Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Pot Roast is a quick and effortless comfort food classic featuring tender chuck roast infused with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. Using the Instant Pot drastically reduces cooking time while delivering a flavorful, juicy, and melt-in-your-mouth pot roast perfect for family dinners and versatile leftovers.
- Author: Nina
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes (including natural pressure release)
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American Southern
- Diet: Gluten Free
Main Ingredients
- 3–4 lbs chuck roast
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 4 tablespoons butter (1/2 stick)
- 6–8 pepperoncini peppers
- 1 cup beef broth
- Prepare the Roast: Lightly season the chuck roast on all sides with the ranch seasoning mix and au jus gravy mix to deeply infuse flavor during cooking.
- Sear the Meat: Using the Instant Pot’s sauté function, brown the roast on all sides to lock in juices and develop a savory crust.
- Add Butter and Pepperoncini: Place generous pats of butter on top of the seared roast, then scatter the pepperoncini peppers around it to infuse tangy heat.
- Pour in Broth: Add 1 cup of beef broth to the Instant Pot, ensuring the roast is not fully submerged; the liquid will create steam for pressure cooking.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 60 minutes. Once the cooking cycle completes, allow a natural release of pressure to keep the meat tender and juicy.
- Rest and Shred: Carefully remove the roast, shred it using two forks, and stir it back into the cooking juices for maximum flavor and moisture.
Notes
- Trim excess fat from the chuck roast to prevent greasiness while preserving flavor.
- Searing the roast adds depth of flavor and improves texture.
- Use fresh pepperoncini juice if available to add a splash of tanginess.
- Always use natural pressure release for tender meat; avoid quick release.
- Thicken the gravy by reducing the cooking liquids on sauté mode after cooking if desired.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Instant Pot, Mississippi Pot Roast, Chuck Roast, Pressure Cooker Recipe, Comfort Food, Easy Dinner, Slow Cooker Alternative