Mississippi pot roast comes out perfect when made in Instant Pot. This pot roast is tender with a rich homemade gravy. Serve this pot roast and gravy over mashed potatoes for a complete meal.
Beef roast isn't just for Sundays now thanks to the Instant Pot. This recipe is one more reason I love my Instant Pot. The roast comes out so tender and full of flavor. Not to mention it takes less time to make in the Instant Pot than it would in the oven.
Making this recipe is easy I wouldn't call it a dump-and-go type of recipe. But pretty close in my books.
How To Make Mississippi Pot Roast In The Instant Pot
I have found the best cut of meat to use in this recipe is a chuck roast. A chuck roast has more marbling in it which helps with making it tender. I have tried other cuts of meat but they didn't turn out as well as when I used the chuck did.
Now that we have talked about the best cut of meat to use. Let's talk about searing the meat. Cutting the meat into chunks before searing with help to make sure you get a full sear on all sides of the meat. Searing the meat will help to build flavor.
On the front of your IP press, the sauté button. When the screen reads HOT add in the olive oil. Give the olive oil a few seconds to heat up before adding the meat chunks into the inner pot. Once the oil is heated add the meat in but don't move the meat, let it sear on each side for at least 2 minutes aside.
I used a 3.5-pound roast and cut it into 11 chunks. Working in batches so I didn't crowd the meat in the pot. As the meat was seared on all sides I removed it from the pot onto a plate.
With all the meat seared I left the sauté button on and deglazed the bottom of the inner pot. Pouring some of the beef broth into the inner pot I let the broth bubble a bit. Then took a spatula and help to loosen any bits that may be stuck to the pot.
Deglazing is always best after sautéing in the Instant Pot, this helps to not get the burn notice.
Now that the inner pot is deglazed it's cooking time for the Mississippi pot roast. Add in the rest of the beef broth and the pepperoncini juice into the inner pot. Keeping the sauté button on. Whisk into the liquid the ranch seasoning, brown gravy mix, garlic powder, and red pepper flakes.
The garlic powder and red pepper flakes are optional, I just like the added flavor they bring to this recipe.
Making sure to whisk well to break up any clumps of the seasoning. The clumps that aren't broken up may settle to the bottom of the inner pot. This may cause the burn notice to happen and also help make a smoother gravy.
With the seasoning, all whisked in add the meat, onions, pepperoncini's, and butter that has been cubed into chunks.
Place the lid onto the IP make sure the release knob is set to sealing. Press the cook button making sure your IP is on high-pressure cook. Adjust the +- button to 120 minutes.
It will take about 10-15 minutes for the pressure cooker to come to pressure and start the cooking time. With the cooking time finished let the pressure cooker do a natural release for 15 minutes. This means that the electric pressure cooker will slowly release the steam on its own.
Once the screen on your IP says L15 go ahead and carefully release the remaining steam from the pot. Remove the meat and pepperoncini from the pot.
Making The Gravy
Gravy makes everything even better, right? Not that this Mississippi pot roast needs gravy.
Turn the sauté button back on the Instant Pot. While that is heating up make a paste out of flour and room temperature butter. This will be to make the gravy. When the screen says HOT whisk in the flour/butter paste.
I like to scoop a little bit of the paste out of the bowl with my whisk at a time. Then whisk this into the liquid until is all incorporated. Once that is all mixed in I'll take more of the paste and whisk in until I have my desired thickness to the gravy.
With the gravy made you can either put that in a gravy boat or add the meat and pepperonis back in. We like having this Mississippi pot roast over mashed potatoes but egg noodles are also nice.
Yes, you can. The meat will end up dry and lack flavor.
That would be because it wasn't cooked long enough. Our recipe is for a 3-6 pound roast. So if you have a larger roast you may need to cook longer.
Because we used red pepper flakes it does have a bit of spicy heat to it. Otherwise, it's not really that spicy of a recipe. I would say it's zestier with a touch of tang that complements the beef flavor.
Yes, you can, I have not. I would expect this to affect the cooking time so you may need to adjust the time some.
We hope you enjoy this Mississippi pot roast recipe that is made in the Instant Pot as much as we do.
My Creative Manner is answering the question "what's there to eat" withs simple recipe creations~ Jen
Other My Creative Manner recipes you may enjoy are:
- Instant Pot Kielbasa and Sauerkraut recipe
- Slow Cooker Beef Roast
- Instant Pot Chicken Noode Soup
- Crockpot Hot Cocoa Recipe
If you are looking for home decor, cleaning, or meal prepping inspiration. Head over to A Dectoritive Homes Youtube channel.
Mississippi Pot Roast~ Instant Pot
Mississippi pot roast in the Instant Pot is made with butter, beef broth, dry ranch seasoning, brown gravy mix, chuck roast, and pepperroncinis. This classic pot roast recipe is easy to make in the Instant Pot.
- 3-6 Pound Chuck Roast cut into chunks
- 3 Tablespoons Olive Oil
- 1 Small Onion chopped
- 7-9 whole Pepperoncinis
- ½ Cup Pepperoncini Juice from jar
- 2½ Cup Beef Broth
- 2 Tablespoon Ranch Dressing Mix see notes
- 2 Tablespoon Brown Gravy Mix see notes
- ½ Cup Butter unsalted
- 1 Teaspoon Red Pepper Flakes Optional
- 1 Teaspoon Garlic Powder Optional
For The Gravy
- 3 Tablespoons Flour
- 3 Tablespoons Butter room temperature
Press the sauté button on the Instant Pot. When the IP reads "HOT" add in the oil.
Heat the oil up, place meat in one layer at a time and sauté for 2 minutes aside. Don't move the meat, this will help to get a sear on both sides of the chunks of meat. Work in batches if you can't fit it all in at once.
Remove the meat and deglaze the inner pot of the IP with a bit of the beef broth. Scrapping the bottom of the inner pot with a spatula until all the stuck on bits are loosened.
With the IP still on sauté add in the remaining beef broth and the pepperoncini juice.
Whisk into the liquid mixture the brown gravy, ranch, red pepper flake, and garlic powder until all are combined. Turn the sauté mode off.
Place meat into the inner pot add in the pepperoncini's, onions, and the stick of butter that has been cubed.
Place the lid onto the IP. Make sure the steam release knob is set to sealing.
Press the pressure cook button then the +- button to adjust the cooking time to 120 minutes. Making sure it's on high pressure.
When cooking time is done, do a natural release for 15 minutes. Then turn the release knob to vent to release any remaining steam.
Remove the meat from the inner pot onto a platter.
For The Gravy
Mix together the flour and butter until well combined. This will be like a paste.
Once all the meat is removed from the inner pot press the sauté button again.
When the liquid starts to bubble whisk in the flour-butter mixture. Whisking well to break up the flour-butter mixture keep whisking until the desired thickness is achieved. Pour the gravy into a gravy boat.
Serve the roast and gravy over mashed potatoes or egg noodles.
Nutritional values may vary depending on the ingredients used.
The chuck roast I used was 3.5 pounds and fed the 5 of us with leftovers.
The brown gravy can be substituted for Au-Jus seasoning. For the brown gravy and the dry ranch seasoning, we have in the recipe 2 tablespoons for each of these. That equals out to be 1 ounce each or a 1 seasoning packet each.