Instant Pot Mississippi Pot Roast Recipe - Little Sunny Kitchen (2024)

Ingredients Used

Here’s what you need to make this delicious pot roast:

• Chuck Roast: I used a 4-pound chuck roast for this Mississippi Pot Roast recipe. If you can’t find a chuck roast, look for a brisket or round steak. The cheapest cuts of meat make the best pot roast!
• Oil: For the perfect sear on your pot roast, you’ll need a little oil. I use olive oil or vegetable oil, but any neutral oil will work.
• Pepperoncini peppers: A jar of pepperoncinis makes this dish go from great to extraordinary! I add the juice, too, for an extra kick.
• Beef broth: You can always use water, but I find the extra flavor the beef broth adds totally worth the effort.
• Ranch seasoning: One packet of dry ranch seasoning is all you need here! Use a store bought packet, or two tablespoons of homemade ranch seasoning.
• Onion soup mix: I love using soup mixes in my recipes. It makes everything taste amazing with minimal measuring. You can substitute with au jus packet if desired.
• Butter: A few pats of butter make this a super rich roast with a luscious sauce. Be sure to cut it into pieces for even melting.
• Cornstarch: This helps thicken the delicious sauce into a rich gravy. Be sure to mix it into liquid before adding it to the pot.

What I Used for my Mississippi Pot Roast

6-Quart Instant Pot: You don’t need the biggest instant pot to make a perfect pot roast! I love this one because it’s big enough for a family meal.And if you ever need help with your Instant Pot, I have written a full Instant Pot guide to answer all of your questions!

How to Make Instant Pot Mississippi Pot Roast

Follow these steps for the best Mississippi Pot Roast in about an hour:

1. Heat oil. First, add your oil to the Instant Pot and heat it up on the Sauté setting.
2. Sear beef. Then, add the chuck roast to the pot and sear it on all sides. This helps lock in the juices as it pressure cooks. Move it to a plate when it’s done.
3. Deglaze pot. Now, add the pepperoncini pepper liquid and the beef broth to the Instant Pot. Scrape all the yummy browned bits off the bottom.
4. Add seasonings. Next, add the chuck roast back to the pot with the ranch seasoning, onion soup mix, and pepperoncini peppers. Stir it all up!
5. Add butter. Finally, chop the butter into 2 or 3 pieces and arrange it over the beef.
6. Pressure cook roast. Secure the Instant Pot lid and seal the vent. Select the Manual setting and set the timer for 60 minutes. It will take a few minutes for the Instant Pot to come up to pressure. When the timer goes off, let the steam naturally release for 15 minutes before opening the lid.

1. Shred beef. Once it’s done, remove the beef and shred it with 2 forks.
2. Thicken sauce. To make the sauce thicker, mix the cornstarch with a couple tablespoons of liquid from the Instant Pot, and stir the mixture into the sauce. Add the shredded beef back to the thickened sauce and you’re done! Serve it with mashed potatoes for the best hearty dinner.

Why is my Mississippi pot roast tough?

If you end up with a tough roast, there’s only one explanation: It wasn’t cooked long enough. A perfectly cooked Mississippi pot roast will fall apart at the touch. If your roast seems underdone, cook it for another few minutes in the Instant Pot until it’s super tender.

Should you sear a pot roast?

Yes! It may sound counterintuitive to sear the chuck roast before simmering it in liquid, but it’s a critical step. The sear helps lock all the yummy juices into the meat while it roasts for the most succulent final result. I find it easier to sear cubes of meat instead of the whole thing.

Should pot roast be submerged in liquid?

To make the most moist pot roast, you need some liquid, but not a ton. You want the Mississippi pot roast to be in liquid, but submerging it isn’t necessary. When you roast it in the Instant Pot or slow cooker, the steam from the liquid fills the rest of the space.