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Freezer Meal Beef Mississippi Pot Roast Instant Pot Recipe!

Freezer Meal Beef Mississippi Pot Roast Instant Pot Recipe!

October 30, 2025
Freezer-to-Instant Pot Mississippi Pot Roast that’s tender, budget-friendly, and full of cozy Southern flavor! 
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Slow Release 30 minutes
Total Time 2 hours 10 minutes
Course: Dinner
Cuisine: American

Ingredients
  

Assemble the Freezer Meal
  • 3 lb beef roast - chuck roast works perfectly
  • ¾ cup water
  • 2 beef stock cubes
  • 6 to 8 whole pepperoncini from a jar
  • ½ cup juice from the pepperoncini jar
  • 1 oz packet of brown gravy mix
  • 1 oz packet of ranch seasoning mix
  • 3 tbsp butter, cubed
Add when cooking
  • ½ cup water - pour into the Instant Pot to help it come to pressure when cooking
To make a quick gravy
  • 2 tbsp Bisto Beef gravy granules - add straight into the juices at the end of cooking if you'd like to create a quick gravy

Equipment

  • Freezer bag
  • Freezer bag holder
  • knife
  • Spoon
  • Instant Pot

Method
 

  1. Place all ingredients into your labeled freezer bag, seal it tightly, and lay it flat in the freezer.
  2. Take the frozen meal out of the freezer and run the sealed bag under cold water for 1 to 2 minutes to loosen the contents.
  3. Pour ½ cup water into the Instant Pot, then add the contents of the freezer bag straight in.
  4. You’ll cook frozen beef for around 30 minutes per lb. Cook this 3lb beef roast on high pressure for 90 minutes, making sure the valve is set to “sealing.”
  5. Allow the pressure to release naturally for at least 30 minutes. You can leave it on “keep warm” for longer if needed, the meat will only get more tender!
  6. Remove the roast and either shred or slice, depending on your preference. Serve with instant mash and green beans or your favorite quick sides.
    Use the juices from the pot to make a rich gravy. Just whisk in your preferred thickener like cornstarch or, my favorite, 2 tbsp of Bisto granules (British Ingredient from my UK home that I highly recommend you try if you can!)

Notes

 
  • Don’t skip the butter. It’s what helps create that glossy, rich flavor without making the dish too oily.
  • If your roast isn’t as tender as you like, seal it again and add 10 to 15 more minutes on high.
  • The pepperoncini adds flavor, not heat.
 

Storage

  • Cool leftovers completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
  • Reheat gently with a splash of broth or water to keep the meat moist.
 
 

Nutrition information is automatically calculated, so should only be used as an approximation.