Instant Pot Mississippi Pot Roast Perfection
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.
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.