Why I love this Instant Pot Mississippi pot roast recipe
It took me a while to come around to the idea of a Mississippi pot roast, even after a few of my friends raved about how good it was.
I decided to give it a shot after one of my loyal readers asked for my help with making it dairy free, and I was pleasantly surprised by how flavorful and tender it turned out, and it’s definitely going into our regular dinner rotation.
This recipe is super simple, and only requires a few ingredients, but making it in the Instant Pot made it even better because it taste less than half the amount of time. You could even cook the roast from frozen if you need to – and I have.
More instant pot recipes: Instant Pot Baked Beans / Instant Pot Carnitas
Ingredient notes:
- Chuck roast
- Au jus mix*
- Ranch dressing packet* – Be sure to read the labels for these products. The ones picture may change their ingredients, and you always want to make sure you’re buying dairy free if you need it. If you can’t find the right ones, you can always try homemade au jus mix or homemade ranch mix.
- Pepperoncini
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make instant pot Mississippi roast
Sear the beef. You can do this in the Instant Pot itself or you can do it on and transfer the roast to the instant pot. I prefer to do it on the stove because there’s more space in my pan, but do what works for you.
Once you have the chuck roast in the Instant Pot, add the remaining ingredients and close the lid with a sealing position.
Pressure cook it. Set your pressure cooker to high pressure for 25 min per pound. I did an hour and 15 minutes for our 3 pound roast. Natural release for about 15 minutes, and then use the valve to release any remaining pressure.
If you’re cooking from frozen, add about 10 minutes per pound, which would be about an hour and a half for 3 pounds.
Shred the meat and return to the pot to let it fully absorb the flavor of the cooking liquid before serving.
Frequently asked questions
Yes, as a roast cooks it goes from hard to tender. If you open the lid to find that your Mississippi pot roast is tough and doesn’t shred, put the lid back on and continue cooking. When your meat is ready it can shred with two forks.
Many people choose to serve their Mississippi pot roast with mashed potatoes, but you can serve it with anything you want including rice or egg noodles. Add a few cooked veggies or a side salad and you have a pretty complete comfort meal.
Unlike when cooking Mississippi pot roast in a slow cooker where you don’t need to add any liquids, you should remember to add in a cup of liquid when using your Instant Pot. Pressure cookers need the liquid to help cook the meat properly.
More beef recipes
More 5 ingredient recipes: Dairy Free Biscuits / Sesame Crusted Teriyaki Salmon / Strawberry Tart / Slow Cooker Beef Tacos
Instant Pot Mississippi Pot Roast
Ingredients
- 3 – 4 pound chuck roast
- 2 tablespoons ranch dressing mix*
- 2 tablespoons au jus mix*
- 6 – 8 pepperoncini
- 1 cup water
Instructions
- Saute setting sear chuck roast on both sides. Can do on stove.
- Add remaining ingredients to the pressure cooker. Set pressure to high and lid to sealing position.
- Cook for 25 minutes per pound.
- Allow pressure to release naturally for about 15 minutes before using the quick release valve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Ranch dressing mix is not dairy free. It contains some sort of dry milk like buttermilk. I know because my daughter cannot have any ranch mix packets.
I have found some brands that do not contain dairy, they were store brand packets. Check the labels, you might be surprised! If you don’t feel comfortable taking a chance you could try making your own ranch mix, I have a link to a great one in the post!