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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.

Total Time
1 hr 40 mins
Servings: 4 - 6
Calories: 371 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 2 pounds (999g) well marbled chuck roast steak , 2 inches thick
  • ¾ cup (188ml) unsalted chicken stock
  • 1 teaspoon (2.4g) onion powder
  • 1 teaspoon (2.8g) garlic powder
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried or fresh chives
  • 1 tablespoon (15ml) olive oil
  • ¼ cup (63g) unsalted butter
  • 3 - 5 (45g - 70g) Pepperoncini peppers (adjust to your desired level of spiciness)
  • Kosher salt & fresh ground black pepper to taste
  • Thickener: 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch

Instructions

    Cup of Yum
  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 in the pot (Instant Pot: wait until the indicator says HOT). This will promote 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 steak with kosher salt and ground black pepper.
  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 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
  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 High Pressure for 45 minutes + 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 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.
  8. Serve: Serve the Instant Pot Mississippi Pot Roast with your favorite side dishes. Enjoy!

Notes

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 371kcal (19%) Carbohydrates 1g (0%) Protein 30g (60%) Fat 28g (43%) Saturated Fat 13g (65%) Cholesterol 125mg (42%) Sodium 134mg (6%) Potassium 553mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 291IU (6%) Vitamin C 6mg (7%) Calcium 31mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 4- 6

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 1g 0%
Protein 30g 60%
Fat 28g 43%
Saturated Fat 13g 65%
Cholesterol 125mg 42%
Sodium 134mg 6%
Potassium 553mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 291IU 6%
Vitamin C 6mg 7%
Calcium 31mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.