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Instant Pot Mississippi Pot Roast is rich, tender, and flavorful! Ready in a fraction of the time as the crockpot version and just as delicious! Made with just 6 ingredients.
Prepare for your house to smell like a Sunday dinner at Grandma’s.
Mississippi Pot Roast in the Instant Pot!
“When’s dinner?” “Is dinner ready?” “Dinner smells good. I’m hungry.”
Prepare to hear that about 33 times as your pot roast is cooking, because this one smells divine and it gets those tummies grumbling as it cooks.
We are all obsessed with our Mississippi Pot Roast (made in the slow cooker, super tender, so saucy and juicy), but we needed a quicker version.
Enter the Instant Pot!
Every bit as simple and ready in around 90 minutes versus 8 hours in the slow cooker!
We like to shred this one up and serve it over mashed potatoes or our Amish egg noodles.
Perfect for a Sunday dinner or a busy weeknight.
♥ 3 Reasons You’ll Love This Recipe:
- All the flavor in a fraction of the time. The Instant Pot locks in all that savory goodness and cooks it in about 1/4 of the time!
- Easy Peasy. Brown the roast in the Instant Pot (no dirtying a second pan), dump in the seasoning, seal, and pressure cook!
- You’ve got options. This can be shredded and used in sandwiches, over mashed potatoes, noodles, or rice, and you can even thicken up the liquid to make a nice gravy.
Why is it called Mississippi Roast?
If you are wondering why it is called Mississippi pot roast the answer is pretty much what you’d expect. A person in Mississippi came up with the recipe, it became really popular, and the rest is history!
And the best part is the combination of Au Jus mix and ranch seasoning can be used with more than just chuck roast. Mississippi pork roast and Mississippi chicken are just as good!
Ingredient Notes:
Chuck Roast – We love a chuck roast for this one. It gets so tender and has plenty of marbling to keep it from drying out.
Beef Broth – You always need liquid when cooking in the Instant Pot. Water would work here as well, but we go for the extra flavor boost of broth.
Pepperoncini – These add a tangy zip to the roast without adding much heat. You can eat the peppers or discard them after cooking.
Au Jus Gravy – You’ll need a packet of au just gravy mix for seasoning the roast.
Ranch Seasoning Mix – Make sure to use the seasoning and not ranch dip mix. The dip mix has a lot more sodium and things will get too salty.
See the recipe card for full information on ingredients and quantities.
My Favorite Instant Pot!
I absolutely love my Instant Pot! It’s great for recipes like this Mississippi pot roast, or to cook perfect rice, cook chicken to shred (the best!), and so much more.
Step by Step Instructions:
Cut the chuck roast into 4 equally sized pieces. You can trim off any excess fat if you prefer.
Sear the beef in batches in the Instant Pot. Remove the beef then add the beef broth to the Instant Pot and scrape up any browned bits on the bottom of the pot.
Return the beef to the pot along with the pepperoncini peppers and juice, and the packets of seasoning. Stir to combine.
Place the lid on the Instant Pot and set valve to sealing. Cook on high for 60 minutes then let pressure release naturally for 15 minutes. Remove and serve shredded or sliced with juice from the pot.
Helpful Tip!
Storage & Freezing:
Refrigerate: Store leftovers in an airtight container for 4-5 days.
Freeze: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop or in the microwave.
Leftover Hack!
If you’ve got leftovers than you’ve got most of what you need to make these Mississippi pot roast sliders! They’re savory snack sized sandwiches that are perfect for watching the game or having friends over.
Serving Suggestions:
Serve over mashed potatoes or buttered egg noodles for maximum comfort vibes.
Remove the beef from the pot, set to saute, and add in a cornstarch slurry to thicken the juices into a gravy.
Pile it onto a toasted hoagie roll and top with provolone for a killer sandwich.
Pair with roasted veggies or a crisp side salad to round out the meal.
Recipe FAQs:
We like how quick and easy the Instant Pot is but we also love our slow cooker. Check out our Mississippi pot roast recipe! It’s basically the same as this one just made in the slow cooker.
Yep, this recipe will also work in the oven! Cook it in a Dutch oven for about 3 hours at 350 degrees. Or try our Mississippi pot roast with potatoes and carrots! It’s pretty much the same but with hearty veggies.
Yes, we put the whole jar of peppers and juice in with the roast! The juice adds moisture and it’ll add wonderful flavor to the roast.
Nope! The pepperoncini adds more of a tangy zip than it does heat. Discard the peppers after cooking to keep it more mild, or serve with the peppers for extra heat.
More Easy Instant Pot Recipes!
- Instant Pot Potato Salad
- Instant Pot Vegetable Soup
- Instant Pot Crack Chicken
- Instant Pot Barbacoa
- Instant Pot Mexican Rice
Instant Pot Mississippi Pot Roast
Ingredients
- 3 pounds chuck roast
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 16 ounces jarred pepperoncini
- 1 packet dry Au Jus Gravy
- 1 packet dry ranch seasoning mix
Instructions
- Cut the chuck roast into 4 evenly sized pieces.
- Set the Instant Pot to saute and heat the oil until shimmering. Add the beef, 2 pieces at a time, and brown on each side. Remove the beef from the pot and set aside.
- Add the beef broth to the Instant Pot and scrape up any browned bits on the bottom of the pot. Be sure to remove the browned bits or you may get a burn notice on your Instant Pot.
- Add the beef back to the Instant Pot along with the jar of pepperoncini (juice and peppers), au jus mix, and ranch seasoning. Stir to combine.
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on high pressure for 60 minutes. Let pressure release naturally for 15 minutes before doing a quick release of any remaining pressure.
- Remove the roast to a serving platter, shred or slice, and drizzle with the juices from the pot.
- Serve hot.
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