If you like roasted meat, try this Instant Pot Mississippi Pot Roast. 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 Forget It. I can watch TV or do the dishes while waiting, and after one hour I just open the lid and enjoy tasty, tender meat that tastes like it was simmering all day!
Enjoy a delicious main dish and add a spicy twist to your dinner! Keep reading to find out what the secret ingredients are :]
Why is it Called Mississippi Pot Roast?
This style of pot roast originated in.. you guessed it… Mississippi. It differs from the flavor of traditional pot roast recipes. It’s characterized mainly by adding tangy peppers and zesty spice mix.
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.
Side Dish Suggestions
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 pepperoncini! These flavorful pickled peppers add just a hint of spiciness. Plus, using some of the pepperoncini’s liquid adds a bright burst of acidity to balance out the dish. It’s brilliant, really.
If you don’t want it too spicy, be sure to select mild pepperoncini, as they can vary quite a bit in terms of level of spiciness.
Looking For More?
How to Make the Mississippi Roast
Gather your ingredients:
Sear the meat on Saute on all sides.
Add rest of ingredients.
Saute for 2 minutes. Lock the lid into place and cook on high pressure for 60 minutes. Once the cooking cycle is done wait for a natural pressure release.
Then open the lid, Pull the beef with two forks and shred.
- 2 lb chuck roast
- ¾ cup beef stock
- 1 package dry onion soup
- 8 pepperoncini
- 3 tbsp olive oil
- 3 tbsp butter optional
- 3 tbsp pepperoncini’s liquid
- salt and pepper to taste
- Press “Saute”.
- Pour olive oil into your Instant Pot and add the meat.
- Saute the meat for about 5 minutes, until brown on each side.
- Pour beef broth and dry onion mix into the Instant Pot.
- Add pepperoncini with their liquid and the butter.
- Saute for 2 more minutes while stirring.
- Close the lid and cook on high pressure for 60 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Open the lid and take out the meat.
- Shred the beef and serve 🙂