Instant Pot Mississippi Pot Roast

5 from 29 votes
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This easy Mississippi Pot Roast recipe is made with tender chuck roast, ranch seasoning, and pepperoncini. It’s a cozy dinner prepared quickly in the Instant Pot!

Instant pot Mississippi pot roast served with a side of mashed potatoes and pepperoncini.


There is nothing quite like a tender, juicy pot roast served with creamy mashed potatoes. Especially in the cooler months, that combo is peak comfort food! But, I will admit that sometimes I’m not patient enough to wait for it to cook. A pot roast is often cooked low and slow all day to tenderize the meat and infuse it with various flavors.

That’s what makes this Instant Pot recipe a game changer. In under 2 hours, you can have a perfect pot roast ready for the table. Talk about a time saver!

Why You’ll Love This Recipe

  • Easy. Simply sear the meat and quickly deglaze everything right in your Instant Pot. Then seal and cook on high pressure.
  • Perfectly tender. One of the great things about the Instant Pot is how it lets you get that tender “cooked all day” texture on meat that was only cooked for a little over an hour.
  • Flexible. Serve Mississippi pot roast with mashed potatoes, roasted potatoes, cauliflower rice, even potatoes au gratin. There are tons of ways to mix things up by varying the sides you serve with this dish.

How To Make Mississippi Pot Roast In The Instant Pot

  • Sear: Heat vegetable oil in your Instant Pot on the sauté mode. Slice the chuck roast into 3 or 4 pieces and brown them in the pot for 10 minutes, adding more oil if needed.
  • Deglaze: Remove the meat and deglaze the pot with beef broth, then stir in the pepperoncini juice. Return the meat to the pot, season with ranch and gravy mix, add pepperoncini and butter, and turn off sauté mode.
  • Cook: Seal the pot and set it to manual mode at high pressure for 60 minutes. Then, let it release pressure naturally for 15 minutes. Vent to release any remaining pressure; remove the pot roast from the Instant Pot and serve it with its juices.
  • Thicken: For a thicker gravy, stir in a slurry of 2 tablespoons of cornstarch and ¼ cup cold water, cooking for 2 minutes on the sauté mode. Thin with additional liquid if needed.
A pot roast cooking in an Instant Pot with pepperoncini arranged over the top of the beef.

Recipe Tips

  • Choose a high-quality, marbled chuck roast for the best results. The marbling of fat ensures a juicy, tender pot roast.
  • You can use a frozen roast, although it will require extra cooking time to ensure the meat is thoroughly cooked and tender enough to pull apart.
  • The roast should be tender enough to pull apart with a fork easily. If it’s not, seal the pot back up and cook for an additional 10 to 20 minutes.
  • Transform leftovers into a French Dip Sandwich, a hearty soup with root vegetables, or use the shredded beef in tacos or burritos.

Want to Make This in the Slow Cooker?

You can also make this Mississippi Pot Roast recipe in the slow cooker. Here’s how:

  1. Brown the beef cubes in batches in heated vegetable oil in a skillet. Transfer the beef to the slow cooker.
  2. Deglaze the skillet with the pepperoncini juice and the beef broth, then whisk in the ranch and au jus seasonings until well incorporated. Transfer the pan sauce to the slow cooker, adding the pepperoncini and butter on top.
  3. Cook on low for 7 to 8 hours or on high for 4 to 5 hours in the slow cooker. Shred the beef inside the slow cooker, then thicken the sauce with a cornstarch slurry and continue to cook for about 20 to 30 minutes.
Cut-up Mississippi pot roast served over mashed potatoes with pepperoncini.

Serving Suggestions

I serve my Mississippi pot roast over mashed potatoes. Spoon that sauce right over everything and call it a day. You can also serve this with creamy mashed cauliflower, mushroom rice, or riced cauliflower. I also love a pot roast with a side of maple mustard roasted potatoes or roasted garlic parmesan carrots.

How to Store Leftovers

Leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 4 months. If freezing, include the juices to keep the meat moist.

More Pot Roast Recipes

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5 from 29 votes

Instant Pot Mississippi Pot Roast

This juicy, fall-apart Mississippi Pot Roast packs a punch of flavor with the zesty kick of ranch seasoning and the tangy flavors of pepperoncini peppers, all cooked in a buttery au jus gravy.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8


  • 2 tablespoons vegetable oil
  • 3 to 5 pound chuck roast,, cut into 3 to 4 even chunks so to fit easier in the Instant Pot.
  • ¾ cup low sodium beef broth
  • ½ cup pepperoncini juice from the jar
  • 1 packet (1-ounce) Dry Ranch Seasoning Mix
  • 1 packet (1-ounce) Au Jus Gravy Mix
  • 10 whole pepperoncinis
  • 2 tablespoons butter
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  • Select "saute” mode on the Instant Pot and heat up the vegetable oil.
  • Add the chuck roast pieces to the hot oil and cook for 5 minutes. Flip them over and continue to cook for 5 more minutes. Add more oil if needed.
  • Remove the meat from the Instant Pot and set aside.
  • Slowly add the beef broth to the Instant Pot to deglaze; stir to loosen up all the browned bits from the bottom of the pot. Whisk in the pepperoncini juice.
  • Transfer the meat back into the Instant Pot. Sprinkle the ranch seasoning mix and the gravy mix over the meat. Add in the pepperoncini and butter.
  • Turn off the saute mode.
  • Close the instant pot with the lid and set the steam release knob to the Sealing position. Press the Manual button (or pressure cook button) and set it to 60 minutes high pressure.
  • When the cooking cycle ends, do a Natural Pressure Release for 15 minutes. Turn off the pot and release the remaining pressure by turning the knob to the venting position. When the pin drops, open the lid.
  • Remove the pot roast from the instant pot and let it rest for 10 minutes before cutting or shredding.
  • Serve the pot roast with the juices.
  • For a thicker gravy, you can make a slurry of 2 tablespoons of cornstarch whisked together with ¼ cup cold water. Whisk the slurry into the juices inside the IP, cooking for 2 minutes on the sauté mode. Thin with additional liquid if needed.


  • Use Quality Meat: Opt for a good, marbled chuck roast for a tender and juicy result.
  • Brown the Meat: Sear the roast first to seal in the flavor and juices.
  • Deglaze the Pot: Use beef broth to loosen browned bits from the pot to enhance the flavor.
  • Use Natural Release: Allow a natural pressure release for a tender roast.
  • Adjust for Frozen Roast: Increase the cooking time if using frozen meat.
  • Test for Doneness: Ensure roast is fork-tender. If not, cook it longer.
  • Balance Flavors: Add brown sugar for less tang or more pepperoncini juice for more tang.
  • Thicken the Juices: If desired, thicken the juices by whisking 2 tablespoons cornstarch with ¼ cup cold water. On SAUTE mode, bring juices to a boil, add the cornstarch mix, and stir until slightly thick. If it is too thick, dilute it with additional liquid.


Calories: 376kcal | Carbohydrates: 3g | Protein: 33g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 485mg | Potassium: 642mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Meghan Barrett Mancha says:

    I love this recipe!! I always seem to end up with too much gravy!! How much can I reduce the liquid by??

    1. Katerina says:

      Hi there! I’m so glad you love the pot roast! ☺️
      You can reduce the amount of liquid by about a third. Or are you saying that it yields too much gravy? For that, you can cook it on the sauté mode for 2 minutes or until it thickens to your liking. I hope I answered your question. If not, let me know – I’d love to help.

  2. Jeri says:

    Absolutely delicious!!!

    1. Katerina says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  3. Beverly N says:

    DO NOT MAKE  POT ROAST IN HOT POT.  I have made this in a slow cooker a dozen times.  It was flavorful and tender. In the hot
    pot it was tough and lacked flavor. 

    1. Katerina says:

      What is a “hot pot”?

  4. Jeff says:

    We make this at least once a month. Friends that we have over for dinner request the recipe.

    1. Katerina Petrovska says:

      That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂

  5. Cookie says:

    It was delicious and easy to make. Will definitely make again.