Instant Pot Mississippi Roast

Mississippi roast Instant Pot recipe is incredible! Big flavors with super tender beef that can be shredded and served over mashed potatoes. Fresh or defrosted is best but you could make this starting with our Instant Pot frozen roast recipe too.

Pressure Cooker Mississippi Roast Recipe

From a hard to figure out arm roast recipe, to steak and lots more. 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!

in Ninja Foodi

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.

As far as the cut of meat you can use for this, there are several choices. I have used chuck roast most often for this and our Ninja foodi pot roast because it has a lot of fat which means more flavor and it will shred the easiest.

I sliced this into thick strips because I like pressure cooker pulled beef personally. Fall apart fork tender is my goal always.

Ingredients

• Chuck roast is our favorite cut but will discuss others below
• Olive oil to saute and brown meat
• Pepperoncini peppers and juice – I like medium heat (that isn’t spicy but lends a lot of flavor vs. mild)
  • then use the remainder in the jar to make pepperoncini chicken
• Worcestershire sauce provides a bold flavor for the gravy / sauce
• Packet of gravy mix you can buy in packets at the store
• Dry ranch seasoning mix from Hidden Valley, not the dressing
• Beef broth is better than water for the liquid necessary
• Onions sliced will stay together vs. diced that will dissolve
• Butter will create a smooth umami flavor for the sauce, you can use a dairy free alternative

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.

Substitutions

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.

with Frozen Roast

We have timing directions below if you are using a frozen roast. Same sauce and ingredients as above but you just skip the initial saute step and the timing is just a bit different but turns out just as great.

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.

Beyond that you just brown, mix, dump and add your peppers and butter. If you can find Kerrigold garlic butter sticks that is even better! BUT I am all about garlic garlic and more garlic in everything I make so there’s that.

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. If you have your own personal favorite Mississippi pot roast recipe just use that and refer to my tips above, and cook time and temp. below.

The most important thing is that you need a good 3/4 cup of liquid. For that, use what you prefer. The peperoncini juice has a wollop of flavor though so that is what I suggest.

How to Make Instant Pot Mississippi Pot Roast

Cut beef into smaller pieces so they’ll get the most tender. Sprinkle with salt and pepper or seasonings of your choice. Set to saute with olive oil in order to brown the outsides.

Turn pot off and deglaze to scrape any stuck on bits off to avoid an error notice. In a small bowl whisk beef broth, peperoncini juice and packets before pouring on top. Add peperoncinis as well with your stick of butter and you’re ready to cook.

Close lid and set to high pressure followed by a natural release. When done you want to take out peppers to remove stems and return to pot. Break up chunks into shredded beef before serving with mashed potatoes.

How do you thicken the gravy?

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 Ninja foodi rice or mashed potatoes. I mean, I know you’re drooling now…..

I think once everyone was served this lasted a whopping 15 minutes until it was all gone. The girls put it inside small tortillas with some sour cream for Instant Pot tacos.

Below is a printable recipe you can keep on hand or just come back after you have your WOW experience and want to make it again. We love “seeing” you time and time again.

FAQ

What do you eat with Mississippi Roast?

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.

Want to make this low and slow in your Crock instead? We have a Crockpot Mississippi roast recipe here and slow cooker 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).