Alright, let’s be honest—some nights, you need dinner to just handle itself. You want something that tastes like you spent all day in the kitchen, but in reality, you barely had time to tie your apron. That’s exactly where this Mississippi Pot Roast Instant Pot Packet recipe swoops in to save the day.
It’s rich, it’s tender, it’s downright comforting—and thanks to your Instant Pot, it’s ready in a flash (well, in Instant Pot time, which we all know is basically time travel compared to a slow cooker). Plus, we’re skipping those mystery packets and using real, simple ingredients to get that same crave-worthy flavor. No need to raid the spice aisle for hidden treasures—you’ve probably got most of this on hand already.
Table of Contents
Let’s dig in, because this recipe is the weeknight hero you didn’t know you needed.
Why You’ll Love This Mississippi Pot Roast Instant Pot Packet Recipe
- One-pot wonder: Less cleanup, more relaxing.
- No packets, all flavor: We’re going from scratch here, baby.
- Instant comfort: That melt-in-your-mouth roast with pepperoncini zing? Yes, please.
- Family-approved: Even picky eaters can’t resist this one.
Whether you’re wrangling kids, juggling work deadlines, or just plain tired, this instant pot Mississippi pot roast packet recipe has your back.
Ingredients You’ll Need
Here’s everything that goes into making this no-fuss, flavor-packed dinner:
- 3 lb beef chuck roast – the star of the show
- 1 tbsp olive oil – for that golden sear
- 1 cup beef broth – adds richness
- 3 tbsp pepperoncini juice – trust me, this is key
- 1 onion, cut into chunks
- 2 lbs carrots, each cut into 4 large pieces – hearty and sweet
- 1 tbsp dried chives
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- 1 tsp salt
- 8 whole pepperoncini peppers – for that classic tangy kick
- 4 tbsp butter – because butter makes everything better
Let’s Make It!
- Prep the Roast: Pat your chuck roast dry (don’t skip this—it helps with the sear!) and sprinkle salt generously on both sides. Let it rest for at least 10 minutes, or up to 24 hours in the fridge if you’re a planner.
- Sear It Up: Set your Instant Pot to “sauté” on high. Once it says HOT, add olive oil. Sear the roast for 5 minutes per side until it’s got a nice crust going. This step adds that deep, savory flavor.
- Load It Up: Pour in the beef broth, pepperoncini juice, onion, carrots, all those lovely seasonings, and whole pepperoncini peppers. Give it a good stir (as best you can with a big ol’ roast in there). Place the butter on top like the cherry on a sundae.
- Pressure Time: Seal the lid, set it to sealing, and pressure cook on high for 60 minutes. When it’s done, you can manually release the pressure, or let it naturally release if you’ve got a little more time and want ultra-tender meat.
- Serve & Savor: Dish it up while hot! This pot roast is perfect with mashed potatoes, over egg noodles, or just on its own with those sweet carrots.
Pro Tips for mississippi pot roast instant pot packet
- No packets? No problem: This version ditches the processed stuff for pantry staples, and honestly, you won’t miss the packets one bit.
- Butter on top: Don’t mix it in—let it melt right over everything for that silky, rich finish.
- Carrot fans unite: Cutting them into large chunks keeps them from turning to mush, but still lets them soak up all that juicy goodness.
- Leftovers? This roast is even better the next day. Shred it and make sandwiches or tacos. It’ll keep in the fridge for up to 3 days.
FAQs: Let’s Clear Things Up
Can I make this Mississippi pot roast instant pot recipe without pepperoncini?
You can, but you’ll miss that signature tang. If you’re in a pinch, try using a splash of apple cider vinegar or banana peppers instead.
What cut of beef works best?
Chuck roast is the classic choice—it’s marbled and breaks down beautifully. But a shoulder roast or brisket could work in a pinch.
How do I store leftovers?
Pop it into an airtight container and keep it in the fridge for up to 3 days. It reheats like a dream!
Mississippi Pot Roast Instant Pot Packet
Equipment
- Instant Pot
Ingredients
Pot Roast Ingredients
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 cup beef broth
- 3 tbsp pepperoncini juice
- 1 onion cut into chunks
- 2 lb carrots cut into 4 large pieces
- 1 tbsp dried chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried dill
- 1 tsp salt
- 8 whole pepperoncini peppers
- 4 tbsp butter
Instructions
- Pat your chuck roast dry and sprinkle salt generously on both sides. Let it rest for at least 10 minutes.
- Set your Instant Pot to ‘sauté’ on high. Add olive oil and sear the roast for 5 minutes per side until a crust forms.
- Pour in the beef broth, pepperoncini juice, onion, carrots, seasonings, and whole pepperoncini peppers. Stir gently. Place butter on top.
- Seal the lid and pressure cook on high for 60 minutes. Release pressure manually or naturally for more tenderness.
- Serve hot with mashed potatoes, egg noodles, or as is with carrots.