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Instant Pot Mississippi Pot Roast
Prep time: 10 mins | Cook time: 10 mins | Total: 20 mins
I have no idea why this is called an Instant Pot Mississippi Pot Roast (I get the Instant Pot bit) as the flavors are not unique to Mississippi, but what I do know is that this is a meal with incredible flavor and I have no doubt it will become one of your go-to meals in no time. Looking to impress your friends and family by serving up a meal to die for? Well, look no further as this Mississippi Pot Roast is simply out of this world.
The beauty of this recipe lies in the ingredients- it’s not complicated or does it have tons of steps. The Instant Pot is what makes all the difference with minimal effort and time investment. It also makes for a tender, juicy roast that can be enjoyed by everyone at your table.
I hope you enjoy this recipe as much as I have.
Related Post: Oil In A Pressure Cooker
Ingredients
- 2 tbsp vegetable oil
- 3 to 5 lb Chuck roast, cut into 3 to 4 even pieces
- ¾ cup low sodium beef broth
- ½ cup pepperoncini juice from the jar
- 1 packet (1-ounce) Dry Ranch Seasoning Mix
- 1 packet (1-ounce) Au Jus Gravy Mix
- 10 whole pepperoncinis
- 2 tbsp butter

Instructions
Start by pressing the saute option on the Instant Pot and heat the vegetable oil
- Add the meat to the oil once it is hot and cook for 5 minutes.
- After 5 minutes, turn the meat over and continue to cook on the other side for a further 5 mins. If you need to add more oil, add a little more now.
- Remove meat from the Instant Pot and set aside.
- Slowly add beef broth to the Instant Pot stir to loosen up all the browned bits from the bottom of the pot (the brown bits is full of flavor).
- Add the pepperoncini juice and mix well
- Transfer the meat back into the Instant Pot.
- Sprinkle the ranch seasoning & gravy mix over the meat.
- Add the pepperoncinis and butter to the Instant Pot.
- Turn saute mode off
- Close the lid of the Instant Pot and set the steam release knob to Sealing position.
- Press the Manual button (or pressure cook button) and set to 60 minutes ‘High Pressure’.
- When the cooking cycle ends, do a Natural Pressure Release for 15 minutes.
- Turn off the pot and release the remaining pressure by turning knob to the venting position.
- When the pin drops, open the lid.
- Remove pot roast from the Instant Pot; let the roast rest for 10 minutes before cutting.
- Serve pot roast with juices.
If you prefer thicker juice you can can do the following:
- Whisk 2 tbsp of cornstartch with 1/4 cup of cold water in a bowl
- Turn the Instant Pot to Saute mode and let teh juices come to a boil
- Add the cornstartch to the juices and whisk together. Cook for 2 mins until the mixture is thicker. Make sure to whisk frequently.
- Add a little bit more water (or beef broth) if the mixture gets too thick.
My Kitchen Essentials
I get a lot of messages asking what kitchen utensils I use so here is a list and link to some of the things I have in my kitchen.
6 Great Pressure Cookers
Instant Pot Duo
- 14 1-touch smart programs
- 7 appliances in 1
- Capacity: 8 Quart
- Size: 14.84 x 13.31 x 14.17 inches
Yedi 9-in-1 Cooker
- 9 appliances in 1
- 15 instant touch cooking programs
- Capacity: 6 Quart
- Size: 12.6 x 12.2 x 13 inches
Ninja Foodi 8-Quart
- 9 cooking functions
- TenderCrisp Technology
- Capacity: 8 Quart
- Size: 16.1 x 14.57 x 14.2 inches
All American 921
- Pressure cooker and canner
- Made in USA
- Capacity: 25 Quart
-
Size: 16 x 15 x 19 inches
Instant Pot Duo Evo Plus
- Cooks up to 70 % faster
- 48 customizable presets
- Capacity: 8 Quart
-
Size: 15.7 x 15.7 x 17.3 inches
Breville Fast Slow Pro
- 11 Pressure cooking settings
- Color changing pressurizing LCD
- Capacity: 6 Quart
- Size: 12.5 x 13.5 x 14 inches