Name: Instant Pot Mississippi Pot Roast Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3-4 pounds beef chuck roast; 1 teaspoon ground pepper; 1 tablespoon olive oil; 1 large yellow onion, diced; 1 cup beef broth; 1 (1 oz) packet Ranch Dressing Mix (approximately 1 ½ tablespoons); 1 (1 oz) packet Au Jus Gravy Mix (approximately 1 ½ tablespoons); 5-6 pepperoncini peppers and ¼ cup of its juice; 4 tablespoons unsalted butter; 1 tablespoon cornstarch; 1 tablespoon water

If you’re anything like me, you’ll appreciate just how much magic happens when you combine simplicity with bold flavors. This Instant Pot Mississippi Pot Roast Recipe is one of my absolute favorite go-to meals when I want something hearty, comforting, and effortless all at once. It’s a perfect blend of tender beef, buttery richness, and a tangy kick from the pepperoncini peppers that’s truly unforgettable.

Whether you’re feeding a busy family or just craving a stick-to-your-ribs dinner, this recipe works wonders. The Instant Pot does all the heavy lifting here, so you get a melt-in-your-mouth roast without having to watch the stove for hours. You’ll love how the flavors soak in while you focus on everything else life throws at you.

Ingredients You’ll Need

Every ingredient in this Instant Pot Mississippi Pot Roast Recipe plays a crucial role in creating the rich, savory, and slightly tangy flavor profile. These simple, easily found ingredients come together beautifully — and a couple of pantry staples make all the difference.

Beef chuck roast: This cut is perfect because it has enough marbling to stay juicy and become tender under pressure.
Olive oil: Helps get a nice sear on the roast, locking in flavor before pressure cooking.
Ground pepper: It’s the simple seasoning base that amps up the beef’s natural flavor.
Yellow onion: Diced for sweetness and depth in the sauce.
Beef broth: Adds a savory liquid base for the Instant Pot and infuses the meat with flavor.
Ranch dressing mix: A star ingredient that brings herbaceous, creamy notes without extra effort.
Au Jus gravy mix: Adds richness and rounds out the sauce with that classic savory punch.
Unsalted butter: For melt-in-your-mouth richness and to balance the tangy heat.
Pepperoncini peppers and juice: The zingy, slightly spicy addition that makes this recipe unique — be sure to use the juice for maximum flavor!
Cornstarch and water (for thickening): Optional but recommended if you love a thicker gravy to spoon over everything.

Variations

I love how forgiving this Instant Pot Mississippi Pot Roast Recipe is, so I often switch things up depending on what I have around or my mood. Don’t hesitate to make it your own—it’s those little tweaks that make the recipe even more enjoyable.

Slow Cooker Version: When I’m not in a hurry, I swap the Instant Pot for my slow cooker; it’s hands-off all day, and the roast gets just as tender.
Low-Sodium Mixes: I sometimes substitute low-sodium Ranch and Au Jus packets if I want to cut back on salt, then season carefully to taste.
Spicy Kick: For a bit more heat, I add a few dashes of hot sauce or throw in a sliced jalapeño; it adds a fun twist!
Vegetable Add-ins: Tossing in carrots and potatoes before sealing the pot makes it a full meal without extra fuss.

How to Make Instant Pot Mississippi Pot Roast Recipe

Step 1: Sear the Roast to Lock in Flavor

After patting your beef chuck roast dry with paper towels, season it evenly with ground pepper. Set your Instant Pot to the sauté setting and add a tablespoon of olive oil. Once hot, carefully place the roast in the pot, searing each side for about 3-4 minutes until it develops a golden-brown crust. This step adds incredible depth of flavor and keeps the meat juicy inside — don’t skip it!

Step 2: Build the Flavor Base

Once the roast is beautifully browned, remove it and set aside. Add the diced yellow onion to the Instant Pot and sauté for 2-3 minutes until softened and fragrant. Pour in one cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom — those bits pack a punch of flavor you’ll want in your sauce.

Step 3: Add Seasonings, Butter, and Peppers

Return the beef roast to the pot and sprinkle the Ranch dressing mix and Au Jus gravy mix over the top. Add the four tablespoons of unsalted butter on top of the roast. Then arrange the pepperoncini peppers around the meat and pour in about a quarter cup of their tangy juice. This layering creates the signature taste that makes this recipe stand out.

Step 4: Pressure Cook to Tender Perfection

Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 60 minutes (for a 3-4 pound roast). Once done, let the pressure release naturally for 15 minutes, then carefully switch the valve to venting to release any remaining steam. The slow release allows the meat fibers to relax, giving you that fall-apart texture everyone loves.

Step 5: Thicken the Sauce (Optional)

If you prefer a thicker gravy, remove the roast and set aside to rest. Mix one tablespoon of cornstarch with one tablespoon of water to make a slurry, then stir it into the sauce in the pot. Turn on sauté mode and cook for a couple of minutes until the sauce thickens to your liking.

How to Serve Instant Pot Mississippi Pot Roast Recipe

A white oval dish holds a rich dark brown stew with visible chunks of tender shredded meat, with some pieces being pulled apart by two silver forks placed at the top left and bottom center of the dish. Surrounding the meat are several bright yellow peppers that add a pop of color against the thick glossy sauce covering the dish. The background is a white marbled surface, making the dark stew and yellow peppers stand out. The meat looks well-cooked with dark browned spots and juicy texture, partially submerged in the shiny sauce photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my roast with a sprinkle of fresh chopped parsley—it adds a bright, fresh note that’s just lovely against the rich sauce. Sometimes, a few extra sliced pepperoncini on top are perfect for anyone craving a little added tang and color.

Side Dishes

Mashed potatoes are my classic side partner here because they soak up every bit of that luscious gravy. But you can’t go wrong with roasted vegetables, buttered egg noodles, or even a simple green salad to balance out the richness.

Creative Ways to Present

For special occasions, I’ve shredded the roast and served it as sandwiches on toasted buns with a bit of the pepperoncini sauce for dipping. It’s a crowd-pleaser and turns leftover magic into something new and exciting.

Make Ahead and Storage

Storing Leftovers

I always store leftover Instant Pot Mississippi Pot Roast Recipe in an airtight container in the fridge for up to 3-4 days. The beef actually tastes better the next day because the flavors continue to meld.

Freezing

This recipe freezes beautifully. I like to portion it into freezer-safe containers or bags, including some sauce to keep the meat moist when reheated, and it stays delicious for up to 3 months.

Reheating

To reheat, I gently warm leftovers in a covered skillet on low heat with a splash of broth or water to keep things moist. Microwave works too, but low and slow on the stove is my favorite way to preserve tenderness.

FAQs

Can I use a different cut of beef for the Instant Pot Mississippi Pot Roast Recipe?

Absolutely! While chuck roast is ideal because of its marbling and tenderness, you can also use brisket or round roast. Just keep in mind cooking times might vary slightly, and some cuts may be less tender.
Can I make this recipe without pepperoncini peppers?

The pepperoncini peppers and their juice are a signature part of the flavor, giving the roast a slight tang and heat. However, if you can’t find them, you can substitute with mild banana peppers and a splash of vinegar for acidity.
Is this recipe freezer-friendly?

Definitely! Instant Pot Mississippi Pot Roast Recipe freezes well. Portion cooked roast with its sauce in freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.
How thick should the gravy be?

It’s all about personal preference. I like my gravy thick enough to coat the back of a spoon, so I usually use cornstarch slurry to thicken. But if you prefer it thinner, just skip that step.
Can I add vegetables to the Instant Pot Mississippi Pot Roast Recipe?

Yes! Carrots, potatoes, and even green beans all work well. Add firmer veggies at the beginning so they cook through with the beef. It’s a great way to have a one-pot meal.

Final Thoughts

This Instant Pot Mississippi Pot Roast Recipe has become a family favorite in my house because it’s both foolproof and absolutely delicious. The blend of simple ingredients combined with the pressure cooker’s magic creates a juicy, flavorful meal without the fuss. If you’re looking for an easy, crowd-pleasing dinner that still feels special, I truly recommend giving this recipe a try—you’ll be hooked just like I was.