Instant Pot Mississippi Roast
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Instant Pot Mississippi roast is the ultimate quick comfort food recipe! With just 90 minutes and a pressure cooker, you can have tender, juicy, melt-in-your-mouth pepperoncini beef.
Want to know how to cook a roast quickly but still have it juicy and flavorful? Instant Pot Mississippi Pot Roast is the answer.
In half the time it takes to make a traditional Yankee pot roast on the stove top or in the oven, you’ll have a tender, shredded beef to serve over mashed potatoes with au jus or brown gravy. It makes delicious drip beef sandwiches, too!
If you don’t own a pressure cooker, check out my recipe for savory slow cooker pot roast.
The Many Names for Instant Pot Mississippi Roast
A woman from Ripley, Mississippi is the genius behind this dinner. She was given a recipe by a friend in the 1990s, she modified the ingredients and the result was this delicious beef pot roast. Which is how it got its name, Mississippi Pot Roast.
The dish has several different names, too. You may know it as any of the following:
- Mississippi pot roast
- Mississippi mud roast
- Drip beef
- Pepperoncini roast
- Pepperoncini beef
Ingredient Notes
- Beef chuck – This cut of beef is pretty standard for most pot roast recipes. It has a decent amount of marbling, which adds a lot of flavor, but not so much fat that it causes the meat to be greasy.
At the grocery store, you may see beef chuck labeled as “pot roast”. Oftentimes, it is already sliced into smaller pieces, which is great for convenience. - Seasonings – You really only need salt and black pepper for seasoning the beef. The flavor of Mississippi mud roast primarily comes from pepperoncini peppers, the juice from the jar of peppers, and a bit of dry ranch seasoning.
- Beef stock – This just adds a bit more beef flavor. If you don’t have any on hand, a vegetable broth or even water will do the trick.
- Onion– Most recipes for pepperoncini beef are super simple; 5 ingredients and no veggies. Adding diced onion elevates the flavor but if you don’t care for onion, the dish will still be great without it.
- Pickled Pepperoncini – Pepperoncinis are a very mild Italian chili pepper. Although they can be eaten raw, the pickled form is what most people enjoy. Although they do look and taste similar, pepperoncini and banana peppers are not the same thing.
Tips for Making Mississippi Mud Roast
Prepping the Beef
The trick to juicy, tender meat is to form a crust on the outside by searing it in oil first. The sear keeps the meat juices inside of the beef.
Depending on the size of your Instant Pot, you may need to cut the roast into smaller pieces. Hence, the convenience of it sometimes being packaged this way. After you sear the roast, set it aside on a plate so you can saute the onion.
Serving Suggestions
This perfect comfort food meal goes well with comforting side dishes. A bed of roasted mashed potatoes is perfect for holding the au jus or some brown gravy, but noodles or rice would be great too.
If you’re serving a heartier meal, consider adding a veggie to the plate. Roasted Brussel sprouts, green beans, or some sauteed carrots would be great.
For a more casual meal, serve the drip beef on potato rolls with zesty 4 bean salad or Mexican salad with roasted tomato vinaigrette.
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Instant Pot Mississippi Roast
Ingredients
- 3 lb beef chuck pot roast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion diced
- 1/2 cup beef broth
- 1/4 cup pepperoncini juice
- 1/4 cup ranch seasoning
- 8 tbsp butter optional – SEE NOTE 1
- 8 whole pepperoncinis or 1 cup sliced
Instructions
- Season beef chuck pot roast on both sides with salt and pepper.
- Turn Instant Pot pressure cooker to Saute setting and allow to get hot. Add the oil and sear both sides of the beef chuck pot roast until browned, about 3 minutes per side. Remove from pot and set aside momentarily.
- Add the onion to the pressure cooker, top with browned meat and pour in the beef broth and pepperoncini juice. Sprinkle the ranch dressing seasoning over and top with butter slices. Scatter 8 whole pepperoncinis over all. Close lid and vent.
- Cook on High pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
- Shred meat with forks and slice pepperoncinis or leave whole. Serve over mashed potatoes or noodles of choice.
Notes
- Adding butter to the roast is for flavor only and is optional
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Had this for dinner tonight, we both loved the flavor and it turned out perfect. Love all these new flavors you are introducing to us. Hope to see more insta-pot recipes from you. Thanks for sharing your talent! Val