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Instant Pot Mississippi Pot Roast1
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Instant Pot Mississippi Pot Roast

This Instant Pot Mississippi Pot Roast is a hearty and tender beef dish cooked quickly with bold flavors from ranch seasoning, pepperoncini peppers, and onion soup mix. It's perfect for an easy, flavorful meal with minimal prep.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, Instant Pot, Mississippi Pot Roast
Servings: 6 servings

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
  • 0.75 cup low sodium beef broth
  • 1 packet ranch seasoning 1-ounce
  • 1 packet dry onion soup mix 1-ounce
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  • Start by trimming any excess fat from your chuck roast and cutting it into six manageable pieces. Pat the pieces dry with paper towels to ensure a nice sear.
  • Turn your Instant Pot to the sauté setting and heat 2 tablespoons of vegetable or olive oil. Brown each piece of chuck roast on all sides until golden, about 3-4 minutes per side. Remove the meat and set aside.
  • 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.
  • Return the seared chuck roast pieces to the pot. Sprinkle the ranch seasoning packet and dry onion soup mix evenly over the meat. Add the whole jarred pepperoncini peppers on top.
  • Secure the lid on your Instant Pot, set the valve to sealing, and cook on high pressure for 60 minutes. Allow the pressure to release naturally for about 15 minutes before venting remaining pressure.
  • 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 until the sauce thickens into a smooth gravy.
  • Slice or shred the tender pot roast and serve with the creamy pepperoncini gravy drizzled over the top. Serve with mashed potatoes, buttered noodles, or roasted vegetables.

Equipment

  • Instant Pot
  • Wooden Spoon
  • Small Bowl

Notes

Use chuck roast for best tenderness. Don't skip searing to enhance flavor. Let pressure release naturally for 15 minutes to keep meat juicy. Adjust pepperoncini peppers to taste. Leftovers are great for next-day meals. You can add vegetables before cooking or substitute chicken thighs with adjusted cooking time. For dairy-free gravy, substitute butter with non-dairy margarine or olive oil. Arrowroot powder can be used instead of cornstarch for gluten-free thickening.