Mississippi Soup–the savory and tangy flavors of Mississippi roast in a soup. This soup can be made in the Instant Pot or Crockpot.
Mississippi Soup
If you love Mississippi roast you’ll love this soup. The broth is tangy and savory good and the star of the show. The bites of meat are fork-tender. You’ll just slurp the noodles down. The banana peppers are tangy with a tiny kick. Besides the first step of browning the meat this recipe is super fast and easy. You can make it in the Instant Pot and be eating in no time or you can simmer on low and cook in the Crockpot slowly all day.
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable
- Beef stew meat–or chuck steak cut into cubes (see notes)
- Salt and pepper
- Water
- Au Jus dry packet
- Dry ranch dressing mix–I used Hidden Valley
- Old fashioned egg noodles–if you use regular egg noodles only pressure cook for 5 minutes on the second round
- Sliced banana peppers–or pepperoncinis
Steps
Turn Instant Pot to saute setting. When display says HOT add in the olive oil. Pat the beef dry with a paper towel. Add the beef into the pot and brown for 4 minutes on each side. Lightly salt and pepper the meat.
Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the Au Jus and ranch dressing mix.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. Quick release the pressure. Add in the noodles and banana peppers. Replace the lid and set valve to sealing. Set the SOUP button to 10 more minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread. Dip the bread into the broth…it’s almost like a french dip sandwich 🙂
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- I used chuck steak and it was so tender! Here’s how to cut it into cubes: Place the steak on your cutting board and slice it into long strips about 1 inch wide. Cut across the grain (perpendicular to the muscle fibers) for more tender pieces. Rotate the strips and cut them into cubes of roughly 1 inch size. This ensures even cooking.
- You may want to brown your beef in batches so that it is not overcrowded in the pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with old fashioned egg noodles are Lauren’s Casserole and Amish Sunday Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Mississippi Soup
- Prep Time: 20 minutes
- Cook Time: 20 minutes (plus 10 minute NPR)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
The savory and tangy flavors of Mississippi roast in a soup. This soup can be made in the Instant Pot or Crockpot.
Ingredients
- 1 Tbsp olive oil
- 1 1/2 pounds beef stew meat (or chuck steak cut into cubes)
- Salt and pepper
- 3 cups water
- 1 packet (0.6 ounces) Au Jus
- 2 Tbsp dry ranch dressing mix
- 4 ounces old fashioned egg noodles
- 1/2 cups sliced banana peppers or pepperoncinis
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the olive oil. Pat the beef dry with a paper towel. Add the beef into the pot and brown for 4 minutes on each side. Lightly salt and pepper the meat.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the Au Jus and ranch dressing mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. Quick release the pressure. Add in the noodles and banana peppers. Replace the lid and set valve to sealing. Set the SOUP button to 10 more minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add beef into slow cooker. Lightly salt and pepper the beef. Add in the water, Au Jus and ranch dressing mix.
- Cover and cook on low for 5 hours.
- Add in the noodles and banana peppers. Replace the lid cook on low for 1 more hour.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More beef soups to try…
Instant Pot Apple Cider Beef Stew
A cozy stew with beef, carrots, celery and onions. The broth has a subtle sweetness that is a fun change from your usual savory stew.
Sailor Soup
Instant Pot or Crockpot beef soup with potatoes, mushrooms, carrots and a delicious broth.
Park City Soup
A rich and hearty beef stew that is so easy to make with just a few ingredients! Make this in your Instant Pot or slow cooker.
Disneyland Soup
Slow cooker beef soup with carrots, celery, potatoes, onion and more. Served in a sourdough bread bowl.
*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.
If you do not have a soup button, do you still cook it 10 more minutes?
Do you have the option to cook on low pressure instead of high pressure? If so, do that.
Yes thank you!
it was good,. the meat was was very tender and I added some mushrooms. I would definitely make it again.
Thanks Laz!
Wow, this is so good! Pleasantly surprised, because I was afraid that that it would be too spicy for me. It just has a little kick, and the noodles absorb it. I added a handful of matchstick carrots and a couple of sliced mushrooms. I think it gave it a little more substance. Very hearty on this cold December day.
good idea to add the carrots and mushrooms!
While this dish was filling, it lacked something to my tastes. I might recommend four packets of ranch seasoning for the double recipe. I topped mine with horseradish and it added a little zing to it.
Horseradish sounds great!