Instant Pot Mississippi Pot Roast

If you own an instant pot and you haven’t tried making a pot roast in it yet, this is the recipe to start with. This instant pot Mississippi pot roast is honestly one of the easiest and most delicious things you can make in a pressure cooker.

A traditional Mississippi pot roast is usually made in a slow cooker and takes 8 hours. This version gives you the same melt-in-your-mouth result in a fraction of the time. We’re talking fork-tender, shreddable beef in about 60 minutes of cook time.

The flavor comes from a simple but perfect combo – ranch seasoning, au jus mix, butter, and pepperoncini peppers. It sounds like an odd mix, but trust me, it works so well together.

Once the roast is done, you shred it right back into that buttery gravy and let it soak everything up. It’s the kind of meal that makes people ask for the recipe.

You can serve it over mashed potatoes, egg noodles, or pile it onto rolls for sandwiches. Really hard to go wrong here.

What Makes This Recipe So Good

The Meat Falls Apart Like Magic – After 60 minutes in the Instant Pot, that beef chuck roast literally shreds with two forks. No sawing, no struggling – just perfectly tender, pull-apart meat every single time.

That Buttery Gravy Is Unreal – The combo of melted butter, ranch seasoning, and au jus mix creates this rich, savory gravy that coats every shred of beef. People lose their minds over this sauce, and you’ll want to pour it over everything on your plate.

Pepperoncini Peppers Are the Secret Weapon – Those tangy little peppers plus their brine add a subtle kick and brightness that cuts through all the richness. It’s the ingredient that makes this pot roast completely different from any other pot roast you’ve had before.

Way Faster Than the Slow Cooker Version – Traditional Mississippi pot roast takes 8 hours in a slow cooker, but the Instant Pot gets you the same melt-in-your-mouth result in about 60 minutes of cook time. Perfect for when you forgot to start dinner in the morning.

Ingredients

• 3 lb Beef Chuck Roast
• 1 packet (1 oz) Ranch Seasoning Mix
• 1 packet (1 oz) Au Jus Gravy Mix
• 1/2 cup Unsalted Butter
• 8 Pepperoncini Peppers
• 1/4 cup Pepperoncini Brine from the jar
• 1/2 cup Beef Broth
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper

Directions

Step 1

Season the beef chuck roast on all sides with garlic powder and black pepper. Set the instant pot to saute mode and sear the roast for about 3 minutes per side until a deep golden-brown crust forms on both sides. Remove and set aside.

Step 2

Pour the beef broth and pepperoncini brine into the pot, scraping up any browned bits from the bottom. Place the seared roast back in and sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top.

Step 3

Place the butter on top of the roast and scatter the pepperoncini peppers around it. Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes.

Step 4

Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure. Transfer the roast to a cutting board and shred it using two forks – it should fall apart effortlessly.

Step 5

Return the shredded beef to the pot and stir it into the rich, buttery gravy. Let it sit for 5 minutes so the meat absorbs the sauce. Serve over mashed potatoes, egg noodles, or on hoagie rolls with the pepperoncini and extra gravy spooned on top.

Pro Tips

Pat the Roast Dry Before Searing

Before you season the chuck roast with garlic powder and black pepper, grab some paper towels and pat the meat dry on all sides. If there is moisture sitting on the surface, the meat will steam instead of sear and you won’t get that deep golden-brown crust.

That crust is where a ton of the flavor comes from, so don’t skip this step. Dry meat plus a hot pot equals a perfect sear every time.

Get the Pot Really Hot Before Searing

After you turn on saute mode, let the Instant Pot heat up for about 3-5 minutes before you put the roast in. You want the bottom of the pot to be very hot so the meat starts sizzling the second it touches the surface.

If you put the roast in too early when the pot is still warming up, the meat will just sit there and turn gray. You want to hear a loud sizzle right away – that’s how you know it’s hot enough.

Don’t move the roast around while it sears. Just let it sit for the full 3 minutes per side so the crust has time to develop. If it sticks, that means it’s not done yet. It will release on its own when it’s ready to flip.

Scrape Up Every Browned Bit

After you remove the roast and pour in the beef broth and pepperoncini brine, use a wooden spoon or spatula to scrape up all those dark browned bits stuck to the bottom of the pot. Those bits are called fond and they are packed with flavor that goes straight into your gravy.

This step is also really important because if you leave those bits stuck to the bottom, your Instant Pot might give you a burn notice during pressure cooking. Taking 30 seconds to deglaze the pot properly prevents that and makes the sauce taste way better.

Frequently Asked Questions

Can I use a different cut of beef instead of chuck roast?

Chuck roast is the best choice for this recipe because it has the right amount of fat and connective tissue that breaks down under pressure, giving you that melt-in-your-mouth shredded texture. It’s really what makes Mississippi pot roast so good.

You could use bottom round or brisket in a pinch, but they tend to come out a bit drier. If you do swap, keep the cook time the same and make sure the meat sits in the gravy after shredding so it soaks up as much moisture as possible.