How long do you cook a Mississippi pot roast in a pressure cooker?

Cook on high pressure for 60 minutes if it's 3 pounds. Add 10 minutes per extra pound. For thick cuts, add another 10 minutes.

How long does it take to do a pot roast in the Instant Pot?

From start to finish, about 1 hour and 8 minutes including pressure build-up and natural release.

What is the difference between pot roast and Mississippi roast?

Traditional pot roast uses carrots and potatoes with broth. Mississippi roast is richer and tangier, made with ranch mix, au jus, butter, and pepperoncini.

What temperature should I cook my Mississippi pot roast?

In the Instant Pot, you cook it using high pressure — not a set temperature. If using an oven, cook at 300°F, 1 hour per pound.

Easy Instant Pot Mississippi Pot Roast Recipe

Name: Easy Instant Pot Mississippi Pot Roast Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 8 min
Cuisine: American
Ingredients: 3–4 pounds chuck roast (1–2 inches thick, well-marbled); 1 tablespoon olive oil; 1 teaspoon ground pepper; 1 large yellow onion, diced; 1 cup beef broth (low-sodium); 1 packet Ranch Dressing Mix (1 oz ≈ 1½ tbsp); 1 packet Au Jus Gravy Mix (1 oz ≈ 1½ tbsp); 4 tablespoons unsalted butter; 5–6 pepperoncini peppers + 1/4 cup of juice; Optional: 1 tablespoon cornstarch + 1 tablespoon water (slurry)

Description

This Instant Pot Mississippi Pot Roast is tangy, tender, and full of bold, savory flavor. With minimal prep and just one pot, it’s the perfect comfort food for busy nights.

Ingredients

Scale

3–4 pounds chuck roast (1–2 inches thick, well-marbled)

1 tablespoon olive oil

1 teaspoon ground pepper

1 large yellow onion, diced

1 cup beef broth (low-sodium)

1 packet Ranch Dressing Mix (1 oz ≈ 1½ tbsp)

1 packet Au Jus Gravy Mix (1 oz ≈ 1½ tbsp)

4 tablespoons unsalted butter

5–6 pepperoncini peppers + 1/4 cup of juice

Optional: 1 tablespoon cornstarch + 1 tablespoon water (slurry)

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Instructions

1. Season beef with ground pepper.

2. (Optional) Sear roast in oil on Sauté mode, 3–4 minutes per side.

3. Remove beef and sauté diced onions for 2 minutes.

4. Pour in broth and deglaze pot by scraping up any browned bits.

5. Place beef back in pot. Sprinkle ranch and au jus mixes on top.

6. Add butter, pepperoncini, and juice.

7. Seal lid and pressure cook on High for 60 min (3 lbs); add 10 min per pound or for extra thickness.

8. Let pressure naturally release (10–15 minutes).

9. (Optional) Remove roast, stir in cornstarch slurry, and simmer to thicken.

10. Shred roast and return to pot. Serve warm with gravy.

Notes

Use unsalted butter and low-sodium broth to avoid too much salt.

Deglaze well to prevent burn warning.

Natural release is key for tender meat.

Cut roast into chunks for faster cooking.

Leftovers reheat beautifully and make great sandwiches or tacos.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Slow Cooker Recipes
Method: Pressure Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 522
Sugar: 2g
Sodium: 351mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 2g
Carbohydrates: 5g
Fiber: 1g
Protein: 45g
Cholesterol: 177mg