• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

July 26, 2021

Instant Pot Mississippi Beef Noodles

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

Instant Pot Mississippi Beef Noodles–shredded beef and noodles with the most amazing flavor ever! This dish is easy to make (dump and go!) and will soon be requested frequently!

Pin this recipe for later!

Note: the SLOW COOKER instructions are listed in the recipe below

Instant Pot Mississippi Beef Noodles

Instant Pot Mississippi Beef Noodles

If you’ve ever tried Mississippi Roast and loved it I have a recipe for you! These Instant Pot Mississippi beef noodles are so flavorful and so comforting and so easy. Greg said, “I can’t think of anything that would taste better than this.” Skyler said, “you get that meaty taste with a little kick.”

The roast is braised in beef broth and pepperoncini juice with flavoring from a gravy packet, a ranch packet, butter and pepperoncinis. Then the roast is shredded and frozen egg noodles (this is a must!) are added into the pot and quickly pressure cooked. The pot doesn’t take much time at all to come to pressure the second time because it’s already hot. The thick noodles taste like homemade pasta and suck up all that flavorful juice. This is a homerun meal that I know you will love!

Where do you find frozen egg noodles? Look in the freezer aisle at your grocery store. I found mine by the frozen breads. The kind that I used were the “Grandma’s” brand. They look more like thick fettuccine noodles than egg noodles. They taste like homemade pasta and I think are a non-negotiable in making this recipe!

What kind of roast can I use? I used a rump roast but you can also use a trimmed chuck roast.

Where can I find pepperoncinis? Look next to the jarred pickles. You’ll see a jar with the yellow peppers inside. I chose to use sliced pepperoncinis but you can also use whole.

What if I don’t want to use gravy or ranch packets? You can make your own homemade versions! You can find out how by reading my Mississippi Roast with No Packets recipe.

Pin this recipe for later!

Instant Pot Mississippi Beef Noodles

More Instant Pot Beef Recipes You’ll Love…

Instant Pot Steak Diane Casserole

Instant Pot Hoisin Beef Noodles

Instant Pot Golfers Special

Instant Pot Italian Delight

Want More Tried And True Instant Pot Recipes?

  • Sign up to receive daily Instant Pot recipes (it’s FREE)
  • Join the 365 Days of Instant Pot Recipes Facebook group 
  • Subscribe to my YouTube channel 
  • Buy the 365 Days of Pressure Cooking Cookbook
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Mississippi Beef Noodles


★★★★★

4.8 from 9 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 67 minutes
  • Total Time: 1 hour 22 minutes
  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Description

Shredded beef and noodles with the most amazing flavor ever! This dish is easy to make and will soon be requested frequently!


Ingredients

Scale
  • 3 cups beef broth
  • 3/4 cup juice from pickled pepperoncinis
  • 2 – 2 1/2 pounds rump roast or chuck roast
  • 3 Tbsp dry ranch dressing mix (I used Hidden Valley)
  • 3 Tbsp brown gravy mix
  • 1/4 cup butter
  • 1/2 cup sliced pickled pepperoncinis
  • 1 (16 oz) package frozen eggs noodles (look in the freezer aisle next to frozen breads)

Instructions

Instant Pot Instructions:

  1. Pour the broth and pepperoncini juice into the Instant Pot. 
  2. Cut off the fat cap of the rump roast and discard. Cut the rump roast into 4 pieces, across the grain. Place them in the Instant Pot.
  3. Sprinkle the ranch dressing mix and gravy mix on top of the roast. Place butter and pepperoncinis into the Instant Pot.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. When time is up let the pot sit for 15 minutes and then move valve to venting. Remove lid.
  5. While the roast is cooking remove the noodles from the bag. Place on a paper towel on the counter separating them as they thaw. 
  6. Move the pieces of roast to a cutting board.  
  7. Add the thawed noodles into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 7 minutes. When time is up move the valve venting. If foam comes out move valve back to sealing and try again in 20 seconds. Remove the lid. 
  8. While noodles are cooking shred up the beef.
  9. Add the beef back into the Instant Pot and stir well with the noodles.
  10. Serve and enjoy!

Slow Cooker Instructions:

  1. Cut off the fat cap of the rump roast and discard. Cut the rump roast into 4 pieces, across the grain. Place them in the slow cooker.
  2. Add in pepperoncini juice, broth, gravy mix, ranch mix, butter and pepperoncinis. 
  3. Cover and cook on low for 6-8 hours, or until beef is tender and shreddable. Thaw the noodles for 30 minutes before adding them in. 
  4. Shred the roast. Add in the thawed noodles. Cover and cook on high for another 1-2 hours or until noodles are tender. 
  5. Serve and enjoy!

Notes

This recipe works best in a 6 or 8 quart Instant Pot. You can halve the recipe in the 3 quart Instant Pot.

  • Category: Beef
  • Method: Instant Pot or Slow Cooker

Did you make this recipe?

Tag @365dayscrockpot on Instagram

Pin this recipe for later!

Instant Pot Mississippi Beef Noodles

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

37 Comments Filed Under: All Recipes, Beef, Instant Pot, Pasta

Recommendations

Comments

  1. Cindy says

    October 10, 2022 at 9:43 am

    I’ve made this recipe exactly as written so many times since I found it, I’ve lost count, lol! It’s so easy and delicious, thanks again!!

    ★★★★★

    Reply
    • Karen says

      October 11, 2022 at 11:35 am

      Thanks Cindy! I love this one too.

      Reply
  2. Rhonda says

    January 4, 2022 at 5:26 pm

    Mine almost turned out like a soup?

    ★★★★

    Reply
    • Karen says

      January 5, 2022 at 2:38 pm

      It is a little soupy…you could thicken with cornstarch if you’d like

      Reply
      • Cindy says

        October 10, 2022 at 9:48 am

        If you don’t have cornstarch, I use instant mashed potato flakes in any recipe to thicken!

        ★★★★★

        Reply
  3. Chantal says

    September 27, 2021 at 2:13 pm

    I love a Mississippi pot roast. Can you a sirloin tip roast for this recipe? I got a good deal on it and wanted to try.

    ★★★★★

    Reply
    • Karen says

      September 27, 2021 at 7:20 pm

      You could try it. I would follow directions from this recipe: https://www.pressurecookrecipes.com/instant-pot-roast-beef/

      Reply
  4. Vivi says

    September 23, 2021 at 1:54 pm

    Could pork roast be substituted

    Reply
    • Karen says

      September 24, 2021 at 1:33 pm

      Yes!

      Reply
  5. Nancy says

    September 23, 2021 at 11:03 am

    I enjoyed the recipe, but didn’t like the frozen noodles. Will use regular ones next time. Also the frozen ones are expensive.

    ★★★★

    Reply
    • Karen says

      September 23, 2021 at 12:48 pm

      Oh shoot! Sorry you didn’t like them. I love the frozen noodles.

      Reply
  6. Cindy says

    September 21, 2021 at 2:30 pm

    This recipe is so good I’m making it for my 3rd time! Question–I have pickling spice and was wondering if you have a recipe for pickle juice using the spice? Thanks for the great recipe, it’s a hit!!

    ★★★★★

    Reply
    • Karen says

      September 22, 2021 at 1:42 pm

      I don’t but that sounds so good!! I love all pickled things!

      Reply
    • Caroline A Winger says

      September 23, 2021 at 10:36 am

      Any nutritional facts on this recipe? Preferably the sodium content?

      Reply
      • Karen says

        September 23, 2021 at 12:54 pm

        Hi Caroline the nutrition info is listed in the recipe card above.

        Reply
  7. Shawnee says

    August 23, 2021 at 5:46 pm

    Hi, what if I’m using a round roast instead of a rump roast?

    Reply
    • Karen says

      August 24, 2021 at 1:11 pm

      I think for round you’ll use less time. I would only use 30 minutes to cook the roast.

      Reply
      • Shawnee says

        August 24, 2021 at 2:20 pm

        Thank you!

        Reply
  8. John M. says

    August 5, 2021 at 11:22 am

    Whoa! This was an outstanding recipe!! Made exactly as written — easy to prepare and so delicious. I love Mississippi roasts, so this was an easy choice to make. I used the 3 qt. Instant Pot Mini and needed no adjustments (though I did use a low-sodium brown gravy mix). A big thumbs up from all who dined with us. Thanks again, Karen!
    P.S. Do you use a steam diverter for the release valve? It was a real game changer for me:
    https://www.amazon.com/s?k=instant+pot+steam+diverter&ref=nb_sb_noss

    ★★★★★

    Reply
    • Karen says

      August 6, 2021 at 9:53 pm

      We LOVED this as well John! I don’t have a steam diverter but I should get one!

      Reply
      • Rodger MacD says

        September 23, 2021 at 5:18 pm

        I use a paper plate to divert the steam

        Reply
  9. Conni says

    July 28, 2021 at 10:49 am

    Hi Karen, can you use leftover frozen rump roast in this recipe? if so how?
    Thanks

    Reply
    • Karen says

      July 28, 2021 at 8:54 pm

      Is it cooked?

      Reply
      • Conni says

        July 29, 2021 at 5:29 pm

        Sorry, yes,it already has been coked and then frozen.
        Thank you for your time,
        Conni

        Reply
        • Karen says

          July 29, 2021 at 5:55 pm

          Okay then I would throw it in there with the broth and other stuff. And then I would pressure cook for 5 minutes. Break it apart if it’s all stuck together. Then go on with the recipe as stated.

          Reply
  10. Nhi says

    July 27, 2021 at 3:44 pm

    Can I use Round Steak instead? How long would I set it to cook for? Thank you.

    Reply
    • Karen says

      July 28, 2021 at 8:59 pm

      Sure, I would set it for 30 minutes with a natural pressure release for 15 minutes.

      Reply
  11. Tim B says

    July 27, 2021 at 2:18 pm

    What if no one sells frozen egg noodles locally. Freeze them ourselves? Closest store is 2 hours away.
    This sounds like it’ll be delicious.

    ★★★★★

    Reply
    • Karen says

      July 28, 2021 at 9:00 pm

      You can just use regular egg noodles in the package. I would only pressure cook for 2-3 minutes though

      Reply
      • Tim Byrne says

        July 28, 2021 at 9:05 pm

        Thanks

        ★★★★★

        Reply
  12. Kim says

    July 26, 2021 at 4:46 pm

    This recipe looks GREAT! A couple of questions…could you provide the ingredients for brown gravy mix so we don’t have to purchase it at the store? 2nd question. We’re growing banana peppers in our garden. Might they be a substitute for the pepperoncinis you call for in your recipes? And how might we prepare them to be a substitute in this recipe? Thank you in advance for your help.

    Reply
    • Karen says

      July 28, 2021 at 9:10 pm

      In this post I share how to make homemade mix: https://www.365daysofcrockpot.com/instant-pot-mississippi-roast-no-packets/
      And the pickled flavor and juice is really what you need from the pepperoncinis so fresh won’t work, unfortunately.

      Reply
  13. Karen says

    July 26, 2021 at 3:31 pm

    Can this recipe be made without the pepperocini juice and pepperocinis? Some people in the household don’t like the flavor. Anything that can be substituted like garlic etc?

    Reply
    • Karen says

      July 28, 2021 at 9:11 pm

      It’s a really important part of the recipe. you could go for pickle juice instead??? And just leave out the peppers.

      Reply
  14. Annette says

    July 26, 2021 at 3:23 pm

    The recipe does not say what size rump roast to use……. Kind of an important part of the recipe

    Reply
    • John M. says

      July 26, 2021 at 6:26 pm

      From the ingredients list: 2 – 2 1/2 pounds rump roast.

      Reply
    • Karen says

      July 28, 2021 at 9:12 pm

      2 to 2.5 pounds of roast.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets