You may or may not have heard of a Mississippi roast. There are a lot of different variations of this meal, but making a Mississippi roast in an Instant Pot versus a slow cooker just shaved about 6 hours off of your cooking time.
Most roasts are typically a little lackluster in flavor, but this recipe is PACKED full of flavor and will not disappoint.
Instant Pot Mississippi Roast
Sprinkle pepper on all sides of a 3 to 4 pound chuck roast.
In the insert of an Instant Pot on sauté mode, add some oil into the pot and add the roast.
Cook on each side for about 3 minutes or until golden brown. Remove the roast.
Add some big chunks of onions and cook until they are beginning to soften.
Add the beef to deglaze the pot, scraping the bottom of the insert.
Layer the ingredients by having the onions and broth mix, the roast…
then the ranch seasoning mix,
the au jus gravy mix,
then some butter cubes,
some pepperoncini peppers and some of their juice.
Place the lid on and set aside to cook on pressure cook mode for 60 minutes for a 3 pound roast and 10 more minutes for any additional pounds.
Let the pressure naturally release until the pin drops down and the lid can be opened.
This roast is always a hit in our house!
Serve with some mashed potatoes and a green veggie and you’ll have an excellent rounded out meal.
- 3-4 pound chuck roast
- 1/2 tablespoon oil
- 1/2 tablespoon black pepper
- 1 large onion, diced
- 1 cup beef broth
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 4 tablespoons (1/2 stick) butter
- 5-6 pepperoncini peppers
- 1/4 cup pepperoncini juice
- Turn the Instant Pot on to sauté mode. Put oil into the pot and sprinkle pepper to all sides of the roast. When the Instant Pot reads “hot,” place the chuck roast into the pot.
- Cook on each side for about 3 minutes or until golden brown. Remove the roast.
- Add the onions and cook for about 2 minutes or until onion are beginning to soften. Add the beef broth to deglaze the pot, scraping the bottom of the insert.
- Then layer the ingredients: onions and broth mix, then roast, ranch mix, au jus mix, butter, then the peppers and their juice.
- Place the lid on and set to cook mode for 60 minutes for 3 lbs and 70 minutes for 4 pounds. Add 10 minutes per additional pound.
- Let the pressure naturally release until the pin drops down and the lid can be opened.