Name: Instant Pot Mississippi Pot Roast
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 3 to 4 pounds chuck roast (boneless); 2 Tablespoons Vegetable Oil ( or avocado oil); 1 cup low sodium beef broth (water works in a pinch); 1 packet Hidden Valley Ranch Dressing Packet (about 1 oz); 1 packet au jus gravy mix; 8 whole Pepperoncini Peppers; 1/4 Cup pepperoncini brine (from the jar); 1/2 Cup Unsalted Butter (1 stick, cut into pieces); 2 Tablespoons Cornstarch; 2 Tablespoons cold water

Instant Pot Mississippi pot roast is a savory, tangy, fork-tender beef dinner made with chuck roast, ranch seasoning, au jus mix, pepperoncini, and butter. This is the pressure cooker version of my slow cooker Mississippi pot roast, for the nights you did not start dinner at 8am.

Jump to Recipe

It goes from fresh or frozen to the table in about 2 hours, mostly hands off, and I will show you exactly how to avoid the BURN notice that trips up so many first-timers.

mississippi pot roast in the instant pot square image

If your family loves the ranch and pepperoncini combination, my Mississippi chicken uses the same flavors with chicken breasts. You will find more weeknight ideas in my collection of easy beef recipes.

Ingredients for Instant Pot Mississippi Pot Roast

This is a short ingredient list, which means every item is doing real work. The full amounts are in the recipe card below; here is what you need to know before you shop.

Mississippi Pot Roast (Instant Pot) ingredients with text overlay

Chuck roast: Chuck is the right cut here because it is full of connective tissue. Under pressure, that collagen melts into gelatin, which is what gives you juicy, shreddable beef and a gravy with body.
Lean roasts like eye of round or sirloin tip do not have that collagen; they cook through, but they turn dry and stringy instead of tender.
Ranch and au jus packets: These two packets are the seasoning, the salt, and part of the thickener all at once. That is why you add no extra salt to this recipe, and why the packets go on top of the meat, not into the liquid (more on that in the steps).
Pepperoncini and their brine: Pepperoncini are mild, so this is not a spicy dish. The peppers and a splash of their brine add a tangy, bright note that cuts through the richness of the butter and beef.
Butter: A full stick sounds like a lot, but it melts into the cooking liquid and becomes the base of the gravy. I reach for unsalted butter since the packets already bring plenty of salt.
Beef broth: Your Instant Pot needs about 1 cup of thin liquid to build steam and come to pressure. Low-sodium broth keeps the finished gravy from tipping over into too salty.

Substitutions

These are the swaps readers ask me about most. Here is what changes when you make them.

Water instead of beef broth: Water works to bring the pot to pressure, and the packets carry enough seasoning that the gravy still tastes beefy. You lose a little depth, so I use broth when I have it.

Homemade seasoning instead of packets: You can replace the ranch packet with a blend of dried parsley, dried dill, garlic powder, onion powder, salt, and black pepper, and the au jus packet with beef bouillon.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Can I use fresh herbs instead of seasoning packets?

Yes, use 1 tablespoon each of dried parsley, dill, and garlic powder for the ranch flavor, and 1 tablespoon beef bouillon for the au jus.

How to Make Mississippi Pot Roast in the Instant Pot

I am going to walk you through the sear-first method, because browning the beef builds the deepest flavor in the gravy. If you are short on time or starting with a frozen roast, the dump-and-go method is right below.

chuck roast chunks on a cutting board next to an instant pot

Cut the Roast

Cut the chuck roast into 4 to 6 large chunks, about the size of your fist. Smaller pieces mean more browned surface for flavor, and they cook evenly in 60 minutes.

Pat the pieces dry with paper towels. Wet meat steams instead of searing.

Sear the Beef

Set the Instant Pot to Sauté. When the display reads "Hot," add the oil and sear the beef in batches, 3 to 4 minutes per side.

Leave each piece alone until it releases easily from the pot; if it sticks, it is not ready to turn. You are looking for a deep brown crust, like the piece in the photo, then move it to a plate.

seared chunks of roast on a plate with tongs

Deglaze the Pot

Carefully spoon out most of the hot oil, then pour in the beef broth. Scrape the bottom with a wooden spoon until every browned bit lifts off and the bottom of the pot feels smooth.

Do not skip this. Those stuck-on bits are flavor, and they are also the number one cause of the BURN notice if you leave them on the bottom of the pot

Mississippi Pot Roast ingredients in the instantpot before the lid is closed

Layer and Pressure Cook

Return the beef to the pot. Sprinkle the ranch and au jus packets over the top of the meat, then add the pepperoncini, the brine, and the stick of butter on top.

Do not stir. Keeping the powder on top of the meat, away from the bottom of the pot, is what keeps it from scorching.

Lock the lid, turn the valve to Sealing, and cook on High Pressure for 60 minutes. The pot takes 10 to 15 minutes to come to pressure before the timer starts counting down.

Release and Check for Tenderness

Let the pressure release naturally for 15 minutes, then turn the valve to Venting to release the rest. Keep your hand and face away from the valve; that steam is hot.

Press a fork into the largest piece. It should twist apart with almost no effort; if it resists, lock the lid and cook 10 to 15 minutes more. Move the beef to a clean plate.

Make the Gravy

Turn the pot to Sauté and bring the liquid to a simmer. Taste it first; the packets already contain some thickener, and a few minutes of simmering may be all it needs.

For a thicker gravy, stir the cornstarch and cold water together in a small bowl until smooth, then whisk it into the simmering liquid. Dry starch dumped straight into hot liquid forms lumps; the slurry prevents that. Simmer 1 minute, until it coats the back of a spoon.

For a thicker gravy

Shred and Serve

Shred the beef with two forks, pulling out any large pieces of fat, then return it to the gravy so it soaks up the flavor.

My favorite way to serve it is over crisp, thick-cut french fries, almost like poutine. If you like that idea, my Thanksgiving turkey poutine is another good one. Mashed potatoes, egg noodles, or rice all work too.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

How to Cook Mississippi Pot Roast from Frozen in the Instant Pot

Yes, you can cook a frozen chuck roast in the Instant Pot without thawing it first. This is the dump-and-go method, and it is my answer for the nights the roast is still in the freezer at 4pm.

A frozen roast can not be seared or cut, so it goes in whole. Make sure a 3 to 4 pound roast fits flat in your pot before you start.

Pour the beef broth and pepperoncini brine into the pot, then set the roast on top.
Sprinkle both packets over the top of the roast and add the pepperoncini and butter. Do not stir.
Cook on High Pressure for 90 minutes for a frozen roast, or 80 minutes for a whole thawed roast. Expect the pot to take longer than usual, often 20 to 25 minutes, to come to pressure.
Let the pressure release naturally for 15 minutes, check for fork-tenderness, then finish with the gravy step above.

Cooking frozen meat in a pressure cooker is safe because the pot brings it through the danger zone quickly. The one thing to avoid is a slow cooker; a frozen roast sits too long between 40F and 140F there, so thaw it in the refrigerator first if you are making my crock pot version.

Storage Tips for the Beef Roast

Be sure to cool the extra pot roast completely before storing in an air-tight container in the refrigerator. Use up leftovers within 3 days. I reheat in the microwave but reheating on the stovetop is always a good idea.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently Asked Questions

Why did my Instant Pot say BURN?

Almost always it is one of two things: browned bits left stuck to the bottom after searing, or seasoning powder sitting in the liquid on the bottom of the pot. Scrape the pot completely clean when you deglaze, make sure you have the full cup of broth, and keep the packets on top of the meat.

Why is my pot roast tough?

Tough pot roast is undercooked pot roast. The collagen in chuck needs time to break down, so if a fork does not twist it apart easily, lock the lid and cook 10 to 15 minutes more. It also matters which cut you buy; a lean roast will never get as tender as chuck.

Why is my gravy thin?

The roast releases a lot of juice under pressure, so the liquid will look thin when you open the lid. Simmer it on Sauté for a few minutes, then add the cornstarch slurry a little at a time until it coats the back of a spoon.

Sarah Mock, a woman with long brown hair wearing a light blouse, stands indoors smiling and holding a glass of red wine. A plant and staircase are visible in the background.

Sarah's Culinary Insight

A few things I have learned making this roast over and over that will save you a headache.

The BURN notice comes from the packets, not the meat. Ranch and au jus mixes are mostly salt, starch, and powder; when they settle into a thin layer on the bottom of the pot, they scorch before it ever comes to pressure. Sprinkle them on the roast and leave them there.
Do not rush the natural release. If you quick-release right after a long cook, the liquid can spit from the valve and the meat loses moisture as the pressure drops fast. The 15-minute wait is part of the cook time, not optional.
Taste before you thicken. Between the two packets, the butter, and the brine, the cooking liquid is already seasoned and a little thick. Sometimes a few minutes of simmering is all the gravy needs, and adding cornstarch you do not need turns it gluey.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.

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