This style of pot roast originated in.. you guessed it… Mississippi. It differs from the flavor of traditional pot roast recipes.
This Instant Pot Mississippi Pot Roast is one of the best Instant Pot recipes on Corrie Cooks.
It’s characterized mainly by adding tangy peppers and a zesty spice mix.
Table of Contents
Why This Recipe Works
If you like roasted meat, this is worth your time. It has a couple of unique flavoring ingredients that make this dish, unlike anything you’ve ever tasted!
I really like making this Instant Pot recipe since it's just set-it and eat-it. With this Instant Pot Recipe, Mississippi Pot Roast is now quicker than before. This recipe only takes 35 minutes.
I just open the lid and enjoy tasty, tender meat that tastes like it was simmering all day!
Enjoy this delicious main dish and add a spicy twist to your dinner! Keep reading to find out what the secret ingredients are 😉
Recipe Video
Recipe Ingredients
Main Ingredient:
Meat- Take 2 lb of chuck roast, freeze the meat before cutting. Remove the extra fats of meat.
Other Ingredients:
We are using here beef stock/broth, vegetable or chicken broth will also work but I would suggest you use beef broth to get a great taste!
You can also use sour cream instead of butter but I personally like the taste of roast with butter. We are using here dried onion soup mix, you can easily buy it from any market or departmental store. In spices, you can add or less according to your taste.
How to Make the Mississippi Pot Roast
Gather your ingredients as per the recipe card.
Add 3 tablespoons of olive oil into the instant pot then add meat.
Now, Set the pot on Sautee for 15 minutes.
Add the Beef stock into the pot.
Add dry onion soup mix into the pot and add some salt and pepper to taste.
Thaw peppercini into the pot.
Add butter into the pot.
Now cover the lid and cook on high pressure for 18 minutes.
Do a quick release.
Then open the lid, Pull the beef with two forks, and shred.
Serve as is or over rice or mashed potatoes.
How to serve?
This Mississippi Pot Roast goes great with mashed potatoes or mashed carrots. I also love to put the leftover meat on sandwiches or serve it over rice.
Need more ideas? Check out What To Serve With Mississippi Pot Roast for 15 delicious recipes.
Recipe FAQs
Can I use Frozen Meat?
Yes, you can use frozen meat for this Instant Pot Mississippi pot roast recipe. Please note you will need a few more minutes to brown it.
Fresh (not frozen) beef will most likely get a better sear and turn out even more flavorful. If you are using frozen meat, I recommend fully defrosting it in the refrigerator before cooking. Then, dry the roast with paper towels before seasoning to get that desired golden-brown crust.
How Long Can I Keep it in the Fridge?
You can keep the Instant Pot Mississippi Pot Roast in an airtight container for up to 3 days in the refrigerator. It’s so tasty though, I don’t see it lasting that long! We never have leftovers at my house.
How Long Can I Keep it in the Freezer?
Up to 3 months!
This recipe freezes beautifully, making it a perfect make-ahead meal. Try freezing it in individual-sized containers for meal prep.
So What are the secret Ingredients!?
The first secret ingredient is a package of dry onion soup mix! Dry onion soup mix adds a TON of flavor that is perfect for seasoning beef. It’s usually a combination of dehydrated minced onion, beef broth flavor, and a mixture of spices that were made for complimenting beef.
The second secret ingredient is… jarred peppercini! These flavorful pickled peppers add just a hint of spiciness. Plus, using some of the peppercini’s liquid adds a bright burst of acidity to balance out the dish. It’s brilliant, really.
Can I make it a one-pot meal?
If you want a complete meal, try this Instant Pot Roast with Potatoes and Carrots recipe.
Instant Pot Beef Recipes
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Instant Pot Mississippi Pot Roast
Ingredients
- 3 tablespoon olive oil
- 2 lb chuck roast
- 1 cup beef broth
- 1 packet dry onion soup
- 4 pepperoncini
- salt and pepper to taste
- 3 tablespoon butter optional
Instructions
- Pour olive oil into the Instant Pot and press "saute".
- Add the meat and saute for about 5 minutes until brown on each side.
- Pour beef broth and dry onion mix into the Instant Pot.
- Add pepperoncini, salt, and pepper to taste, and butter and stir well.
- Close the lid and cook on high pressure for 18 minutes.
- When cooking time is complete, do a quick pressure release.
- Open the lid, take out the beef, and shred.
- Serve and enjoy 🙂
Mississippi Pot Roast sounds awesome! I have leftover peppers from my garden. Dragon Roll, Cayenne and Jalapeño . Which would you recommend for this recipe? I'm not familiar with the peppers you use in your recipe. Many thanks, Susan.
So good! I like to add that packet of ranch to mine. And I pressure cook for 75 minutes so it’s nice and tender.
Are the nutritional values per serving or total for the whole recipe?
Per serving 🙂
How much of the onion soup mix can you take out and still have good flavor?