Instant Pot Mississippi Pot Roast Recipe | Yummly

Instant Pot Mississippi Pot Roast

TIP BUZZ(46)
Lynn Swaykus: "I changed the au jus to Lipton onion soup mix bec…" Read More
7Ingredients
90Minutes
720Calories

Ingredients

US|METRIC
  • 3 pounds chuck roast (cut into 2” slabs)
  • 1 cup beef broth (low sodium, or water)
  • 10 pepperoncini peppers
  • 1 ounce ranch (packet)
  • 1 ounce au jus mix (packet, or brown gravy mix)
  • 3/4 stick unsalted butter (6 tbsp)
  • 2 tablespoons cornstarch (or flour)
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    NutritionView More

    720Calories
    Sodium36% DV860mg
    Fat85% DV55g
    Protein88% DV45g
    Carbs3% DV9g
    Fiber8% DV2g
    Calories720Calories from Fat500
    % DAILY VALUE
    Total Fat55g85%
    Saturated Fat24g120%
    Trans Fat
    Cholesterol180mg60%
    Sodium860mg36%
    Potassium830mg24%
    Protein45g88%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A15%
    Vitamin C100%
    Calcium6%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(46)

    Lynn Swaykus 19 hours ago
    I changed the au jus to Lipton onion soup mix because I was out of au jus. It was delicious!
    Tara L. 13 days ago
    Amazing!! Made it with water instead of broth.
    Jimmy W. a month ago
    Tender and full of flavor. I will make this a lot!
    Delicious! My new way to make roast.
    Amy Kins 2 months ago
    I am not sure what I did wrong. I followed the directions and scaped the bottom of the instant pot with the broth but I kept getting the burn notification when I tried to cook it. I finally took it out and put it in the oven to roast.
    Mary Paidakovich 2 months ago
    Good but it was a little salty for me...
    Josh Secrest 2 months ago
    Phenomenal. Great tasting roast!
    OMG!!!! I’ve been eating roast all my life and making it for over 20 years and I have never made a roast that tasted so good and came out sooooo tender!!! Easy to switch up a few ingredients here and there to your liking!! Highly recommended!!!
    Leah 4 months ago
    Great recipe for beginners! This roast came out so good and so easy, I could barely believe it. As someone new to cooking I am often intimidated by the task of cooking meat - and usually end up with something too tough or too raw or just flavorless. This recipe, however, made me feel like a pro. I used sweet and spicy pickled jalapeños from Trader Joe’s instead of peperoncini peppers and I added fresh red bell peppers and onions for sweetness - highly recommend
    Great recipe but I did deviate a bit from the ingredients. I used a London Broil instead of Chuck, added a half of an onion sliced, and a container of sliced mushrooms. The preparation and cook time were according to the recipe. I served this over diced roasted red potatoes and it was a hit with my family. I will definitely make again!
    Raquel LoGuercio 5 months ago
    It was great! I used a gravy packet and a Lipton onion soup packet, cut the chuck into about four big chucks, browned them and only used 4 peppercini (since kids would eat it) and it was wonderful. I only cooked the 3lbs for 59 mins and let it release on its own. It was so tender. I did use two cups of beef broth so I had two plus cups of gravy and the kids loved it. Will make again.
    Ronald Sheweloff 5 months ago
    This was Great. I used a 2lb. London broil. I followed everything else as directed. Everyone loved it. I’ll definitely make this again.
    Ashley Perkins 5 months ago
    so simple & OH MY GAHHHHH so yum! everyone loved!
    Jap Prut 5 months ago
    It was so simple and easy! My family absolutely loves it and it made great beef manhattans the next day :)
    Leslie Hodges 5 months ago
    This recipe was fantastic! Good flavor and easy to make!!!
    Angela 5 months ago
    Really good sauce. Need something to soak it up. Rice or mashed potato or bread. Will definitely make again
    Gerri 6 months ago
    Amazing! Husbands new favorite!!
    Ben S. 7 months ago
    I’ve made this pot roast several times different ways and I always use and recommend the pepperoncini. This recipe was a bit more busy by cutting the meat into cubes, but it turned out good meat is oh so tender and flavorful. I’ll be using this recipe again.
    Debbie 7 months ago
    It was delicious!! Super easy to make!
    Marissa Kisart 8 months ago
    Perfect!! My family loved it!!!
    Kari 8 months ago
    My 18 year old who hates any kind of pot roast actually likes this. That says something!😂
    Lisa W. 8 months ago
    It was amazing! Going to be a favorite it’s easy to keep everything on hand to make this will try it as an open faced sandwich next time. Made it exactly to the recipe.
    W 9 months ago
    Tasted great. The only thing I added was juice from the pepperoncini peppers and I put garlic into punctured holes I put in the meat. I also only needed to pressure cook it for 45 min. after browning both sides
    Christopher R. 9 months ago
    Opted for the non browning method, had a burn warning witch was a little annoying, (make sure there is liquid and like a pepper under the meat) but other than that it all went well, the only other thing I may recommend is to trim the larger pieces of fat and to strain the liquid before making the gravy, ours had a lot of small fat bits that did add flavor but fat is fat.... As a side note, you can adjust the number of peppers used to change the spiciness.
    Kim R. 10 months ago
    This was so good and tender. Love!
    Breeze Thomas 10 months ago
    This is one of the most delicious things I've tasted in my entire life.
    Kellie Ogle 10 months ago
    My favorite instant pot dish so far. The family loved it! The gravy was fantastic. Paired it with mashed sweet potatoes.
    Erica R. 10 months ago
    So tender! Great flavors! Loved the zing from the ranch! will definitely make again!
    vonSeggern a year ago
    Good recipe. I did not add the ranch packet, only used the Gravy packet since that is A LOT of sodium! I used 4th cup of pickled jalapeños with juice with 4th cup of pepperoncini’s to add spice per another reviewer. The spice did not come through. I also added potato’s and anticipate on adding carrots too next time. The gravy was a great idea!
    Gina H. a year ago
    I don’t use the broth when I make this and I swapped tamed pickled sliced jalapeños with some of the juice instead of the pepperoncini peppers. Only way I will make roast now!! So good!!

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