Mississippi Pot Roast is by far the most flavor-packed roast recipe I have ever tried. You’ll notice a difference from the very first bite. Plus it’s so easy!
This pot roast is perfect for first time Instant Pot users. It takes less than 6 ingredients & you can choose to dump & go if you really want to. The dump & go cooking option means you literally dump everything in the pot, turn it on, & walk away. (There is still some cutting & stirring to do.) Overall, it’s extremely easy & minimal effort.
However, the best way to cook it is to take some extra time in the beginning to sear the meat before you dump & go. You may refer to it as ‘browning’ the meat. I did a little more research about it to see why it makes such a big difference in the flavor.
The ‘browning’ we see is caused by the Maillard reaction, which is a chemical reaction between amino acids & reducing sugars that gives the distinctive flavor. It’s the same process that we see on fried dumplings, cookies, breads, & toasted marshmallows. It’s very similar to caramelization in taste & look, but it’s a different chemical process.
After learning about that – searing the meat became a necessary step for me. And if you take the time, you’ll be SO glad you did! It’s seriously delicious.
Searing the meat can be done right in the Instant Pot, which is one of my favorite features on this little wonder. After searing both sides, you dump the seasonings & liquid in before putting the roast back in the pot. Then it gets topped with pads of butter & whole pepperoncini’s before pressure cooking for a little under an hour.
I love that this recipe is faster than cooking a roast in the oven or crock pot. And there is plenty of time to get my side dishes ready for dinner while the roast pressure cooks in all of it’s of yummy flavors.
Have you tried this recipe yet? I cannot wait to hear what you think of it! Please tell me all about how it goes! I really appreciate all of your feedback & I love seeing your creations! Please leave a review & comment below. And don’t forget to take a quick pic of your creation & tag This & That on Instagram or Facebook.
Instant Pot Mississippi Pot Roast
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 4-6 T Olive Oil
- 3-4 lb Chuck Roast
- 1 stick Unsalted Butter
- 1 packet Low Sodium Brown Gravy Mix
- 1 packet Ranch Seasoning Mix
- 16 oz Whole Pepperoncini, jar with the brine
Instructions
Sear the roast:
- Set Instant Pot (IP for short) to saute & add 3-4 T of olive oil. While the oil heats up, cut the roast in half (if needed) to fit in the bottom of the pot. When the oil is hot, sear the roast for 5 minutes per side. Add more oil if needed & repeat with the second half. Remove from pot & set aside after all sides are browned.
- Deglaze the bottom of the pot with a wooden or plastic spoon; remove all the bits from the bottom. Add 1/4 cup of water if you need more moisture to loosen the stuck on bits. Add 3/4 cup of the brine from the pepperoncini jar to the pot, along with 1/2 cup of water. (You can do more brine & less water if you prefer; it will be spicier.) Add the ranch & gravy packets; stir until it is all mixed well.
- Add roast back to the pot, nestling down side by side if possible to submerge as much of the meat as possible. Cut the stick of butter into pads, about 1/3-1/2 T per pad. Evenly spread the butter out on top of the meat. Use at least half of the pepperoncini's from the jar, laying them on & around the roast. The more you add, the spicier it will be.
- Place the lid on the instant pot & seal the valve. Cook on manual pressure for 50 minutes. Let naturally release for 10 minutes before venting the seal & releasing the rest of the pressure. Once the pin drops in the lid indicating pressure is down, remove the lid.
- Carefully remove the meat; it may fall apart easily. Skim as much fat from the top as you can or prefer. I like to use bread or paper towel to easily soak it up. Once the fat is skimmed, return the meat to the pot & break it up or shred it as desired.
- Enjoy!
Notes
- This is the pressure cooker I have & love.
- I used all ingredients from Aldi.
- If you do not have a pressure cooker, you can use a slow cooker or crock pot. Brown the roast in a pan on the stove before cooking. Follow the same directions & ingredients with the cook time being 4 hours on high or 6-8 on low.
Amazon Affiliate Disclosure: this post or recipe contains an Amazon Affiliate link. This & That is a participant in the Amazon Services LLC Associates Program; an affiliate advertising program designed to provide a means for This & That to earn revenue by linking to products offered on Amazon.com and affiliated sites.
[sibwp_form id=2]
- How to Make Scotty Thompson [a Carrabba’s Copycat Recipe]
![]()
You only need 3 ingredients to make this super easy copycat recipe at home. - How to Make Za’atar Roasted Chickpea Bowls with Harissa Yogurt
![]()
Healthy & fresh one pan meal that’s packed FULL of feel good food. It’s totally meatless but still managers to satisfy the “meat & potatoes” person in your family. - How to Make Perfectly Sweet & Spicy Candied Bacon
![]()
Spicy & sweet candied bacon recipe that has a kid friendly / mild option included or a spicier option for those that like it hot. Great for special holidays like Valentines Day or Birthday breakfasts! - How to Make Chicken & Orzo in the Instant Pot
![]()
This creamy orzo is full of bright & savory flavors … basil, tarragon, lemon, black pepper, & goat cheese. It’s easy to make & kid friendly. - Healthy 7 Day Meal Plan #12 on the Mediterranean Diet
![]()
This 7 day meal plan is based on the Mediterranean diet principles using the plate method to structure the whole week & each meal. Full of flavors from all around the world.
The post How to Make the Most Flavorful Roast in Your Instant Pot first appeared on this & that.
