• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating in an Instant
  • Home
  • Recipes
  • Instant Pot How-To
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes
  • Instant Pot How-To
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Instant Pot How-To
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Instant Pot Beef Recipes » Instant Pot Mississippi Pot Roast

    Instant Pot Mississippi Pot Roast

    Published: Jan 18, 2022 · Modified: Feb 18, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Instant Pot Mississippi Pot Roast without the packets! This easy pot roast recipe is made from scratch with just 5 minutes of prep.

    Plate of Mississippi pot roast and mashed potatoes.

    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

    Chuck roast topped with spices in an instant pot inner pot.

    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.

    Pot roast topped with meat and pepperoncinis.

    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.

    Dish of Instant Pot Mississippi Pot Roast on a wooden cutting board

    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.
    A black fork taking a bite of Mississippi pot roast.

    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.

    More Instant Pot beef recipes!

    • Instant Pot Barbecue Brisket
    • Instant Pot Sweet and Sour Brisket
    • Instant Pot Pot Roast with Potatoes and Carrots
    • Instant Pot Corned Beef and Cabbage

    If you’ve tried this Instant Pot Mississippi Pot Roast recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can FOLLOW ME on PINTEREST or FACEBOOK even more delicious food.

    Plate of Mississippi pot roast and mashed potatoes.

    Instant Pot Mississippi Pot Roast

    Instant Pot Mississippi Pot Roast is super tender, super flavorful pot roast that's made with almost no prep time!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Pressure Release: 20 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8 servings
    Calories: 317kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    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
    • ½ teaspoon black pepper
    • 1 teaspoon Better than Bouillon beef base
    • ¼ cup reduced-sodium beef broth
    • ¼ cup salted butter
    • ½ 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 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. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 317kcal | Carbohydrates: 2g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 532mg | Potassium: 528mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 3mg
    Tried this recipe?Leave me a comment below to let me know!
    « Instant Pot Shredded Beef Tacos
    Instant Pot Cheeseburger Macaroni »

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello!

    Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

    Easy Summer Recipes

    • Instant Pot Taco Salad
    • Instant Pot Cheesy Kielbasa Pasta
    • Instant Pot Ground Beef Gyros
    • Instant Pot Bruschetta Chicken Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022