Instant Pot Mississippi Roast (no packets)–with just a handful of ingredients and an hour in the Instant Pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.
Get the SLOW COOKER version of the recipe here
Instant Pot Mississippi Roast (no packets)
I am not a huge meat person. I like it included in a recipe like my tuscan chicken pasta or corn bacon chicken salad. But as far as a big chunk of meat on my plate…it just doesn’t do anything for me. My husband on the other hand is another story. HOWEVER, this roast was absolutely amazing! I couldn’t believe the amazing flavor. I totally give credit to the pepperoncini juice for the flavor. It just added an amazing zing. This was a perfect Sunday dinner for our family. I hope you try it soon!
A couple of notes about ingredients:
Roast–there are lots of types of roasts out there. However, for this Instant Pot Mississippi Roast (no packets) recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.
Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.
More Beef Recipes you’ll love…
Korean Beef Tacos (instant pot/slow cooker)
Instant Pot 5 Ingredient Roast from frozen
Instant Pot Beef Stroganoff
Instant Pot French Dip
What Pressure Cooker Did You Use?
For Instant Pot Mississippi Roast (no packets) I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Mississippi Roast (no packets)
- Prep Time: 15 minutes
- Cook Time: 60 minutes (plus natural pressure release)
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
With just a handful of ingredients and an hour in the instant pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.
Ingredients
- 2 pounds chuck roast or cross rib roast
- 1/4 cup butter, divided
- 1/2 cup water
- 1 Tbsp Better than Bouillon Beef Base*
- 1/2 cup pepperoncini juice
- 5 pepperoncinis
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
Instructions
- Turn your instant pot to the saute function (more setting). Let the pot heat up until it says HOT.
- While the pot is heating up, cut your roast in half (lengthwise). When the pot is hot add in 2 Tbsp of butter, let it melt. Then add in the roast pieces and let each piece brown for 5 minutes on each side. Do not move the roast while it is browning. After it has browned remove the roast and place it on a plate.
- Deglaze the pot with the water. Then add in the Better than Bouillon and dissolve it in the water. Add in the pepperoncini juice.
- Add the roast back into the pot. Nestle the pepperoncinis around the roast. Add in the additional 2 Tbsp of butter. Sprinkle the roast with the salt, onion powder, garlic powder, thyme and black pepper.
- Cover the Instant Pot and secure the lid in place. Make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 60 minutes on high pressure.
- After the 60 minutes is up let the pot sit there for another 15-20 minutes so the pressure can release naturally. If there is still pressure in the pot after 20 minutes move the valve to “venting” to remove remaining pressure.
- Remove the roast and place on a cutting board. Shred the roast and return to the pot. Stir it in with the juices.
- We like to serve this roast as a sandwich on a crusty roll or with mashed potatoes.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Roast–there are lots of types of roasts out there. However, for this recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.
Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.
- Category: Beef
- Method: Instant Pot
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Maybe the meat is going to supply some liquid, but the recipe (at least as I’m reading it, seems to only call for 1 cup of liquid, or are you supposed to dissolve the BTB paste in a certain additional amount of water?
right it’s just 1 cup of liquid. If you’re worried about the pot coming to pressure you can increase it to 1.5 cups but my pot came to pressure with no issues.
I am SO GRATEFUL for a recipe that doesn’t call for “packets.” I’m a tad obsessive about staying organic or at least non-gmo, and it makes me nuts when I see recipes that ask for a packet of this or a can of Crap soup. I spent 2 hours today trying to find a recipe for DIY ranch seasoning, but even those recipes were asking for buttermilk powder. My head was exploding, until I came to find you. I’m really excited to try this recipe and you now have a new fan/subscriber.
★★★★★
So glad you found this recipe. It is more work but it tastes so good!
Same!!! I was hunting for au jus and ranch recipes. My husband is on a specific carb diet and can’t have all the packet stuff and corn starch! I can’t wait to try this!
★★★★★
Made this the other day and really enjoyed the flavors, but next time I will cut back on the salt because I found it way too salty for my taste. The main thing is, I definitely will be making this again.
Glad you enjoyed the flavors Dan!
Wow! This was recommended to me by a great cook and was she ever right. I served it with mashed potatoes made with sour cream, cream cheese and butter. Make sure to make the gravy.
Besides being incredibly easy and quick in an InstantPot, it is just too good.
★★★★★
So glad you liked it and the potatoes sound great!
Hi Karen, thanks for the recipe i combined this with the roast beef with 5 ingredients and it was a great success. My husband doesn’t like roast beef, and I did a combination of this and another of your recipe and he was floored thank you. Keep up the amazing work.
★★★★★
Nice!!! So glad to hear it 😊
This is the best roast recipe that I’ve made so far!
Not only is it easy, but most of the ingredients I normally have and chuck roast is reasonably priced.
Mine came out so tender and was delicious. When I make it again, I will buy a larger roast (3 to 4 pounds) as I like leftovers. Will adjust the cook time per your doubling recipes info at this website.
Thanks again. This recipe knocks it out of the park.
★★★★★
Wow Susan thank you so much. I’m so glad you liked it!
What is the best non-dairy substitute for butter?
Perhaps some olive oil?
You can find quite a few “butters” that are dairy free. Usually near the regular butter in the store.
Can I add onions to this recipe? Also, if I wanted to add low-sodium beef stock, how much should I add?
Thanks!
Maribel
Yes you can. And I’d add a couple cups.
Been seeing recipes to make Mississippi chicken but they use the packets. Was wondering if this recipe could be used for chicken using chicken bouillon.
Sure! That would be tasty! Chicken will only need 10-20 minutes of cooking time depending on what kind of chicken you’re using.
If I have a 3lb chuck roast how do I need to adjust the cook time and ingredients? Thank you.
1 1/2 times the seasonings. Increase cooking time to 80 minutes. Here is a great article that might help you: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
This is by far the best Pot Roast EVER! I didn’t try any of the other Missippi roast recipes because I don’t like or use packets in my cooking. I like to cook everything from scratch and when I discovered your recipe, I had to try it! My husband loved it, I served it as a sandwich with salad and it was a hit!
Thank you!
★★★★★
Hooray!
I made this tonight. I subbed giardiniera for the pepperoncini, just eyeballing what looked ok to add. It turned out great. My first Instant Pot meal. I bought a roast that was almost 4 pounds, so I added another 15 minutes. I will make this again, for sure.
Nice Kurt! Good job!!
Loved this roast. So flavorful and tender. We ate on sandwich rolls.
★★★★★
Yum! I need to make this soon.
Love this recipe! Can you tell me if I can add potatoes and carrots to this? Would I add them when I first put the roast on or after it is cooked? My hubby love his potatoes!
Hi Doreen, you can add them at the end or else they’ll get too mushy. You can follow the directions on this recipe, for example: https://www.365daysofcrockpot.com/instant-pot-3-ingredient-rump-roast/
I did a google search for Instant Pot Mississippi Roast, no packets and yours was the first to pop up. So glad it was. 🙂 Since I’m doing Whole 30 I did adapt it (beef broth instead of the jarred kind) and I left out the pepper juice after I tried one and felt it would be too much of a taste invasion for DH. I left in the 5 peppers and just substituted the water & juice with beef stock. I added dried parsley & dill to the herbs. All in all, the technique made a wonderful tender roast. Dh liked it even with the little bit of spice from the peppers. Last change, I really don’t think the butter is needed except for the searing. I used Ghee and next time will probably change that to EVOO. Thanks for sharing this Non-Packet version. It’s a keeper.
Hi Kay, I’m so glad you found my site! Glad you made this recipe work for you and your husband. Your version sounds great!
I just bought a bottom round London broil, do you think I could use it for this recipe?
Hi Kyle, london broil is probably not the best cut of meat for this recipe. London broil is best cooked like a steak, either grilled or pan-seared.
This was so good. Amazing flavors. I tried another pot roast recipe here and this by far was the best. The pepperoncinis gave the roast an amazing flavor. I cooked with the pepperoncinis and the juice but pulled out the pepperoncinis before serving. They are not hot. Nor overwhelming. I suspect people who you serve would not be able to guess where the flavor came from
I used the juice from the jar. If I want to make again, can you buy pepperoncinis juice?
Ken
The beef would be amazing with taco or any other sandwich.
MMMMM! I like the idea of tacos 🙂
I don’t know if you can just buy the juice. I’ve never seen it but then again I’ve never looked!
For Sale…Slightly used jar of peperonchinis, only missing 5 and all of the juice. LOL
Ken
lol!!!
i like the juice and peperoncini. I use the whole jar and all the peppers. I put some peppers in the juice and most on top of the meat. the peppers on top stay the same green and taste delicious. the peppers in the juice become like a mix between grilled and boiled onions in the best way! The juice makes a great saver for the freezer for future soups and to add to the cooked beef for freezing. MMMMMMMMM!
★★★★★
I was thrilled to find your recipe without packets. Then actually making it!!! The best I’ve ever made! A thousand thank yous!
★★★★★
I’m so glad!
I’M NOT YELLING – I USE ALL CAPS AS I HAVE ARTHRITIS & AM TOO LAZY TO SWITCH FROM CAPS TO LOWERCASE. I HAVEN’T MADE THIS YET BUT WANT TO – I’M IN CANADA & HAVE NEVER HEARD OF PEPPERONCINIS ? PROBABLY JUST AS WELL AS I CAN’T EAT ANYTHING THE LEASE BIT SPICY. ANY SUGGESTIONS FOR A SUBSTITUTION THAT IS NOT THE LEAST BIT SPICY AT ALL? ALSO I’VE NEVER HEARD OF BETTER THAN BOUILLION – I’D SUB SODIUM REDUCED BEEF BROTH AS I HAVE TO GO LOW SODIUM. DO U THINK THIS WOULD BE OK IF I USED GARLIC POWDER & ONION POWDER & WORCESTERSHIRE & BAY LEAFS TO SEASON IT?
ALSO I WAS GIVEN A VENISON ROAST & AM WONDERING IF IT WOULD BE BEST TO COOK THAT ONE IN THE IP OR CROCKPOT (I’D USE A CHUCK FOR YOUR ”REVISED MISSISSIPPI ROAST.”)I HOPE YOU’RE NOT OFFENDED BY MY CHANGES TO YOUR RECIPE.
The pepperoncinis are so good! I’m sad you can’t eat anything spicy. It has so much flavor it’s hard to say what would be a good substitute.
I think it would be fine to sub the lower sodium broth. And yes garlic powder, onion powder and worcestershire and bay leaf would be amazing. I am sorry to say that I don’t know much about how to cook venison. I think it would do well in either the ip or the sc. Good luck!! I hope your arthritis gets better soon!
This was the best pot roast I have ever tasted!! Defrosted roast, 50 minute cook time with a 20 minute release and it came out perfect!! Just enough spice and the flavor was awesome! Thank you for sharing!!
I love this one too Bonnie!
Made this last night and it was a huge success! I haven’t had a lot of luck with roasts in the IP, but this was fall apart yumminess! Thank you so much for sharing your recipes!
HOORAY!
Do I need to add extra time if my roast is frozen?
Yes you will need to add more time. Especially if it is one solid block of meat. I would add on an extra 15-20 minutes.
My introduction to Mississippi Roast was via The NY Times food editor Sam Sifton, who did an article on this “cult” recipe. He provided a “non-packet” recipe for the crockpot that I thought was delicious. I tried the original recipe once after that (with the packets—just to see a comparison) but Sam’s recipe was so much better. Fast forward to getting an Instant Pot and wanting to try Mississippi Roast. I have made a number of your recipes, Karen (all delicious!), so decided to try your version. It came out perfect!!! Your seasonings are a little different than The NY Times recipe, but the taste was spot on. Thanks for creating a super simple recipe for this absolutely delicious roast!!!!!
★★★★★
I’m so glad you tried my version! Sam’s version sounds intriguing. I am going to have to seek it out and try it too!
Here’s the link to the NYT recipe. https://cooking.nytimes.com/recipes/1017937-mississippi-roast
Thank you!
I’d like to try a 3lb elk roast, it has less fat than a beef cut, How do I
Improvise.
Cooking elk is the same as cooking beef. As elk is leaner than beef, the oil for searing and butter will be sufficient for the leaner meat. This would be fabulous!
I’ve made this dish using only the juice from the peppers and the additional water. I can’t handle MSG either. It was delicious. Didn’t know I was missing anything!
Love this recipe, it’s always a favorite, whether beef or pork!
Awesome! Glad to know!
thanks for this info. I am going AIP soon and need info like this to help me to not starve, as I am so non-domestic and non-kitchen savvy. I will try it without the packets or any other seasonings, but i do like seasonings, so with this recipe as Karen gave it makes another version in addition to yours. Awesome social setting kindnesses. Thanks to both of you!
Absolutely delicious. It has so much flavor. I loved the pork version also, but my husband absolutely the beef. We love and also that it has no added sugar, and is not just meat in BBQ sauce. Thank you
★★★★★
So glad to hear this!
Excellent recipe! I tried the original recipe with the packets and found it had a bit of a chemical aftertaste. This recipe has the same taste if not better!
Hi Karen, I’m making this delicious sounding roast right now. I have a 5 lb toast and doubling everything. I was wondering on the cooking time. Should I increase it to 80 minutes?
★★★★★
It certainly won’t do any harm. I bet it will make it super tender.
I would love to try out this recipe but Pepperoncinis isn’t available in my area. What could I substitute the Pepperoncinis with?
Thanks
Can you find banana peppers?
Hi. I would love to try your recipe, and I am grateful that you did one without the packets because a lot of the packets have MSG and I can’t eat that. Unfortunately, better than bouillon also has that issue for me. Is there anything I can use in it’s place? Do you think I could just use beef broth? If so, how much would I be using? Thank you for your input!
Hi just do 1/2 cup beef broth instead of 1/2 cup water and bouillon. It won’t be as flavorful but it will still be good.
I read the comment above and was wondering if this dish will be spicy because of the pepperoncini juice? I don’t handle spicy well?
It is a little bit spicy. Just a little kick!
Same here. Can’t handle anything spicy. Can I substitute something or leave those out altogether and still have good flavour?
Maybe just leave out the pepperoncinis but keep the juice in there.
This can also be used as a recipe for Italian Beef sandwiches place on a hoagie roll sliced mozzarella or provolone melted on top. ENJOY!
YUM!!!
Thank you so much for this recipe, we tried the packet version and I had the worst heartburn!
lol! I hope this one will be better. Do you think the packets caused the heartburn or the pepperoncini juice?
Perfect! I rarely have “the packets” either. Thank you for sharing this!
You’re welcome, Jane! I hope you like it 🙂