Are you tired of staring into the fridge at 5 PM, realizing you have no energy left to wrestle a tough chuck roast into submission for dinner? Oh, I know that feeling well! It used to send me straight to the takeout menu, but now? Now I have my hero: the **Instant Pot Mississippi Pot Roast**. Seriously, this recipe is practically magic. It takes that famously flavorful, tender roast—the one usually reserved for an all-day slow cooker marathon—and delivers it perfectly fork-tender in under an hour and a half total. When my soccer schedule gets crazy, this is the only beef dish I turn to. It’s ridiculously easy, packs a huge punch of savory, tangy flavor, and completely saved my weeknights!
Why You Need This Instant Pot Mississippi Pot Roast Recipe
Look, I’m not going to lie, there are a ton of pot roast recipes out there, but this one makes me genuinely excited when I see beef in my cart. Forget planning dinner three days ahead. This is the flavor bomb you need for a Tuesday night!
- It’s Shockingly Fast: We’re talking 70 minutes under pressure versus 8 hours in the slow cooker. Weeknight dinner just met its match.
- Zero Effort Flavor Layers: You aren’t sautéing onions or making a roux; you are just sprinkling dry mixes and dropping butter on top. It’s truly dump-and-cook perfection.
- Unbeatable Tenderness: The pressure cooker forces moisture into that tough chuck roast, making it shreddable with a fork. You won’t believe how tender this beef gets!
- Tangy & Savory Wow Factor: That little bit of pepperoncini magic combined with the ranch and au jus is a flavor combination you won’t forget. It’s salty, a little spicy, and deeply savory. It’s so good, you might even want to try this easy Kung Pao Beef later to diversify your easy weeknight rotation—but not today!
The Essential Ingredients for Instant Pot Mississippi Pot Roast
When I say this recipe is simple, I mean it because you barely have to chop anything! It’s all about grabbing those packets of goodness that do all the heavy lifting for you. Seriously, having these few things on hand means you can whip up the most amazing beef roast on a moment’s notice. Don’t skip the butter; that’s your secret weapon for rich sauce!
Here is exactly what you need for that perfect 3 lb roast:
- 3 lb beef chuck roast (Make sure it’s a thick piece!)
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 cup beef broth
- 1/2 cup pepperoncini peppers (drained, trust me on this!)
- 1/2 cup pepperoncini juice (Save that brine!)
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
See? Five or six things you probably already have or can grab easily. That’s it. No garlic cloves to peel or onions to dice. That’s the beauty of the Instant Pot Mississippi Pot Roast!
Mastering the Preparation: Step-by-Step Instant Pot Mississippi Pot Roast Instructions
Okay, taking this gorgeous piece of beef from raw to fall-apart tender in the Instant Pot is almost embarrassingly easy. It’s worth getting your timing right here, especially that critical release period at the end. Once you nail this, you’ll feel like a true pressure-cooking wizard. It’s miles easier than the slow cooker method—no checking constantly!
Preparing the Beef and Seasoning for Instant Pot Mississippi Pot Roast
First things first: grab those paper towels and pat that chuck roast dry. Seriously, don’t skip this; dry meat browns better, even if we aren’t technically “searing” here. Place your dried roast right into the inner pot. Now comes the fun part: sprinkle that ranch mix and the au jus gravy mix evenly all over. Make sure you get the sides! You want every inch of that beef coated in savory goodness before we add any liquid.
Pressure Cooking the Instant Pot Mississippi Pot Roast
Next, we introduce the liquids. Pour that cup of beef broth around the sides of the roast, not directly over the dry seasoning mountains, okay? Then, pour in the pepperoncini juice and toss those drained peppers right on top of the meat. Finally, cut that stick of butter into chunky pieces and arrange them over everything like little savory pillows. Secure the lid, make sure that vent handle is switched firmly to SEALING, and set it! You need 70 minutes on High Pressure (Manual mode). When the time goes off, resist the urge to quick-release! Let it do a Natural Pressure Release for a full 15 minutes. That resting time is super important for tender meat.
Shredding and Finishing the Instant Pot Mississippi Pot Roast
Once the 15 minutes are up, carefully switch the valve to venting to let out any last wisps of steam. Pull that tender beef out onto a cutting board and shred it up with two forks! It should fall apart beautifully. Now, stir all that amazing gravy and pepperoncini liquid in the pot, making sure the shredded meat gets totally coated. Serve it straight up, maybe over some fluffy mashed potatoes. If you feel like your sauce isn’t quite thick enough—and I only do this if I’m serving it over noodles—just whisk one tablespoon of cornstarch with two tablespoons of cold water, stir it into the hot liquid in the pot, and run the Sauté mode for about two minutes. Wow, that thickens up fast!
If you’re curious about other hands-off beef recipes, check out my thoughts on slow cooker beef stroganoff sometime when you have the whole day to cook!
Expert Tips for the Perfect Instant Pot Mississippi Pot Roast
I’ve made this Instant Pot Mississippi Pot Roast enough times now that I know the little secrets that take it from great to absolutely legendary. For starters, getting the right piece of beef makes a huge difference. You absolutely must use chuck roast. It has that beautiful marbling that breaks down into tender shreds under pressure.
When you’re assembling, pay attention to the butter distribution. Don’t just dump it in one clump! Spreading those pieces across the top helps melt evenly and cuts into the seasoning packets to create a richer base liquid right away. I’ve tried using less, and honestly, the sauce just isn’t the same.
And let’s talk about those peppers. If you are sensitive to heat, start with just a quarter cup of the pepperoncini juice instead of the full half cup, or even substitute some low-sodium beef broth for half the brine. You still get that signature tang without overwhelming the ranch and au jus flavors. It’s all about custom tailoring it to your family’s palate, right? If you ever want to try a totally different beef cut, check out my thoughts on the sirloin tip roast, but for this specific recipe, chuck is king!
Oh, and my biggest pet peeve: always double-check that sealing valve before you hit start. Nothing is sadder than waiting 70 minutes only to find out your roast steamed because the lid wasn’t locked down correctly!
Ingredient Notes and Substitutions for Instant Pot Mississippi Pot Roast
I get asked all the time about switching things up in this recipe because people love the results but maybe don’t have everything on hand. If you’re missing that pepperoncini juice—the brine—don’t panic! You can easily swap in regular beef broth or just plain water, though you’ll lose a tiny bit of that signature tang. If you do that, I highly recommend adding a teaspoon of white vinegar just to trick your tongue into thinking that bite is there.
Now, about the beef: Can you use brisket or round? Yes, but you absolutely have to stick to chuck roast for the classic, shreddable texture. The other cuts just don’t break down the same way under pressure. If you loved this ranch flavor profile, you might also want to check out my ranch pork chops for another quick meal!
Just remember, the dry packets are crucial here. Don’t try to substitute homemade seasoning mixes unless you have the exact measurements for ranch and au jus—those two packets are the core of what makes the Instant Pot Mississippi Pot Roast work so easily!
Serving Suggestions for Your Instant Pot Mississippi Pot Roast
Okay, so you’ve got this incredibly tender, juicy pot roast that smells like heaven—what do you serve it with? Honestly, this gravy is so good, you need something sturdy underneath to soak up every single drop. My usual go-to is a big mound of creamy mashed potatoes. They just hug that shredded meat perfectly!
If you aren’t feeling potatoes, egg noodles are a classic choice, and they mix right in with the shredded beef beautifully. But don’t forget your veggies! You need something green to balance out all that richness, right? I keep it simple with steamed green beans tossed in a little lemon juice and salt. Or, if you’re feeling fancy but still want easy, try making my recipe for roasted garlic parmesan broccoli—it takes about ten minutes and complements the salty roast so well.
And seriously, grab some crusty bread. It’s mandatory for wiping the bowl clean. You don’t want to waste a drop of that amazing sauce!
Storage and Reheating Instructions for Leftover Instant Pot Mississippi Pot Roast
The best part about making a big pot roast? Leftovers! This roast is so flavorful the next day. When you’re done eating, just let the meat and juices cool down slightly. Scoop everything into an airtight container. You can keep it happily in the fridge for about three to four days. Don’t worry about separating the meat from the sauce; keeping them together keeps it moist!
When reheating, avoid the microwave if you can, because it tends to dry things out. Pop it back into your Instant Pot on the Sauté low setting, stir it gently until it’s warm all the way through, and it tastes almost as good as fresh. If you don’t have the pot handy, a saucepan on medium heat works great too!
Frequently Asked Questions About Instant Pot Mississippi Pot Roast
Whenever I share this recipe, people have the best questions, usually revolving around time or texture! It’s totally normal to wonder about tweaking things, especially when you’ve been relying on a slow cooker for years. Here are the few things I hear most often about making this perfect **Instant Pot Mississippi Pot Roast**.
Can I cook this for longer if I have a bigger roast?
That’s a great question about adjusting the cook time. If you decide to go bigger than the 3-pound roast I used, you absolutely need to add more time. The simple rule of thumb for chuck roast in the Instant Pot is about 15 to 20 minutes per pound for the initial high-pressure time. So, a 4-pound roast would push you closer to 80 or 90 minutes before you start the Natural Pressure Release. Don’t mess with the 15-minute NPR, though—that part is essential for keeping the meat juicy!
Is the natural pressure release (NPR) really that important?
Yes, yes, a thousand times yes! Honestly, this is the difference between shreddable, silky beef and slightly dry roast beef. When you do a Natural Pressure Release, the internal temperature of the meat slowly drops, allowing the muscle fibers to relax and reabsorb moisture. If you speed this up with a Quick Release, say goodbye to tenderness! Think of the NPR as the final, crucial cooking stage for your **Mississippi roast**.
If I used a slow cooker, how would the time compare?
If you’re missing your Instant Pot or want to use your slow cooker instead, you certainly can! You’ll get great results, but you’ll need patience, which is why I love the IP so much more. For a 3 lb roast, you’d cook this on LOW for about 8 hours or on HIGH for about 4 to 5 hours. You’ll see similar ingredients, but the beef takes its sweet time melting into that incredible texture. If you’re interested in other hands-off IP recipes, check out my notes on Instant Pot Short Ribs—they cook even faster!
What if I don’t like the spicy flavor from the pepperoncini juice?
You don’t have to love spice to enjoy this roast! If you’re worried about the heat, just use the pepperoncini peppers but leave out the juice entirely. You can use the full half cup of beef broth instead of the juice. You’ll get all the savory seasonings from the ranch and au jus, plus that classic pepperoncini tang from the peppers themselves, but the cooking liquid won’t be spicy at all!
Nutritional Estimates for Instant Pot Mississippi Pot Roast
Now, I know for some of you, tracking macros is part of the meal planning game, and for others, it’s just good to know what you’re eating! Since this recipe is packed with beef and butter, it definitely delivers on the protein front. But since it relies so heavily on those dry seasoning packets, the sodium can climb a bit, so keep that in mind!
I pulled these numbers together based on the exact quantities listed in the recipe for a standard serving size. Please remember, these are just estimates—they will change if you use a fattier cut of beef or decide to use less butter. Also, if y’all are serving this over a big bed of noodles as mentioned earlier, you’ll definitely be adding more carbs and calories to that plate!
Here’s the breakdown I calculated for one generous serving:
- Serving Size: 1 serving (approx 8 oz)
- Calories: 450
- Protein: 40g (Wow, that’s a lot of fuel!)
- Fat: 30g
- Saturated Fat: 14g
- Carbohydrates: 5g
- Sugar: 3g
- Sodium: 750mg (See? Watch that sodium intake!)
It’s a fantastic, low-carb, high-protein meal if you skip the noodles or potatoes. But honestly, I always end up having at least one of those carbs because who can resist those amazing juices? Enjoy your tender roast!
Share Your Instant Pot Mississippi Pot Roast Success
Well, that’s it! You’ve made it to the finish line, and I really hope your kitchen smells incredible right now. Taking the time to try a new recipe, especially when you’re busy, deserves recognition, so congratulations on making this fantastic Instant Pot Mississippi Pot Roast!
Now that you’ve devoured every shred of that buttery, tangy beef, I would be over the moon if you came back and told me how it went. Did it shred easily? Did you end up thickening the gravy? Drop a rating down below so other busy cooks can see that this recipe is a keeper!
If you snapped even one glorious picture of that juicy roast on your plate—maybe served over some egg noodles, perhaps?—please tag me on social media! Seeing your success stories is what keeps me cooking and sharing these time-saving, flavor-packed meals. If you have any last-minute questions that I didn’t cover, don’t hesitate to use the contact form right here. Happy eating, and I can’t wait to hear how your roast turned out!
Print
Instant Pot Mississippi Pot Roast
- Total Time: 1 hr 35 min
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A simple recipe for tender pot roast cooked quickly in an electric pressure cooker.
Ingredients
- 3 lb beef chuck roast
- 1 packet dry ranch seasoning mix
- 1 packet dry au jus gravy mix
- 1 cup beef broth
- 1/2 cup pepperoncini peppers (drained)
- 1/2 cup pepperoncini juice
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
Instructions
- Pat the beef roast dry with paper towels.
- Place the roast in the inner pot of the Instant Pot.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
- Pour the beef broth and pepperoncini juice around the roast.
- Place the pepperoncini peppers on top of the roast.
- Arrange the butter pieces over the top of the roast.
- Secure the lid on the Instant Pot and set the vent to sealing.
- Cook on High Pressure (Manual setting) for 70 minutes.
- Allow for a Natural Pressure Release (NPR) for at least 15 minutes before manually releasing any remaining pressure.
- Remove the roast and shred it with two forks.
- Return the shredded meat to the pot and stir to coat with the juices.
- Serve hot.
Notes
- You can serve this roast over mashed potatoes or egg noodles.
- For thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the hot liquid after shredding the meat; cook on Sauté mode for 2 minutes until thickened.
- Prep Time: 10 min
- Cook Time: 1 hr 10 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 8 oz)
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 40
- Cholesterol: 140
Keywords: Instant Pot, pot roast, Mississippi roast, beef, slow cooker alternative, easy dinner