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Instant Pot Mississippi Pot Roast Recipe

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4 from 69 reviews

This Instant Pot Mississippi Pot Roast is a tender, flavorful beef dish that combines a savory chuck roast with tangy pepperoncini peppers and a rich ranch-au jus gravy. Cooked quickly under high pressure, this recipe yields melt-in-your-mouth meat infused with bold, zesty flavors—a perfect comforting meal for any occasion.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • 3 to 5 pound chuck roast (cut into 3 to 4 even chunks to fit easily 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

  1. Prepare the Instant Pot: Select the “saute” mode on the Instant Pot and heat the vegetable oil until hot.
  2. Brown the meat: Add the chuck roast pieces to the hot oil and cook for 5 minutes on one side. Flip the pieces and cook for an additional 5 minutes. Add more oil if needed to prevent sticking.
  3. Remove and set aside meat: Take the browned meat out of the Instant Pot and set it aside on a plate.
  4. Deglaze the pot: Slowly pour in the beef broth and stir to scrape up any browned bits from the bottom of the pot. Whisk in the pepperoncini juice thoroughly.
  5. Add back the meat and seasonings: Place the meat back into the Instant Pot. Sprinkle the ranch seasoning and au jus gravy mix evenly over the meat. Add the whole pepperoncinis and the butter on top.
  6. Stop saute mode: Turn off the saute function on the Instant Pot.
  7. Pressure cook: Close the Instant Pot lid and set the steam release knob to the sealing position. Press the Manual or Pressure Cook button and set the time to 60 minutes at high pressure.
  8. Natural pressure release: When cooking finishes, let the Instant Pot release pressure naturally for 15 minutes. Then carefully release any remaining pressure by turning the valve to venting until the pin drops, signaling it is safe to open.
  9. Rest the meat: Remove the pot roast from the Instant Pot and let it rest for 10 minutes before slicing or shredding to allow juices to redistribute.
  10. Serve: Plate the pot roast with the cooking juices poured over it for extra flavor.
  11. Optional gravy thickening: For a thicker gravy, mix 2 tablespoons cornstarch with ¼ cup cold water to create a slurry. Stir the slurry into the pot juices in the Instant Pot and cook on saute mode for about 2 minutes until thickened. Add more liquid if needed to reach desired consistency.

Notes

  • Cutting the chuck roast into chunks helps it fit better and cooks more evenly in the Instant Pot.
  • Natural pressure release helps keep the meat tender by preventing a sudden drop in pressure.
  • Using low sodium beef broth controls the salt level since the seasoning mixes and pepperoncinis add salty flavor.
  • Letting the meat rest before cutting helps retain its juices for better texture and taste.
  • You can adjust the number of pepperoncinis based on your preference for tanginess and heat.
  • Make sure to seal the Instant Pot properly to build pressure and cook the roast thoroughly.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/instant-pot-mississippi-pot-roast-recipe/