Go Back
–+ servings

Instant Pot Mississippi Pot Roast

Created by: Sarah Mock
mississippi pot roast in the instant pot square image
prep time15 minutes
cook time1 hour 45 minutes
total time2 hours
Makes 6 servings

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
  • ¼ Cup pepperoncini brine (from the jar)
  • ½ Cup Unsalted Butter (1 stick, cut into pieces)

Gravy (optional)

  • 2 Tablespoons Cornstarch
  • 2 Tablespoons cold water

Instructions
 

Sear the Beef

  • Cut the roast into 4 to 6 large chunks and pat dry.
    3 to 4 pounds chuck roast
    Raw beef chunks on a white cutting board prepared for a Mississippi pot roast in an Instant Pot.
  • Set the Instant Pot to Sauté. When it reads "Hot," add the oil.
    2 Tablespoons Vegetable Oil
  • Sear the beef in batches until deep brown on all sides, 3 to 4 minutes per side. Move to a plate.
    tongs holding a piece of seared meat

Deglaze the Pot

  • Spoon out the excess oil. Add the broth and scrape up every browned bit from the bottom.
    1 cup low sodium beef broth
  • Turn off Sauté.

Pressure Cook

  • Return the beef to the pot. Sprinkle both packets over the top of the meat; do not stir.
    1 packet Hidden Valley Ranch Dressing Packet, 1 packet au jus gravy mix
    Raw pieces of meat coated in dry seasoning in an electric pressure cooker.
  • Add the pepperoncini, brine, and butter on top.
    8 whole Pepperoncini Peppers, ¼ Cup pepperoncini brine, ½ Cup Unsalted Butter
    Top-down view of an open instant pot containing meat, pats of butter, seasoning, and whole pickled peppers for a Mississippi pot roast.
  • Lock the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes.
  • Natural release for 15 minutes, then turn the valve to Venting.
    • Keep hands and face away from the valve
  • Check that the beef twists apart easily with a fork; if not, cook 10 to 15 minutes more.

Make the Gravy

  • Move the beef to a plate. Set the pot to Sauté and bring the liquid to a simmer.
    Liquid simmering in a metal pot.
  • Taste first. For thicker gravy, whisk in the cornstarch slurry and simmer 1 minute.
    2 Tablespoons Cornstarch, 2 Tablespoons cold water
    A hand whisks a bubbling brown liquid in a stainless steel instant pot.
  • Shred the beef and return it to the gravy.

Dump-and-Go or Frozen Roast

  • Add the broth and brine, then set the whole roast on top, fresh or frozen.
  • Sprinkle the packets over the roast and top with the pepperoncini and butter; do not stir.
  • Cook on High Pressure for 80 minutes (thawed) or 90 minutes (frozen), then natural release for 15 minutes.
  • Check for fork-tenderness, then follow the gravy steps above.

Notes

Refrigerate leftovers within 2 hours in shallow airtight containers for up to 4 days. Freeze the shredded beef in its gravy for up to 3 months; thaw overnight in the refrigerator. Reheat covered to 165F, adding a splash of broth if it looks dry.

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®