Mississippi Pot Roast Instant Pot Recipe: A Flavorful and Easy Delight
"Make the BEST Mississippi Pot Roast in an Instant Pot—tender, flavorful, and ready in under 2 hours! Includes step-by-step instructions, tips, and variations."
Ingredients
Core Ingredients
- Chuck roast – 3–4 lbs - well-marbled for tenderness
- Pepperoncini peppers – ½ cup sliced + ¼ cup juice - from a 16 oz jar
- Au jus gravy mix – 1 packet - 1 oz
- Ranch seasoning mix – 1 packet - 1 oz
- Unsalted butter – ½ cup - 1 stick (or use salted, but reduce added salt)
- Beef broth – ½ cup - low-sodium recommended
Essential Extras
- Olive oil – 1 tbsp - for searing
- Salt & black pepper – to taste - for seasoning roast
- Garlic – 4 cloves - minced (optional but recommended)
Optional Add-Ins
- Onion – 1 sliced - yellow or white
- Carrots – 1 cup - chopped (adds sweetness)
- Potatoes – 2 cups - cubed (for a one-pot meal)
- Red pepper flakes – ½ tsp - for heat
Instructions
Sear the Roast
- Set Instant Pot to "Sauté" mode and heat 1 tbsp oil.
- Pat the roast dry, season with salt & pepper, then sear 3-4 minutes per side until browned.
Add Seasonings & Liquids
- Pour in beef broth to deglaze the pot, scraping up browned bits.
- Sprinkle au jus & ranch seasoning over the roast.
- Add pepperoncinis + juice, butter, and garlic.
Pressure Cook
- Secure the lid, set valve to "Sealing", and cook on "High Pressure" for:
- 60 minutes (for 3 lbs roast)
- 75 minutes (for 4 lbs roast)
- Allow a 15-minute natural release, then quick-release remaining pressure.
Shred & Serve
- Transfer roast to a plate and shred with forks.
- Optionally, thicken the juices into gravy by mixing in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmering on "Sauté" mode.