Mississippi roast in Instant Pot is incredible! You get super tender chuck roast that can be shredded and served over mashed potatoes. Made with fresh meat or Instant Pot frozen roast with pepperoncini peppers it’s an easy one pot meal you’ll love.
Jump To
- Ninja Foodi Mississippi Roast
- Mississippi Roast with Frozen Roast
- What is the best cut of beef to use?
- Should you cut the meat first?
- Are pepperoncini peppers spicy?
- Do you need to brown the meat first?
- Tips
- How to Thicken the Gravy
- Instant Pot Mississippi Roast Recipe
- with Frozen Roast
- FAQ
- Other Roast Recipes You’ll Love
I will tell you, I was surprised at just how good this recipe turned out. It was kinda’ a trial run with chuck roast I had in the fridge but since then I have made with other cuts and it turns out wonderful no matter what! It’s just one more of our easy Instant Pot recipes my kids love.
Beyond chuck I have made this as an arm roast recipe too, another win. You’ll never run out of ideas on my site. 😉 I kid you not, any tough meat can be broken down well under high pressure and come out delicious especially with a pepperoncini sauce like this one!
Ninja Foodi Mississippi Roast
You can make this in a Crockpot Express or as a Ninja Foodi recipe too. It just needs high pressure and they both have that. The latter will use the lid that is not attached with the pressure cook button to come out fabulous.
Mississippi Roast with Frozen Roast
We have timing directions below if you are using a frozen roast in the recipe card below. You use the same sauce and ingredients, skip the initial saute step and just increase the cook time to 1.5 hours instead.
What is the best cut of beef to use?
Meat choices are chuck, tri-tip, bottom round, Scotch tender, eye round roast, the list goes on and on. I am no expert but from what I can tell, the leaner the cut the more expensive it is. Some fat is great for flavor too though so. You can even use other proteins later like our Instant Pot Mississippi chicken next.
Should you cut the meat first?
I sliced the meat into thick strips because I like pressure cooker shredded beef personally. Fall apart fork tender is my goal always. A cut with more fat like chuck roast is probably the best with some olive oil to brown it in the first step.
Are pepperoncini peppers spicy?
Not really. Pepperoncini peppers come jarred and you will use some of the juice too for liquid necessary. I like medium heat (that isn’t spicy but lends a lot of flavor vs. mild). this will become a new favorite liquid to cook with, you should use the remainder to make pepperoncini chicken
Do you need to brown the meat first?
Yes it is highly recommended in order to keep it as moist as possible. If you don’t or forget it won’t be ruined but it just won’t be as fork-tender and moist as if you did take a few minutes to take that step with a bit of olive oil.
Tips
Browning at the beginning on saute isn’t a MUST but it just kinda’ keeps the juices in the meat and gives the outsides a bit of texture. Sprinkle it with salt and pepper generously beforehand for best results.
When I am pressure cooking a large piece of meat I always make sure to deglaze the pot with a wooden spoon / spatula after the meat is browned. This will avoid the dreaded burn message later on.
Another trick is to whisk the powdered mixes with the broth or water before adding that to the pot. Instant Pot hack #3 is allow the pot to naturally release the steam when done. This means, do not touch the vent when the timer says it is up. It will gradually release the pressure after about 25ish minutes. This will allow your meat to get extremely tender vs. using a quick release.
How to Thicken the Gravy
At the end if you want a thicker “gravy” you can make a slurry of cornstarch and some of your hot liquid. I didn’t do that but I may try that next time. Just make sure that the meat is removed, liquid is set to saute so it bubbles and whisk slurry in and stir until thickened. Then pour on top of meat and serve with Ninja foodi rice or mashed potatoes. I mean, I know you’re drooling now…..
The cook time is about 1.5 hours (much faster than Mississippi Pot Roast in oven) so keep that in mind when you’re planning. It’s an hour in there but about 30 minutes when it’s done and the steam is releasing. The girls put it inside small tortillas with some sour cream for Instant Pot tacos.
Instant Pot Mississippi Roast Recipe
Equipment
Ingredients
- 3 lb roast, we have used chuck roast (best cut) and top round roast, cut into thick strips
- 2 tbsp olive oil, to saute
- 1 small onion, diced, optional
- 1/2 cup beef broth
- 3 tbsp ranch dressing mix, or 1 packet
- 1 packet gravy mix, I used McCormick mushroom gravy
- 1/2 cup peperoncini juice
- 1 tbsp worcestershire sauce
- 8-10 large peperoncini peppers
- 1 stick butter
- 2 tbsp cornstarch, only use if you want to thicken liquid at the end to make a thicker gravy, I chose not to
Instructions
- Cut beef into large strips (so they'll get more tender in the hour time). Mine were about 1.5" thick x 3" long.
- Sprinkle with salt and pepper. Set pot to saute and add olive oil. When hot add meat and brown outsides. Then turn pot off and use wood spatula to scrape any stuck on bits off bottom of pot. (can use a bit of your broth if you need to, I didn't)
- In a small bowl whisk together the beef broth, peperoncini juice, ranch dry mix, and gravy packet until smooth. Pour this on top of your meat.
- Put whole peperoncini peppers on top of that with your stick of butter in the middle of everything.
- Close lid and vent, set to high pressure for 60 minutes followed by a natural release of pressure. That will take 25-30 minutes.
- Take out peppers and remove stems, then cut into smaller pieces and return to pot. Serve as is or break up chunks into shredded beef and serve.
- If you want a thicker gravy, remove meat and peppers. Set pot to saute. In a small bowl add 2 tbsp cornstarch + some of your hot liquid. Whisk together until smooth. Pour that in and let it bubble and thicken. Then pour on top of meat and serve with rice or mashed potatoes.
Video
Notes
with Frozen Roast
You will skip the saute step with a frozen roast. Instead use the same ingredients for the sauce above but the timing will increase to 1 hour 30 minutes like in our recipe for Instant Pot frozen chuck roastNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
It’s said to have originated from a home cook who lived in the South. She didn’t call it this but the recipe spread and since this is where she lived the name just stuck.
You can but it is a bit saltier. Some prefer to use a packet of dry onion soup mix too. That would be a good substitute. I use mushroom gravy from McCormick.
Nope, you can do it right in the pot using the saute function. If you’re making it in the slow cooker you’d need to do this on the stovetop.
Other Roast Recipes You’ll Love
I like mine on top of brown rice, but their creation was really yummy too. If you want to cook a dutch oven roast we have instructions for that method here too. Ninja foodi pot roast uses high pressure too but with a different gravy.
Want to make this low and slow in your Crock instead? We have a Crockpot Mississippi roast recipe here and slow cooker pork carnitas too. It is slightly different and uses that great garlic butter I told you about (I need to buy that in bulk when I see it).
I make thus 3 or 4 times a year and have used a different recipe every time- no more! This recipe was by the best Ive ever made! It is now the only recipe Ill use!