Instant Pot Mississippi Pot Roast Recipe
Instant Pot Mississippi Pot Roast is a flavorful, tender beef dish made with simple pantry staples like Ranch Dressing Mix, Au Jus Gravy Mix, butter, and pepperoncini peppers. Cooked under high pressure, this recipe delivers a juicy, melt-in-your-mouth roast perfect for weeknight dinners or special occasions, served with a rich, tangy gravy.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Beef and Seasoning
- 3–4 pounds beef chuck roast
- 1 teaspoon ground pepper
- 1 tablespoon olive oil
Vegetables and Liquids
- 1 large yellow onion, diced
- 1 cup beef broth
- 5–6 pepperoncini peppers with ¼ cup juice
Mixes and Extras
- 1 (1 oz) packet of Ranch Dressing Mix (approximately 1 ½ tablespoon)
- 1 (1 oz) packet of Au Jus Gravy Mix (approximately 1 ½ tablespoon)
- 4 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Season the Beef: Generously season both sides of the 3-4 pounds beef chuck roast with 1 teaspoon of ground pepper to enhance flavor before cooking.
- Sear the Meat (Optional): Select the [Sauté] function on the Instant Pot, and when hot, add 1 tablespoon olive oil. Sear the roast for about 3 minutes on each side until golden brown to develop a richer flavor. If skipped, increase pressure cook time by 2-3 minutes.
- Sauté the Onion: Remove the roast and add the diced onion to the pot. Cook, stirring occasionally, for about 2 minutes until it softens and releases its sweetness.
- Deglaze the Pot: Pour in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to loosen browned bits, preventing any burn warnings during pressure cooking.
- Layer the Ingredients: Return the roast to the pot. Sprinkle the Ranch Dressing Mix and Au Jus Gravy Mix evenly over it. Add 4 tablespoons of unsalted butter on top. Arrange the 5-6 pepperoncini peppers with their juice over the roast for tangy heat.
- Pressure Cook the Roast: Secure the lid, set the valve to ‘Sealing,’ and choose [Pressure Cook/Manual] high pressure. Cook for 60 minutes if using a 3-pound roast or 70 minutes if 4 pounds, until meat is tender.
- Natural Pressure Release: Allow the pressure to release naturally for about 10-15 minutes to keep the meat moist. Once the pressure pin drops, carefully open the lid.
- Thicken the Gravy (Optional): Remove the beef and keep warm. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Turn on [Sauté], whisk the slurry into the pot juices, and simmer 1-2 minutes until the gravy thickens.
- Serve: Shred the beef with forks and drizzle with the thickened gravy. Serve immediately with your preferred sides such as mashed potatoes or steamed vegetables.
Notes
- Searing the meat is optional but recommended for deeper flavor.
- Adjust pressure cooking time based on the size of your roast.
- Natural release is preferable to maintain tenderness and juiciness.
- Pepperoncini peppers add a mildly tangy and spicy flavor; adjust the amount to taste.
- You can omit thickening the gravy if you prefer a thinner consistency.
Nutrition
- Serving Size: 1 cup shredded pot roast with gravy
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Instant Pot, Mississippi Pot Roast, beef pot roast, pressure cooker recipe, easy dinner, comfort food
