Instant Pot Mississippi Pot Roast Recipe (Juicy & Tender)

Step 1 – Cut the Roast into Chunks. Cutting the roast into larger chunks allows you to sear more surface area, creating a better crust and more flavor. For example, a 3-pound chuck roast can be cut into three or four large pieces for even searing.

Step 2 – Sear on Sauté Mode. Select the “Sauté” function on high (or “More” on some older models). When the display reads “Hot,” add a couple tablespoons of oil and let it heat briefly. Arrange the beef pieces in the pot with a little space between them and leave them untouched for about 5 minutes to form a crust.

Step 3 – Turn and Sear All Sides. Flip the pieces and sear the other sides, about 5 minutes per side, until browned all around. If your pieces don’t all fit at once, sear in batches to avoid overcrowding.

Step 4 – Remove Meat and Deglaze the Pot. Transfer the seared beef to a plate and tent with foil to keep warm. If you’d like, sauté a chopped onion in the pot for about a minute to add depth of flavor. Add roughly 1/4 cup of beef broth and scrape the bottom to loosen browned bits—those are full of flavor.

Step 5 – Add Seasonings, Broth and Brine. Pour in the remaining beef broth, the ranch seasoning, and the au jus/gravy mix. Add about 1/4 cup of the pepperoncini brine for its tangy flavor and return the meat to the pot. Nestle the pepperoncini on top. Aim for the liquid to come about halfway up the sides of the meat pieces.

Step 6 – Pressure Cook the Roast. Secure the lid and set the valve to “Sealing.” Cook on high pressure for 50–60 minutes, depending on the roast size. When the timer ends, allow a 15-minute natural release, then release any remaining pressure.

Step 7 – Make the Gravy. Remove the meat to a warm plate. Select “Sauté” again and bring the liquid to a simmer. In a small bowl, combine softened butter and flour to form a paste. Whisk the butter–flour mixture into the simmering liquid, stirring constantly to avoid lumps. Simmer 2–3 minutes until the gravy thickens to your liking. If you prefer a thicker sauce, simmer a little longer.

How to Make Mashed Potatoes

Small, new potatoes are perfect for effortless mashed potatoes because you don’t need to peel them. Boil until tender and mash with butter and a splash of half-and-half for a creamy bed for the roast and gravy.

1. Place potatoes in a pot and cover with water.
2. Bring to a boil over medium-high heat.
3. Boil about 20 minutes, until tender when pierced with a fork.
4. Drain and let the pot sit covered for a couple of minutes to dry the potatoes slightly.
5. Add 2 tablespoons butter and allow it to melt with the lid on.
6. Add about 2 tablespoons half-and-half and mash to your desired texture.
7. If needed, add an extra tablespoon of half-and-half for creaminess.
8. Season with salt and pepper to taste.

Can a Frozen Roast Be Used?

Yes. A frozen roast can be cooked in the Instant Pot, though you’ll skip the searing step and the cook time should be increased. Also, you won’t be able to cut the roast into chunks before cooking, which will extend the pressure-cooking time for tenderness.

Can Veggies Be Added?

Vegetables can be added, but since the roast cooks for about an hour, add vegetables after the roast has finished and been removed. With the pot still hot, place vegetables in the liquid and pressure-cook a short time. Cut vegetables into larger pieces and use the following pressure times as a guideline:

• Carrots: 4 minutes on high pressure
• Potatoes: 4 minutes on high pressure
• Green beans: 1 minute on high pressure

What Kind of Beef Can Be Used?

Chuck roast is ideal for Mississippi pot roast because of its marbling and flavor. Other suitable cuts include bottom round, top round, rump roast, and sirloin tip, though cooking times and texture may vary.

How to Make Mississippi Pot Roast in a Slow Cooker

1. Heat oil in a skillet over medium-high heat.
2. Sear the beef cubes on all sides, about 5 minutes per side.
3. Remove the beef and deglaze the skillet with some beef broth or pepperoncini brine.
4. Combine broth, ranch seasoning, and au jus/gravy mix in the slow cooker. You can also use onion soup mix if preferred.
5. Add the beef cubes and top with pepperoncini peppers.
6. Cook on High for about 4 hours or Low for 8 hours.
7. To thicken sauce, mix 2 tablespoons cornstarch with 2 tablespoons water, remove beef, add the slurry to the slow cooker and let thicken about 20 minutes.
8. Return the beef to the sauce and serve.

How to Serve Pot Roast

This pot roast is best served over mashed potatoes for a comforting, classic meal. It also pairs well with rice or buttered noodles if you prefer.

Substitutions

• Onion soup mix – can replace ranch seasoning for a different savory profile.
• Banana peppers or hot cherry peppers – can be substituted for pepperoncini if you want a milder or spicier finish.

Keep dietary needs in mind when sharing this recipe. Simple swaps can make the dish fit different preferences or restrictions without changing the core technique.

Reheating and Storage of Leftovers

Store leftovers in an airtight container in the refrigerator for 3–4 days. For freezer storage, place portions in labeled zip-top bags and lay flat to save space.

Reheating in the Instant Pot: Add 1 cup water to the pot, set the roast in a heatproof dish on a trivet, and use the Steam function for about 15 minutes to reheat gently.

Reheating in the Oven: Place the roast in an oven-safe dish with a splash of broth, cover tightly with foil, and heat at 350°F (175°C) for 15–20 minutes until warmed through.

Equipment Used and Kitchen Essentials

Essential tools for this recipe include an electric pressure cooker (Instant Pot or similar), a heatproof spatula, a cutting board and sharp knife for trimming and cutting the roast, and a small bowl for blending the butter and flour for the gravy.

FAQ

Related Recipes

Other comforting, easy recipes to try include Instant Pot pork and sauerkraut, air fryer green beans, and garlic herb potatoes.