Juicy, tender, instant pot Mississippi pot roast is melt-in-your-mouth delicious! This pot roast takes just 60 minutes to cook in the instant pot as opposed to 4-8 hours with the other methods.
Why this recipe works
Making Mississippi pot roast is incredibly easy, especially when it’s made in the instant pot. It cooks into pull-apart tender hunks of flavorful roast with a tangy bite thanks to the pepperoncinis. All you need are 6 ingredients, an instant pot, and an appetite for dinner!
While we’ve also made crockpot Mississippi pot roast that’s slow-cooked to perfection and is a fantastic dump-and-go dinner before work, using the instant pot method is great for when you want dinner ready quicker than a conventional oven or crockpot can give to you when it comes to chuck roast.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
ROAST – When choosing a chuck roast, grab a well-marbled cut of meat. Having a marbled cut of meat adds more flavor as the fat melts into the roast while it cooks. If you would like, you can brown the chuck roast in a pan before adding it to the instant pot, this will help retain the moisture of the meat and you guessed it, add more flavor. This isn’t a necessary step, but it’s one you can choose to do if you want!
PEPPERS – Pepperoncini peppers add so much flavor and the vinegar from the brine helps to tenderize and balance the richness. They aren’t spicy once they’ve cooked for several hours, all that’s left is a little zip in the juice and roast. If you’re concerned about spice, try it with just the pepperoncini juice instead but we don’t recommend leaving out pepperoncini peppers or juice altogether!
SEASONINGS – Ranch seasoning packets can be found at your local grocery store, or you can opt to make your own homemade ranch seasoning mix in its place. Don’t forget the au jus gravy packet! The butter is completely optional, but it enriches the gravy.
How to Make Instant Pot Mississippi Pot Roast
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place the chuck roast in a 6 quart instant pot.
EXPERT TIP – You can optionally brown the meat in a pan before adding if you’d like, but it is not imperative to the recipe. - Sprinkle with seasonings and butter.
- Pour the beef broth, pepperoncinis, and pepperoncini juice along the side into the bottom of the instant pot.
- Cook on high pressure for 60 minutes.
- Natural-release pressure, shred, return to pot, and serve as desired.
Frequently Asked Questions & Expert Tips
Yes, you can use a frozen roast, however, you may need to add additional time to allow the meat to cook thoroughly. Cook until meat is pull-apart tender.
You can store Mississippi pot roast in an air tight container kept in the refrigerator for 3-4 days.
Yes, Mississippi pot roast can be made ahead of time and frozen for 5-6 months. Simply remove from the freezer and allow to thaw in the refrigerator before reheating. When reheating, we like to add some water or even broth to add moisture back to the beef. Reheat on the stovetop, in the oven, or in the microwave.
Serving Suggestions
We love serving Mississippi pot roast with a heaping scoop of mashed potatoes, egg noodles, or rice. As we’ve mentioned in our slow cooker pot roast recipe, you can even make Mississippi pot roast sandwiches out of it. Slice a French baguette or sub roll in half, add the shredded roast, your favorite cheese, and extra peppers if desired. Dip in the gravy for a delicious meal!
There’s nothing we like more than simple, flavorful meals that are easy enough for everyone to make. This instant pot Mississippi pot roast fits the bill perfectly, and is sure to impress even the pickiest of eaters.
More Beef Recipes
- Crockpot Roast Beef
- Homemade Goulash
- Crockpot Beef Stew
- Beef Brisket and Gravy
- Crockpot Beef Burgundy
- Instant Pot Spaghetti and Meat Sauce
- Mississippi Pot Roast Sliders
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Instant Pot Mississippi Pot Roast
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 lb chuck roast 3-4 lbs
- ¾ cup low sodium beef broth
- 1 packet ranch seasoning
- 1 packet au jus gravy
- 2 Tbsp unsalted butter optional
- 10 pepperoncini peppers plus 1/2 cup pepperoncini juice
Things You’ll Need
Before You Begin
- We love serving Mississippi pot roast with a heaping scoop of mashed potatoes, egg noodles, or rice. You can even make Mississippi pot roast sandwiches out of it. Slice a French baguette or sub roll in half, add the shredded roast, your favorite cheese, and extra peppers if desired. Dip in the gravy for a delicious meal!
Instructions
- Place the chuck roast in the instant pot.
- Sprinkle with seasonings and butter.
- Pour the beef broth, pepperoncinis, and pepperoncini juice along the side into the bottom of the instant pot.
- Cook on high pressure for 60 minutes.
- Natural release pressure, shred, return to pot and serve as desired.
Nutrition
Amanda Davis
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Michelle says
This is my base recipie everytime. Of course I tweek it. I’m from New Orleans!! Thank you Amanda!!!
Elisa Reilly says
I’ve made this before and it was delicious but I can’t remember if I use the instant pot rack or not?
I think I seared it first, then follow recipe as stated. Does that sound right? Thanks.
Amanda Formaro says
You can sear it first if you like, there’s no need to use the rack.
Loran says
I set it for 60 on high and it came out tough as hell. My insta pot doesnt leak. Maybe i got the walmart special and it just doesnt seal well. Going back in for 30 minutes, wish me thr best.
April says
60 minutes has never been long enough for me. I do 80-90 minutes. At 60 minutes it’s still too tough.
Iann says
Mine also came out tough and undercooked at only 60 minutes. Going to add time and let it do a natural release instead of quick release.
Amanda Formaro says
My apologies to both of you. The instructions should have said 60 minutes with a NATURAL release, not a quick release. I have corrected the recipe, and again, my apologies.
Teri Springer says
Wondering where the trans fat comes in……..
Amanda Formaro says
Likely from the powdered ranch seasoning and au jus packets.
Lisa Marie Pullen says
I started making this recipe about 20 years ago and it has always been a winner.
Dixie Goodman says
Did I miss where it says when to add the 10 pepperoncini?
Do they go on top of roast with the seasoning and butter or along the sides with the broth and juice?
Amanda Formaro says
My apologies, I have corrected the recipe. They go in with the broth and juices.
Todo says
Mine came out so tough. It wouldn’t shred at all. :(
Amanda Formaro says
It sounds like your pressure cooker may not have been sealed properly. We have made this several times following the recipe instructions and it always comes out perfect.
Matt says
Try this smoked!! Smoke at 180° for 3 hours, then finish off with crockpot functions or under pressure. I do an additional 4 hours slow or 40 minutes under pressure. Also instead of butter I use smoked Wagyu beef tallow.
Trish says
Well that may be delicious that is a totally different recipe. Perhaps put this recipe on your blog for others to enjoy
Melanie Burkhead says
All of your replies to comments come off very rude…
Amy says
So easy and delicious!! The whole family enjoyed it with mashed potatoes.
Ferne says
This recipe sounds and looks great. I do not have an insta pot. How long will this recipe take in a crock pot?
Shawna says
8 hours on low setting in crock pot. I don’t add liquid when i do it in the crock other than maybe some juice from pepperocinis
TOM KNOBEL says
Delishish served over egg noodles
wina says
This is a fantastic receipe. I had it at work. I am trying to make it in my instant pot at home but it say food burn occasionally. What am I doing wrong? Ive only used an instant pot 3x.
Monika Light says
Add more liquid. 😊