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.

I will tell you, I was surprised at just how good this pressure cooker Mississippi roast Instant Pot recipe turned out. It was kinda’ a trial run, but score! Just one more easy Instant Pot recipes here on the blog. (affiliate links present)
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. ๐ 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.
Instant Pot Mississippi Roast Recipe
Equipment
- 1 pressure cooker
Ingredients
- 3 lb roast, we used top round roast, cut into thick strips
- salt and pepper, to season meat
- 2 tbsp olive oil, to saute
- 1 onion, diced, optional
- 1/2 c beef broth
- 3 tbsp ranch dressing mix, or 1 packet
- 1 packet gravy mix, I used McCormick mushroom gravy
- 1/2 c peperoncini juice
- 1 tbsp worcestershire sauce
- 8-10 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 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.
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).
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!