipe just because I’m kind of lazy in the kitchen.
If you prefer to brown your roast first, you definitely can for this recipe.
To brown, place the instant pot on the sauté setting. Add a small amount of olive oil to the instant pot insert.
Then add in the roast and cook for 3-4 minutes on each side to brown the roast.
After the roast has been browned, remove the roast from the instant pot. Then use a wooden spoon to remove all the brown bits from the bottom of the pot.
Then add add the roast back to the instant pot with the other ingredients and cook based on the recipe.
How to make the pot roast gravy:
Remove the beef and peppers from the instant pot and switch the instant pot to the sauté setting.
Then mix 2 tablespoons of cornstarch (or flour) with 1 cup of cold water. Whisk together until blended completely.
Whisk this mixture into the juices in the instant pot. Then cook for 2-3 minutes until the sauce has thickened.
Taste test it and seasoning with salt and pepper. Then it’s ready to serve with the Mississippi roast.
Is this meal spicy?
No, I don’t think that this Mississippi roast is spicy. The pepperoncinis add a tangy flavor to this recipe but not a spice.
Tips for Making this Recipe:
- To Reduce the Salt. – Make sure that you use unsalted butter and do not add any broth. I only use water in this recipe to reduce the salt. You can also use half of the pepperoncinis in this recipe to reduce the salt as well.
- Use whole Pepperoncinis. – They sell whole and sliced pepperoncionis. I use whole pepperoncinis so that anyone that doesn’t like them can easily pick them out. Also, the whole works best with the long cook time that is needed to make the beef tender in this recipe.
- Use a marble roast. I love using a well marbled roast in this recipe so that it adds more flavor to this
What to serve with Mississippi roast?
Here are a few of our favorite side dish recipes that we love serving with this recipe.
- Pressure cooker Mashed Potatoes
- Steamed broccoli
- slow cooker scalloped potatoes
- instant pot sweet potatoes
You can also use the leftovers to make sliders. Just serve on rolls for another quick dinner. Yum!
The flavor from the ranch seasoning is amazing. You can also add a packet of onion soup mix or a gravy mix if you prefer for a different flavor on this recipe.
You can also use banana peppers instead of pepperoncini peppers in this recipe if you prefer.
Pressure cooking makes it so tasty but you will think the meat was slow cooked all day. It is seriously that tender. You will love having this easy recipe on hand for quick meals.
We have tons of delicious electric pressure cooker recipes here.
How to Store:
Store the leftovers in an air tight container in a refrigerator for up to 4-5 days.
You can also freezer the leftovers in a freezer safe bag for up to 3 months.
Add a little beef broth to the leftovers when reheating to add moisture back into the meat mixture.
Print this Mississippi roast instant pot recipe:
Mississippi Pot Roast Pressure Cooker Recipe
- (1) 3-4 lb roast (any kind will do)
- 1 packet ranch seasoning mix
- 1 stick butter (½ cup)
- ½ jar Pepperoncini Peppers with the juice
- ½ cup water
- Place your roast in the bottom of your instant pot.
- Sprinkle the ranch mix over the roast.
- Place the stick of butter on top and pour the Peppercinis over it.
- Pour water around the roast.
- Add the lid and make sure it is turned to sealing. Click the manual button and change time to 90 minutes.
- Shred and Serve
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