Craving the rich, slow-cooked taste of pot roast but don’t have all day to make it? This Instant Pot Mississippi Pot Roast gives you all the deep flavor and fork-tender texture of the original, with a much quicker method. Made with pantry staples like ranch seasoning, au jus mix, pepperoncini, and beef broth, it’s a one-pot meal that’s bold, buttery, and incredibly easy. In just about 90 minutes, you can serve a satisfying roast dinner that tastes like it’s been cooking all afternoon.
Table of Contents
Why This Recipe Works So Well
One of the best parts of this recipe is the rich flavor you get with very little effort. The ranch and au jus seasoning add savory depth, while the pepperoncini provide just the right amount of zing. Butter ties everything together, making the dish feel indulgent and comforting.
What would usually take several hours in a slow cooker is done in a fraction of the time thanks to pressure cooking. The Instant Pot breaks down the beef into soft, tender pieces without drying it out.
And since it all cooks in one pot, cleanup is simple. No need for multiple pans or fancy techniques. Just brown the meat, build the sauce, and let the machine do the work.
Ingredients You’ll Need
- 3 to 6 pounds chuck roast, cut into 1-pound sections
- 3 tablespoons cooking oil (optional if you skip onions)
- 1 small onion, chopped (optional)
- 9 whole or sliced pepperoncini
- ½ cup pepperoncini liquid
- 1 ½ cups reduced-sodium beef broth
- 1 packet dry ranch seasoning (about 1 oz)
- 1 packet au jus or brown gravy mix (about 1 oz)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons room-temperature unsalted butter
This list is straightforward and flexible. If you’re cutting down on fat, you can reduce or omit the butter and still end up with a flavorful roast.
How to Cook Mississippi Pot Roast in the Instant Pot
The process starts with browning the roast to build flavor. After searing the meat, you deglaze the pot to release all the browned bits. Then, the remaining ingredients are added to build the cooking liquid. Once pressure cooked, the meat turns perfectly tender. The last step is making a quick gravy from the juices.
Prefer a hands-off version? Skip the sear and go straight to pressure cooking. You’ll still get a comforting dish with very little prep.
Step-by-Step Cooking Instructions
- Set the Instant Pot to Sauté. Once hot, add oil and brown the beef chunks for 5 minutes per side. Remove and set aside.
- If using onions, add them with a splash of broth and stir to loosen browned bits.
- Add pepperoncini, juice, remaining broth, ranch mix, au jus mix, and butter. Stir well.
- Return the seared beef to the pot.
- Secure the lid and set to High Pressure for 60 minutes.
- Once the timer ends, let the pressure release naturally for 15 minutes, then do a manual release.
- Take out the beef and shred or slice it.
- Mix the softened butter and flour into a paste.
- Set the pot to Sauté, bring the liquid to a low boil, and stir in the paste to thicken.
- Return the meat to the gravy and serve warm.
Pro Tips for Success
To get consistently tender meat, make sure the roast is cut into even pieces. This allows for faster, more even cooking and better texture.
Deglazing after searing is key. It prevents the burn notice and enhances the depth of flavor in the final sauce.
Using low-sodium broth is a smart way to control the salt, since the seasoning packets and pepperoncini already bring plenty of it.
Short on time? Skip the browning and cook the roast on High for 80 minutes, followed by a natural release for 15 minutes. The result is still incredibly tasty.
Recipe Details
Flavor: Rich, savory, slightly tangy with a buttery finish
Texture: Shredded, melt-in-your-mouth beef in silky gravy
Perfect For: Cozy dinners, make-ahead meals, weekend comfort food
Preparation Time: 10 minutes
Cooking Time: 70 minutes
Natural Pressure Release: 15 to 20 minutes
Total Time: Around 1 hour and 40 minutes
Optional Swaps and Customizations
If you don’t have pepperoncini, banana peppers or a splash of pickle brine can stand in without losing the tangy flavor. Want more heat? Add a few slices of jalapeño or a pinch of chili flakes.
If you’re avoiding gluten, use cornstarch mixed with water instead of the flour and butter for thickening.
Trying to reduce fat? Use half the butter or skip it completely and rely on the broth for moisture.
Leaner cuts like sirloin tip can be used, but chuck roast gives the best result for that classic, soft texture.
Nutritional Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 430 |
| Fat | 29g |
| Protein | 34g |
| Carbohydrates | 5g |
| Sugar | 1g |
These values are approximate and based on six servings. They will vary slightly depending on the size and cut of your roast.
Common Questions
Can I make this with frozen beef?
Yes. Skip the browning and increase the pressure cooking time by 20 to 25 minutes. The meat will still turn out juicy and flavorful.
What if my roast isn’t tender after cooking?
It likely needs more time. Add 10 to 15 extra minutes of pressure cooking and allow a natural release. Chuck roast gets softer the longer it cooks.
Can I skip the pepperoncini?
Yes. If you want to avoid pepperoncini, try using banana peppers or a small amount of pickle juice for similar acidity.
How much liquid should I use?
One cup of liquid is enough. Between the broth and pepperoncini juice, the Instant Pot will have the moisture it needs to build pressure.
Storage and Reheating Tips
Leftovers keep well in the fridge for up to four days. Store the beef in an airtight container along with the gravy to keep it moist.
To reheat, microwave with a spoonful of broth or rewarm on the stove over low heat. Stir occasionally and heat until steaming.
You can also freeze the roast and gravy together for up to three months. Defrost overnight in the fridge before reheating.
This recipe makes a great meal prep option. Use leftovers in sandwiches, tacos, or served over mashed potatoes or rice.
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Instant Pot Mississippi Pot Roast | Bold Flavor in Less Time
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Mississippi Pot Roast is a bold, buttery, and tender beef dish made in a fraction of the time compared to traditional methods. With ranch seasoning, au jus mix, and pepperoncini, it’s packed with flavor and perfect for any night of the week.
Ingredients
3 to 6 pounds chuck roast, cut into 1-pound chunks
3 tablespoons vegetable oil (omit if not using onion)
1 small onion, chopped (optional)
9 whole or chopped pepperoncinis
½ cup pepperoncini juice
1 ½ cups low-sodium beef broth
1 (1 oz) packet dry ranch dressing mix
1 (1 oz) packet au jus gravy mix
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons softened unsalted butter
Instructions
1. Set Instant Pot to Sauté mode. Add oil and sear beef chunks for 5 minutes on each side.
2. Remove beef. Add onion (if using) with a splash of broth. Stir to deglaze.
3. Add pepperoncini, juice, broth, ranch mix, au jus mix, and butter. Stir well.
4. Return meat to the pot. Secure lid and pressure cook on High for 60 minutes.
5. Allow natural release for 15 minutes. Manually release remaining pressure.
6. Remove meat. Mix flour and softened butter into a paste.
7. Set pot to Sauté, bring liquid to simmer, and stir in paste to thicken.
8. Return meat to pot, stir into gravy, and serve hot.
Notes
For a dump-and-go version, skip searing and cook for 80 minutes with a 15-minute natural release.
Use banana peppers or pickle juice if you don’t have pepperoncini.
For a gluten-free version, use cornstarch mixed with water instead of flour and butter for the gravy.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 1g
- Sodium: Varies
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg
Final Thoughts
This Instant Pot Mississippi Pot Roast delivers big flavor with almost no effort. It’s a one-pot wonder that feels like Sunday dinner but fits into your weeknight schedule. Whether you’re feeding a crowd or prepping meals for the week, this dish brings warmth and satisfaction every time. Try it once and you’ll be hooked on how simple and delicious pressure cooking can be.