Instant Pot Mississippi Pot Roast Recipe
If you’re searching for a dish that’s pure comfort with a punch of bold, irresistible flavor, look no further than Instant Pot Mississippi Pot Roast. This classic Southern favorite transforms a humble chuck roast into a melt-in-your-mouth meal loaded with tangy pepperoncini, creamy buttery gravy, and the kind of juicy tenderness that only comes from proper pressure cooking. Perfect for family dinners or special gatherings, this is the recipe you’ll want on repeat.
Ingredients You’ll Need
The best part about this Instant Pot Mississippi Pot Roast is how it leans on a handful of pantry and fridge staples to build that signature flavor. Each ingredient has a real role to play, from supporting the richness to adding a zingy pop of heat and tang.
- Beef (Chuck Roast), 3–4 pounds: Choose a well-marbled chuck roast for ultimate tenderness and deep beef flavor; it’s the star of the show!
- Olive Oil, 1 tablespoon: A quick sear in olive oil builds those crave-worthy browned bits that deepen the sauce.
- Ground Pepper, 1 teaspoon: Seasoning the roast first allows the pepper to infuse every bite with gentle heat.
- Yellow Onion, 1 large, diced: Onions melt into the background, sweetening the entire dish and adding extra body to the gravy.
- Beef Broth, 1 cup: Adds moisture and brings all the flavors together, while helping deglaze the pot.
- Ranch Dressing Mix, 1 (1 oz) packet: This shortcut seasoning brings that tangy, herby note you can’t fake with anything else.
- Au Jus Gravy Mix, 1 (1 oz) packet: Gives the gravy dimension, color, and a rich, meaty backbone.
- Unsalted Butter, 4 tablespoons: Melting butter infuses the roast and gravy with luxurious silkiness.
- Pepperoncini Peppers, 5–6 (plus 1/4 cup juice): The magic ingredient; they cut through the richness with gentle heat and vinegar tang.
- Cornstarch, 1 tablespoon (plus 1 tablespoon water): A quick slurry at the end turns the drippings into a spoon-coating, lip-smacking gravy.
How to Make Instant Pot Mississippi Pot Roast
Step 1: Season the Beef
Start with a generous hand: pat your chuck roast dry and then rub that ground pepper on all sides. This simple step lets those savory flavors soak deep into the meat and promises a tastier bite every time.
Step 2: Sear the Meat (Optional)
Switch on your Instant Pot to [Sauté] and let it get nice and hot. Add the olive oil, then lay the roast in for a few minutes per side until it’s rich golden brown. Those browned bits (fond!) add incredible flavor to the final gravy—totally worth the few extra minutes. If you skip this, just tack a couple extra minutes to your pressure cooking time.
Step 3: Sauté the Onion
After the roast is nicely seared, remove it and set aside. Toss in your diced yellow onion and let it cook, stirring occasionally, for about two minutes. As the onion softens, it’ll pick up any beefy drippings and kick off a subtle sweetness.
Step 4: Deglaze the Pot
Pour in the beef broth and grab a wooden spoon. Scrape up every bit of browned goodness from the bottom—this not only flavors the cooking liquid, but also keeps your Instant Pot from throwing a “burn” warning later.
Step 5: Layer the Ingredients
Return the roast to the pot. Evenly sprinkle the Ranch Dressing Mix and Au Jus Gravy Mix directly over the top. Add thick pats of unsalted butter and then layer on the pepperoncini peppers plus a splash of their juice. This assembly locks in bold flavor at every level and guarantees that signature Instant Pot Mississippi Pot Roast zing.
Step 6: Pressure Cook the Roast
Put the lid on the Instant Pot, making sure it’s set to “Sealing.” Set to [Pressure Cook/Manual] on High for 60 to 70 minutes—on the lower end for a smaller roast, a bit longer for a larger one. The high pressure works its magic, taking even the toughest cut right into fork-tender territory.
Step 7: Natural Pressure Release
When the timer’s up, let the pressure release naturally for at least 10–15 minutes. This gentle finish ensures the beef stays juicy and falls apart perfectly—don’t rush this part!
Step 8: Thicken the Gravy (Optional)
Remove the beef and set it aside. Whisk together your cornstarch and water, then bring the juices to a simmer on [Sauté] and stir in the slurry. In just a couple minutes, you’ll have a silky, pourable gravy worthy of your Instant Pot Mississippi Pot Roast.
Step 9: Serve
Shred the beef with two forks, then return it to its gravy pool to soak up even more flavor. Spoon it onto plates, drizzle with plenty of gravy, and get ready for tastebud applause.
How to Serve Instant Pot Mississippi Pot Roast
Garnishes
Finish your Mississippi Pot Roast with a sprinkle of chopped fresh parsley for color, an extra pat of butter for sheen, or even a few extra sliced pepperoncinis for bonus heat. A little flaky sea salt or a crack of black pepper on top before serving just takes it over the edge.
Side Dishes
This roast was made for pairing! Classic fluffy mashed potatoes, buttery egg noodles, or a side of creamy polenta are absolute favorites, letting that rich gravy soak into every bite. Don’t forget crusty bread to swipe up every last drop—no judgment here.
Creative Ways to Present
For a fun spin, pile leftover Instant Pot Mississippi Pot Roast onto toasted sandwich rolls for the ultimate lunch, or make sliders for gatherings. You can also serve it over cheesy grits, stuff it into baked potatoes, or roll it into tortillas for a tangy beef taco twist.
Make Ahead and Storage
Storing Leftovers
Pack any leftover pot roast and gravy into airtight containers and store in the fridge for up to four days. The flavors only deepen overnight, making the second round just as good (if not better) than the first.
Freezing
This Instant Pot Mississippi Pot Roast freezes like a dream. Let it cool completely, then transfer portions to freezer-safe bags or containers, making sure to spoon in plenty of gravy. Label and freeze for up to 2 months. To thaw, just move it to the fridge overnight.
Reheating
For best results, gently warm the roast and its gravy on the stovetop over medium-low heat, adding a splash of beef broth if needed. You can also use the microwave—cover loosely and heat in one-minute bursts until steaming and tender all the way through.
FAQs
Can I use a different cut of beef?
Chuck roast is the classic choice for Instant Pot Mississippi Pot Roast because it breaks down beautifully, but you can substitute with brisket or even bottom round if you’re in a pinch. Just keep in mind that the texture may vary a little.
Is searing the beef really necessary?
Searing adds fantastic depth of flavor and makes a richer gravy, but if you’re short on time you can skip it and add a few extra minutes to the cook. Either way, you’ll end up with a deliciously tender roast.
Can I make this recipe in a slow cooker?
Absolutely! Just follow the same basic steps, then cook on low for 8 hours or high for about 4–5. The flavors and tenderness translate perfectly into a slow-cooked version.
What if I want a spicier or milder roast?
If you like extra heat, toss in a few more pepperoncinis, or even a splash of the juice. For a milder flavor, simply use fewer peppers or rinse some of the seeds away before adding.
Is this recipe gluten-free?
Instant Pot Mississippi Pot Roast can be gluten-free, but check your ranch dressing mix and au jus packet ingredients, as some brands add gluten-containing additives. Choose certified gluten-free versions to be safe.
Final Thoughts
There’s just something magical about Instant Pot Mississippi Pot Roast—it delivers big flavor from minimal effort, and never fails to wow at the dinner table. Give it a try next time you want a comforting, foolproof meal that brings everyone running. I can’t wait for you to make this new classic your own!
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Instant Pot Mississippi Pot Roast Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Instant Pot Mississippi Pot Roast is a savory and flavorful dish that is tender and juicy. With a perfect blend of seasonings and a rich, thick gravy, this recipe is sure to become a family favorite.
Ingredients
Beef:
- 3–4 pounds chuck roast
Seasoning:
- 1 tablespoon olive oil
- 1 teaspoon ground pepper
Onion Mixture:
- 1 large yellow onion, diced
- 1 cup beef broth
- 1 packet Ranch Dressing Mix (approximately 1 ½ tablespoon)
- 1 packet Au Jus Gravy Mix (approximately 1 ½ tablespoon)
- 4 tablespoons unsalted butter
- 5–6 pepperoncini peppers and ¼ cup of juice
- 1 tablespoon cornstarch and 1 tablespoon water
Instructions
- Season the Beef: Generously season both sides of the chuck roast with ground pepper.
- Sear the Meat (Optional): Sear the chuck roast on each side until golden brown.
- Sauté the Onion: Cook diced onion until tender.
- Deglaze the Pot: Add beef broth and scrape up any browned bits.
- Layer the Ingredients: Add seasonings, butter, pepperoncini peppers, and juice.
- Pressure Cook the Roast: Set to High Pressure for 60-70 minutes.
- Natural Pressure Release: Allow pressure to naturally release.
- Thicken the Gravy (Optional): Create a slurry and thicken the gravy.
- Serve: Shred the beef, drizzle with gravy, and enjoy!
Notes
- You can add more or fewer pepperoncini peppers based on your spice preference.
- For a thicker gravy, increase the cornstarch slurry ratio.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 630mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg
Keywords: Instant Pot, Mississippi Pot Roast, Pressure Cooker, Chuck Roast, Southern Cuisine
