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Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast produces a tender, juicy and flavorful meal. This comforting, hearty dinner requires minimal effort!
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Course: Main Course
Cuisine: American
Keyword: how to make instant pot mississippi pot roast
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Servings: 8
Calories: 474kcal
Author: Megan Porta


  • Instant Pot


  • 3-4 lb chuck roast
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 10 oz beef stock or broth
  • 16 oz pepperoncinis
  • 1/2 cup juice from the pepperoncini jar
  • 1 oz dry Ranch dressing mix (1 packet)
  • 1 oz Au Jus (1 packet)
  • 6 tbsp butter cut into 1-Tbsp chunks
  • 2 tbsp water
  • 2 tbsp cornstarch


  • Cut the roast into 3-4 chunks, trimming and discarding excess fat. In a small bowl, combine the salt, pepper, garlic powder and onion powder. Mix well and rub over all surfaces of beef chunks.
  • Set Instant Pot to saute. Heat the olive oil and add the pieces of beef to the pot. Cook for 2 minutes/side. Do this in batches, if needed, and transfer to a cutting board.
  • Add the onion and saute 3 minutes, or until fragrant. Add beef stock/broth and deglaze pot (scrape bits from the bottom of the pan with a spoon). Add the seared meat to pot, along with pepperoncinis, pepperoncini juice, both dry mixes and the butter. Cover and cook on high pressure (pressure cook setting) for 45 minutes. It will take the pot approximately 17 minutes to build up pressure before it begins cooking. Let the pressure release naturally for 10 minutes, then do a manual release.
  • Remove the beef from the pot and place on a cutting board. Shred meat using a fork.
  • Combine the water and cornstarch in a small bowl and mix. Set the pot to saute and bring the liquid to a boil. Whisk in the water-cornstarch mixture and let simmer until thick.
  • Add shredded meat back to the pot. Let sit 5 minutes. Serve with mashed potatoes or rice!


  • Use low-sodium beef broth/stock for a less salty meal. So you are forewarned, this is a rather salty meal when cooked as directed. YUM YUM!
  • To shorten the cook time for this recipe, skip searing the roast and instead add the spices to the cooking liquid. Another option for shortening the recipe is to skip making the gravy at the end and instead pour juices over the top of the roast and veggies. It will be a lot less thick, but still delicious!
  • The pepperoncini peppers add a delicious little zing to the recipe. If you wish to reduce the amount of spice, cut the number of peppers you use in half.


Calories: 474kcal | Carbohydrates: 9g | Protein: 35g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 140mg | Sodium: 862mg | Potassium: 800mg | Fiber: 2g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 48mg | Calcium: 45mg | Iron: 4mg