This Mississippi roast Instant Pot recipe is incredible! Big flavors with super tender beef that can be shredded and served over mashed potatoes.
I will tell you, I was surprised at just how good this Mississippi roast Instant Pot recipe turned out. It was kinda’ a trial run, but score! Just one more easy InstaPot recipe here on the blog.
If you follow me at all you know how obsessed I am with this 7 in 1 multi cooker device. So much so that I have created over 101 dishes and a ton in the Instant Pot beef recipes category.
From a hard to figure out Instant Pot beef arm roast, to steak and lots more. You’ll never run out of ideas on my site. 😉
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For reference, this is the pressure cooker I have and use for all recipe creations.
We buy half of a cow at the beginning of each year from a local farmer.
That means I don’t have to go to the store as often (yay), it’s all organic and cheaper. If you want to check out where to buy bulk meat online, you should.
The majority of what I use is ground beef quite honestly. At the end I have chuck roast and a few other cuts like this one. It’s a top round roast, super lean with a ton of flavor as is really.
What are the different types of roast?
There’s 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…
Instant Pot Mississippi Roast
I sliced this into thick strips because I like pulled beef personally. Fall apart fork tender is my goal always.
- 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
- Packet of gravy
- Dry ranch seasoning mix
- Beef broth
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.
Here are a few questions you might have before you get started with this.
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.
This step isn’t even a MUST, 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.
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 total 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.
Time needed: 1 hour and 30 minutes.
Mississippi Roast Instant Pot
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, about 2 minutes per side.
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.
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 tacos.
What do you eat with Mississippi Roast?
I like mine on top of Instant Pot 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.
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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.
Mississippi Roast Instant Pot
- 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
- 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.