Instant Pot Mississippi Pot Roast


If you like roasted meat, try this Instant Pot Mississippi Pot Roast. It has a couple of unique flavoring ingredients that make this dish unlike anything you’ve ever tasted!

I really like making this Instant Pot recipe since it's just Set It and Forget It. I can watch TV or do the dishes while waiting, and after one hour I just open the lid and enjoy tasty, tender meat that tastes like it was simmering all day!

Enjoy a delicious main dish and add a spicy twist to your dinner! Keep reading to find out what the secret ingredients are :]

Why is it Called Mississippi Pot Roast?

This style of pot roast originated in.. you guessed it… Mississippi. It differs from the flavor of traditional pot roast recipes. It’s characterized mainly by adding tangy peppers and zesty spice mix.

Can I use Frozen Meat?

Yes, you can use frozen meat for this Instant Pot Mississippi pot roast recipe. Please note you will need a few more minutes to brown it.

Fresh (not frozen) beef will most likely get a better sear and turn out even more flavorful. If you are using frozen meat, I recommend fully defrosting it in the refrigerator before cooking. Then, dry the roast with paper towels before seasoning to get that desired golden-brown crust.

mississippi Pot Roast inside the pot

Side Dish Suggestions

This Mississippi Pot Roast goes great with mashed potatoes or mashed carrots. I also love to put the leftover meat on sandwiches or serve it over rice.

How Long Can I Keep it in the Fridge?

You can keep the Instant Pot Mississippi Pot Roast in an airtight container for up to 3 days in the refrigerator. It’s so tasty though, I don’t see it lasting that long! We never have leftovers at my house.

How Long Can I Keep it in the Freezer?

Up to 3 months!

This recipe freezes beautifully, making it a perfect make-ahead meal. Try freezing it in individual sized containers for meal prep.

So What are the Secret Ingredients!?

The first secret ingredient is a package of dry onion soup mix! Dry onion soup mix adds a TON of flavor that is perfect for seasoning beef. It’s usually a combination of dehydrated minced onion, beef broth flavor, and a mixture of spices that were made for complimenting beef.

The second secret ingredient is… jarred pepperoncini! These flavorful pickled peppers add just a hint of spiciness. Plus, using some of the pepperoncini’s liquid adds a bright burst of acidity to balance out the dish. It’s brilliant, really.

If you don’t want it too spicy, be sure to select mild pepperoncini, as they can vary quite a bit in terms of level of spiciness.

Looking For More?

Try this Instant Pot roast beef or Click here for all the Instant Pot beef recipes on my site. Beef roasts turn melt in your mouth tender using your pressure cooker!

How to Make the Mississippi Roast

Gather your ingredients:

Sear the meat on Saute on all sides.

Add rest of ingredients.

Saute for 2 minutes. Lock the lid into place and cook on high pressure for 60 minutes.

Once the cooking cycle is done wait for a natural pressure release.

Then open the lid, Pull the beef with two forks and shred.

Serve as is or over rice or mashed potatoes.

Instant Pot Mississippi Pot Roast
4.54 from 78 votes
Print Pin Rate
Course: lunch, Main Course
Cuisine: American
Keyword: beef, Mississippi Pot Roast, pepperoncini
Prep Time: 8 minutes
Cook Time: 1 hour 7 minutes
Total Time: 1 hour 15 minutes
Servings: 6
  • 2 lb chuck roast
  • ¾ cup beef stock
  • 1 package dry onion soup
  • 8 pepperoncini
  • 3 tbsp olive oil
  • 3 tbsp butter optional
  • 3 tbsp pepperoncini’s liquid
  • salt and pepper to taste
  • Press “Saute”.
  • Pour olive oil into your Instant Pot and add the meat.
  • Saute the meat for about 5 minutes, until brown on each side.
  • Pour beef broth and dry onion mix into the Instant Pot.
  • Add pepperoncini with their liquid and the butter.
  • Saute for 2 more minutes while stirring.
  • Close the lid and cook on high pressure for 60 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Open the lid and take out the meat.
  • Shred the beef and serve 🙂
Calories: 346kcal Carbohydrates: 1g Protein: 30g Fat: 25g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 105mg Sodium: 192mg Potassium: 602mg Fiber: 1g Sugar: 1g Vitamin A: 77IU Vitamin C: 11mg Calcium: 39mg Iron: 3mg

Best ever Instant Pot Mississippi Pot Roast


This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

    Reader Interactions

  1. Jill

    This is my favorite pot roast recipe! I make it twice a month, at least!!!

    • Steph

      Me too! If I can get away with it, i will make it 3-4 it's a month! It's a staple meal, in our house

  2. Melanie

    Can I use a frozen chuck roast? I'm sure I'll need to add more time but how much?

  3. Scott

    I tried this in my new pressure cooker and put it on a hoagie bun and it was delicious! I didn’t have tge pepperoncini so I used banana peppers instead

    • Corrie CooksCorrie Cooks

      I'm so glad you like it Scott ^_^

  4. Jody Tomei

    Can potatoes be added at any point during the roast cooking?

    • Corrie CooksCorrie Cooks

      Diced potatoes only take about 3-5 minutes in the Instant Pot. You could add them with 5 minutes remaining, but you will have to wait for the pot to come up to pressure a second time so it will take longer. Or you could cook them separately and serve them on the side.

  5. Bill Murray

    WOW. So simple yet so delicious. This is definitely a keeper. Everyone loved it. Have a little left over for a sandwich tomorrow. Thanks.

    • Corrie CooksCorrie Cooks

      Thank you! I'm glad you enjoyed the recipe. The leftover sandwich is a great idea too.

  6. Scott Bright

    Mississippi pot roast is indeed my new favorite! I will be only making this from now on !

    • Corrie CooksCorrie Cooks

      SO glad you feel that way, it's one of my favorites too!

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