This Instant Pot Mississippi Pot Roast is a classic American comfort food made quicker and easier in the instant pot! Tender and juicy chuck roast beef is infused with flavor and loaded with salty pepperoncini peppers.
This Instant Pot Mississippi Pot Roast is a quick, throw-and-go simple recipe that requires just a few basic spices, chuck roast beef, and an instant pot. It’s one of those incredibly uncomplicated pot roast recipes that makes cooking dinner easy!
While classic Mississippi pot roast is made in the slow cooker, this instant pot version is just as tasty but ready in a fraction of the time. It’s pull-apart tender, incredibly moist, so flavorful, and deliciously served over mashed potatoes or on sandwiches! Just like my smoked chuck roast, but without needing the smoker; it’s a great recipe with bonus built-in flavor!
This Mississippi pot roast recipe is made up of just a few simple ingredients!
- Marinade – Head Country All-Purpose Marinade infuses so much flavor into the meat.
- Boneless Chuck Roast – I like to use chuck roast beef, but any tough meats from well-worked muscle groups work great.
- Salt – coating the beef in salt adds flavor and helps draw out the moisture for a more tender texture. We always use kosher salt.
- Cooking Oil – any cooking oil will work.
- Red Wine – red wine adds moisture and a touch of warm sweetness to the beef. We’re also using it to deglaze the instant pot to prevent a burn notice from occurring.
- Onion Flakes, Garlic, and Chives – creates a sweet and bright flavor base for the cooking liquid. Alternatively, some people love using Ranch dressing mix in the packet or dry onion soup mix, just watch the salt in these.
- Low-sodium Beef Broth – infuses the meat with tons of moisture and flavor.
- Pepperoncinis – you can usually find pepperoncinis in jars in the condiment aisle next to the pickles and at your local market.
How to Make Mississippi Pot Roast in the Instant Pot
First, place the beef into a resealable bag, then pour the marinade over top. Seal, then marinate for 8 hours.
Remove the beef from the marinade and pat it dry. Season with salt. Set your instant pot to “SEAR” or hit the saute button, add the oil, then brown the beef for 3-5 minutes per side. Add the wine and use a wooden spoon to scrape the browned bits from the bottom.
Add the onion flakes, garlic, black pepper, parsley, chives, and broth. Place roast back in, then top with pepperoncinis. Set the instant pot to pressure cook and cook for 45 minutes.
Vent the steam naturally for 15 minutes, then manually quick release the rest, then let the beef roast rest for 5 minutes. After resting, use two forks to shred the beef, then serve!
What Cut of Beef is Best for a Pot Roast?
A nice chuck roast is a go-to for me for Mississippi pot roast. It has a deep flavor and a decent amount of fat marbled into the beef, which renders as it cooks and transforms the meat into a roast that is easily shreddable and tender.
If you can’t find chuck, you can substitute it with sirloin roast, top blade, or rump roast. If you’re looking for something with huge beef flavor, try the neck of beef cheeks!
How Much Liquid Do You Put in an Instant Pot for a Roast?
As we know, the instant pot needs a liquid to come to pressure. In this case, we’re using beef broth and red wine to add richness, flavor, and moisture to the roast.
For this recipe, you’ll need ¼ cup of red wine and 3 cups of beef broth. If you have a bigger roast, you may need to increase the liquid.
Why is My Roast Tough in the Instant Pot?
If your meat is tough, it likely hasn’t cooked long enough. If you pull with two forks and it isn’t shredding easily, it needs to cook longer.
Should this happens, don’t worry. You can totally rescue that tough roast! Simply pop the lid back on the instant pot and cook for another 7-10 minutes. Make sure that you have enough liquid in the pot so that things don’t burn or dry out.
Can You Make Mississippi Pot Roast Without an Instant Pot?
Totally! You can slow this recipe down in a dutch oven or a slow cooker/crock pot if preferred!
For a Dutch Oven: Simply marinate the beef, brown it in the dutch oven, then add in all of the ingredients and cook at 325ºF for 4-5 hours or until the meat shreds easily with two forks.
For a Slow Cooker: Follow the recipe steps up to setting the pressure cooker and set your slow cooker to low heat for 5 to 7 hours until the meat is easily shreds with a fork.
Tips, Tricks, and Notes for Instant Pot Pot Roast
- Marinate the beef. I recommend marinating the beef for 8 hours or overnight for the best results. The longer it sits in the marinade, the more tender and flavorful it will be.
- Deglaze the pot. When you add in the red wine, scrape up any brown bits that have stuck to the pot. This helps prevent the instant pot from getting a burn notice.
- If the beef isn’t easily shredding after 45 minutes, reseal the pressure cooker and cook for another 7-10 minutes until it can be easily shredded with two forks.
- Let it rest. Allow the beef to rest in the juices for 5 minutes before shredding it. This allows the flavor and juices to settle into the meat.
- Shred the beef in the pot. Shredding the meat right in the cooking liquid keeps it extra moist!
- I prefer to use chuck roast, but sirloin roast, top blade, or rump roast would work as well.
- If you can’t find pepperoncinis, swap them out for banana peppers instead. They aren’t the same but have a similar flavor.
My favorite way to serve this Mississippi pot roast is over a pile of mashed potatoes topped with additional pepperoncinis. I also like to bulk my meal up with roasted carrots or green beans.
It’s also delicious served over rice or cauliflower rice or as a sandwich on a hearty hoagie roll.
How to Store Leftovers
Leftover Mississippi pot roast will last in an airtight container in the fridge for up to 4 days.
To reheat, spoon out the desired portion and warm in a skillet over low heat or in 30 second bursts in the microwave until heated through.
Girl Carnivore Pro Tip: Any of the tough meats, from the well-worked muscle groups, are your best choice for braising and roasting. Really looking for something with huge beef flavor, try the neck or beef cheeks!
More Easy Instant Pot Recipes
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Instant Pot Mississippi Pot Roast
- Pressure Cooker / Insta Pot
Marinate the Beef
- In a gallon-size resealable bag, pour the Head Country All Purpose Marinade over the beef.
- Mix it around to coat well.
- Seal the bag and marinate 8 hours, or overnight.
Sear the Beef
- When ready to cook, remove the beef from the marinde and pat dry.
- Season the beef liberally with salt on all sides.
- Set your Insta-pot to the Sear setting and add the oil.
- Add the beef and brown on all sides, about 3 to 5 minutes per side.
Deglaze the Pan
- Add the wine and using a wooden spoon, scrape up any browned bits on the bottom.
- Add the onion flakes, garlic, black pepper, parsley chives, and beef broth.
- Top with the pepperoncinis.
- Set the instant pot to pressure cook for 45 minutes.
- Vent the steam naturally for 15 minutes, manually releasing any steam after that.
- Let the beef rest for 5 minutes.
- Using 2 forks, shred the beef in the juices, discarding any large portions of fat, if needed.
- Serve the shredded beef hot over mashed potatoes with fresh pepperonis on top.
- If the beef is not easily shredding after 45 minutes, reseal the pressure cooker and cook for another 10 minutes, until easily shredded with two forks.
- Mashed Potatoes
- Roasted Carrots
- Green Beans
- Store leftovers in an airtight container in the fridge with the juices for up to 4 days.
- Reheat by spooning out the desired portion and heating in a skillet over low heat or in a microwave in 30-second bursts.
- Bonus, leftovers make great shredded beef sandwiches on hearty hoagie rolls.