Q: Can I use a different cut of beef?

A: Yes. Beef chuck roast, bottom round roast, and beef brisket all work beautifully in the Instant Pot. Many people prefer the slow cooker Mississippi pot roast method or crockpot Mississippi pot roast for tougher cuts, but the Instant Pot is faster. Keep in mind that different cuts may require slightly different cooking times. Start checking for doneness at the 2-hour mark and adjust as needed.

Q: What if my roast isn't tender enough?

A: If the meat doesn't shred easily with a fork, close the lid, seal it back up, and cook for another 15 to 30 minutes on high pressure. Some roasts take a little longer, depending on their thickness and how tightly they're tied.

Q: Can I make this on the stovetop or in the oven?

A: Absolutely. You can make this Mississippi pot roast in the oven by browning the roast in a large Dutch oven as directed, adding all the remaining ingredients, covering, and braising in a 325-degree oven for about 3 to 4 hours, or until the meat is fork-tender. The Instant Pot just speeds up the process. Some people even make instant pot recipes, Mississippi roast in a slow cooker or crockpot version, for a different cooking method.

Q: Can I use fresh garlic instead of minced?

A: Yes. Use 2 to 3 cloves of fresh garlic, minced, instead of the 1 tablespoon minced garlic called for in the Instant Pot Mississippi Pot Roast recipe. Fresh garlic is wonderful and will give you an even more flavorful result.

Mississippi Pot Roast Instant Pot Recipe

Ingredients

Units Scale

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

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Instructions

Coat the roast. Coat your tri-tip roast with salt, pepper, and garlic powder on all sides.
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.
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.
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.
Seal the lid. Lock the lid in place and set the Instant Pot to high pressure.
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.
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.
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.
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.

Notes

This Mississippi Pot Roast Instant Pot recipe is inspired by the classic Mississippi Pot Roast. Original recipe inspiration from Justin Holmes (@holmescooking on Instagram). Visit his Instagram at instagram.com/homescooking for more delicious recipes.

Author: Susan Buonpane
Prep Time: 15 minutes
Cook Time: 2 to 3 hours (depending on roast size)
Category: Main Dish
Method: Instant Pot
Cuisine: American