Instant Pot Mississippi Pot Roast

If you’re looking for a hearty, flavorful, and incredibly tender pot roast that comes together with minimal effort, this Instant Pot Mississippi Pot Roast is your new go-to recipe. With just a few simple ingredients and the magic of pressure cooking, you can create a melt-in-your-mouth meal that tastes like it’s been simmering all day. This dish combines the rich taste of beef chuck roast with the tangy kick of pepperoncini peppers, all wrapped in a savory sauce that’s irresistible. Whether you’re cooking for family dinner or meal prepping for the week, this recipe delivers comfort and convenience in one delicious package.

Why This Recipe Is a Must-Try

Mississippi Pot Roast has become a cult favorite for good reason—it’s unbelievably tender, packed with flavor, and requires minimal prep. Using the Instant Pot speeds up the cooking time dramatically without sacrificing the succulent texture of slow-cooked beef. The combination of ranch seasoning, onion soup mix, and pepperoncini peppers creates a unique blend of tangy, savory, and slightly spicy flavors that make every bite a delight. Plus, the leftover juices can be thickened into a luscious gravy that’s perfect over mashed potatoes, rice, or crusty bread. If you want an easy, crowd-pleasing main dish that looks and tastes like it took hours to make, this Instant Pot Mississippi Pot Roast is it.

Ingredients

• 2 tablespoons vegetable oil or olive oil
• 4 pound chuck roast, trimmed of excess fat and cut into 6 pieces
• 8-10 jarred pepperoncini peppers plus ¼ cup liquid from the jar
• ¾ cup low sodium beef broth
• 1 (1-ounce) ranch seasoning packet
• 1 (1-ounce) dry onion soup mix packet
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 2 tablespoons water

How To Make Instant Pot Mississippi Pot Roast

Step 1: Prepare the Chuck Roast

Start by trimming any excess fat from your chuck roast and cutting it into six manageable pieces. This helps the meat cook evenly and absorb more flavor during pressure cooking. Pat the pieces dry with paper towels to ensure a nice sear.

Step 2: Sear the Meat

Turn your Instant Pot to the sauté setting and heat 2 tablespoons of vegetable or olive oil. Once hot, add the chuck roast pieces in batches, avoiding overcrowding. Brown each piece on all sides until you get a golden crust, about 3-4 minutes per side. Searing locks in juices and adds depth to the flavor. Remove the meat and set aside.

Step 3: Deglaze the Pot

Pour in ¾ cup of low sodium beef broth and ¼ cup of the pepperoncini liquid to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom — these add fantastic flavor to your sauce.

Step 4: Add Seasonings and Peppers

Return the seared chuck roast pieces to the pot. Sprinkle the entire ranch seasoning packet and dry onion soup mix evenly over the meat. Add the whole jarred pepperoncini peppers on top. These tangy peppers provide a subtle heat and bright acidity that balances the richness of the beef.

Step 5: Pressure Cook

Secure the lid on your Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 60 minutes. When finished, allow the pressure to release naturally for about 15 minutes before carefully switching the valve to venting to release any remaining pressure.

Step 6: Prepare the Gravy

Remove the roast and peppers from the pot and set aside, keeping warm. Turn the Instant Pot to sauté again. Add 2 tablespoons of butter to the cooking liquid. In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Slowly stir this slurry into the simmering liquid. Cook for a few minutes until the sauce thickens into a smooth gravy.

Step 7: Serve and Enjoy

Slice or shred the tender pot roast and serve with the creamy pepperoncini gravy drizzled over the top. This dish pairs wonderfully with mashed potatoes, buttered noodles, or roasted vegetables.

Expert Tips

• Use chuck roast: This cut is perfect for pressure cooking because it becomes tender and juicy without drying out.
• Don’t skip searing: Browning the meat adds rich flavor and improves the overall depth of the dish.
• Natural pressure release: Letting the pressure release naturally for at least 15 minutes prevents the meat from drying out.
• Adjust pepperoncini to taste: If you prefer less heat, reduce the number of peppers or remove some seeds.
• Make ahead: The roast tastes even better the next day as the flavors meld, making it great for leftovers.

Variations and Customizations

• Add vegetables: Toss in carrots, potatoes, or celery before cooking for a one-pot meal.
• Use chicken: For a lighter option, substitute the chuck roast with bone-in chicken thighs, adjusting cooking time to 25 minutes.
• Spice it up: Add a pinch of cayenne pepper or smoked paprika to enhance the flavor profile.
• Make it dairy-free: Substitute butter with a non-dairy margarine or olive oil for the gravy.
• Thicken with arrowroot: Use arrowroot powder instead of cornstarch for a gluten-free thickener.

How to Store Leftovers

Allow the pot roast and gravy to cool to room temperature before storing. Transfer leftovers into an airtight container and refrigerate for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through, adding a splash of beef broth if the gravy has thickened too much. For longer storage, freeze the cooked roast and gravy separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use a different cut of beef for this recipe?

Yes, while chuck roast is ideal due to its marbling and tenderness after pressure cooking, you can use brisket or round roast. Just ensure to adjust cooking times as these cuts vary in texture.

What can I substitute for the ranch seasoning packet?

If you don’t have a ranch seasoning packet, you can make your own blend using dried parsley, dill, garlic powder, onion powder, salt, and black pepper. This will give a similar flavor without any preservatives.

Are pepperoncini peppers very spicy?

Pepperoncini peppers are mildly spicy with a tangy, slightly sweet flavor. They add a gentle heat rather than intense spiciness, but you can adjust the quantity to suit your taste.

Can I cook this recipe in a slow cooker instead of an Instant Pot?

Absolutely! Brown the meat on the stovetop first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is tender.

Conclusion

Instant Pot Mississippi Pot Roast is a simple yet impressive meal that combines tender beef with bold, tangy flavors and a rich, savory gravy. With minimal prep and the convenience of pressure cooking, this recipe is perfect for busy weeknights or special occasions alike. Its versatility allows for easy customization, and the leftovers make for fantastic next-day meals. Give this recipe a try and discover why it has become a beloved classic in kitchens everywhere. Your taste buds will thank you!