Mini - Mississippi Pot Roast
By :Cooking With Your Instant Pot Mini - Heather Schlueter
Print Recipe
The most unpredictably delicious roast you will ever eat. With minimal and inexpensive ingredients this slow cooked Internet sensation can be done in a fraction of the time in the Instant Pot. Don’t skip the pepperoncinis—they help cut through the meaty flavor when cooking this dish.
Votes: 40
Rating: 4.65
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Keto
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chuck Roast, Pepperoncinis
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 pound chuck roast
  • 4 tablespoons butter
  • 2 tablespoons dry au jus mix 1 packet
  • 2 tablespoons dry ranch dressing mix 1 packet
  • 4 to 8 pepperoncinis depending on personal taste for spice
  • 1 tablespoon cornstarch
  • additional pepperoncinis for serving
  • chopped parsley for serving
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Keto
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chuck Roast, Pepperoncinis
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 pound chuck roast
  • 4 tablespoons butter
  • 2 tablespoons dry au jus mix 1 packet
  • 2 tablespoons dry ranch dressing mix 1 packet
  • 4 to 8 pepperoncinis depending on personal taste for spice
  • 1 tablespoon cornstarch
  • additional pepperoncinis for serving
  • chopped parsley for serving
Votes: 40
Rating: 4.65
Rate this recipe!
Instructions
  1. Select the sauté function to heat up the Instant Pot inner pot. Add the olive oil. When the pot display reads “Hot,” add the roast and let sit undisturbed for 6 to 8 minutes to brown the bottom. When the bottom of the roast is browned, turn it over to brown the other side for approximately another 5 minutes.
  2. Press Cancel to turn off the sauté function. Spread the butter on top of the roast. Sprinkle with the dry au jus mix and the dry ranch dressing mix. Add the pepperoncinis and 3/4 cup water. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Meat/Stew button, and set the time to 45 minutes.
  3. Once cooking is complete, allow the appliance to natural release for 20 minutes. After 20 minutes, turn the valve to the Venting position to release the pressure. Press Cancel to turn off the Instant Pot. Carefully remove the lid and transfer the meat and pepperoncinis to a serving platter. Using a fork, shred the beef into large pieces.
  4. Press the Sauté button to heat the remaining liquid in the inner pot. As the liquid heats, combine the cornstarch and 1 tablespoon water in a small bowl. When the liquid starts to boil, add the cornstarch mixture, whisking constantly until the sauce thickens. Pour the sauce over the meat. Garnish with chopped parsley. Add additional pepperoncinis to the platter, if desired, and serve.
39 replies
  1. rnimmons63
    rnimmons63 says:

    Use to make this recipe in my slow cooker, and made this tonight using my ultra insta pot and came out just as perfect except only took 45 minutes 🙂 instead of 10 hours yay! Note: recipe doesn’t tell you to select low or high pressure selection if using the ultra I used Low option and came perfect

  2. Bindyb
    Bindyb says:

    Took a little longer than i had expected, need to add on natural release time. Tasty, only used 4 peppers, more next time for sure!

  3. Zoby
    Zoby says:

    I made this last night in my new Ultra 60 Instant Pot and followed the instructions exactly—well, except I had to set the high altitude for my area. It turned out wonderful. Next time, instead of using the “meat/stew” setting, I will use the “Ultra” setting to customize the cooking time to Slice tender, but we prefer a more “fall-apart” tender. Everything tasted so good. Loved the flavor the peppers added to the recipe, and the sauce turned out perfectly abit linger. It was

  4. teeshawatkins
    teeshawatkins says:

    Only thing i would change is maybe cook an extra 5 minutes some of the meat was still a little tougher than other bits

  5. Claysgma
    Claysgma says:

    Oh. My. Lanta!!! I have made thos roast many times in the crockpot. It would taste good but way to salty. Sometimes it wasnt completely tender or it was on the dry side. I had already cut back on the butter and seasoning packets from the original recipe. THIS recipe is the perfect amount!!! And being made in the instant pot…SO incredibly tender!! Never again in a crockpot. Thank you so much for the recipe!! I’m still learning how to cook with the IP and this was so easy!!

  6. Dezi
    Dezi says:

    This is so good! My daughters 6 & 3 eat this up. I cook it for 50 minutes like other have said and we use 6 peppers. It was perfect!

  7. Kfurry
    Kfurry says:

    Made this tonight and it was delicous! This was only the 2nd time we used the IP! We are in love with it!!! So easy and quick for our busy life!!!

  8. Drinkgirl30@yahoo.com
    Drinkgirl30@yahoo.com says:

    First thing I ever made in my IP. Also, forst roast I have ever made. Tirned out amazing!

  9. 1callalily
    1callalily says:

    This has been the most flavorful roast I have ever made. Started it at 5:45 and we were eating by 6:30. Raw meat to fall apart, mouth watering roast in an hour and 45 minutes. Includes prep and natural release time. Next time i will add more peppers. Only put 8 in this time.

  10. Pward
    Pward says:

    So good! Use beef stock not water. I used 2 tai chilli peppers and 2 habenaro i will do the same next time. Enjoy

  11. dapypa
    dapypa says:

    My first dish in the machine and I was blown away. I never cooked with peperonchinis (sp?) before just eat them out of the jar. I had 2 lbs of grass fed beef and it needed more time to cook than in the recipe, about 15 min more. It was worth it!!! I am going to research a recipe for home made ranch dressing bc I dont like the additives in the dry mix but thats a personal preference. Enjoy!

  12. Nicole Gramhofer
    Nicole Gramhofer says:

    If you cant handle spice period dont make this. I liked it my kids thought it was too spicy and my husband has a cold and it was burning the back of his throat lol

  13. mkhnmills
    mkhnmills says:

    I tried a 4 lbs roast and it did not cook all the way through. This is the second time i used this so i am sure i did something wrong. Set timer for another 20 minutes. We will see

  14. Instant Pot
    Instant Pot says:

    Hi mkhnmills,

    A 4 pound roast may not cook at the same time as a 3 pound roast. Pressure cookers cook by size and thickness, not by weight, thicker roast will need a longer cooking time.

    For example a short thick 4 lbs roast will cook longer than a thin long 4 lbs roast.

  15. Lisa
    Lisa says:

    The meat was tender and the flavor was great but way too salty, so bad that it was not very palatable. I will try cutting back on dry ingredients or finding low salt/no salt alternatives. Curious if anyone has modified the recipe for same reasons.

  16. BikerMike
    BikerMike says:

    It’s the schnizzle! I used medium peppers and it was mild enough for the kiddos. I’ll will be making this one again!

  17. Orlinth
    Orlinth says:

    better than my crockpot version. i have a mini and ended up using a 2lb shoulder roast. i also used the pepperoncini juice instead of water. so good.

  18. Chef Nannie
    Chef Nannie says:

    Love this receipe. I tweeked it just a bit. First, I use a 4 lb. Chuck roast so I increase the time by about 12-15 minutes. I use half water and half pepper juice. I use a packet of Lipton Onion soup mix in place of the Au Jus and I throw in a couple cloves of garlic. This dish is wonderful served with mashed potatoes or served over rice!!

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