Delight in this Instant Pot Mississippi Pot Roast recipe. Tender pot roast cooked in a savory broth to create the perfect comfort meal.
This Instant Pot Mississippi Pot Roast is the ultimate comfort food, delivering tender, juicy beef infused with bold, savory flavor in a fraction of the time. Made with a simple combination of chuck roast, ranch seasoning, au jus mix, butter, and tangy pepperoncini, this dish creates a rich, buttery gravy with just a hint of zesty kick. The pressure cooker works its magic to break down the meat until it’s perfectly fall-apart tender.
For more traditional roast recipes you have to check out my Pork Roast, Perfect Pot Roast, and Instant Pot Pot Roast.
Table of Contents
Why I Love This Mississippi Pot Roast
- You don’t have to use the oven or stove, just sear the meat and dump everything into the Instant Pot for tender and flavorful shredded meat at your fingertips.
- This Pot Roast is packed with flavor and the whole family will love it!
- Just like my Mississippi Meatballs, it has all the classic flavors your are looking for!
Recipe Ingredients
Au Jus Packet and Ranch Dressing Mix – The perfect combination of flavor for this Mississippi Pot Roast.
Butter – I use salted butter but you can also use unsalted butter if you prefer, just be sure to add a pinch of salt if you do.
Pepperoncini Peppers – I love the tangy flavor they add to the savory sauce.
For a full list of ingredients and amounts see the recipe card below.
How to Make Instant Pot Mississippi Pot Roast
Step 1: Turn your Instant Pot onto sauté mode and add in the oil.
Step 2: Once the oil is hot, add meat in one layer into the pot and sear one side for about 5 minutes.
Step 3: Next, flip over the meat and sear the other side for 5 minutes. Then remove the meat from the instant pot onto a plate and set aside.
Step 4: Add the onion and enough beef broth to cover the bottom of the instant pot and using a wooden spoon, loosen any brown bits at the bottom of the pot.
Step 5: Next, add the pepperoncinis and pepperoncini juice into the pot along with the remaining beef broth, ranch and au jus seasoning packets and butter and stir everything together.
Step 6: Turn off the sauté setting and add the meat back into the pot.
Step 7: Close the lid and set your Instant Pot valve to Seal on the top, then Pressure Cook on High pressure for 1 hour.
Step 8: Once 1 hour is up allow the pressure to naturally release for 15 minutes before manually releasing.
Step 9: Remove the meat from the pot, using two forks you can shred it, and set it aside.
Step 10: Turn the sauté function back on.
Step 11: While it’s heating mix the flour and butter together in a bowl to create a thick paste.
Step 12: Once the Instant Pot is hot, add in the flour mixture to the hot liquid stir until thickened.
Step 13: Finally serve and enjoy!
FAQs
I love serving this Mississippi roast with potatoes, whether it is mashed potatoes or baked potatoes, they all pair perfectly. I also like to pair it with carrots, and a fresh side salad to make a well rounded meal!
Yes, you can place all the ingredients in your slow cooker and cook on low for 8 hours or high for 4-5 hours. Note: you do not need to add the broth if using the slow cooker because the roast will have enough juices.
Storage Information
You can store any leftovers of this Mississippi roast in an airtight container in your fridge for up to 4 days. To reheat you can add in a splash of broth or water and microwave everything until it’s warmed through.
To freeze you can place the roast in an airtight container in your freezer for up to 3 months. Be sure to thaw in your refrigerator overnight before reheating.
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Instant Pot Mississippi Pot Roast Recipe
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Ingredients
For the Roast
- 3 lbs chuck roast - cut into 1 lb chunks
- 2 Tbsp vegetable oil
- 1 small onion - diced
- 9 pepperoncini - whole
- 1/2 cup pepperoncini juice
- 1 1/2 cups low sodium beef broth
- 1 oz dry ranch dressing mix
- 1 oz au jus mix
- 4 Tbsp butter
For the Gravy
- 3 Tbsp all-purpose flour
- 3 Tbsp butter
Instructions
- Turn your Instant Pot onto sauté mode and add in the oil.
- Once the oil is hot, add meat in one layer into the pot and sear one side for about 5 minutes.
- Next, flip over the meat and sear the other side for 5 minutes. Then remove the meat from the Instant pot onto a plate and set aside.
- Add the onion and enough beef broth to cover the bottom of the instant pot and using a wooden spoon, loosen any brown bits at the bottom of the pot.
- Next, add the pepperoncini and pepperoncini juice into the pot along with the remaining beef broth, ranch and au jus seasoning packets and butter and stir everything together.
- Turn off the sauté mode and add the meat back into the pot.
- Close the lid and set your Instant Pot to Seal on the top, then Pressure Cook on High for 1 hour.
- Once 1 hour is up allow the pressure to naturally release for 15 minutes before manually releasing.
- Remove the meat from the pot, shred it, and set it aside.
- Turn the sauté function back on.
- While it’s heating mix the flour and butter together to create a thick paste.
- Once the Instant Pot is hot, add in the flour mixture and stir until well thickened.
- Finally serve and enjoy!
