Instant Pot Mississippi Pot Roast without the packets! This easy pot roast recipe is made from scratch with just 5 minutes of prep.
Mississippi pot roast is one of my favorite roast recipes, which is funny because I don’t normally like pepperoncinis.
However, this roast is so tender and so flavorful that it’s hard to resist! I use seasonings in place of the usual onion soup and ranch packets.
This pot roast also requires little prep (only about 5 minutes!), which makes it ideal for busy weekday mornings. Check out the step-by-step photos and tips below for ways to customize this recipe.
How to make Instant Pot Mississippi Pot Roast
Place the roast in the inner pot. Sprinkle the onion, parsley, onion powder, dill weed, garlic powder, salt, and pepper over the roast.
Add the beef base on top of the seasonings. Pour the beef broth around the roast.
Pour the pepperoncini juice around the roast and place the peppers next to the roast in the inner pot. Place the butter on top of the roast.
Close and lock the lid. Turn the pressure release valve to SEALING.
Cook. When the cooking time has finished, let the pressure release naturally for 20 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure. Shred the meat with two forks.
What makes this recipe different?
Normally, Instant Pot Mississippi pot roast is made with a packet of ranch dressing, a stick of butter, and a packet of onion soup mix.
Since I don’t usually have those packets in my pantry, I decided to make an easy homemade version with the spices that I have. I also decreased the amount of butter to keep it from getting greasy.
Do I need to brown the roast?
I’ve tried browning the meat, but I didn’t find that it added anything to the end flavor of the dish. So, I eliminated that step to make the recipe even faster and easier.
Tips
- Chuck roast: A similar cut of meat, like a rump roast, can be used in this recipe.
- Onion powder/garlic powder: Be sure to use powder, not salt. Otherwise, your roast will be very salty.
- Kosher salt: Or you can use ½ teaspoon of salt.
- Pepperoncinis: There is just a hit of heat in this recipe. If you’d like more heat, feel free to use more peppers.
Serving suggestions
I like to serve this pot roast with egg noodles or mashed potatoes to soak up all of the juices. It’s also great on a bun as a sandwich.
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Instant Pot Mississippi Pot Roast
Equipment
Ingredients
- 2 ½ pounds boneless chuck roast
- 2 ½ tablespoons dried minced onion
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Better than Bouillon beef base
- 1/4 cup reduced-sodium beef broth
- 1/4 cup salted butter
- 1/2 cup juice from jar pepperonici peppers
- 4 pepperoncini peppers
Instructions
- Place the roast in the inner pot.
- Sprinkle the onion, parsley, onion powder, dill weed, garlic powder, salt, and pepper over the roast.
- Add the beef base on top of the seasonings.
- Pour the beef broth around the roast.
- Pour the pepperoncini juice around the roast and place the peppers next to the roast in the inner pot.
- Place the butter on top of the roast.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 45 minutes.
- When the cooking time has finished, let the pressure release naturally for 20 minutes.
- Turn the pressure release valve to VENTING to release any remaining pressure.
- Shred the meat with two forks.
Notes
- Chuck roast: A similar cut of meat, like a rump roast, can be used in this recipe.
- Onion powder/garlic powder: Be sure to use powder, not salt. Otherwise, your roast will be very salty.
- Kosher salt: Or you can use 1/2 teaspoon of salt.
- Pepperoncinis: There is just a hit of heat in this recipe. If you’d like more heat, feel free to use more peppers.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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