There’s something undeniably cozy about the aroma of a slow-cooked roast wafting through your home, especially when life feels a bit rushed. I discovered this Instant Pot Mississippi Pot Roast on one of those chaotic weekdays when takeout just wasn’t going to cut it. With its tender beef, tangy pepperoncini, and simple preparation, this recipe quickly became my go-to for comfort food.
The magic of this dish lies not just in its robust flavors but in how effortlessly it comes together. You can have a delicious, hearty meal ready to serve in about an hour, all thanks to the Instant Pot! Imagine enjoying fork-tender beef paired with that rich, silky sauce over a mountain of creamy mashed potatoes or nestled in a crusty sandwich—perfect for impressing friends or simply treating yourself after a long day.
Let’s dive in and make this delightful dish that promises to warm your heart and satisfy your cravings!
Why is Instant Pot Mississippi Pot Roast a Must-Try?
Cozy, mouthwatering comfort: With each bite, experience the tender beef and vibrant tanginess complementing your favorite sides.
Quick prep: Perfect for busy weeknights, this dish allows you to serve something spectacular without hours in the kitchen.
Versatile options: Enjoy it over mashed potatoes, rice, or in sandwiches—this recipe has your cravings covered!
Crowd-pleaser: Impress your family and guests with this robust flavor, making it an instant favorite at any gathering.
For tips on perfecting your roast, check out our expert cooking tips.
Instant Pot Mississippi Pot Roast Ingredients
For the Beef
• Chuck Roast – Ideal for tenderness; cut into 2-inch cubes for even cooking.
• Olive Oil – For sautéing; adds depth and flavor. Can substitute with canola or vegetable oil.
For the Sauce
• Pepperoncini Juice – Provides essential tanginess; fresh lemon juice is a suitable substitute if needed.
• Beef Broth – Infuses moisture and richness; opt for low or no sodium versions if preferred.
• Ranch Seasoning – Delivers savory notes; usually one packet is enough, or use homemade seasoning as an alternative.
• Onion Soup Mix – Enhances umami flavor; typically one packet works well, or make a homemade mix with dried onions and spices.
• Pepperoncini – Whole peppers for tang without heat; adjust amount based on your spice preference.
• Butter – Adds richness and flavor; cut into slices, or use less for a lighter option.
For Thickening
• Cornstarch – Helps to thicken the sauce; can be swapped with flour or arrowroot for alternatives.
• Water – Mix with cornstarch to create a slurry for achieving that desired thickness.
With these ingredients, you’re set to create a delightful Instant Pot Mississippi Pot Roast that promises comfort and convenience!
How to Make Instant Pot Mississippi Pot Roast
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Sear the Beef: Start by heating olive oil in the Instant Pot on sauté mode. Add the chuck roast cubes and brown them on all sides until they’re beautifully crusted. Remove the roast from the pot when done.
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Deglaze: Pour the pepperoncini juice and beef broth into the pot, using a wooden spoon to scrape up any delightful browned bits stuck on the bottom. This step is crucial for building flavor!
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Combine Ingredients: Return the beef to the pot. Sprinkle in the ranch seasoning, onion soup mix, and toss in the whole pepperoncini. Finally, add the butter slices to enrich the sauce.
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Pressure Cook: Lock the Instant Pot lid in place, ensuring the valve is set to sealing. Cook on high pressure for 60 minutes, then allow for natural pressure release for 15 minutes before performing a quick release for any lingering steam.
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Shred the Beef: Carefully transfer the cooked beef to a bowl and use forks to shred it into tender pieces, soaking up that divine sauce flavor.
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Thicken the Sauce: In a separate bowl, mix cornstarch with water to create a slurry. Stir this mix into the pot with the remaining liquid until the sauce thickens to your desired consistency. Add the shredded beef back to the pot and combine well.
Optional: Serve with a sprinkle of fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Storage Tips for Instant Pot Mississippi Pot Roast
- Fridge: Store leftovers in an airtight container for up to 3 days. Ensure it cools completely before sealing for freshness.
- Freezer: For long-term storage, freeze portions in freezer-safe bags or containers for up to 3 months. Label with date for easy identification.
- Reheating: Thaw overnight in the fridge, then reheat in the microwave or on the stovetop until warm. Add a splash of beef broth for moisture if needed.
- Serving Suggestions: Leftovers are fantastic in sandwiches or served over rice, allowing you to enjoy your Instant Pot Mississippi Pot Roast in new ways!
What to Serve with Instant Pot Mississippi Pot Roast?
Pairing this hearty dish with the right accompaniments elevates your meal into a comforting feast. The combination of flavors and textures will have your family asking for seconds!
- Creamy Mashed Potatoes: These fluffy potatoes absorb the rich sauce beautifully, delivering a velvety experience with each bite.
- Buttered Noodles: A simple yet satisfying option, buttery noodles provide a gentle backdrop allowing the pot roast to shine.
- Steamed Green Beans: Crisp-tender green beans add a fresh crunch that complements the juicy beef, enhancing each mouthful.
- Savory Cornbread: This slightly sweet bread contrasts perfectly with the tangy roast, making every bite a delightful mix of flavors.
- Garlic Bread: Serve alongside a crunchy slice of garlic bread for an extra layer of flavor that’s perfect for mopping up sauce.
- Coleslaw: A light, tangy coleslaw provides a refreshing crunch, balancing the rich flavors of the Mississippi pot roast.
- Red Wine: A glass of full-bodied red wine acts as a perfect accompaniment, with its acidity cutting through the richness of the dish.
- Chocolate Cake: For dessert, a slice of moist chocolate cake offers a sweet finish to the meal, delighting your taste buds.
Expert Tips for Instant Pot Mississippi Pot Roast
- Don’t Rush Searing: Searing the beef builds a rich flavor. Take your time to get a nice golden crust.
- Scrape All Bits: When deglazing, make sure to scrape up every bit from the pot. This enhances the overall taste of your Instant Pot Mississippi Pot Roast.
- Watch Your Tang: Adjust the amount of pepperoncini according to your taste preference to maintain the right balance of tang without overwhelming heat.
- Pair with Sides: For a complete meal, consider serving your roast over creamy mashed potatoes or fluffy rice to soak up that luscious sauce.
- Store Leftovers Properly: Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer enjoyment.
Instant Pot Mississippi Pot Roast Variations
Feel free to put your personal touch on this recipe and make it uniquely yours!
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Add Vegetables: Toss in chopped potatoes, carrots, or green beans during the pressure cooking for a hearty, one-pot meal. They’ll soak up that delicious sauce and complement the beef perfectly.
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Different Proteins: Swap out the chuck roast for pork shoulder or chicken for a different take on this comfort classic. The flavors meld beautifully, and you’ll still enjoy that tender, savory goodness.
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Spicy Kick: Amp up the heat by adding sliced jalapeños or a splash of your favorite hot sauce. This twist will tantalize your taste buds while maintaining that signature tang.
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Smoky Flavor: For a touch of smokiness, consider adding a teaspoon of smoked paprika or using smoked salt in place of regular salt. This will elevate the dish to a whole new level of deliciousness.
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Herb Infusion: Fresh herbs like rosemary or thyme can be added during cooking for an aromatic pop and to enhance the overall freshness of the dish. Just a sprig or two can infuse the beef with delightful herbal notes.
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Creamy Sauce Option: Replace butter with cream cheese for an ultra-creamy sauce. This will give your Mississippi pot roast a luscious, velvety texture that pairs wonderfully with our comforting sides.
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Zesty Variation: Squeeze in some fresh lime or lemon juice just before serving for a bright, zesty finish. It cuts through the richness of the sauce and really brightens up the dish.
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Low-Carb: For a low-carb version, serve this Mississippi pot roast over cauliflower rice instead of traditional sides. It’s a fantastic, nutritious alternative that still allows you to enjoy the rich flavors.
Make Ahead Options
These Instant Pot Mississippi Pot Roast preparations are perfect for busy home cooks looking to save time! You can cut the chuck roast into cubes and store it in the refrigerator up to 24 hours ahead of time, allowing the beef to come to room temperature before cooking, which helps achieve even tenderness. Additionally, you can combine the pepperoncini juice, beef broth, ranch seasoning, onion soup mix, and butter in a separate container and refrigerate for up to 3 days to enhance the flavors. When you’re ready to cook, simply sauté the beef and follow the cooking instructions as usual, ensuring you’ll enjoy a hearty and delicious meal with minimal fuss!
Instant Pot Mississippi Pot Roast Recipe FAQs
What kind of chuck roast should I use for the Instant Pot Mississippi Pot Roast?
I recommend using a 3-5 pound chuck roast, as this cut provides the most tenderness. Look for marbling throughout the meat, which contributes to the flavorful, juicy outcome we all crave. The more the merrier, so feel free to cut it into 2-inch cubes to ensure even cooking!
How should I store leftovers of Instant Pot Mississippi Pot Roast?
Absolutely! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing to maintain freshness. For longer storage, you can freeze the roast in freezer-safe bags or containers for up to 3 months. Just remember to label the date for easy identification!
Can I freeze Instant Pot Mississippi Pot Roast?
Yes, you can! When you’re ready, pour the cooled portions into freezer-safe bags or containers. Lay the bags flat in the freezer for easy stacking and thawing later. To enjoy, thaw overnight in the fridge and reheat in the microwave or on the stovetop, adding a splash of beef broth to restore moisture.
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What should I do if my sauce is too thin after cooking?
If the sauce isn’t thickening as you’d like, don’t worry! Simply create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the pot while it’s on sauté mode until it reaches your desired thickness. Allow it to simmer for a minute or two to cook off the cornstarch taste.
Can I use different types of peppers instead of pepperoncini?
Certainly! If you’re looking for a spicier kick, consider using jalapeños or even banana peppers. Just remember to adjust the quantity based on your spice tolerance. If you prefer a milder flavor, you can simply omit the peppers and focus on the beef and sauce seasoning.
Is this recipe suitable for special dietary needs?
Very! This Instant Pot Mississippi Pot Roast is naturally gluten-free if you use a gluten-free ranch seasoning and onion soup mix. For dairy-free options, you can substitute the butter with plant-based alternatives. Always check ingredient labels to ensure they align with your dietary considerations, especially if you have allergies or sensitive stomachs!
Instant Pot Mississippi Pot Roast: Effortless Comfort Food Magic
Ingredients
Equipment
Method
- Start by heating olive oil in the Instant Pot on sauté mode. Add the chuck roast cubes and brown them on all sides until they're beautifully crusted. Remove the roast from the pot when done.
- Pour the pepperoncini juice and beef broth into the pot, using a wooden spoon to scrape up any delightful browned bits stuck on the bottom.
- Return the beef to the pot. Sprinkle in the ranch seasoning, onion soup mix, and toss in the whole pepperoncini. Finally, add the butter slices.
- Lock the Instant Pot lid in place, ensuring the valve is set to sealing. Cook on high pressure for 60 minutes, then allow for natural pressure release for 15 minutes before performing a quick release for any lingering steam.
- Carefully transfer the cooked beef to a bowl and use forks to shred it into tender pieces.
- In a separate bowl, mix cornstarch with water to create a slurry. Stir this mix into the pot until the sauce thickens. Add the shredded beef back to the pot.