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Mississippi Pot Roast in Instant Pot
📹 Video Tutorial from YouTube
ℹ️ Video Disclaimer: This video is embedded from YouTube and is not owned by us. All rights belong to the original creator. Watch on YouTube
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 3 lbs chuck roast (cut into ~½ lb pieces)
- Salt and pepper, to taste
- ½ tablespoon oil
- 1¼ cups low sodium beef stock (¾ cup added after searing)
- 9–10 pepperoncini peppers
- ¼ cup pepperoncini juice
- 4 tablespoons unsalted butter
- Seasoning Mix:
- 2 tablespoons dried onion flakes
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dill
- 2 teaspoons dried parsley
- ½ teaspoon black pepper
- ⅛ teaspoon basil
- ⅛ teaspoon celery seed
🍳 Quick Cooking Steps
Turn Instant Pot to sauté and heat ½ tablespoon of oil.
Season the chuck roast pieces with salt and pepper.
Sear the roast pieces for 4–5 minutes per side until golden brown.
Remove seared beef to a plate.
Add ½ cup beef broth to the pot and scrape up browned bits.
Cancel sauté mode and return seared beef and any accumulated plate juices to the pot.
Mix the seasoning mix and add it to the pot.
Add remaining ¾ cup beef stock.
Place pepperoncini peppers and ¼ cup pepperoncini juice on top of the beef.
Add 4 tablespoons unsalted butter.
Close the lid, set vent to “sealing,” and cook on high pressure for 45 minutes.
Allow pressure to release naturally for at least 10 minutes.
Open lid, remove beef to a platter, and shred with two forks.
Mix shredded beef back into the cooking liquid.
Serve and enjoy.
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart Instant Pot
- Measuring spoons
- Sharp knife
- Cutting board
- Tongs
- Paper towels
⚡ Quick Cooking Tips
For less fat, trim roast well before cooking
Add carrots and potatoes in the last 30 minutes for a complete meal
Use unsalted butter to control sodium content
Try different types of peppers for varying heat levels
Add mushrooms for extra umami flavor
Make gravy from the cooking liquid using cornstarch slurry
Use chicken broth instead of beef for a lighter flavor
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 85min, Running 40min, Cycling 55min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled leftovers in airtight container for up to 4 days Keep meat and juice together for best moisture retention Refrigerate within 2 hours of cooking
🔥 Reheating Tips
- Reheat in Instant Pot using SAUTE function with added liquid Microwave portions with juice for 2-3 minutes, stirring halfway Heat on stovetop in covered pan over medium heat until warm
⏰ Make Ahead Tips
- Prep ingredients and store separately up to 24 hours ahead Mix dry seasonings in advance Cut onions and store in airtight container
❄️ Freezing Guide
- Freeze in portions with cooking liquid for up to 3 months Use freezer-safe containers or heavy-duty freezer bags Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve over mashed potatoes or cauliflower mash Pair with roasted vegetables like carrots and Brussels sprouts Serve on toasted rolls for Mississippi Pot Roast sandwiches Offer extra pepperoncini peppers on the side Garnish with fresh parsley for color and flavor
⚠️ Common Mistakes
- Not searing the meat before pressure cooking Forgetting to deglaze the pot after searing Using too little liquid for pressure cooking Skipping the natural release period Cutting the meat instead of shredding it
🎨 Recipe Variations
- Italian Style: Add Italian seasoning and sun-dried tomatoes Spicy Version: Double the pepperoncini and add red pepper flakes Wine-Braised: Add 1/2 cup red wine during deglazing Garlic Lover's: Add whole head of garlic cloves Root Vegetable: Add parsnips, carrots, and turnips
❓ Quick Cooking Q&A
Yes, but add 20-30 minutes to cooking time and skip the searing step
Either needs more cooking time or wasn't natural released long enough
Yes, but it adds richness. Substitute with olive oil if preferred
6-quart or larger is recommended for a 3-4 lb roast
Only if using 8-quart Instant Pot and cooking time remains the same
No, pepperoncini peppers add tang rather than heat
Yes, but chuck roast is ideal for tenderness and flavor
Use less butter or skim fat after cooking
Can substitute with brown gravy mix or beef bouillon
Yes, but add firm vegetables in the last 30 minutes
About 15-20 minutes for this recipe
Reduce cooking time by 10 minutes per pound
Use low-sodium broth and unsalted butter
Keep in airtight container with juices up to 4 days
Use two forks while meat is still hot
