Instant Pot Mississippi Pot Roast

5 from 1 vote

Instant Pot Mississippi Pot Roast

Make tender, flavorful Mississippi Pot Roast in just 90 minutes with your Instant Pot! This easy Instant Pot Mississippi pot roast recipe uses ranch mix, brown gravy mix, butter, and pepperoncini peppers for a no-fail, cozy dinner the whole family will love.

Course Dinner, Main Courses

Cuisine American

Prep Time 0

Cook Time 1 30

Total Time 1 30

Servings people

Calories 410kcal

Author Lisa Bynum

Ingredients

1 tablespoon cooking oil
3 –4 lb boneless chuck roast
¾ cup beef broth
1 packet 1 ounce ranch dressing mix
1 packet 1 ounce brown gravy mix
4 –6 peppers whole, from a jar
¼ cup pepperoncini juice from the same jar
4 tablespoons unsalted butter
Salt and pepper to taste

Instructions

Set the Instant Pot to Sauté mode and add the cooking oil.
Season the chuck roast lightly with salt and pepper.
Once the oil is hot, sear the roast on all sides for about 3–4 minutes per side until browned.
Remove the roast and set aside.
Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Turn the saute function off.
Place the roast into the Instant Pot.
Sprinkle the ranch dressing mix and gravy mix directly over the meat.
Add the pepperoncini peppers, pepperoncini juice, and butter on top.
Lock the lid, set the valve to Sealing, and select the MANUAL function. Cook on high pressure for 90 minutes.
Allow natural pressure release for 15–20 minutes before opening the lid.
Remove the roast from the Instant Pot and shred with two forks.
Optionally, return it to the pot to soak in the juices a few minutes before serving.

Video

Notes

Storage. Let the pot roast cool completely before storing. Transfer meat and juices to an airtight container. Keep some of the juices with the meat to help it stay moist and flavorful. Store in the refrigerator for up to 4 days.

Freezing. Shred the pot roast first and allow it to cool. Portion into freezer-safe bags or containers, including some of the cooking liquid. Label with the date and store in the freezer for up to three months. For easier use later, freeze in meal-sized portions.

Reheating. From the fridge, reheat in a microwave-safe dish, covered, on medium power in one-minute intervals, stirring occasionally until hot. You can also reheat over medium-low heat on the stovetop with a splash of broth or the reserved juices until warmed through.

From frozen, thaw overnight in the refrigerator for best texture. Reheat using microwave or stovetop methods above, or reheat straight from frozen on the stovetop with a little extra broth, covered, over low heat.

Nutrition