The BEST EVER Instant Pot Mississippi Pot Roast
This is not only the BEST EVER Instant Pot Mississippi Pot Roast recipe, it's also a much healthier version! Made with out-of-this-world delicious green beans, carrots, and potatoes, and with NO packets, you'll feel good about serving up this delicious meal to your family!
Print
Pin
Servings: 6 -8 servings
Ingredients
For the Roast
- Olive oil about 2 tbsp
- Salt & pepper for seasoning
- 3 lb chuck roast
- ½ c sliced pepperoncinis
- ½ c pepperoncini juice from the jar of sliced pepperoncinis
- 1 onion diced
- ½ stick butter
- ½ c beef broth
Spices for ranch dressing (dried spices)
- 2 tsp Parsley
- ½ tsp Dill weed
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Onion flakes
- ¼ tsp Black pepper
- ½ tsp Dried chives
- ½ tsp Salt
Veggies:
- 5 c peeled & chopped potatoes*
- 5 c peeled & chopped carrots**
- 16 oz bag frozen green beans If you're able, get extra fine ones***
Gravy (optional, but tasty!):
- 1/4 c of flour
- about 1 1/2 c reserved juices see instructions
Instructions
- Sprinkle salt & pepper on both sides of roast. Add oil to Instant Pot and turn to sauté mode. Sauté the beef in hot oil for about 3-4 minutes on each side (about 6-8 min total).
- While the roast is browning on each side, you can mix together the seasonings in a small bowl & set aside.
- Turn off sauté mode. Add onion, pepperoncinis, and pepperoncini juice to the Instant Pot. Sprinkle the ranch seasoning over the top of everything. Add the half stick of butter on top of the beef, and then pour the beef broth.
- Cover & cook on high pressure for 55 min. Quick release. (When I put the meat in the IP, I usually get the green beans out of the freezer and allow them to start thawing. This is also when I peel & cut the carrots & potatoes.)
- When the roast is done in the Instant Pot, remove it & set aside on a cutting board. Make sure to leave everything else, including all the juices, in the Instant Pot for the veggies.
- Add veggies to Instant Pot - potatoes first, carrots, then green beans on top. Cook for 12 minutes on high pressure.
- While veggies are cooking, cut meat into bite-sized pieces and remove fat pieces.
- Quick release after veggies cook.
- Remove veggies, add to chopped meat on a large platter or in a casserole dish, and then pour all but about 1.5c of liquid over the meat + veggies. If you want gravy, you’ll want to reserve about 1.5 c of liquid inside of the IP to make it.
- Turn the IP onto sauté mode. Whisk in flour, a little bit at a time, to make a gravy. Whisk until it thickens – 30 seconds to a minute – and then pour the gravy over the meat & veggies. (If your gravy gets a little lumpy, you can run it through a strainer - I often do this!)
- Serve and ENJOY!
Notes
- *I always use golden potatoes, but regular Russet or red potatoes would be fine.
- **I would highly recommend using large carrots (vs. baby carrots) - they're more flavorful, and they're also less likely to get mushy
- ***These are the green beans I always use and they are always very tasty, never rubbery like frozen green beans can be. I think the fact that they're extra fine is what makes the difference. I've never made this with fresh green beans because these frozen ones have been an absolute game-changer in my kitchen (no spending tons of time snapping them & clipping off the ends!), but I'm sure fresh would be fine.
- This makes DELICIOUS leftovers. You can store it in the fridge and eat on it for a few days (if it even lasts that long in your house!).