Instant Pot Mississippi Pot Roast Recipe
This Instant Pot Mississippi Pot Roast is a flavorful, tender, and easy-to-make comfort dish. Featuring chuck roast seared for a rich crust then simmered under pressure with pepperoncini, ranch, and au jus seasonings, it delivers a tangy and savory experience in under 2 hours. Perfect for a hearty weeknight dinner, this recipe utilizes the Instant Pot for speed and convenience, finishing with a luscious butter-flour gravy to drizzle over the shredded meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Pot Roast
- 3 lbs chuck roast (cut into 1 lb chunks)
- 2 Tbsp vegetable oil
- 1 small onion (diced)
- 9 pepperoncini (whole)
- 1/2 cup pepperoncini juice
- 1 1/2 cups low sodium beef broth, divided
- 1 oz dry ranch dressing mix
- 1 oz au jus mix
- 4 Tbsp butter
Gravy
- 3 Tbsp all-purpose flour
- 3 Tbsp butter
Instructions
- Sauté Oil and Sear Meat: Turn your Instant Pot onto sauté mode and add in the vegetable oil. Once the oil is hot, add the chuck roast pieces in a single layer and sear one side for about 5 minutes until browned.
- Flip and Sear Other Side: Flip the meat pieces over and sear the other side for another 5 minutes. Then remove the meat from the Instant Pot onto a plate and set aside.
- Sauté Onion and Deglaze: Add the diced onion and enough beef broth to cover the bottom of the Instant Pot. Use a wooden spoon to loosen any browned bits stuck to the pot to enhance flavor.
- Add Remaining Ingredients: Add the whole pepperoncini, pepperoncini juice, remaining beef broth, ranch dressing mix, au jus mix, and 4 tablespoons of butter. Stir everything together to combine.
- Pressure Cook the Roast: Turn off sauté mode and add the seared meat back into the pot. Close the lid and seal the Instant Pot. Pressure cook on high for 1 hour.
- Natural and Manual Pressure Release: Once the cooking time is complete, allow the pressure to naturally release for 15 minutes, then carefully manually release any remaining pressure.
- Shred the Meat: Remove the meat from the pot and shred it using forks. Set aside.
- Prepare the Gravy: Turn the Instant Pot back to the sauté function and let it heat. Meanwhile, mix the 3 tablespoons of flour and 3 tablespoons of butter together to form a thick paste (beurre manié).
- Thicken the Sauce: Add the flour-butter paste to the hot liquid in the Instant Pot and stir constantly until the sauce thickens to a gravy consistency.
- Serve: Return the shredded meat to the pot or serve with the thickened gravy spooned over the top. Enjoy your flavorful Instant Pot Mississippi Pot Roast!
Notes
- Searing the meat before pressure cooking adds great flavor through browning.
- Be sure to fully seal the Instant Pot lid for proper pressure cooking.
- Natural pressure release helps keep the meat tender and juicy.
- The beurre manié thickens the sauce into a smooth, glossy gravy.
- Adjust the amount of pepperoncini juice if you prefer more or less tanginess.
- This recipe can be doubled but cooking time remains the same.
- Leftover roast tastes great in sandwiches or tacos the next day.
