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 468kcal

Ingredients

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

Instructions

Set the Instant Pot to Sauté and add the cooking oil. Allow the oil to heat until shimmering.
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 off the Sauté function.
Return the roast to the Instant Pot.
Sprinkle the ranch dressing mix and gravy mix directly over the meat.
Top with the pepperoncini peppers, pepperoncini juice, and butter.
Lock the lid and set the pressure release valve to Sealing. Select Pressure Cook (High Pressure) for 90 minutes.
Allow the pressure to release naturally for 15–20 minutes, then carefully release any remaining pressure before opening the lid.
Remove the roast from the Instant Pot and shred with two forks.
Return the shredded beef to the Instant Pot and toss it with the cooking juices. Let it soak for 5–10 minutes before serving.

Video

Notes

Searing the roast before pressure cooking is optional, but it adds a deeper, richer flavor to both the beef and the gravy.
Be sure to deglaze the Instant Pot after searing by scraping up any browned bits from the bottom of the pot. This helps prevent the Burn warning and adds extra flavor.
Don't stir the seasoning packets into the broth before cooking. Simply sprinkle them over the roast and let them dissolve naturally as the roast cooks.
Pepperoncini peppers add a tangy flavor rather than heat. Even if you don't like spicy food, don't skip them—they're one of the signature ingredients in Mississippi Pot Roast.
For the most tender results, use a 3- to 4-pound boneless chuck roast. Well-marbled chuck roast shreds much better than leaner cuts of beef.
Allow for a 15- to 20-minute natural pressure release after cooking. This helps keep the roast juicy and tender.
If the roast isn't fork tender after cooking, simply pressure cook it for another 10 to 20 minutes. Tough pot roast almost always means it needs more time.
If you prefer a thicker gravy, remove the cooked roast and set the Instant Pot to Sauté. Stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened before returning the shredded beef to the pot.
Leftovers are even better the next day! Store the shredded beef with some of the cooking juices to keep it moist and flavorful when reheating.

Nutrition