Cooking a pot roast in your Instant Pot is easy and delicious! My Instant Pot Mississippi pot roast is also full of flavor and you only need 7 ingredients. That’s right. You are 7 ingredients and an hour away from the most deliciously tender pot roast you have ever tasted.
One of my favorite Instant Pot beef recipes is Mississippi Pot Roast. However, it is also a huge hit all over the internet. Someone named Robin Chapman perfected a pot roast she remembered by her aunt. Since then, the Mississippi Pot Roast has taken the internet by storm. But now, a newer, easier version known as the Instant Pot Mississippi Pot Roast is taking the internet by storm, and trust you’ll know why with just one bite.
What is Mississippi Pot Roast
The Instant Pot Mississippi Pot Roast blends together 7 unexpected ingredients. With ranch seasoning, a packet of au jus gravy mix, jarred pepperoncini, a full stick of butter, and a roast, you wouldn’t expect this dish to be so lip smacking good.
The reason it is called Mississippi Pot Roast is because the recipe was modified by Robin Chapman who lived in Ripley, Mississippi.
Instant Pot Mississippi Pot Roast Ingredients
- 3-4 pound chuck roast
- 1 package Au Jus mix
- 1 packet ranch seasoning mix
- 1 stick of butter
- handful of pepperoncinis
- 1/4 cup pepperoncini juice
- 3/4 cup beef broth
What Type of Meat Do You Use for Mississippi Pot Roast?
To make the perfect pot roast, you want to use the thicker cuts of meat. For this recipe, you can use chuck roast, shoulder steak, or sirloin tip, rump roast, and cross rib chuck roast. As these meats cook, the connective tissue melts, which helps to baste the beef. This leaves you with lip smacking, fork tender, mouth watering result.
What is the Difference Between Au Jus and Brown Gravy?
Both au jus and brown gravy are made from beef drippings. The major difference between au jus and brown gravy is its thickness. Brown gravy is thickened with corn starch or flour whereas au jus is condensed and naturally thickened.
What Can You Substitute for Au Jus Mix?
Rather than substitute your au jus mix, you can actually make your own. Well, kind of… Here is what you need to make an au jus substitute:
- 4 tablespoons of beef stock powder
- 4 teaspoons of onion powder
- 2 teaspoons dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons of corn starch
Put all the ingredients in a blender and blend to a very fine powder. You just need to blend for about 30-seconds.
To use this in place of the packet, use 4 1/2 teaspoons in your Mississippi Pot Roast.
How to Make Mississippi Pot Roast in the Instant Pot
Step 1 Sear the meat. Use the sauté or sear button to sear the meat on both sides. Sear it about 2 minutes on each side.
Step 2 Deglaze the pot. Turn off the sauté or sear mode. To deglaze the pot, put a little water or beef broth in the bottom of the pot and scrape off the bottom of the pot.
Step 3 Add the roast back in. Pour 3/4 cup of broth into your Instant Pot. Then add your roast into the broth.
Step 4 Add the seasoning. Sprinkle on the 2 packets of seasoning, add the pepperoncinis, juice, and butter.
Step 5 Cook your meat. Cook your roast on manual pressure for 75-minutes.
Step 6 Do a natural release. This means that when the timer goes off, let your pot sit there until the pin goes down and your lid unlocks. Usually about 20-minutes.
Optional Gravy – Add some cornstarch to the leftover broth. Hit saute and stir constantly. Reduce down to desired consistency for gravy.
Why Do You Sear the Meat?
As you know, when cooking in the crockpot you don’t sear the meat. However, searing the meat on both sides adds flavor and texture. Additionally, it holds the juices in the meat while it is pressure cooking. So, searing your meat in your instant pot will make your meat more tender, juicier, and flavorful.
How to Make Mississippi Pot Roast in the Crock Pot
I like Mississippi Pot Roast in my Instant Pot because I can cook it much faster, but the original recipe was made in the crock pot. With the crockpot recipe, you don’t have to sear the meat. But, you will need to let it cook on high for 4-6 hours or on low for 9 hours. If you prefer to slow cook your pot roast, head on over to my Original Mississippi Pot Roast Recipe!
What Goes with Mississippi Roast?
Although you could devour the whole pot roast with this recipe, sides are always recommended. I prefer to eat my pot roast with some potatoes and a vegetable. Here are some of my favorite side options:
- Oven Roasted Potatoes
- Cheesy Baked Asparagus
- Instant Pot Baked Potatoes
- Mashed Potatoes
- Instant Pot Corn on the Cob
How to Store Leftovers
To store your left overs, simply put them in a ziplock bag or a Tupperware dish. Then, pour the juices on top to keep it from drying out. You can keep your pot roast in the refrigerator for 3-5 days.
How to Freeze Mississippi Roast
If you want to freeze your Mississippi Pot Roast, you can safely freeze it for several months. Put your pot roast slices in a rigid, freezer safe plastic storage container. Then, pour the juices and liquid you used to cook it on top of the meat. This will keep it from drying out as it freezes.
When you cook your Instant Pot Mississippi Pot Roast, I would recommend thawing it, and then cooking it on the stove top to keep it juicy and tender.
Other Instant Pot Beef Recipes
Looking for some other recipes you can make with beef? Check out our list!
Instant Pot Mississippi Roast
How to make the most flavorful pot roast in your Instant Pot.
- 3-4 pound chuck roast
- 3/4 cup beef broth
- 1 ranch seasoning packet
- 1 au jus seasoning packet
- 1 stick of butter
- 1/4 cup pepperocini juice
- 6-7 whole pepperocinis
- Turn your Instant Pot to saute and place your roast in. Sear on each side for 3-4 minutes or until a brown crust develops.
- Deglaze the inner pot by adding a bit of beef broth and scrapping the bottom of the pot. This is important to do because if any bits are left on the bottom you may get a burn warning.
- Sprinkle the 2 packets over the roast.
- Place the stick of butter on top.
- Add the beef broth.
- Add the pepperocinis and juice.
- Put the lid on, set the valve to sealing and manual cook on high pressure for 75 minutes.
- When time is up, all the Instant Pot to come to pressure naturally.
- Remove lid, shred meat with forks and enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 686Total Fat: 47gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 220mgSodium: 1548mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 58g
Don’t have time to make this delicious pot roast now? Pin it to Pinterest so you can find it later!