Easy Instant Pot Mississippi Pot Roast Recipe

It had been one of those long Tuesdays. You know the kind — gray skies, socks gone rogue in the laundry, and just a general feeling of “meh.” But then, the moment the lid came off the Instant Pot and that warm, savory steam hit my face, everything shifted. That first forkful of tender Mississippi pot roast melted the day away.

What Makes Instant Pot Mississippi Pot Roast So Special?

Mississippi pot roast isn’t just another beef recipe. It’s a flavor bomb with just five pantry staples that somehow feel like magic when combined. The ranch mix brings creaminess, the au jus adds savory depth, the butter makes it rich, and those tangy pepperoncini? They wake the whole thing up without making it spicy.

In the Instant Pot, this classic slow cooker recipe transforms into a weeknight-friendly dish. You still get all that fork-tender beef, just faster — without heating up your whole kitchen or waiting all day.

And yes, the cleanup is almost laughably easy. One pot. Done.

Essential Ingredients

Start with a well-marbled chuck roast — about 3 to 4 pounds. Go for a 1–2 inch thick cut for best texture. Here’s what else you’ll need:

• Olive oil and ground pepper for seasoning
• A diced yellow onion for aromatic sweetness
• Beef broth to keep things juicy
• Ranch dressing mix + au jus gravy mix (store-bought or homemade)
• Unsalted butter for that classic richness
• Pepperoncini peppers + a splash of their juice for tang
• Optional: cornstarch slurry for thicker gravy

If you can’t find au jus mix, make your own with beef bouillon, onion powder, parsley, garlic powder, and cornstarch. Banana peppers or even a dash of pickle juice also work in place of pepperoncinis if you’re in a pinch.

Equipment You’ll Need

All you really need is:

• An Instant Pot (6 or 8 qt)
• Tongs and a wooden spoon
• Measuring cups and spoons
• A cutting board and sharp knife

That’s it. One pot, minimal mess.

Step-by-Step Instructions

1. Season your chuck roast with ground pepper.
2. (Optional but tasty) Hit Sauté on your Instant Pot. Sear roast in olive oil, 3–4 minutes per side. Remove it.
3. Add diced onion to the pot. Sauté for 2 minutes until softened.
4. Pour in beef broth. Deglaze the pot by scraping up the browned bits — this prevents the burn warning.
5. Nestle the roast back in. Sprinkle ranch mix and au jus mix over the top.
6. Add butter, pepperoncinis, and 1/4 cup of their juice.
7. Lock lid. Pressure cook on High for:
   • 60 min (3 lb roast)
   • 70 min (4 lb roast)
   • 80 min (5 lb roast)
     Add 10 minutes if your roast is extra thick.
8. Let pressure naturally release for 10–15 minutes.
9. Optional: Remove beef. Turn on Sauté, stir in cornstarch + water slurry, and simmer to thicken gravy.
10. Shred the beef with two forks and return it to the pot. Let it soak in all that goodness.

Tips for the Best Instant Pot Mississippi Pot Roast

• Go low-sodium on broth and butter to keep salt in check.
• Always deglaze after searing or sautéing to avoid burn warnings.
• Use natural release — it makes the meat meltier.
• Short on time? Cut the roast into large chunks before cooking.
• Searing adds flavor, but skip it if you’re in a rush — it’s still delicious.

Serving Suggestions

This roast loves sides. Try it with:

• Mashed potatoes or egg noodles for full comfort mode
• Rice or cauliflower rice for something lighter
• Roasted veggies, green beans, or crusty bread

And if you’re feeling cozy, pair it with Easy Creamy Cheesy Potato Bake for the Perfect Comfort Pairing or something sweet like Slow Cooker Cracker Barrel Fried Apples as a Sweet Southern Side.

Leftovers & Storage

Leftovers are gold here. You can:

• Reheat in the microwave, a skillet, or back in the Instant Pot with a splash of broth
• Refrigerate for up to 4 days
• Freeze (with or without gravy) for up to 3 months

And don’t stop at just reheating. Use leftovers for:

• Sandwiches, tacos, wraps
• Stuffed baked potatoes or savory breakfast hash
• Toss into quesadillas or shepherd’s pie

Make Ahead & Freezer Prep

This dish is meal-prep gold:

• Assemble raw ingredients in a freezer bag or Instant Pot liner up to 24 hours in advance
• Or freeze the cooked roast with gravy — perfect for future lazy days
• Reheat directly in the Instant Pot with a splash of broth

Variations on Instant Pot Mississippi Pot Roast (Plus Substitutions)

Try these swaps:

• No au jus mix? Use brown gravy mix or make your own blend
• No pepperoncini? Sub with banana peppers, pickle juice, or apple cider vinegar
• Want veggies? Toss in carrots, potatoes, or mushrooms in the last 5–6 minutes of cooking. Or cook them separately on the side

Need a change in cooking method?

• Slow Cooker: 8–10 hrs on low, 4–5 on high
• Oven: Sear first, then bake at 300°F, about 1 hour per pound
• Frozen roast: Skip sear, add 10 minutes to the cook time

FAQ

Final Thoughts on Making Instant Pot Mississippi Pot Roast

If there’s one recipe that never fails to deliver joy in our house, it’s this Instant Pot Mississippi Pot Roast. It’s unfussy, full of flavor, and endlessly versatile. Whether you’re feeding a hungry family, prepping ahead for the week, or just craving something cozy on a random Tuesday, this dish wraps you up like a warm blanket.

I hope it finds a regular spot on your dinner table too. And if it does, come back and tell me how you served it — or what leftover twist you came up with. I’d love to hear it.

And if you loved this, you’ll probably go for Garlic Butter Steak and Potatoes for a Hearty One-Pot Dinner or The Best White Chicken Chili for Your Next Cozy Instant Pot Meal.

You can also save it for later on Pinterest or join the dinner convo on Facebook.

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