Instant Pot Mississippi Pot Roast

There’s something truly magical about the aroma of a simmering Instant Pot Mississippi Pot Roast filling the house. It takes me back to cozy family dinners where we gathered around the table, sharing stories and laughter. This dish is so comforting, it’s like a warm hug on a cold day. I remember the first time I made it; the anticipation built as I watched the ingredients meld together in the Instant Pot. The combination of spices and savory flavors was enough to make anyone’s mouth water. When I pulled that tender beef apart, it was love at first bite. You see, this isn’t just any pot roast; it’s infused with tangy pepperoncini and the rich taste of broth that elevates it from ordinary to extraordinary. I can’t wait for you to experience this yourself!

Essential Ingredients for Instant Pot Mississippi Pot Roast

Each ingredient in the Instant Pot Mississippi Pot Roast plays a vital role in creating the perfect balance of flavors. The rich, marbled beef forms the backbone, while the tangy pepperoncini and savory broth elevate each bite. The combination is so harmonious, it’s hard to believe such a simple list can yield such delicious results.

• 3 to 5 pounds chuck roast (cubed, 2″ pieces): This cut is ideal for pot roast due to its marbling which ensures tenderness and flavor during cooking.
• 2 tablespoons olive oil: Used for searing the meat, it adds depth to the flavor and helps create a beautiful crust.
• ¼ cup pepperoncini juice (from the jar): This tangy brine adds a unique flavor profile and helps tenderize the meat.
• ¾ cup beef broth (low or no sodium): A rich broth is essential for moisture and flavor, bringing everything together.
• 1 ounce ranch seasoning (1 packet): This seasoning blend infuses the roast with creamy, herby notes.
• 1 ounce onion soup mix (1 packet): It adds a depth of flavor that’s hard to replicate, enhancing the overall taste.
• 5 to 10 pepperoncini (as per your spice preference): These peppers add not only heat but a beautiful tang that rounds out the dish.
• 3 tablespoons butter (unsalted, cut into 4-6 slices): This enriches the dish, giving it a luscious texture and flavor.
• 2 tablespoons cornstarch: Used to thicken the sauce at the end, giving it a glossy finish.
• 2 tablespoons water: Simple, but essential for mixing with cornstarch to create a smooth sauce.

Cooking Method for Instant Pot Mississippi Pot Roast

Cooking this Instant Pot Mississippi Pot Roast is incredibly straightforward. The Instant Pot does the heavy lifting, so you can focus on enjoying the delicious flavors that come together. Follow these easy steps to create a meal that will please everyone.

1. Start by heating the olive oil in your Instant Pot using the sauté setting. Once hot, add the chuck roast cubes in batches to avoid overcrowding. Sear them until they’re browned on all sides; this step is essential for building flavor. After browning, remove the roast from the pot and set it aside.
2. Next, pour in the pepperoncini juice and beef broth. Use a spatula to scrape up the delicious browned bits stuck to the bottom of the pot. This is where a lot of flavor resides, and you don’t want to lose that!
3. Return the browned beef to the pot. Then, sprinkle the ranch seasoning and onion soup mix over the top. Toss in the pepperoncini, giving everything a gentle stir to ensure the meat is well coated in the flavorful liquid.
4. Arrange the slices of butter over the meat. This not only adds flavor but also contributes to a rich sauce.
5. Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Set it to cook on high pressure for 60 minutes. Once it’s done, let the pressure release naturally for 15 minutes before performing a quick release for any remaining pressure.
6. Carefully transfer the beef to a bowl and shred it using two forks. You’ll be amazed at how easily the meat falls apart; this is a sign that it’s cooked perfectly!
7. While you’re shredding, return the liquid in the pot to sauté mode and let it come to a bubble. This will help to intensify the flavors.
8. In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the bubbling sauce in the pot. Keep stirring until it thickens to your desired consistency.
9. Finally, add the shredded meat back into the pot, stirring well to coat it in the rich sauce. You want every bite to be loaded with flavor!

Helpful Hints

To make the most out of your Instant Pot Mississippi Pot Roast, consider these helpful hints that can make your cooking experience smoother and more enjoyable.

• Storage: Store leftovers in an airtight container in the fridge. They’re good for up to four days, and the flavors will continue to develop, making them even tastier during the second round!
• Freezing: After cooking, cool completely and pack in a freezer-safe container. It can be frozen for up to three months. Just be sure to thaw in the refrigerator overnight before reheating.
• Pairing: Serve the pot roast with creamy mashed potatoes or buttery bread to soak up the delicious sauce. It’s a match made in culinary heaven!
• Seasoning: Tailor the seasoning to your taste. If you love a little more heat, throw in some crushed red pepper flakes along with the pepperoncini.
• Cooking Time: If using a larger cut of beef, you may need to increase the cooking time slightly for optimal tenderness. Always check that it shreds easily.
• Serving Temperature: Serve your pot roast hot, right from the pot. It’s best enjoyed warm, allowing all the flavors to shine.
• Garnish: Consider garnishing with fresh herbs like parsley or chives for a pop of color and freshness before serving.

What to Serve Alongside Instant Pot Mississippi Pot Roast

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing. Their rich, buttery taste complements the savory beef perfectly.
• Rice: Fluffy white rice or brown rice provides a neutral base that soaks up the delicious sauce.
• Egg Noodles: Tender egg noodles are another fantastic option, bringing a comforting, hearty element to the meal.
• Crusty Bread: A loaf of crusty bread is perfect for mopping up the flavorful juices left on your plate.
• Vegetables: Consider serving with a side of steamed or roasted vegetables for a nutritious balance to the hearty roast.
• Salad: A light salad can add freshness and crunch, pairing well with the richness of the pot roast.
• Wine Pairing: If you enjoy wine, a glass of robust red can complement the richness of the dish nicely.

FAQ

Conclusion

The Instant Pot Mississippi Pot Roast is truly a standout dish that brings warmth, comfort, and flavor to the table. With its tender meat and rich, tangy sauce, it’s a recipe that’s sure to impress your family and friends. Don’t hesitate to try it; I promise it will become a favorite in your home, just like it is in mine. Enjoy the deliciousness and the smiles that come with sharing a great meal together!

Instant Pot Mississippi Pot Roast

The ultimate comfort food, Instant Pot Mississippi Pot Roast features tender beef infused with tangy flavors. It’s an easy weeknight dinner that will leave everyone craving more. Make it tonight and enjoy the deliciousness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• Instant Pot

Ingredients

  

• 3 to 5 pounds Chuck Roast (cubed, 2" pieces)
• 2 tablespoons Olive Oil
• ¼ cup Pepperoncini Juice (from the jar)
• ¾ cup Beef Broth (low or no sodium)
• 1 ounce Ranch Seasoning (1 packet)
• 1 ounce Onion Soup Mix (1 packet)
• 5 to 10 Pepperoncini (as per your spice preference)
• 3 tablespoons Butter (unsalted, cut into 4-6 slices)
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Instructions

 

• Start by heating the olive oil in your Instant Pot using the sauté setting. Once hot, add the chuck roast cubes in batches to avoid overcrowding. Sear them until they're browned on all sides; this step is essential for building flavor. After browning, remove the roast from the pot and set it aside.
• Next, pour in the pepperoncini juice and beef broth. Use a spatula to scrape up the delicious browned bits stuck to the bottom of the pot. This is where a lot of flavor resides, and you don’t want to lose that!
• Return the browned beef to the pot. Then, sprinkle the ranch seasoning and onion soup mix over the top. Toss in the pepperoncini, giving everything a gentle stir to ensure the meat is well coated in the flavorful liquid.
• Arrange the slices of butter over the meat. This not only adds flavor but also contributes to a rich sauce.
• Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Set it to cook on high pressure for 60 minutes. Once it’s done, let the pressure release naturally for 15 minutes before performing a quick release for any remaining pressure.
• Carefully transfer the beef to a bowl and shred it using two forks. You’ll be amazed at how easily the meat falls apart; this is a sign that it’s cooked perfectly!
• While you’re shredding, return the liquid in the pot to sauté mode and let it come to a bubble. This will help to intensify the flavors.
• In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the bubbling sauce in the pot. Keep stirring until it thickens to your desired consistency.
• Finally, add the shredded meat back into the pot, stirring well to coat it in the rich sauce. You want every bite to be loaded with flavor!

Notes

• Beef Cuts: Chuck roast is the gold standard here, but rump roast or bottom round will also work. Just make sure it has some marbling so you don’t end up with dry meat.
• Pepperoncini Tips: Use jarred peppers with brine for the best tangy flavor. You can add more if you want extra zing.
• Don’t Skip the Sear: Browning the beef first makes all the difference in flavor. Deglaze the pot to scrape up those browned bits.
• Sauce Thickness: Too thin? Stir in a cornstarch slurry. Too thick? Add a splash of broth until it’s just right.
• Serving Ideas: This roast loves mashed potatoes, but it’s equally at home over egg noodles, rice, or in a crusty sandwich.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth to loosen the sauce.
• Freezing: Cool completely before freezing. Store in a freezer safe container or heavy duty bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the Instant Pot with a splash of broth.

Keyword comfort food, Easy Dinner Ideas, Instant Pot Recipes, Mississippi Pot Roast

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!