Instant Pot Mississippi Pot Roast is super flavorful and ready in just an hour! This classic pot roast recipe is made with pepperoncini peppers, a luscious beef broth, and butter sauce for the most delicious pot roast I’ve ever had.
If you’re new to pressure cooking, this is one of the best beginner Instant Pot recipes to feed your family! Make this Mississippi Pot Roast in just an hour with the Instant Pot. My mom always made this budget-friendly recipe in the oven with a simple chuck roast, jar of pepperoncini peppers, and a couple of seasoning packets at least once a month. Once I found this super fast and easy version, I never looked back! It’s totally mom-approved, too.
Why You’ll Love this Recipe
- This Instant Pot recipe is one of my family’s favorites! The meat is super tender and the luscious sauce really makes the dish. It’s perfect for kids, too!
- I love a one-pot recipe and this is one of the best. Skip the dishes tonight with this pot roast made in just the Instant Pot!
- Let the Instant Pot do the work with this hands-off recipe that’s as easy as sear, stir, shred, and serve.
Here’s what you need to make this delicious pot roast:
- Chuck Roast: I used a 4-pound chuck roast for this Mississippi Pot Roast recipe. If you can’t find a chuck roast, look for a brisket or round steak. The cheapest cuts of meat make the best pot roast!
- Oil: For the perfect sear on your pot roast, you’ll need a little oil. I use olive oil or vegetable oil, but any neutral oil will work.
- Pepperoncini peppers: A jar of pepperoncinis makes this dish go from great to extraordinary! I add the juice, too, for an extra kick.
- Beef broth: You can always use water, but I find the extra flavor the beef broth adds totally worth the effort.
- Ranch seasoning: One packet of dry ranch seasoning is all you need here! Use a store bought packet, or two tablespoons of homemade ranch seasoning.
- Onion soup mix: I love using soup mixes in my recipes. It makes everything taste amazing with minimal measuring. You can substitute with au jus packet if desired.
- Butter: A few pats of butter make this a super rich roast with a luscious sauce. Be sure to cut it into pieces for even melting.
- Cornstarch: This helps thicken the delicious sauce into a rich gravy. Be sure to mix it into liquid before adding it to the pot.
What I Used for my Mississippi Pot Roast
6-Quart Instant Pot: You don’t need the biggest instant pot to make a perfect pot roast! I love this one because it’s big enough for a family meal. And if you ever need help with your Instant Pot, I have written a full Instant Pot guide to answer all of your questions!
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Instant Pot Mississippi Pot Roast
Follow these steps for the best Mississippi Pot Roast in about an hour:
- Heat oil. First, add your oil to the Instant Pot and heat it up on the Sauté setting.
- Sear beef. Then, add the chuck roast to the pot and sear it on all sides. This helps lock in the juices as it pressure cooks. Move it to a plate when it’s done.
- Deglaze pot. Now, add the pepperoncini pepper liquid and the beef broth to the Instant Pot. Scrape all the yummy browned bits off the bottom.
- Add seasonings. Next, add the chuck roast back to the pot with the ranch seasoning, onion soup mix, and pepperoncini peppers. Stir it all up!
- Add butter. Finally, chop the butter into 2 or 3 pieces and arrange it over the beef.
- Pressure cook roast. Secure the Instant Pot lid and seal the vent. Select the Manual setting and set the timer for 60 minutes. It will take a few minutes for the Instant Pot to come up to pressure. When the timer goes off, let the steam naturally release for 15 minutes before opening the lid.
Always sear your pot roast before roasting, whether it’s in the Instant Pot, in a slow cooker, or in the oven. This helps lock in all the delicious juices and give it that crunchy exterior, too!
- Shred beef. Once it’s done, remove the beef and shred it with 2 forks.
- Thicken sauce. To make the sauce thicker, mix the cornstarch with a couple tablespoons of liquid from the Instant Pot, and stir the mixture into the sauce. Add the shredded beef back to the thickened sauce and you’re done! Serve it with mashed potatoes for the best hearty dinner.
Tips and Tricks
Follow these tips to make the best Mississippi Pot Roast in the Instant Pot:
- Chop the beef. Most pot roast recipes keep the chuck roast whole for cooking. However, I like to cut it into a few pieces to fit it in the Instant Pot easier and cook it faster. You’ll shred the beef when it’s done, so don’t worry about presentation when cutting the raw beef.
- Use the slow cooker. Got time to spare? This recipe also works well in the Crockpot! Sear the chuck roast on the stove, then add all the ingredients to the slow cooker. Let it simmer on low for about 8 hours before shredding. If you want to thicken the sauce, you can do it in the Crockpot or add it to a sauce pot to simmer. This used to be my go-to method, but I love that the Instant Pot saves on time and clean up!
- Add more veggies. You can always add more vegetables to the mix for a one-pot recipe! Try onions, carrots, or potatoes. Be sure to add them under the beef for the best cook.
Frequently Asked Questions
If you end up with a tough roast, there’s only one explanation: It wasn’t cooked long enough. A perfectly cooked Mississippi pot roast will fall apart at the touch. If your roast seems underdone, cook it for another few minutes in the Instant Pot until it’s super tender.
Yes! It may sound counterintuitive to sear the chuck roast before simmering it in liquid, but it’s a critical step. The sear helps lock all the yummy juices into the meat while it roasts for the most succulent final result. I find it easier to sear cubes of meat instead of the whole thing.
To make the most moist pot roast, you need some liquid, but not a ton. You want the Mississippi pot roast to be in liquid, but submerging it isn’t necessary. When you roast it in the Instant Pot or slow cooker, the steam from the liquid fills the rest of the space.
What to Serve with Mississippi Pot Roast
This one-pot recipe is plenty to feed your family! I often only make this and a simple side of roasted potatoes.
Make it heartier with carrots, whole potatoes, and onions. You can roast them in the oven or throw them into the pressure cooker with your roast! Put them under the beef for the best cook.
I love this pot roast recipe because it pairs perfectly with my fav red wine and a simple side salad with homemade Ranch dressing.
Or, turn your leftovers into a delicious roast beef sandwich.
How to Store
You can keep any leftover pot roast for up to 4 days in the fridge. Be sure to save a little juice with the leftover meat and peppers to keep it extra moist for days.
Other Easy Instant Pot Recipes I Love
- Instant Pot Ribs
- Instant Pot Chicken Thighs
- Mexican Shredded Beef Tacos
- Instant Pot Cube Steak
- Crispy Instant Pot Carnitas
Now that you’ve made this Mississippi Pot Roast in the Instant Pot, you’ll never make it another way! Forget the stove and oven tonight and finish your delicious dinner with these yummy roasted potatoes in the air fryer. Make sure to Pin this recipe so more people can enjoy it too!
- 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 jar
- ¾ cup beef broth low sodium
- 1 1-ounce ranch seasoning packet
- 1 1-ounce dry onion soup mix packet
- 2 tablespoons butter
- 2 tablespoons corn starch
- 2 tablespoons water
- 6-quart instant pot
- Heat oil in the instant pot using the SAUTE setting.
- Add the chuck roast cubes, and sear them from all sides working in batches if needed.
- Remove the beef onto a plate, and set aside.
- Deglaze the pot by adding the liquid of the pepperoncini peppers and the beef broth, scraping off any bits stuck to the bottom of the pot.
- Add the beef back to the pot, sprinkle with ranch seasoning, onion soup mix, and add the pepperoncini peppers. Give everything a good stir.
- Arrange the butter over the beef (cut the butter into 2-3 pieces).
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 60 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, do a natural release for 15 minutes then release the rest of the steam.
- Carefully remove the lid, and take the beef out to shred. Shred with 2 forks.
- Meanwhile thicken the sauce. Mix the cornstarch with a little liquid from the instant pot, then stir it in the sauce. Stir until the sauce has thickened, add the shredded beef back in and stir so it’s coated in the sauce.
- Serve with creamy mashed potatoes, and extra sauce on the side.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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