Instant Pot Mississippi Pot Roast Recipe
A savory and tender Instant Pot Mississippi Pot Roast made with a chuck roast, seasoned with ranch and au jus gravy mixes, and slow-cooked to juicy perfection with pepperoncini peppers for a tangy kick. This flavorful, easy-to-make dish is perfect for a hearty family dinner and comes together quickly using the Instant Pot.
- Prep Time: 15 minutes
- Cook Time: 75 minutes (60 minutes pressure cook + 15 minutes natural release)
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Meat and Seasonings
- 3–4 pounds beef chuck roast
- 1 teaspoon ground pepper
- 1 tablespoon olive oil
Vegetables and Broth
- 1 large yellow onion, diced
- 1 cup beef broth
Mixes and Flavorings
- 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
Thickening Agent
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the roast: Pat the beef chuck roast dry with paper towels and season it evenly with 1 teaspoon of ground pepper on all sides.
- Sear the roast: Turn the Instant Pot to sauté mode and heat 1 tablespoon olive oil. When hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- Sauté onion: Add the diced yellow onion to the Instant Pot and sauté until softened and translucent, about 3-5 minutes, scraping up any browned bits from the bottom.
- Add liquids and seasonings: Pour in 1 cup beef broth, then stir in the Ranch Dressing Mix and Au Jus Gravy Mix until dissolved and combined with the broth.
- Return roast and add extras: Place the seared roast back into the Instant Pot. Top the roast with 4 tablespoons unsalted butter and scatter 5-6 pepperoncini peppers over it, then pour ¼ cup of their juice around the roast.
- Pressure cook: Seal the Instant Pot lid and set it to pressure cook on high for 60 minutes. Once done, allow natural pressure release for 15 minutes, then manually release any remaining pressure.
- Thicken the sauce: Remove the roast and set aside to rest. Mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Turn the Instant Pot to sauté mode and stir the slurry into the cooking liquid. Cook for 3-5 minutes until sauce thickens.
- Serve: Slice or shred the roast and serve with the thickened sauce poured over the top, accompanied by your choice of sides like mashed potatoes or vegetables.
Notes
- Use chuck roast for best flavor and tenderness after pressure cooking.
- Do not skip searing as it adds depth of flavor.
- You can adjust the number of pepperoncini peppers based on your heat preference.
- The leftover cooking liquid makes a flavorful gravy—thicken it with cornstarch slurry before serving.
- If you prefer a thicker sauce, simmer longer after adding cornstarch slurry until desired consistency.
- Allow the roast to rest briefly after cooking to keep juices locked in.
Keywords: Mississippi Pot Roast, Instant Pot, Pressure Cooker, Beef Roast, Comfort Food, One Pot Meal
Find it online: https://mjrecipe.com/instant-pot-mississippi-pot-roast-recipe/