This style of pot roast originated in.. you guessed it… Mississippi. It differs from the flavor of traditional pot roast recipes. It’s mainly characterized by adding Tangy peppers and a zesty spice mix. Try this Instant Pot Mississippi Pot Roast Recipe now!
Why This Recipe Works
If you like roasted meat, this is worth your time. 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 eat-it. With this Instant Pot Recipe, Mississippi Pot Roast is now quicker than before.
This recipe only takes 35 minutes. I just open the lid and enjoy tasty, tender meat that tastes like it was simmering all day!
Enjoy this one-pot meal and add a spicy twist to your dinner! Keep reading to find out what the secret ingredients are 😉
Meat- Take 2 lb of chuck roast, freeze the meat before cutting. Remove the extra fats of meat.
We are using here beef stock/broth, vegetable or chicken broth will also work but I would suggest you use Beef Broth to get some great taste! You can also use sour cream instead of butter but I personally like the taste of roast with butter. We are using here dried onion soup mix, you can easily buy it from any market or departmental store. In spices, you can add or less according to your taste.
How to Make the Mississippi Roast
Gather your ingredients as per the recipe card.
Add 3 tablespoons of olive oil into the instant pot then add meat.
Now, Set the pot on Sautee for 15 minutes.
Add the Beef stock into the pot.
Add dry onion soup mix into the pot and add some salt and pepper to taste.
Thaw pepperoncini into the pot.
Add butter into the pot.
Now cover the lid and cook on high pressure for 18 minutes.
Do a quick release.
Then open the lid, Pull the beef with two forks, and shred.
Serve as is or over rice or mashed potatoes.
How to serve?
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.
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 sea 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.
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.
Instant Pot Beef Recipes
Instant Pot Mongolian Beef
Instant Pot Roast Beef
Instant Pot Beef Fajitas
Instant Pot Chollent
Instant Pot London Broil
Pour olive oil into the Instant Pot and press “saute”.
Add the meat and saute for about 5 minutes until brown on each side.
Pour beef broth and dry onion mix into the Instant Pot.
Add pepperoncini, salt, and pepper to taste, and butter and stir well.
Close the lid and cook on high pressure for 18 minutes.
When cooking time is complete, do a quick pressure release.
Open the lid, take out the beef, and shred.
Serve and enjoy 🙂
Calories: 752kcal Carbohydrates: 39g Protein: 48g Fat: 45g Saturated Fat: 18g Polyunsaturated Fat: 4g Monnounsaturated Fat: 23g Trans Fat: 2g Cholesterol: 179mg Sodium: 5010mg Potassium: 1208mg Fiber: 4g Sugar: 3g Vitamin A: 335IU Vitamin C: 10mg Calcium: 127mg Iron: 6mg
If you don’t want it too spicy, be sure to select mild pepperoncini, as they can vary quite a bit in terms of the level of spiciness.
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂