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    Home » Recipes » Ninja Foodi Pressure Cooker Recipes

    Mississippi Pot Roast- Ninja Foodi Recipe

    Published: Jul 2, 2019 · Modified: Jan 24, 2021 by Lauren Cardona This post may contain affiliate links. Using links to these sites means I may earn a percentage of the purchase at no cost to you. As an Amazon affiliate, I may receive a percentage of qualifying purchases. For more details, please read the full disclaimer.

    Jump to Recipe Print Recipe
    Ninja Foodi Mississippi Pot Roast (1)

    The Mississippi Pot Roast has got to be one of the most talked-about recipes on the internet!  I needed to see what this was all about for myself.  I will admit, I was a little hesitant to try it based on the ingredients.  Pepperoncinis and ranch mix?  How could that be good?  Well, it is!!

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    After reviewing many, many recipes, I came up with a version that is just right.  It's not too sweet, not too salty, and not spicy.  It's just right!!  Check out our version of the Mississippi Pot Roast- Ninja Foodi Recipe below!

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    Pot roast is one of our favorite meals.  Unfortunately, it takes a lot of time and effort to get it right.  Well, that is if you aren't cooking your pot roast in a Ninja Foodi!.  In only 65 minutes, the Ninja Foodi helped me make a tender, juicy, and oh so flavorful pot roast!!  Yes!!!!  Ninja Foodi for the win!!

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    Did I mention how flavorful the Mississippi Pot Roast is?  Oh my goodness.  I just can't believe how much flavor there is.  It's incredibly rich and delicious.  The combination of the pepperoncini, ranch mix, au jus, and butter knock this pot roast out of the park!

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    Tips for making Ninja Foodi Mississippi Pot Roast:

    1.Pepperoncinis sound scary and spicy!  They are not!  The pepperoncinis do not add heat to the recipe.  They add flavor but no heat.

    2.When you add the onions, the moisture from the onions will add quite a bit of liquid.  Use this liquid to deglaze the pan.  If you leave the brown bits of beef on the bottom of the pot, you may get a burn notice.

    3.Do not add additional salt.  The Hidden Valley Ranch Mix and Au Jus are quite salty to begin with.  If you add additional salt, the end result will be way too salty.  If you are watching your sodium intake, only use half a package of each mix.

    4.Be sure to thoroughly mix the softened butter and flour mixture.  It needs to be fully combined otherwise you will have lumpy gravy.

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    Looking for more recipes?  Check out some of our favorites!

    • Ninja Foodi Sweet and Savory Pork Tenderloin
    • Ninja Foodi Crack Chicken
    • Ninja Foodi Lazy Lasagna
    • Ninja Foodi Mostaccioli
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    Ingredients for Mississippi Pot Roast- Ninja Foodi Recipe:

    • Pot Roast- Any size works well.  I used a 2.25-pound roast for this recipe but there is enough gravy and flavor to make a bigger roast.
      • When buying a roast, you will want to buy about ¾ pound per person that you are looking to feed.
    • ¼ cup vegetable oil
    • 1 cup chopped onion
    • 2 tablespoons minced garlic
    • 6 Pepperoncinis
    • ½ cup of pepperoncini juice from the jar
    • 12 ounces of beef broth
    • 2 tablespoons of brown sugar- light or dark
    • 1 packet of Hidden Valley Ranch Dip Mix
    • 1 packet of Au Jus powdered mix
    • ¼ pound of salted butter (1 stick)
    • ¼ cup flour

    How to Make Mississippi Pot Roast- Ninja Foodi Recipe:

    1.Turn Ninja Foodi on Sauté and pour in vegetable oil.

    2.Cut pot roast into smaller pieces- about 4 inches by 4 inches.

    3.Once the pot is hot, place the roast into the oil and sear on all sides.  This should take 3-4 minutes per side.  Once the roast is seared and browned on all sides, remove roast from pot and set aside.  Add onion to pot- stir continuously.

    4.Be sure to "scrape" the browned bits off the bottom and sides of the pan while you are stirring the onions.  Use a plastic or silicone spoon or spatula.  Do not use a metal utensil or you will scratch the Ninja Foodi pot. Once onions are translucent, pour in the garlic and stir for a minute or two. Add in pepperoncinis and pepperoncini juice and then pour in beef broth.

    5.Sprinkle in Hidden Valley Ranch dip mix,  Au Jus powder, and brown sugar- stir until all ingredients are combined well.

    6.Return the pot roast to the Ninja Foodi pot.  It's okay to stack the meat on top of each other. Top roast with 4 tablespoons of salted butter.

    7.Leave the remaining 4 tablespoons of butter on the counter so that it comes to room temperature and softens. Close the pressure cooker lid and move the valve to "seal." Cook on high pressure for 65 minutes (1:05 hours)

    8.Combine the remaining 4 tablespoons of butter (½ stick) with ¼ cup of flour.  Be sure that the butter is room temperature so that it combines easily with the flour.  Mix thoroughly.  If the mixture is lumpy, your gravy will be VERY lumpy too.  (I made this mistake the first time).

    9.Once the timer goes off, let the pressure naturally release for at least 15 minutes and then quick release remaining pressure by moving the valve to "vent." If the liquid starts to come out of the valve, close valve to "seal" position and naturally release more pressure. Open lid.

    10.Remove roast from pot and put in serving dish. Turn Ninja Foodi off and then back on to sauté function- let simmer for 3 minutes.  Add butter and flour mixture to the pot.  Whisk to combine all ingredients well.  This will help to thicken and smooth the gravy.

    11.Using a ladle, pour gravy over pot roast.  Oh my goodness!!  It's time to eat.

    Ninja Foodi Mississippi Pot Roast (1)
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    Mississippi Pot Roast- Ninja Foodi Recipe

    4.28 from 69 votes
    Rate this Recipe Print Recipe Pin Recipe Save to Slickstream Favorites Saved!
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 2 -8 Servings
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    Ingredients

    • Pot Roast- Any size works well.  I used a 2.25 pound roast for this recipe but there is enough gravy and flavor to make a bigger roast.
    • When buying a roast (you will want to buy about ¾ pound per person that you are looking to feed.)
    • ¼ cup vegetable oil
    • 1 cup chopped onion
    • 2 tablespoons minced garlic
    • 6 Pepperoncinis
    • ½ cup of pepperoncini juice from the jar
    • 12 ounces of beef broth
    • 2 tablespoons of brown sugar- light or dark
    • 1 packet of Hidden Valley Ranch Dip Mix
    • 1 packet of Au Jus powdered mix
    • ¼ pound of salted butter (1 stick)
    • ¼ cup flour

    Instructions

    • Turn Ninja Foodi on Sauté.
    • Pour in vegetable oil.
    • Cut pot roast into smaller pieces- about 4 inch by 4 inches.
    • Once pot is hot, place the roast into the oil and sear on all sides.  This should take 3-4 minutes per side.
    • Once roast is seared and browned on all sides, remove roast from pot and set aside.
    • Add onion to pot- stir continuously.
    • Be sure to "scrape" the browned bits off the bottom and sides of the pan while you are stirring the onions.  Use a plastic or silicone spoon or spatula.  Do not use a metal utensil or you will scratch the Ninja Foodi pot.
    • Once onions are translucent, pour in the garlic and stir for a minute or two.
    • Add in pepperoncinis and pepperoncini juice and then pour in beef broth
    • Sprinkle in Hidden Valley Ranch dip mix,  Au Jus powder and brown sugar- stir until all ingredients are combined well.
    • Return the pot roast to the Ninja Foodi pot.  It's okay to stack the meat on top of each other.
    • Top roast with 4 tablespoons of salted butter.
    • Leave remaining 4 tablespoons of butter on the counter so that it comes to room temperature and softens.
    • Close the pressure cooker lid and move valve to "seal."
    • Cook oh high pressure for 65 minutes (1:05 hours)
    • Combine remaining 4 tablespoons of butter (½ stick) with ¼ cup of flour.  Be sure that the butter is room temperature so that it combines easily with the flour.  Mix thoroughly.  If the mixture is lumpy, your gravy will be VERY lumpy too.  (I made this mistake the first time).
    • Once timer goes off, let pressure naturally release for at least 15 minutes and then quick release remaining pressure by moving the valve to "release."
    • If liquid starts to come out of the valve, close valve to "seal" position and naturally release more pressure.
    • Open lid
    • Remove roast from pot and put in serving dish
    • Turn Ninja Foodi off and then back on to sauté function- let simmer for 3 minutes
    • Add butter and flour mixture to the pot.  Whisk to combine all ingredients well.  This will help to thicken and smooth the gravy.
    • Using a ladle, pour gravy over pot roast.
    • Oh my goodness!!  It's time to eat.

    Nutrition

    Serving: 3g

    Nutrition information is provided as a courtesy and is an estimate only.

    Have you tried this recipe? Let us know how it turned out in a comment below!

     

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Andrea Winslow

      January 25, 2022 at 5:37 pm

      I am going to try the recipe🙂

      Reply
    2. Dee

      October 12, 2020 at 8:04 am

      Because of the size of my family, I need 6lbs of roast total, do I triple the entire recipe?? Do I add more cooking time?

      Reply
      • TheTastyTravelers

        October 12, 2020 at 8:50 am

        Hi Dee!

        To make a larger roast, you do not need to adjust the cooking time. For a whole roast, pressure cook for 90 minutes. If you cut the roast into 4-inch pieces, pressure cook for 65 minutes. I would recommend cutting the larger roast into 4-inch pieces. The recipe does make quite a bit of gravy. But, if you would like more gravy, increase the ingredients by about 50%. Feel free to increase the potatoes and carrots however you would like. No additional cook time or liquid is needed for the increased vegetables.

        Reply
    3. Terri

      September 09, 2020 at 11:54 am

      5 stars
      I really only plan to make a smaller roast about 1 1/2 lb, would I need to reduce cooking times.

      Reply
      • TheTastyTravelers

        September 09, 2020 at 12:38 pm

        It really depends on how big the piece of meat is. I recommend 65 minutes for smaller pieces (about 4 inches by 4 inches). Anything bigger than that I would stick with 90 minutes. You can cut the piece of meat into smaller pieces if needed.

        Reply
    4. Sarah

      July 26, 2020 at 3:02 pm

      The list says 1/4 cup flour but instructions say 1/2 cup; how much should I use?

      Reply
      • TheTastyTravelers

        July 26, 2020 at 4:09 pm

        It should be 1/4 cup of flour. Sorry about the typo. I updated it to reflect 1/4 cup. 🙂

        Reply
    5. Robyn

      April 20, 2020 at 5:09 pm

      In the list it says 1/4 cup butter and in the directions it says 1/2 cup. Which is the right amount?

      Reply
      • TheTastyTravelers

        April 20, 2020 at 5:58 pm

        All together you are going to use a 1/4 pound of butter which is one entire stick of butter. You will use 1/2 stick at a time. Does that help? Apologies if that was confusing.

        Reply
    6. Tammy

      April 09, 2020 at 7:46 am

      So, I don’t have the peppercinis and due to the quarantine I can’t get them. What do you suggest I use as a substitute? Thanks

      Reply
      • TheTastyTravelers

        April 09, 2020 at 8:30 am

        You can skip them if you don't have any. They add flavor but it will still turn out delicious without them. 🙂

        Reply
    7. Dana L

      March 23, 2020 at 10:14 am

      5 stars
      I've made the recipe as is and we loved it. Thinking about putting some carrots and potatoes in it. But I think they'd be mush after that long PC. Thoughts?

      Reply
      • TheTastyTravelers

        March 23, 2020 at 10:20 am

        I would recommend following the recipe as is and then once the roast is finished, remove the roast and add in the veggies. Pressure cook the veggies for a few minutes and then quick release the pressure. Add the roast back in to the pot and serve. 🙂 I have never had good luck with adding in the veggies at the beginning of the pressure cook time. They will for sure be mushy if you do.

        Reply
        • Dana L

          March 25, 2020 at 2:18 pm

          That's what I thought. Thanks

          Reply
    8. Sooz

      February 06, 2020 at 9:02 pm

      Yum!!! Made it tonight and the family loved it, as did I! Absolutely delicious! Will definitely make it again and again! Thank you!

      Reply
      • TheTastyTravelers

        February 06, 2020 at 9:04 pm

        I’m so glad you liked it! It’s amazing how tender the beef comes out with this recipe! :).

        Reply
    9. Dena Walters

      January 20, 2020 at 12:14 pm

      Do you think it would turn out the same if I used Chicken broth instead of the Beef?

      Reply
      • TheTastyTravelers

        January 20, 2020 at 12:15 pm

        It will turn out just as tender and juicy but the flavor might not be as beefy. You can use beef bouillon cubes and water if you don’t have feed broth.

        Reply
    10. Kreis

      December 29, 2019 at 5:23 pm

      Do I need to increase the time for a bugger roast?

      Reply
      • TheTastyTravelers

        December 29, 2019 at 5:25 pm

        If you cut the bigger roast into pieces you shouldn’t need too. But if you are using a larger roast and leaving it in one piece you will need to increase the time. When I make a roast and don’t cut it into pieces, I have pressure cooked it up to 90 minutes.

        Reply
      • Kreis

        December 29, 2019 at 5:26 pm

        Bigger*

        Reply
      • Carmen

        October 19, 2022 at 11:54 am

        5 stars
        This is one one of the best recipes I have ever made, thank you soo much. the flavors are incredibly delicious.

        Reply
        • Lauren Cardona

          October 19, 2022 at 4:04 pm

          Hi Carmen! I'm so glad to hear that you liked the Mississippi pot roast! 🙂

          Reply
    11. TheTastyTravelers

      December 27, 2019 at 9:19 am

      Feel free to skip the onions. Or you can leave them in bigger pieces and get the flavor from them but not eat them. No additional liquid will be needed.

      Reply
    12. Mallory

      December 27, 2019 at 9:16 am

      Nobody in my house does onions, would it be okay to skip this step? I didn’t know if I needed to add any extra liquid since we would be missing the liquid coming out of the onion.

      Reply

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    Lauren

    Lauren Cardona

    Tasty Traveler #1

    Hi I’m Lauren but you can call me Tasty Traveler #1!  I have always had a passion for food, cocktails, and travel. It has become more pronounced over the last several years since I have had the opportunity to do so many of the things that I lo...
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