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mashed potatoes pot roast and pepperocinis made in the instant pot pressure cooker close up.
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5 from 1 vote

Mississippi Pot Roast Instant Pot

Mississippi Pot Roast in the Instant Pot is a different delicious version of pot roast in your instant pot. It has hints of vinegar and is a little bit spicy. Rich gravy with a hint of ranch flavor makes this a favorite served over mashed potatoes.
Prep Time15 minutes
Cook Time1 hour
Course: dinner
Cuisine: American, Southern
Servings: 2
Calories: 370kcal
Author: Matt Freund

Ingredients

Pot Roast Ingredients

  • 1 2 1/2 to 4 Pound Chuck roast cut into bigger chunks about a pound or so.
  • 3 Tbps. Avocado Oil. This is what I used. Use any oil preferred.
  • 1 Onion Chopped. Optional but adds flavor
  • 8-10 Pepperocinis chopped or whole and about 1/4 juice from the jar.
  • 1 Cup Beef Broth I used low sodium broth
  • 1/2 Dry Ranch Packet about 1/2 oz. I used it from a jar
  • 1/2 Beef Gravy Au Jus Packet about 1/2 to 3/4 oz.
  • 3 Tbsp Unsalted Butter

Gravy Ingredients

  • 2 to 3 Tbsp. Flour
  • 3 Tbsp Unsalted Butter Softened

Instructions

Pot Roast Instructions

  • Place Instant Pot on Saute Mode. (I used High Setting)
  • Once screen says “Hot” add the oil.
  • When Oil is hot add beef and sear 5 minutes per side to build crust and flavor.
  • Remove meat keep warm under foil tent. Add the onions and sauté for about 1 minute.
  • Deglaze the pan. This is done by adding a small amount of broth. Scrape bottom of pan when liquid is added to release the bits from the bottom of the pan. That’s all FLAVOR.
  • Turn off Sauce Mode.
  • Once the pot is deglazed and in the meat, broth, ranch seasoning, and gravy au jus and butter. I make sure liquid is at least half up the sides of the meat.
  • Place lid on pressure cooker and turn valve to the “SEAL” position.
  • Pressure Cook on High pressure for 50 to 60 minutes depending on amount of meat.
  • When cooking is done do a Natural Pressure release for 15 minutes.

Gravy Instructions

  • Remove the meat from the Instant Pot and keep warm.
  • Turn on Saute Mode again.
  • While waiting for the liquid to simmer combine softened butter and flour.
  • When gravy liquid is at a simmer add butter mixture and stir well to combine and prevent lumps. Let simmer until desired thickness. About 2 to 3 minutes.
  • Cancel Sauce mode and turn on “Keep Warm” Put meat back in gravy until ready to serve.
  • Serve over mashed potatoes or rice.

Notes

Since Mississippi pot roast is known to be very salty I have to all the ingredients in the ranch seasoning and gravy packet. I only used about a quarter of a cup of liquid from the peppperocinis also.

Nutrition

Calories: 370kcal