This Instant Pot Mississippi Pot Roast has just a few extra ingredients which makes the best version you’ll ever try!
Pot roast of any kind is a very simple dish to prepare. Depending on the size of the roast you use, it can also feed quite a few people at once. A few hours braising in the oven to break down the meat and turn it tender is worth the rich smell that fills your kitchen.
It’s for these reasons that I’ve made many a pot roast in my lifetime. And I’ve eaten twice that many since it was a common dish served on our dinner table. But I find the traditional pot roast to be a bit boring, so now there are two versions of pot roast that I’ll take the time to make: Pot Roast with Balsamic & Dijon and this Instant Pot Mississippi Pot Roast.
Instant Pot Mississippi Pot Roast, in my humble opinion, is so much more interesting and flavorful than your run-of-the-mill recipe.
The flavor profile is so much more prominent than with a traditional pot roast. And although there’s a bit of spice from the pepperoncini peppers, it’s mild enough that it won’t matter to most people, even the non-spice lovers.
It also makes a rich gravy that’s perfect for spooning over potatoes. This recipe also adds a bit of cream to add even more richness.
Should you sear a pot roast?
Yes. One thousand percent YES. Is searing a step you could technically skip? Sure. But taking the extra step to brown the meat will deepen the flavor and will turn out a much better final dish. Promise!
How do you make Mississippi Pot Roast?
For this recipe, you have two choices: in the Instant Pot or in the oven. Both methods require the same amount of active prep time, but the Instant Pot will cut the cooking time down by approximately two-thirds.
I’ve made it both ways and haven’t found that one is particularly better than the other. Personally, it just depends on how much time I have and whether I want to heat up my kitchen.
If you have leftovers like I typically do, consider picking up some good rolls and making Mississippi Pot Roast Sandwiches. They are insanely good! Even when I’m cooking for just two, I’ll make this full recipe just to make sandwiches the next day.
To make the sandwiches, just heat up your pot roast and the gravy, then spoon some of the meat over the bottom bun. Add a few pepperoncini then a slice of cheese (I like pepper-jack but any cheese you love will work). I’ll usually just let the cheese melt on its own, but you can run it under the broiler for a minute or two if you like.
Be sure to serve your sandwiches with some gravy on the side for dipping!
Don’t miss my Instant Pot cookbooks (and the upcoming Weeknight Keto)!
- 4 lb chuck roast
- 1 tbsp extra-virgin olive oil
- 1 large onion, sliced
- 1 10.5 oz can french onion soup
- 1/4 cup water
- 1 packet dry ranch seasoning mix
- 1 packet dry beef gravy mix
- 1/2 jar pepperoncini peppers (half of both peppers and juice)
- 1/4 cup heavy cream (optional but recommended)
- Allow your roast to sit out at room temperature for one hour.
- Turn on your Instant Pot and press "saute", then adjust the temperature to "high". Once it's preheated, add the oil to the pot, then the roast. Sear the roast on all sides until it's well-browned, about 10 minutes. Remove the roast and set it aside.
- Turn the heat to "low" and add the sliced onions to the pot. Scrape to remove any browned bits from the bottom (you don't want any left or you risk your Instant Pot not coming to pressure). Saute the onions until they're soft, about 5 minutes. Add the water to the pot and scrape up any last bits that remain.
- Add the french onion soup to the pot, then return the roast. Sprinkle the ranch and gravy mixes into the pot and over the roast, then add the pepperoncinis and pour the juice over the top.
- Close the lid onto the top of the pot. Press "manual" on your Instant Pot and make sure the pressure is set to "high". Set the timer for 1 hour and make sure your valve is set to "sealing".
- When the time is up, release the pressure and open the pot once all the pressure has been released. (If you don't get to it immediately when the time is up, it's fine; I've released the pressure naturally before but I usually can't wait to eat so I do it the manual way! :) Be careful as it will be very hot. Gently stir and break up the meat; it should be falling apart so this part is easy.
- Stir in the heavy cream and serve.
To make this Mississippi Pot Roast in the oven, follow the instructions but use a large dutch oven. Braise the roast for a few hours at 350F or until tender to your liking.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 668 Total Fat: 43g Saturated Fat: 18g Trans Fat: 2g Unsaturated Fat: 22g Cholesterol: 203mg Sodium: 765mg Carbohydrates: 8g Net Carbohydrates: 7g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 61g
Last update on 2019-12-09 / Affiliate links / Images from Amazon Product Advertising API