Why You’ll Love Mississippi Pot Roast Instant Pot Recipe
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Quick and convenient thanks to the Instant Pot
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Incredibly tender, fall-apart chuck roast
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Packed with savory, tangy, and slightly zesty flavor
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Minimal prep with simple pantry ingredients
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Perfect for family dinners or meal prep
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Pairs beautifully with mashed potatoes, rice, or crusty bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 lbs chuck roast
1 packet (1 oz) ranch dressing mix
1 packet (1 oz) au jus gravy mix
5 pepperoncini peppers (whole)
1 cup low-sodium beef broth
2 cups mixed vegetables (like carrots and potatoes)
Directions
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Trim excess fat from the chuck roast and pat it dry with paper towels.
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Set the Instant Pot to Sauté mode. Add a small amount of oil and sear the roast on all sides until browned. This step helps lock in flavor.
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Turn off Sauté mode. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Add the whole pepperoncini peppers and pour in the beef broth around the meat.
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Secure the lid and ensure the valve is set to sealing. Select Manual (High Pressure) and cook for 60 minutes.
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Once cooking is complete, allow the pressure to release naturally for 15 minutes. Carefully perform a quick release to release any remaining steam.
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Remove the roast and shred it using two forks. Return the shredded beef to the pot to soak up the flavorful juices. Serve with the cooking liquid and vegetables, or over mashed potatoes.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 60 minutes
Natural pressure release: 15 minutes
Total time: 1 hour 15 minutes
Variations
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Add butter: For a richer, more traditional version, add 1/4 cup butter before pressure cooking.
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Make it spicy: Add extra pepperoncini or a splash of the brine for more heat and tang.
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Use different vegetables: Swap in green beans, pearl onions, or baby potatoes.
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Low-carb option: Skip the potatoes and serve over cauliflower mash.
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Thicker gravy: After shredding, use the Sauté function and stir in a cornstarch slurry to thicken the juices.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring occasionally. Add a splash of beef broth if needed to keep the meat moist.
FAQs
Can I use a different cut of beef?
Yes, you can use brisket or bottom round roast, but chuck roast is preferred for its marbling and tenderness.
Do I have to sear the roast first?
Searing is highly recommended for deeper flavor, but you can skip it if you’re short on time.
Can I cook the vegetables at the same time?
Yes, but cut them into large chunks so they don’t become too soft under pressure.
What if my roast is larger or smaller than 3 pounds?
For a larger roast, add 5–10 extra minutes of pressure cooking time per additional pound. For smaller roasts, reduce slightly.
Can I make this without pepperoncini?
You can omit them, but they add signature tangy flavor. You may substitute with mild banana peppers.
Is this recipe spicy?
It’s mildly tangy rather than spicy. The pepperoncini add flavor more than heat.
Can I make this in a slow cooker instead?
Yes, cook on low for 8 hours or high for 4–5 hours until tender.
How do I thicken the sauce?
Turn on Sauté mode after cooking and stir in a cornstarch slurry until the sauce thickens.
Can I add butter like traditional Mississippi Pot Roast?
Yes, adding butter creates a richer, more classic version.
What should I serve with Mississippi Pot Roast?
It’s delicious with mashed potatoes, rice, egg noodles, or crusty bread to soak up the flavorful juices.
Conclusion
Mississippi Pot Roast in the Instant Pot is a simple yet incredibly satisfying meal that delivers bold, comforting flavors with minimal effort. Tender shredded beef, savory seasonings, and tangy peppers combine for a dish that’s perfect for busy weeknights or relaxed family dinners. Once you try this pressure cooker version, it may just become your go-to roast recipe.
