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