Make this delicious twist from Mama Robin’s Instant Pot Mississippi Pot Roast Recipe (Pressure Cooker Mississippi Pot Roast) that took the internet by storm! Families are obsessed with this comforting pepperoncini beef roast with minimal prep.

We love hearing from our dear readers and it’s always fun reading your wonderful stories, heartfelt encouragements, and words of love!! Since many of you have been asking for an Instant Pot version of Mama Robin’s Mississippi Roast, here we are. This is for you! 🙂 Some of you might wonder, what exactly is Mississippi Pot Roast?

Mississippi Pot Roast has probably become one of the most popular recipes on the internet! Why are people so crazy about it?

Where did it come from?

How did it get so viral?

What magical powers does it posses?

What does it taste like? Mississippi Roast is essentially flavorful comfort food with almost zero prep. whaaa?? Tell me about it!

What is Mississippi Pot Roast? Robin Chapman is the creator of the original Mississippi Pot Roast Recipe. She adapted a roast beef recipe that was too spicy for her young kids, and this was the moment the ever so famous Mississippi Roast was born. The original Mississippi Pot Roast uses the slow cooker, including ingredients like au jus gravy mix (dry), ranch dressing mix (dry), and Pepperoncini peppers. The ingredients & simple instructions might be a shocker, but her family & friends loved this roast, and they couldn’t stop raving about it. This has led one of her friends to contribute this recipe into a cookbook put together by her church. And the snowball effect began. From the little cookbook that led to being published on a food blog, then many other mom blogs, which then spread like wildfire all over the internet. Little did she know this super simple recipe would lit the internet on fire and storm into American homes nationwide!

As much as we like to stay true to the original, we enjoy being a little “Amy & Jacky”, adding our own little zings & twists to our Instant Pot Mississippi Pot Roast Recipe. 😛 So, instead of using Dry Ranch Dressing Mix packet & Dry Au Jus Mix packet, we’re opting to mix our own Herbs, Spices & Seasonings.

SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! You’ll Enjoy Instant Pot Mississippi Pot Roast Because: The tender beefy beef is so rich & buttery, packed with spicy & deep savory flavors. Love the aroma and flavors that linger in our mouth. Seriously comforting to eat!! Simple ingredients & easy to make

Great for weeknight dinners, cooking for a crowd, party potlucks, family gatherings… Time to cook Mississippi Pot Roast in Instant Pot!

Instant Pot Mississippi Pot Roast Make this delicious twist to Mama Robin's Instant Pot Mississippi Pot Roast Recipe (Pressure Cooker Mississippi Pot Roast) that took internet by storm! Families are obsessed with this comforting pepperoncini beef roast with minimal prep. 5 from 50 votes Total: 1 hour 40 minutes Servings: 4 - 6 Calories: 371 kcal Author: Amy + Jacky Print Ingredients 2 pounds (999g) well marbled chuck roast steak , 2 inches thick 2 pounds (999g) well marbled chuck roast steak , 2 inches thick

¾ cup (188ml) unsalted chicken stock ¾ cup (188ml) unsalted chicken stock

1 teaspoon (2.4g) onion powder 1 teaspoon (2.4g) onion powder

1 teaspoon (2.8g) garlic powder 1 teaspoon (2.8g) garlic powder

1 teaspoon dried dill weed 1 teaspoon dried dill weed

1 teaspoon dried parsley flakes 1 teaspoon dried parsley flakes

1 teaspoon dried or fresh chives 1 teaspoon dried or fresh chives

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

¼ cup (63g) unsalted butter ¼ cup (63g) unsalted butter

3 - 5 (45g - 70g) pepperoncini peppers (adjust to your desired level of spiciness) 3 - 5 (45g - 70g) pepperoncini peppers (adjust to your desired level of spiciness)

Kosher salt & fresh ground black pepper to taste Kosher salt & fresh ground black pepper to taste

Thickener: 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch Thickener: 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This will promote maillard reaction and prevent excessive moisture loss.

Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper.

Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck roast steak in pressure cooker. Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside

Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast: Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well. Partially submerge chuck roast steak and 3 - 5 (45g - 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.

Optional Step: Separate the fat with a fat separator.

Thicken Sauce: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.

Serve: Serve the Instant Pot Mississippi Pot Roast with your favorite side dishes. Enjoy! ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 371 kcal (19%) Carbohydrates: 1 g Protein: 30 g (60%) Fat: 28 g (43%) Saturated Fat: 13 g (81%) Cholesterol: 125 mg (42%) Sodium: 134 mg (6%) Potassium: 553 mg (16%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 291 IU (6%) Vitamin C: 6 mg (7%) Calcium: 31 mg (3%) Iron: 3 mg (17%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

1 Prepare Instant Pot Heat up your pressure cooker Instant Pot: press Sauté button and click Adjust button to go to Sauté More function Make sure your pot is as hot as it can be when you place the chuck roast steak in the pot Instant Pot: wait until the indicator says HOT *Pro Tip: This promotes maillard reaction and prevent excessive moisture loss.

2 Prepare Chuck Roast Steak Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast with kosher salt and ground black pepper. *Pro Tip: It’s important to be light on the seasoning at this step – reduce the usual amount you use to season chuck roast.

3 Brown Chuck Roast Steak Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside.

4 Deglaze Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.

5 Pressure Cook Pot Roast Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well. Partially submerge chuck roast steak and 3 – 5 (45g – 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at Pressure Cooking Method: High Pressure for 45 minutes, then Full Natural Release (~roughly 20 minutes) Open the lid carefully. Set aside the Mississippi roast on a serving plate.

6 Optional Step – Separate the Fat Separate the fat with a fat separator.

7 Thicken Sauce Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary. Add pressure cooked chuck roast steak back into the thickened sauce.

8 Serve Instant Pot Mississippi Pot Roast Serve the Instant Pot Mississippi Pot Roast with your favorite side dishes. Have a taste of this yummy Instant Pot Mississippi Pot Roast! Enjoy~

Cooking Tips for Instant Pot Mississippi Pot Roast 1. Why are we browning the chuck steak as a whole? Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.

Browning the chuck steak as a whole retains more moisture due to less surface area. Brown Faster & Better: Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.

Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew. Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish. 2. Can I use other beef cuts for this recipe?

Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!! This is very critical.