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!
Note: the SLOW COOKER instructions are listed in the recipe below
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.
More Instant Pot Beef Recipes You’ll Love…
Instant Pot Steak Diane Casserole
Instant Pot Hoisin Beef Noodles
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Instant Pot Mississippi Beef Noodles
- Prep Time: 15 minutes
- Cook Time: 67 minutes
- Total Time: 1 hour 22 minutes
- Yield: 8 servings 1x
Description
Shredded beef and noodles with the most amazing flavor ever! This dish is easy to make and will soon be requested frequently!
Ingredients
- 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:
- Pour the broth and pepperoncini juice into the Instant Pot.
- 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.
- Sprinkle the ranch dressing mix and gravy mix on top of the roast. Place butter and pepperoncinis 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 60 minutes. When time is up let the pot sit for 15 minutes and then move valve to venting. Remove lid.
- While the roast is cooking remove the noodles from the bag. Place on a paper towel on the counter separating them as they thaw.
- Move the pieces of roast to a cutting board.
- 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.
- While noodles are cooking shred up the beef.
- Add the beef back into the Instant Pot and stir well with the noodles.
- Serve and enjoy!
Slow Cooker Instructions:
- 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.
- Add in pepperoncini juice, broth, gravy mix, ranch mix, butter and pepperoncinis.
- 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.
- Shred the roast. Add in the thawed noodles. Cover and cook on high for another 1-2 hours or until noodles are tender.
- 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
*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.
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!!
★★★★★
Thanks Cindy! I love this one too.
Mine almost turned out like a soup?
★★★★
It is a little soupy…you could thicken with cornstarch if you’d like
If you don’t have cornstarch, I use instant mashed potato flakes in any recipe to thicken!
★★★★★
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.
★★★★★
You could try it. I would follow directions from this recipe: https://www.pressurecookrecipes.com/instant-pot-roast-beef/
Could pork roast be substituted
Yes!
I enjoyed the recipe, but didn’t like the frozen noodles. Will use regular ones next time. Also the frozen ones are expensive.
★★★★
Oh shoot! Sorry you didn’t like them. I love the frozen noodles.
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!!
★★★★★
I don’t but that sounds so good!! I love all pickled things!
Any nutritional facts on this recipe? Preferably the sodium content?
Hi Caroline the nutrition info is listed in the recipe card above.
Hi, what if I’m using a round roast instead of a rump roast?
I think for round you’ll use less time. I would only use 30 minutes to cook the roast.
Thank you!
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
★★★★★
We LOVED this as well John! I don’t have a steam diverter but I should get one!
I use a paper plate to divert the steam
Hi Karen, can you use leftover frozen rump roast in this recipe? if so how?
Thanks
Is it cooked?
Sorry, yes,it already has been coked and then frozen.
Thank you for your time,
Conni
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.
Can I use Round Steak instead? How long would I set it to cook for? Thank you.
Sure, I would set it for 30 minutes with a natural pressure release for 15 minutes.
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.
★★★★★
You can just use regular egg noodles in the package. I would only pressure cook for 2-3 minutes though
Thanks
★★★★★
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.
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.
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?
It’s a really important part of the recipe. you could go for pickle juice instead??? And just leave out the peppers.
The recipe does not say what size rump roast to use……. Kind of an important part of the recipe
From the ingredients list: 2 – 2 1/2 pounds rump roast.
2 to 2.5 pounds of roast.