INSTANT POT POT ROAST PERFECTION

Craving that melt-in-your-mouth, savory goodness of a classic pot roast, but short on time? Forget babysitting a simmering pot for hours! With this Easy Instant Pot Mississippi Pot Roast recipe, you can achieve tender, flavorful perfection in a fraction of the time. Get ready to impress your family and friends with a comforting, delicious meal that’s surprisingly simple to make. We’re talking fall-apart beef infused with tangy, buttery flavors – all thanks to the magic of the Instant Pot!

Gathering Your Flavor-Packed Ingredients

Here’s what you’ll need to create this Instant Pot masterpiece. Don’t worry, the ingredient list is short and sweet!

For the Mississippi Pot Roast:

• 3-4 lb Chuck Roast: The star of the show! Look for one with good marbling.
• 1 packet (1 oz) Ranch Dressing Mix: Adds that signature tangy flavor.
• 1 packet (1 oz) Au Jus Gravy Mix: For richness and depth.
• 1/2 cup (1 stick) Butter: Unsalted is best, cut into pats.
• 1/4 cup Pepperoncini Peppers: Adds a zesty kick. Use the jarred kind, with juice.
• 1/4 cup Pepperoncini Juice: This is a MUST! Don’t skip it.
• 1 cup Beef Broth: To ensure plenty of liquid for pressure cooking.

Step-by-Step to Instant Pot Pot Roast Perfection

Let’s get started! This recipe is so easy, you’ll be amazed.

1. Sear the Roast (Optional but Recommended): Turn your Instant Pot to the “Saute” setting. Add a tablespoon of oil (vegetable or olive) to the pot. Once hot, sear the chuck roast on all sides until nicely browned. This adds incredible flavor and depth. Remove the roast from the Instant Pot and set aside.
2. Add the Liquids: Pour the beef broth into the Instant Pot and scrape up any browned bits from the bottom of the pot (this is called deglazing and adds a ton of flavor!).
3. Assemble the Roast: Place the seared (or unseared) chuck roast back into the Instant Pot. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast.
4. Add the Flavor Boosters: Distribute the pats of butter over the roast. Add the pepperoncini peppers and pepperoncini juice.
5. Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Cook on “Manual” or “Pressure Cook” for 20 minutes per pound of roast. For a 3-pound roast, cook for 60 minutes. For a 4-pound roast, cook for 80 minutes.
6. Natural Pressure Release: Once the cooking time is up, let the Instant Pot naturally pressure release for at least 15 minutes. This is crucial for tender, fall-apart results. After 15 minutes, you can manually release any remaining pressure.
7. Shred and Serve: Carefully remove the roast from the Instant Pot and place it on a cutting board. Use two forks to shred the beef. Return the shredded beef to the Instant Pot and stir to coat it with the flavorful juices.
8. Serve and Enjoy!: Serve your Easy Instant Pot Mississippi Pot Roast over mashed potatoes, rice, noodles, or even on toasted buns for a delicious sandwich.

Why the Instant Pot Makes This Recipe a Winner

The Instant Pot isn’t just another kitchen gadget; it’s a game-changer for busy weeknights! Here’s why it’s the perfect tool for making the best Mississippi Pot Roast:

• Speed: Cuts cooking time dramatically compared to traditional methods.
• Tenderness: Creates incredibly tender, fall-apart beef every time.
• Flavor Infusion: The pressure cooking process forces the flavors deep into the meat.
• One-Pot Wonder: Less cleanup! You can sear and cook everything in the same pot.
• Set It and Forget It: Once the Instant Pot is sealed, you can relax and let it do its thing.

Secrets to the BEST Mississippi Pot Roast

Want to take your Mississippi Pot Roast from good to absolutely unforgettable? Here are a few tips and tricks I’ve learned over the years:

• Don’t Skip the Sear: Even though it’s optional, searing the roast really does add a depth of flavor that you won’t get otherwise.
• Quality of Ingredients Matters: Use a good quality chuck roast and fresh, flavorful ranch and au jus mixes.
• Adjust the Pepperoncini Peppers: If you like things a little spicier, add a few more pepperoncini peppers. If you’re sensitive to heat, you can reduce the amount.
• Natural Pressure Release is Key: Resist the urge to quick release the pressure immediately. The natural pressure release allows the meat to continue to tenderize.
• Thicken the Sauce (Optional): If you prefer a thicker gravy, you can remove some of the cooking liquid from the Instant Pot after shredding the beef. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the cornstarch slurry into the cooking liquid and bring to a simmer on the “Saute” setting until thickened.
• Resting the Meat: Similar to other cooking methods, allowing the meat to rest for a few minutes after shredding helps it retain its juices.

Serving Suggestions That Will Knock Your Socks Off

This Easy Instant Pot Mississippi Pot Roast is incredibly versatile. Here are some of my favorite ways to serve it:

• Classic Mashed Potatoes: A timeless pairing that never disappoints.
• Creamy Polenta: Adds a touch of elegance to the meal.
• Fluffy Rice: Perfect for soaking up all that delicious gravy.
• Egg Noodles: A comforting and hearty option.
• Sandwiches: Pile the shredded beef onto toasted buns with a dollop of mayonnaise and a few extra pepperoncini peppers for a mouthwatering sandwich.
• Loaded Baked Potatoes: Top baked potatoes with the shredded beef, cheese, sour cream, and your favorite toppings.

Variations to Make It Your Own

Feel free to experiment and put your own spin on this classic recipe:

• Add Vegetables: Throw in some carrots, potatoes, and celery during the last 30 minutes of cooking time for a complete one-pot meal.
• Use Different Cuts of Beef: While chuck roast is the traditional choice, you can also use brisket or round roast. Adjust the cooking time accordingly.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Make It Keto-Friendly: Serve the shredded beef over cauliflower rice or mashed cauliflower.

Pairing Your Pot Roast with the Perfect Side Dish

Complete your meal with these incredible sides!

• Roasted vegetables.
• A crisp garden salad.
• Garlic bread or rolls.
• Creamy coleslaw.
• Macaroni and cheese.

Related Recipes You’ll Absolutely Love

If you enjoyed this Easy Instant Pot Mississippi Pot Roast, be sure to check out these other delicious and comforting recipes:

• BEEF STEW: A hearty and flavorful classic.
• BEEF STEW: Another amazing version of this comforting dish.
• RED WINE SHORT RIB HEAVEN: Decadent and unforgettable.
• MISSISSIPPI CHICKEN RECIPE: A delicious twist on the classic Mississippi flavors.
• Slow Cooker Steak & Cheddar Potato Casserole: The ultimate comfort food!
• Crock Pot Beef Stew: A classic recipe with Grandma’s secret touch.

Troubleshooting Your Instant Pot Pot Roast

Every now and then, things might not go exactly as planned. Here’s how to address some common issues:

• Roast is Tough: Ensure you’re cooking the roast long enough. Chuck roast needs time to break down and become tender. Also, make sure you’re using the natural pressure release method.
• Sauce is Too Thin: Use the cornstarch slurry method described above to thicken the sauce.
• “Burn” Message on Instant Pot: This usually means there isn’t enough liquid in the pot. Make sure you have at least 1 cup of beef broth. If you get the “burn” message, stop the cooking process, carefully release the pressure, add more liquid, and resume cooking.
• Roast is Dry: This can happen if the roast is overcooked. Reduce the cooking time slightly next time. Also, be sure to shred the beef and return it to the Instant Pot to soak up the juices.

The Easiest, Most Delicious Pot Roast Ever!

So, there you have it – my foolproof recipe for Easy Instant Pot Mississippi Pot Roast. I promise, this recipe is a winner! It’s perfect for busy weeknights, potlucks, or any occasion where you want to impress with minimal effort. The tangy, buttery, savory flavors are simply irresistible, and the tender, fall-apart beef is a true delight. Give it a try, and let me know what you think! Happy cooking!

Instant Pot Mississippi Pot Roast Perfection

Amelia Chen-Morrison

This Instant Pot Mississippi Pot Roast recipe delivers a tender, flavorful pot roast in a fraction of the time. The combination of ranch dressing mix, au jus gravy mix, and pepperoncini peppers creates a tangy, savory, and irresistible flavor profile. It’s a simple and comforting meal perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 650 kcal

Equipment

• Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• Large spoon
• Fork
• Tongs

Ingredients

  

• 3-4 lb Chuck Roast
• 1 tablespoon vegetable oil
• ¼ cup Pepperoncini Peppers, jarred, with juice
• ¼ cup Pepperoncini Juice
• 1 cup Beef Broth
• Mashed potatoes, rice, noodles, or buns for serving optional
• Salt and pepper to taste

Instructions

 

• Turn your Instant Pot to the “Saute” setting. Add oil to the pot. Once hot, sear the chuck roast on all sides until nicely browned. Remove the roast from the Instant Pot and set aside.
• Pour the beef broth into the Instant Pot and scrape up any browned bits from the bottom of the pot.
• Place the seared chuck roast back into the Instant Pot. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast.
• Distribute the pats of butter over the roast. Add the pepperoncini peppers and pepperoncini juice.
• Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Cook on “Manual” or “Pressure Cook” for 20 minutes per pound of roast. For a 3-pound roast, cook for 60 minutes. For a 4-pound roast, cook for 80 minutes.
• Once the cooking time is up, let the Instant Pot naturally pressure release for at least 15 minutes. After 15 minutes, you can manually release any remaining pressure.
• Carefully remove the roast from the Instant Pot and place it on a cutting board. Use two forks to shred the beef.
• Return the shredded beef to the Instant Pot and stir to coat it with the flavorful juices.
• Serve hot over mashed potatoes, rice, noodles, or on toasted buns for a delicious sandwich.

Notes

For a richer flavor, use a high-quality chuck roast with good marbling. Searing the roast is optional but highly recommended for added depth of flavor. Adjust the number of pepperoncini peppers to suit your spice preference. A natural pressure release is crucial for tender results. To thicken the sauce, remove some of the cooking liquid after shredding the beef. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the cornstarch slurry into the cooking liquid and bring to a simmer on the “Saute” setting until thickened. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.