This easy Instant Pot Mississippi Pot Roast Recipe is a dump-and-go dinner, packed with flavor, and perfect for busy weeknights. It's a classic pot roast recipe made with chuck roast, ranch seasoning, au jus gravy, pepperoncini peppers, and butter that's pressure-cooked until tender and juicy in about an hour.
If you like this comfort food recipe, be sure to try our Slow Cooker Chuck Roast with Tender Vegetables and Gravy, our Slow Cooked Cuban Ropa Vieja, or this Instant Pot Mojo Pork!
Mississippi Roast Instant Pot Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 1 hour 30 minutes
- 👥 Servings: 8-10
- 🔥 Cook Method: Pressure Cooker Instant Pot
- 🍽️ Cuisine: Southern Comfort Food
- 👩🍳 Pair With: Creamy Mashed Potatoes or Jasmine Rice and a side of Old Fashioned Cucumbers and Onions in Vinegar
- ⭐ Difficulty Level: Easy
We've made this dozens of times for busy weeknights. Serve it over mashed potatoes or piled high on toasted sandwich rolls. Easy and delicious! ~Jami
Jump to:
- Mississippi Roast Instant Pot Recipe at a Glance 🔎
- Why We Love This Recipe
- Instant Pot Mississippi Pot Roast Ingredients
- Substitutions & Variations
- How to Make Instant Pot Mississippi Pot Roast
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Easy Southern Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Quick and Easy: Ready in just over an hour thanks to the Instant Pot.
- Flavorful and Tender: The combination of pepperoncini peppers and ranch seasoning mix creates a unique and delicious taste.
- Family-Friendly: Loved by kids and adults, making it a perfect family dinner. Just like our Dutch Oven Beef Tips with Gravy!
- Versatile: Great for weeknight meals, entertaining, or as a leftover for the next day.
Instant Pot Mississippi Pot Roast Ingredients
Here's what we use to make this comforting chuck roast recipe. Each ingredient plays a key role in building that crave-worthy flavor.
- Beef Chuck Roast: We always look for a well-marbled cut so it turns melt-in-your-mouth tender when slow-cooked and soaks up every bit of flavor.
- Unsalted Butter: Adds richness without making the dish too salty.
- Pepperoncini Peppers: Adds a tangy and mildly spicy flavor to the roast. Have leftover peppers? We love adding these to our family's favorite Pepperoni Rolls!
- Ranch Seasoning Mix: Provides a creamy, herby taste that complements the beef.
- Au Jus Gravy Mix: Adds to the savory flavor of the beef and creates a delicious gravy.
- Beef Broth: Keeps the roast moist and adds depth to the sauce.
- Olive Oil: Used for searing the roast to lock in flavor.
- Salt and Pepper: Basic seasonings to enhance the overall taste. Don't over-salt too early. Let the ranch mix and broth do some of the heavy lifting.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Beef Chuck Roast: Can be substituted with brisket or pork shoulder for a different flavor.
- Pepperoncini Peppers: Use banana peppers for a milder taste.
- Ranch Seasoning Mix: Replace with Italian seasoning.
- Diet-Friendly: Use low-sodium beef broth and unsalted butter to reduce sodium content.
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How to Make Instant Pot Mississippi Pot Roast
STEP ONE: Prepare the Roast
Season the beef chuck roast with salt and pepper. Set your Instant Pot to 'Sauté' mode and add olive oil. Once hot, sear the roast chunks on all sides until browned, about 4-5 minutes per side. Remove and set aside
STEP TWO: Deglaze the Pot
Pour the beef broth into the Instant Pot, scraping the bottom to release any browned bits. This step adds extra flavor to your pot roast.
STEP THREE: Add Ingredients
Place the roast back into the Instant Pot. Add the pepperoncini peppers, their juice, au jus mix, ranch seasoning, and the stick of butter on top of the roast.
STEP FOUR: Pressure Cook
Close the lid and set the Instant Pot to 'Pressure Cook' (Manual) on high for 60-80 minutes (20 minutes per pound). Allow a natural release for 15 minutes, then quick release any remaining pressure.
Carefully remove the roast, shred it with two forks, and mix it back into the juices before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Sear the roast before pressure cooking to add flavor.
✔️ DO Do release pressure naturally for 15 minutes to help keep the meat tender.
✔️ DO Use unsalted butter and low-sodium broth if you're sensitive to salt
The ranch and au jus mixes already have quite a bit of sodium.
Storage
Store any leftover Mississippi pot roast with gravy in an airtight container in the refrigerator for up to 3 days. To freeze, store the cooked and cooled pot roast in an airtight container or freezer bag for up to 3 months, then reheat gently when ready to serve.
Recipe FAQs
Yes, you can make Mississippi pot roast in a slow cooker by adding all ingredients into the crockpot and cooking it on low for 7-8 hours.
To reduce the saltiness, use low-sodium beef broth and unsalted butter. You can also rinse the pepperoncini peppers before adding them to the pot roast.
If you don't have au jus gravy mix, you can use a packet of brown gravy mix or make a simple beef broth gravy by combining beef broth with a bit of cornstarch or flour for thickening.
More Easy Southern Recipes You'll Love ♥️
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📖 Recipe
Instant Pot Mississippi Pot Roast
Equipment
- Instant Pot or Pressure Cooker
- Tongs
- Measuring cups and spoons
- Cutting board
- Chef's Knife
Ingredients
- 3 to 4 pounds beef chuck roast cut into large chunks
- ½ cup unsalted butter (one stick)
- 8-10 pepperoncini peppers with ¼ cup of the juice
- 1 ½ tablespoons au jus mix
- 1 ½ tablespoons ranch seasoning
- ½ cup beef broth
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon pepper
Instructions
- Season the roast with salt and pepper on all sides and trim excess fat.
- Set the Instant Pot to 'Sauté' mode and add olive oil. Once hot, sear the roast chunks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add the beef broth to the Instant Pot, scraping the bottom to release any browned bits.
- Place the roast back into the Instant Pot. Add the pepperoncini peppers, their juice, au jus mix, ranch seasoning, and the stick of butter on top of the roast.
- Close the lid and set the Instant Pot to 'Pressure Cook' (Manual) on high for 60-80 minutes (or 20 minutes per pound of meat). Allow a natural release for 15 minutes, then quick release any remaining pressure.
- Carefully remove the roast from the Instant Pot, shred with two forks, and mix with the juices before serving.
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Notes
- Beef Chuck Roast: Can be substituted with brisket or pork shoulder for a different flavor.
- Pepperoncini Peppers: Use banana peppers for a milder taste.
- Ranch Seasoning Mix: Replace with Italian seasoning.
Jami Powell says
We love this recipe for its simplicity and flavor!