Instant Pot Mississippi Pot Roast

Mississippi Pot Roast Instant Pot is the answer when you want a delicious, warm, shredded beef sandwich, but you don’t have time to spend the afternoon in the kitchen.

During spring and summer, I love working in the yard with my husband, Jim. We spend hours planting the garden, trimming up the beds and bushes, and getting everything looking beautiful. But once all that work is done, we’re tired and hungry, and the last thing I want to do is spend time cooking.

Spring Yard Work Deserves an Easy Dinner

That’s when this Mississippi pot roast instant pot recipe becomes my secret weapon. I put it in the pot about three o’clock in the afternoon, and by the time we come in worn out from all that yard work, we have a delicious, warm, shredded beef Mississippi pot roast sandwich waiting for us.

The pepperoncini peppers add just the right amount of tangy heat, the au jus brings that rich, savory beef flavor, and the melted provolone cheese on top makes it absolutely perfect.

I know your family will love this easy Mississippi pot roast instant pot recipe. It’s simple to prepare, and the Instant Pot does all the heavy lifting while you’re out enjoying the day. If you prefer the slow cooker method, I’ve included Mississippi pot roast crockpot instructions below so you can make this any way that works for your family.

Nothing makes a house feel like home other than the smell of a delicious meal simmering away. But in our house, we’ve learned that sometimes the best meals are the ones that come together with the least amount of effort, especially when life gets busy.

This Mississippi Pot Roast has become one of those weeknight favorites that my family asks for again and again. It’s the kind of recipe that makes you look like you spent all day cooking, when really all you did was dump a few ingredients in the Instant Pot and let it do the work.

Why You Love This Easy Roast Recipe

• Perfect Mississippi pot roast sandwich: Serve the shredded beef on toasted buns with melted provolone cheese. This is the classic way to enjoy it, and it’s absolutely irresistible. The tangy pepperoncini and rich au jus make it restaurant-quality.
• Quick and easy: Ready in about 2 to 3 hours with the Instant Pot method. This Mississippi pot roast instant pot recipe is faster than the crockpot version, though both are equally delicious.
• Tender and flavorful: The pressure cooking makes the tri-tip roast fall apart, and the pepperoncini brine and au jus create an incredible sauce that has everyone asking for seconds.
• Versatile: Make Mississippi pot roast sandwiches, serve it over rice, create Mississippi pot roast tacos, or put it on a plate with melted cheese on top. You can even make this Mississippi pot roast crockpot style if you prefer a slower cooking method.
• Perfect for busy days: Start your Mississippi pot roast instant pot early, and dinner is ready when you need it. This is my go-to weeknight solution when we need something fast, flavorful, and foolproof.

Recipe Notes and Attribution

This Mississippi Pot Roast Instant Pot recipe was inspired by Justin Holmes’ popular Mississippi Pot Roast recipe. You can find more of Justin’s delicious recipes on his Instagram @holmescooking. Thank you to Justin for all his delicious family recipe. We’ve adapted this classic Instant Pot version to our family’s flavors, which is perfect for busy weeknights. You will also find a Crockpot adaptation.

Ingredients

• 1 to 2 pounds tri-tip roast
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon minced garlic
• 1 teaspoon dried minced onion
• 1 tablespoon Worcestershire sauce
• 2 cups low-sodium beef broth
• 1 tablespoon pepperoncini brine (the juice from the jar)
• 4 pepperoncini peppers, sliced or roughly chopped
• 1 store-brand au jus seasoning packet (or Lipton Beefy Soup Mix)

Susan’s Tips for Mississippi Pot Roast Instant Pot

• Browning the roast: don’t skip this step. Browning the meat on all sides creates flavor and helps seal in the juices. Make sure your Instant Pot is nice and hot before adding the roast.
• Tri-tip roast: this cut is perfect for the Instant Pot because it’s leaner than some other roasts, but still becomes incredibly tender when pressure-cooked. You can also use a beef chuck roast or bottom round if that’s what you have on hand.
• Pepperoncini brine: don’t throw away that brine. It adds a tangy, briny flavor that makes this pot roast special. This is what makes it “Mississippi” style.
• Cooking time: for a 1-pound roast, use 2 hours. For a 1 to 2-pound roast, use 2 to 3 hours on high pressure. The roast should shred easily with a fork when it’s done.
• Natural release: let the pressure release naturally for the best results. This keeps the meat moist and tender.

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Equipment

• Instant Pot (6-quart or 8-quart)
• Wooden spoon or spatula for browning
• Tongs
• Slotted spoon
• Serving spoon or ladle

How to Make Mississippi Pot Roast Instant Pot

1. Coat the roast. Coat your tri-tip roast with salt, pepper, and garlic powder on all sides.
2. Heat the oil. Add the olive oil to the inner pot of the Instant Pot and set it to sauté mode. Let it get nice and hot.
3. Brown the roast. Carefully place the roast in the hot pot and brown all sides until deeply golden brown, about 2 to 3 minutes per side. Pro tip: Don’t move the roast around too much while it’s browning. Let it sit for a minute or two on each side so the crust develops properly.
4. Add the liquid and seasonings. Turn off sauté mode. Add the minced garlic, beef broth, au jus seasoning packet, dried minced onion, Worcestershire sauce, pepperoncini brine, and sliced pepperoncini peppers to the pot. Stir everything together, making sure the au jus packet dissolves. Pro tip: Use a wooden spoon to gently scrape up any flavorful brown bits stuck to the bottom of the pot.
5. Seal the lid. Lock the lid in place and set the Instant Pot to high pressure.
6. Pressure cook for a 1-pound roast, cook for 2 hours. For a 1 to 2-pound roast, cook for 2 to 3 hours on high pressure.
7. Release the pressure. When the time is up, use the natural release method to release the pressure. I prefer natural release because it keeps the meat more tender and moist.
8. Shred the beef. Carefully open the lid. The roast should shred easily with two forks. If it doesn’t, seal it back up and cook for another 15 to 30 minutes.
9. Serve the shredded beef warm on toasted buns with provolone cheese, over rice, or on a plate with melted cheese on top. Pro tip: Save some of that delicious liquid to pour over the shredded beef. It’s too good to waste.

Variations for the Instant Pot Mississippi Pot Roast

• Over rice: serve the shredded beef and all those delicious pan juices over fluffy white rice or mashed potatoes instead of on a sandwich. It’s equally delicious.
• Add more pepperoncini: if you love the tangy heat of those peppers, add more of them. Some folks can’t get enough of that briny flavor.
• Ranch seasoning option: Some traditional Mississippi pot roast crockpot recipes use a ranch seasoning packet in addition to the au jus. You can add 1 to 2 tablespoons of homemade ranch seasoning or a packet of ranch mix if you’d like that flavor. The Instant Pot version works just as well with ranch added.
• Mississippi pot roast tacos: shred the beef and serve it in soft tortillas with your favorite taco toppings. This is a fun twist that the whole family loves.
• Vegetable additions: You can add sliced onions, carrots, or potatoes to the pot with the broth if you want to make it a complete one-pot meal.
• Different cuts of beef: while tri-tip roast works beautifully, you can also use beef chuck roast, bottom round, or even a beef brisket. Just adjust the cooking time based on the size and thickness of your roast. Many families prefer the slow cooker Mississippi pot roast method for tougher cuts, but the Instant Pot works great, too.

Mississippi Pot Roast Crockpot Version

If you prefer the slow cooker method instead of the Instant Pot, making Mississippi pot roast crockpot style is just as delicious and requires minimal changes to the recipe. The main difference is cooking time, not flavor.

How to Make Mississippi Pot Roast Crockpot:

1. Brown the roast. Brown your tri-tip roast in a skillet on the stovetop using the same method as above, coating it with salt, pepper, and garlic powder. This browning step adds incredible flavor, whether you’re making this Mississippi pot roast instant pot or in the crockpot.
2. Transfer to the slow cooker. Place the browned roast in your slow cooker. Add the minced garlic, beef broth, au jus seasoning packet, dried minced onion, Worcestershire sauce, pepperoncini brine, and sliced pepperoncini peppers.
3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The longer, slower cooking of the Mississippi pot roast crockpot method makes the meat incredibly tender and allows all those flavors to meld beautifully.
4. Shred and serve. When the roast is fork-tender, shred it right in the slow cooker and serve on toasted buns with provolone cheese for the perfect Mississippi pot roast sandwich.

Why Choose Crockpot? Many families love the Mississippi pot roast crockpot method because you can start it in the morning and come home to ready dinner. It’s perfect for meal prep. The crockpot Mississippi pot roast takes longer but uses less energy and is wonderfully hands-off.

Instant Pot vs. Crockpot: If you’re choosing between Mississippi pot roast instant pot and Mississippi pot roast crockpot, here’s the difference. The Instant Pot version is done in 2 to 3 hours, while the crockpot version takes 6 to 8 hours. Both create incredibly tender, flavorful beef. Pick based on your schedule and how much time you have before dinner.

Storing and Reheating Leftovers

• Refrigerator: Store the shredded beef and broth together in an airtight container in the refrigerator for up to 4 days. The meat will absorb even more of those delicious flavors as it sits.
• Reheating: Place the beef and broth in a saucepan over medium heat and warm through, stirring occasionally, about 5 to 8 minutes. You can also reheat it in the microwave in a covered microwave-safe dish, stirring halfway through, about 2 to 3 minutes.
• Freezing: You can freeze the shredded beef with the broth in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently asked questions

This recipe has been tested in my kitchen and eaten by my family. Will be adding additional images shortly. Images are AI-generated

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