Mississippi pot roast in the Instant Pot is a flavorful, quicker take on the classic pot roast. Using a pressure cooker reduces total cooking time while still producing fork-tender beef and a rich, tangy gravy. This recipe is approachable even for beginners and delivers bold flavors thanks to pepperoncini, ranch seasoning, and au jus mix.
Compared with an oven or slow cooker, the Instant Pot version cooks much faster and still feels like a “set and forget” meal. If you’ve never made Instant Pot Mississippi pot roast before, don’t worry — the steps are straightforward and the payoff is a tender roast with a savory, slightly tangy gravy that’s perfect over mashed potatoes.
This Mississippi pot roast differs from a traditional pot roast in its bright, tangy notes from pepperoncini and the savory lift from ranch seasoning and au jus mix. The chuck roast becomes melt-in-your-mouth tender and the gravy has a delicious combination of savory, tangy, and slightly spicy flavors.
Ingredients Needed for Instant Pot Mississippi Roast
I used a frozen chuck roast from the freezer and picked up the remaining pantry ingredients: brown gravy (au jus) mix, a ranch seasoning packet (or a jarred mix), jarred pepperoncini (including some of the brine for flavor), beef broth, and unsalted butter. Potatoes are optional if you want to serve the roast with mashed potatoes.
- Chuck roast
- Beef broth (low sodium recommended)
- Brown gravy (au jus) mix packet
- Ranch seasoning packet or dry mix
- Potatoes (optional)
- Pepperoncini in jar (reserve about 1/4 cup brine)
- Unsalted butter
See the recipe card below for exact quantities.
Save Time Cooking Pot Roast in the Electric Pressure Cooker
An electric pressure cooker shortens the cooking time dramatically. In the Instant Pot the roast cooks in roughly an hour, while a slow cooker requires 7–8 hours and the oven about 3–4 hours. Pressure cooking gives tender results in a fraction of the time.
How to Cook Mississippi Roast in an Instant Pot
Follow these steps for a tender, flavorful Instant Pot Mississippi pot roast and a smooth gravy.
Step 1 – Cut the roast into large chunks. Cutting the roast into pieces improves searing and builds more flavor. A 3-pound chuck roast cut into several large chunks works well.
Step 2 – Sear on Sauté mode. Select Sauté and set to High (or “More” on older units). When the display reads “Hot,” add oil and heat briefly, then add the beef pieces leaving space between them. Do not move them for about 5 minutes to form a good crust.
Step 3 – Flip and sear all sides. After the first side is browned, flip pieces and sear the remaining sides, about 5 minutes per side. For larger quantities, sear in batches.
Step 4 – Remove meat and deglaze. Remove the seared meat and tent to keep warm. If using onion, sauté it for about a minute in the pot. Add 1/4 cup beef broth to deglaze, scraping up the browned bits on the bottom — that’s concentrated flavor.
Step 5 – Add seasonings, broth and brine. Pour in the beef broth, ranch seasoning, au jus gravy mix and about 1/4 cup of pepperoncini brine. Stir to combine, return the meat to the pot, and place pepperoncini on top. Aim for the liquid to reach about halfway up the sides of the meat.
Step 6 – Pressure cook. Place the lid on the Instant Pot and set the valve to SEAL. Pressure cook on High for 50–60 minutes, depending on roast size. When the cycle ends, do a 15-minute natural release, then quick-release any remaining pressure.
Step 7 – Make the gravy. Remove the roast and keep it warm under foil. Cancel the cooking program and switch to Sauté. While the liquid comes to a simmer, combine softened butter and flour into a paste. When the pot liquid is simmering, whisk in the butter-flour mixture and stir constantly until the gravy thickens, about 2–3 minutes. Adjust thickness by simmering longer if needed. Return the roast to the gravy to coat before serving.
How to Make Mashed Potatoes
Small new potatoes make quick and tasty mashed potatoes without peeling. Follow these simple steps:
- Place potatoes in a pot, cover with water and bring to a boil over medium-high heat.
- Boil about 20 minutes or until fork-tender, then drain.
- Return potatoes to the pot, cover for a couple minutes to allow excess moisture to evaporate.
- Add 2 tablespoons butter and let melt, then add about 2 tablespoons half-and-half.
- Mash to your preferred texture; add more half-and-half by tablespoonfuls if too dry.
- Season with salt and pepper to taste.
Can a Frozen Roast Be Used?
Yes. A frozen roast can be cooked in the Instant Pot, but you’ll skip the searing step (which adds flavor) and the cook time will be longer since you can’t cut it into chunks first.
Can Veggies Be Added?
Yes. Because the roast cooks for about an hour, add vegetables after the roast finishes and the pressure is released. Place the roast aside, add vegetables to the hot pot, and pressure cook briefly before making the gravy. Suggested times for larger-cut vegetables:
- Carrots: 4 minutes high pressure
- Potatoes: 4 minutes high pressure
- Green beans: 1 minute high pressure
What Kind of Beef Can Be Used?
Chuck roast is ideal for tenderness and flavor. Other suitable cuts include bottom round, top round, rump roast, and sirloin tip roast, though cooking times and results may vary slightly.
How to Make Mississippi Pot Roast in a Slow Cooker
- Sear beef cubes in a skillet over medium-high heat (about 5 minutes per side).
- Deglaze the pan with beef broth or pepperoncini brine and scrape up browned bits.
- Add broth, ranch seasoning and au jus mix to the slow cooker and stir.
- Add seared beef and top with pepperoncini.
- Cook on High for 4 hours or Low for 8 hours.
- To thicken, mix 2 tablespoons cornstarch with 2 tablespoons water, remove the beef, stir the slurry into the cooker and let thicken 20 minutes, then return the roast to coat with sauce.
How to Serve Pot Roast
This pot roast is classic comfort food served best over mashed potatoes. It also pairs well with rice or buttered egg noodles for a hearty meal.
Substitutions
- Onion soup mix can replace the ranch seasoning packet.
- Banana peppers or hot cherry peppers can substitute for pepperoncini if you prefer a different heat or flavor profile.
Reheating and Storage of Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. For freezer storage, place roast pieces flat in freezer zip bags to save space.
Reheating in the Instant Pot: Add 1 cup water to the pot, place the roast in a heatproof dish on a trivet, and use Steam for about 15 minutes.
Reheating in the oven: Place roast in an oven-safe dish with a splash of broth, cover with foil and warm at 350°F for 15–20 minutes.
Equipment Used and Kitchen Essentials
Essential tools for this recipe include an electric pressure cooker (Instant Pot), a sturdy skillet for searing, and a potato masher (if making mashed potatoes). Use any preferred oil for searing and a good-quality beef broth for best results.
FAQ
If the roast isn’t tender, it usually needs more cooking time. Return it to the Instant Pot and pressure cook on High for an additional 10–20 minutes, then allow a natural release.
Banana peppers or hot cherry peppers are good substitutes.
Onion soup mix can be substituted for au jus mix.
Related Recipes
For other comforting, easy recipes, try dishes that pair well with pot roast such as Instant Pot potatoes, roasted vegetables, or simple side salads.
Mississippi Pot Roast Instant Pot
Ingredients
Pot Roast Ingredients
- 1 2 1/2 to 4 Pound Chuck roast, cut into large chunks
- 3 Tbsp. avocado oil (or preferred oil)
- 1 Onion, chopped (optional)
- 8–10 Pepperoncini, chopped or wholeplus about 1/4 cup brine from the jar
- 1 Cup Beef broth (low sodium preferred)
- 1/2 Dry ranch packet or 1/2 oz ranch mix
- 1/2 Au jus (brown gravy) mix
- 3 Tbsp Unsalted butter
Gravy Ingredients
- 2 to 3 Tbsp. Flour
- 3 Tbsp Unsalted butter, softened
Instructions
Pot Roast Instructions
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Place Instant Pot on Sauté mode (High).
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When the pot reads “Hot,” add oil.
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Sear beef 5 minutes per side to build crust and flavor.
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Remove meat and keep warm under foil. Add onion and sauté about 1 minute (optional).
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Deglaze with a small amount of broth, scraping up browned bits from the bottom of the pot.
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Turn off Sauté mode.
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Add broth, ranch seasoning, and au jus mix, plus butter and pepperoncini brine. Return the meat and ensure liquid comes at least halfway up the sides.
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Place the lid on and set valve to SEAL.
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Pressure cook on High for 50–60 minutes, depending on the amount of meat.
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When cooking is done, perform a 15-minute natural pressure release.
Gravy Instructions
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Remove the meat and keep warm.
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Turn on Sauté mode again and bring the liquid to a simmer.
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Combine softened butter and flour into a paste while waiting for the liquid to heat.
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Whisk the butter-flour mixture into the simmering liquid, stirring to avoid lumps, and simmer until desired thickness (about 2–3 minutes).
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Cancel Sauté mode, set to Keep Warm, return meat to the gravy, and serve over mashed potatoes or rice.