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5 from 17 votes
A pot roast cooking in an Instant Pot with pepperoncini
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Instant Pot Mississippi Pot Roast

12 12 12
WW Freestyle: 12
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
You’ll go mad for this tender and juicy Mississippi Pot Roast. Ranch and pepperoncini bring incredible flavor and the Instant Pot has it on the table in no time at all!
Course: Dinner
Cuisine: American
Servings: 8
Calories: 376

Ingredients

  • 2 tbsp vegetable oil
  • 3 to 5 lb 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 tbsp butter

Instructions 

  • Press “SAUTE” on the Instant Pot and heat up the vegetable oil.
  • Add meat to the hot oil and cook for 5 minutes.
  • Flip it over and continue to cook for 5 more minutes. Add more oil, if needed.
  • Remove meat from the Instant Pot and set aside.
  • Slowly add beef broth to the IP; stir to loosen up all the browned bits from the bottom of the pot.
  • Whisk in pepperoncini juice.
  • Transfer meat back into the IP.
  • Sprinkle ranch seasoning mix and the gravy mix over the meat.
  • Add pepperoncinis and butter.
  • Turn off the saute mode.
  • Close IP with the lid and set the steam release knob to Sealing position.
  • Press the Manual button (or pressure cook button) and set to 60 minutes HIGH PRESSURE.
  • When the cooking cycle ends, do a Natural Pressure Release for 15 minutes.
  • Turn off the pot and release remaining pressure by turning knob to the venting position.
  • When the pin drops, open the lid.
  • Remove pot roast from the IP; let rest 10 minutes before cutting.
  • Serve pot roast with juices. See recipe notes below*

Notes

  1. Optional: If you want to thicken the juices, in a small bowl whisk together 2 tablespoons cornstarch with ¼ cup cold water.
  2. Select the saute setting on the IP and bring juices to a boil.
  3. Whisk in the cornstarch mixture and cook for 2 minutes, stirring frequently, until slightly thickened.
  4. If mixture gets too thick, add more liquid (beef broth or water) to reach desired consistency. 
WW FREESTYLE POINTS: 12
NET CARBS: 2 g
Nutrition Facts
Instant Pot Mississippi Pot Roast
Amount Per Serving
Calories 376 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g65%
Cholesterol 125mg42%
Sodium 485mg20%
Potassium 642mg18%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 152IU3%
Vitamin C 10mg12%
Calcium 31mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: beef pot roast, instant pot dinner ideas, instant pot pot roast, low carb dinner