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 😉
Meat- Take 2 lb of chuck roast, freeze the meat before cutting. Remove the extra fats of meat.
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.
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
Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️⭐️rating and leave a comment below. Thanks 🙂
Instant Pot Mississippi Pot Roast
- 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
- 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 🙂
23 thoughts on “Instant Pot Mississippi Pot Roast”
18 mins was not nearly enough for us. We like our meat to shred easily and I was having a tough time using my bear claws. Just put it back into the Instant pot for another 15 mins to see if that will make it more tender/shreddable. The little piece I tasted was very good!! Hoping the extra time will do it as this was an easy recipe!
I just read the recipe a d had to go to the store and buy the ingredients. It looked so good I wanted to try it right away.
That's great! I'm glad I could inspire you to use your Instant Pot. And I hope you like the recipe!
I just made this. When I opened it, the meat didn’t shred. It was still tough. It was 2.25 lbs. I’ve put it back in for 6 mins. What else do you suggest?
Yes, at 18 minutes, the meat will shred somewhat but will stay in larger pieces. If you want the meat to be completely shreddable, you just need to add more time. Maybe try 30 minutes next time for your personal preference.
Please clairfy, 1 cip of soup mix, or one envelope/packet?
1 cup of beef broth with 1 packet of soup mix. I will clarify the language in the recipe, thanks!
Mississippi pot roast is indeed my new favorite! I will be only making this from now on !
SO glad you feel that way, it's one of my favorites too!
WOW. So simple yet so delicious. This is definitely a keeper. Everyone loved it. Have a little left over for a sandwich tomorrow. Thanks.
Thank you! I'm glad you enjoyed the recipe. The leftover sandwich is a great idea too.
Can potatoes be added at any point during the roast cooking?
Diced potatoes only take about 3-5 minutes in the Instant Pot. You could add them with 5 minutes remaining, but you will have to wait for the pot to come up to pressure a second time so it will take longer. Or you could cook them separately and serve them on the side.
Yes open it about 5 minutes before it is done then add potatoes then start back up. Be sure to cook only 5 minutes.
I tried this in my new pressure cooker and put it on a hoagie bun and it was delicious! I didn’t have tge pepperoncini so I used banana peppers instead
I'm so glad you like it Scott ^_^
Can I use a frozen chuck roast? I'm sure I'll need to add more time but how much?
This is my favorite pot roast recipe! I make it twice a month, at least!!!
Me too! If I can get away with it, i will make it 3-4 it's a month! It's a staple meal, in our house