Classic Mississippi Pot Roast (Instant Pot Recipe)

Introduction

What makes Classic Mississippi Pot Roast a standout family dinner? It’s the nearly effortless combo of melt-in-your-mouth beef, rich savory juices, and tangy, zesty flavors—all prepared in a fraction of the usual time thanks to your Instant Pot. This recipe transforms humble chuck roast into absolute comfort food perfection, ideal for busy weeknights or impressing guests with almost no fuss.

Why This Mississippi Pot Roast Recipe Stays a Favorite

Instant Pot Mississippi Pot Roast has earned its place as a modern classic because of its universal appeal and foolproof results. The pressure cooker efficiently tenderizes the roast, infusing it with bold ranch, pepperoncini, and buttery goodness in under two hours. Every bite is juicy and satisfying, making it a guaranteed crowd-pleaser—without the need for hours of hands-on cooking.

Ingredients You’ll Need

One of the reasons this recipe is so beloved is its short, straightforward ingredient list:

• 3–4 lbs beef chuck roast
• 1 oz packet ranch dressing mix
• 1 oz packet au jus gravy mix
• 6–8 pepperoncini peppers (plus 2–3 tablespoons pepperoncini juice)
• 4 tablespoons unsalted butter
• 2 tablespoons oil (for searing)
• 1/2 cup beef broth
• Salt and black pepper, to taste

Optional: carrots, potatoes, or celery for a one-pot meal.

Preparing and Searing the Roast

A good sear locks in flavor and enhances the final texture of your pot roast. Use a sturdy surface to prepare your veggies before tossing them in. For chopping hearty vegetables like carrots or celery, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can streamline prep work with uniform results in seconds.

To properly sear the beef, pat it dry with paper towels and season generously with salt and pepper.

Making Mississippi Pot Roast in the Instant Pot

Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to “Sauté” and add the oil. Brown the roast on all sides—this step develops depth of flavor you can’t get if you skip it. Remove the beef and set aside.

Deglaze the pot with beef broth, scraping up any flavorful browned bits. Add the beef back, then sprinkle ranch and au jus mixes evenly on top. Place butter in pats over the roast and toss in the pepperoncini plus their juice.

Lock the Instant Pot lid and cook on “Manual” or “Pressure Cook” for 60 minutes. Allow natural release for at least 15 minutes for the most tender texture.

Shredding and Serving Your Mississippi Pot Roast

After cooking, use a Chicken Shredder Tool Twist for Kitchen or two forks to pull the beef apart. The meat should be incredibly tender and fall apart easily.

Serve your roast over mashed potatoes or with roasted veggies. For evenly shaped mashed spuds, prepare them efficiently on a Bamboo Cutting Boards for Kitchen, Set of 3. Store leftovers in Rubbermaid Brilliance Food Storage Containers to keep the meat juicy and flavorful all week.

Tips and Serving Suggestions

– Elevate the meal with a bright side salad—prepped and ready to go in a Bentgo Salad Container – 54 oz Bowl for quick lunches.
– For meal-prep, portion leftovers and freeze in airtight containers.
– To add extra veggies, toss in carrots or potatoes before sealing the lid.

Nutritional Information and Serving Size

This recipe serves 6–8, depending on portion size. Each serving is hearty and protein-rich, generally yielding about 400–450 calories before additional sides. The beef is filling, so smaller portions can stretch even further.

Classic Mississippi Pot Roast (Recap)

With its signature tang, sumptuous texture, and big flavor, Classic Mississippi Pot Roast made in the Instant Pot is destined to be your new weeknight staple. With just a handful of ingredients and some smart kitchen helpers, you’ll have a meal that feels special, yet couldn’t be simpler to prepare.

Instructions

1. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to “Sauté.” Add oil and, once hot, sear beef chuck roast for 3–4 minutes per side until deeply browned. Set aside.
2. Deglaze the pot with beef broth, scraping up browned bits with a heatproof spatula. Return roast to the pot.
3. Sprinkle ranch and au jus mixes over the beef. Top with butter and scatter pepperoncini (with juice) around the roast.
4. Seal the lid, set to “Manual” or “Pressure Cook” for 60 minutes.
5. When cooking is done, allow a 15-minute natural pressure release before carefully venting remaining steam.
6. Transfer roast to a serving platter. Use a Chicken Shredder Tool Twist for Kitchen or two forks to shred meat. Stir meat back into juices for ultimate flavor.
7. Serve with sides of your choice—mashed potatoes, roasted veggies, or crusty bread. Store leftovers in Rubbermaid Brilliance Food Storage Containers for easy meal prep.

Cook and Prep Times

Prep Time: 10 minutes
Cook Time: 60 minutes (+ 15 minutes natural release)
Total Time: 1 hour 25 minutes

Enjoy this fail-proof, deeply flavorful Mississippi Pot Roast—ready in a fraction of the time and sure to become a household favorite!