Instant Pot Mississippi Pot Roast

5 from 30 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 Time15

Cook Time1 15

Resting Time10

Total Time1 40

Course: Dinner

Cuisine: American

Keyword: mississippi pot roast, mississippi pot roast instant pot

Servings:

Author: Katerina | Diethood

Equipment

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