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Instant Pot Mississippi Pot Roast

Juicy and flavorful Mississippi Pot Roast is a recipe that owes its impressive flavors to tender chuck roast, ranch seasoning, and pepperoncini. It’s a delicious, cozy dinner prepared quickly and easily in the Instant Pot!

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

Pot roast is a tried and true favorite comfort food across households. This dish is loved for its simple preparation and ability to provide a heartwarming meal for a large crowd. A pot roast is often cooked low and slow for hours to tenderize the meat and infuse it with various flavors. However, my instant pot Mississippi pot roast will take under 2 hours, which might seem long, but it’s a significant time-saver compared to the more common 4+ hours.

What Is A Mississippi Pot Roast?

A Mississippi Pot Roast includes a chuck roast that is slow-cooked with four distinctive ingredients – ranch, Au Jus, pepperoncini, and butter.

Ingredients For Mississippi Pot Roast

How To Make Mississippi Pot Roast In The Instant Pot

  1. 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.
  2. 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.
  3. 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.
  4. 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 And Variations

  • 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.

Slow Cooker Mississippi Pot Roast

  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

Instant pot Mississippi pot roast served with a side of mashed potatoes

Instant Pot Mississippi Pot Roast

Katerina | Diethood
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.
5 from 27 votes
Servings : 8
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes


  • 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


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

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.

Course: Dinner
Cuisine: American
Keyword: beef pot roast, instant pot dinner ideas, instant pot pot roast, low carb dinner
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62 comments on “Instant Pot Mississippi Pot Roast”

  1. 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. 

  2. Avatar photo
    Roberta Morgan

    I made this for dinner last night and it turned out delicious. Will be making this again.

  3. Want your mind blown? Swap the Chuck roast for pork shoulder butt. 🤯. You’re welcome. My last names Bacon and i call it Bacons Mississippi Butt Roast

  4. Absolutely delicious. Meat was tender, and extremely flavorful. My husband HATES gravy but this had him slathering it all over his potatoes

  5. Avatar photo
    Angela Green

    I’ve been making this for a few years in my crockpot. Now that I have an instant pot I used your recipe to adapt it to the pressure cooker. It was fantastic!!!

    We love this over potatoes, but, we also will take sub rolls, toast them with provolone on them and add the meat and we call them Mississippi dip sandwiches. Love this recipe!!!

  6. I know you can add potatoes carrots & onion when cooking in crockpot but can you add in instant pot too?

  7. This was delicious!!! I found this in a search for a Mississippi pot roast without a huge amount of butter, and the flavors were perfect. I made it exactly as is other than taking an extra step to remove all the excess fat from the roast, and it was just perfect. Thank you for such a nice take on a classic. This really was special.

    1. Katerina - Diethood
      Katerina Petrovska

      Yep, you can definitely make it in the slow cooker. You’ll want to cook it on LOW for about 8 hours.

  8. I love this dish! I have never cooked pot roast before (and because my husband doesn’t care for pot roast from his mother’s cooking so he doesn’t eat it). I decided to give it a try and it was a hit! Even my 7 yr old asked for seconds. I have been asked by my husband to continue to make this in the future.

    This is a salty dish and I am on a low sodium diet (the best I can be, lol). I used unsalted butter, no salt beef broth and used half of my ranch pack. It may still be a lot of salt but anything helps. This did not compromise the taste at all.

  9. First time making this in the instant pot but have made it a lot in the crockpot. So I should have known better than to mix au jus and ranch mix into broth instead of sprinkling on top☹️☹️. Will this make a terrible difference?

  10. Love this recipe! My husband asks me to make it all the time. All I could find was a 2.5 lb roast. Will the pressure cooking time be the same? Thanks!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! Very happy you like it! Thank you! 🙂
      I would keep cooking time the same because this recipe works for me whether it’s a 3 pound roast or more.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, for this recipe it should be thawed out. I haven’t tested it with frozen meat, but I do know that it does work with frozen meat, however, you’ll need to cook it at high pressure for possibly around 80 to 90 minutes.

      1. At least once a month we have this meal for the last 12 months. One of our favorites. Company came over and ordered an insta pot on line the minute we finished the meal. We add frozen peas and pearl onions to the broth after cooking is completed

    1. Avatar photo
      Glenda Gianformaggio

      I have a few that can’t seem to want to try this with the pepperoncinis. Could I use banana peppers?

  11. Made this pot roast tonight. Oh my gosh… it’s so delicious! Side dish of mashed potatoes & air fryer honey carrots.

  12. Wow! Looks delicious. I will try to make it this recipe like you. Thank you so much for sharing this such nice posts with us.

  13. Such a great recipe for busy weeknights; slow cooker meals are always my go-to for dinner! Excited to enjoy this for dinner tomorrow night!

    1. This was the best pot roast I’ve ever made or had, hands down. My boyfriend actually made a point to call me to tell me how good it was. Thanks!

      1. Katerina - Diethood
        Katerina Petrovska

        That’s wonderful to hear! I’m very happy everyone enjoyed it! 🙂 Thank you for chiming in! 🙂

  14. Avatar photo
    Krissy Allori

    Yum! This sounds really good. I am bored with the way I fix my pot roast. I’m adding this to my shopping list for next week.

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