Instant Pot Mississippi Pot Roast
Mar 19, 2020, Updated Jun 20, 2024
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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!
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.
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:
- Brown the beef cubes in batches in heated vegetable oil in a skillet. Transfer the beef to the slow cooker.
- 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.
- 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.
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
- Slow Cooker Balsamic Pot Roast
- Best Ever Slow Cooker Beef Stew
- Beef Birria
- Slow Cooker Beef Machaca
- Slow Cooker Italian Beef
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Instant Pot Mississippi Pot Roast
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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.
Can this be made in the crockpot? If so, how long do you recommend it cooks?
Hi!
Yep, you can definitely make it in the slow cooker. You’ll want to cook it on LOW for about 8 hours.
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.
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?
Hi!
I wouldn’t worry, I think it should be just fine.
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!
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.
I am only have 2.5 lb roast would the ingredients stay the same?
Yeah, I would keep it all the same.
I’m a newbie to the instant pot. Does my meat need to be thawed out?
Hi!
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.
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
Absolutely delicious. So glad I decided to try this recipe.
Thank YOU! I am very glad you enjoyed it! 🙂
I have a few that can’t seem to want to try this with the pepperoncinis. Could I use banana peppers?
Made this pot roast tonight. Oh my gosh… it’s so delicious! Side dish of mashed potatoes & air fryer honey carrots.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
This was amazing!My son kept raving about how good it was. Thank you!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I was planning on making tonight. I have a London broil. Would that also work in place of the chuck?
This was the perfect way to use up some meat we had in the freezer! So tender and flavorful!
I am very happy you enjoyed it! Thank YOU! 🙂