Instant Pot Mississippi Pot Roast is one of those recipes I come back to again and again because it’s basically impossible to mess up and always turns out so good.
You throw everything in, let it do its thing, and end up with tender, pull-apart beef in a rich, tangy sauce that tastes like you spent way more time on it than you actually did!
I also like adding carrots, celery, and onion to make it feel like a full meal instead of just meat and sauce, and serving it over mashed potatoes. It’s super filling and great for busy weeknights and high-protein meal prep!
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Instant Pot Mississippi Pot Roast
Table of contents
The Ingredients
Olive Oil: Used to sear the roast before pressure cooking, olive oil helps build deep flavor right from the start and adds heart-healthy fats.
Chuck Roast: Chuck roast is the classic cut for Mississippi pot roast. It becomes incredibly tender under pressure as the connective tissue breaks down, resulting in juicy, shred-able beef that soaks up all the savory flavors.
Carrots: I like to include carrots to make this a more complete, well-rounded meal. They add natural sweetness that balances the salty and tangy elements, plus fiber, vitamin A, and antioxidants.
Celery: Celery adds subtle savory flavor and aroma while also contributing hydration and texture. It’s low in calories and provides fiber and potassium, making the dish feel lighter and more balanced.
Onion: Onion creates a flavorful base as it softens and melts into the cooking liquid. It adds natural sweetness and depth while bringing antioxidants and immune-supporting compounds to the dish.
Au Jus Gravy Mix: Au jus seasoning adds that signature rich, beefy flavor that Mississippi pot roast is known for. Look for a lower-sodium option when possible, as this ingredient can contribute a lot of salt to the recipe.
Beef Bone Broth: Beef broth helps create moisture for pressure cooking and forms the base of the flavorful cooking liquid. Using low-sodium broth allows you to better control the overall saltiness of the dish.
Butter: Butter adds richness and helps round out the flavors. A small amount goes a long way, giving the sauce that classic Mississippi pot roast indulgence without overpowering the dish.
Peperoncini Peppers: Peperoncini peppers are essential to Mississippi pot roast. They add tang, mild heat, and brightness that cut through the richness of the beef and butter. We love these around here. My husband and I even grew some in the garden last year and started more this year for all the charcuterie and Mississippi Pot Roast!
Peperoncini Liquid: A splash of the brine adds extra tang and depth, helping balance the savory flavors without needing additional salt.
Ranch Seasoning: Instead of using a store-bought ranch packet, I like making my own ranch seasoning to keep the sodium in check while still getting all the classic herby flavor. This homemade blend uses dried herbs and spices like parsley, dill, garlic powder, onion powder, chives, salt, and black pepper. If you already have the seasonings, it’s worth it!
How to Make Mississippi Pot Roast in an Instant Pot
Watch me Make It
The Instructions
Start by making the ranch seasoning. In a small bowl, mix the dried parsley, dill, garlic powder, onion powder, dried chives, salt, and black pepper. Set it aside while you prep the rest.
Next, sear the roast. Turn the Instant Pot to Sauté and add the olive oil. I like to let my Instant Pot get hot for at least 10 minutes because otherwise I feel like it’s not hot enough.
Once it’s hot, place the chuck roast in the pot and let it brown on all sides. This step only takes a few minutes but adds so much flavor to the final dish. Once seared, remove the roast and set it aside.
With the pot still warm, pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom. This not only adds extra flavor but also helps prevent the Instant Pot from giving you a burn notice.
Now add the vegetables. Place the carrots, celery, and onion directly into the pot, spreading them out to create a base for the roast. These cook beneath the beef and soak up all the flavorful juices, making this a more complete meal.
Place the seared roast on top of the vegetables. Sprinkle the homemade ranch seasoning evenly over the meat, followed by the au jus seasoning. Add the peperoncini peppers and pour in the peperoncini liquid, then place the butter on top.
For photo purposes, I layered everything on top so you could clearly see each ingredient. The order really doesn’t matter!
Secure the lid and set the Instant Pot to Manual/High Pressure. Cook until the roast is tender and easily shredded. Once the cook time is done, allow the pressure to naturally release for about 15 minutes before carefully releasing any remaining pressure.
After cooking, remove the roast and shred it with two forks. Return the shredded beef to the pot and stir it into the cooking liquid and vegetables.
Once the roast is shredded and stirred back into the pot, this is a great time to adjust the sauce.
If you want it a little thicker, turn the Instant Pot back to sauté and let the liquid simmer for a few minutes. This helps the sauce reduce slightly and concentrate the flavor.
Keep an eye on it and stir occasionally. You don’t want to reduce it too much, or it can become overly salty. Once it looks good, turn the pot off and let everything rest briefly before serving.
Serve warm with extra peperoncini on the side if you like a little extra tang. This Instant Pot Mississippi pot roast is great on its own, over mashed potatoes, rice, or cauliflower mash/rice. It’s easily portioned out for meal prep during the week!
FAQ: Instant Pot Mississippi Pot Roast
Mississippi pot roast cooks faster in a pressure cooker than traditional methods. For a medium-sized chuck roast, pressure cook until the meat is tender and easy to shred (about 50 minutes), followed by a natural pressure release for 15 minutes. If the roast isn’t fall-apart tender, it can be returned to pressure for a short additional cook time.
While the Instant Pot itself only cooks under pressure for about an hour, the total time includes searing, building pressure, and natural release. From start to finish, plan for roughly 90 minutes, which is still much faster than slow cooking or oven braising.
Traditional pot roast is usually cooked with potatoes, carrots, and a classic broth or gravy base. Mississippi pot roast is known for its bold, tangy flavor from ranch seasoning, au jus seasoning, peperoncini peppers, and butter. It’s richer and more savory, with a slightly tangy finish.
Yes, but use it carefully. Store-bought ranch packets are high in sodium and, when combined with au jus seasoning and peperoncini brine, can easily overpower the dish. Making your own allows better control over flavor and salt.
Chuck roast is ideal because it becomes tender and easy to shred under pressure. Leaner cuts don’t break down the same way and can end up dry or tough.
No. Between the broth, peperoncini juice, and moisture released from the vegetables, there’s enough liquid for pressure cooking. Adding more can dilute the flavor and make the sauce watery.
Yes, this recipe is great for meal prep. The flavors deepen as it sits, and leftovers reheat well, making it perfect for busy weeks.
Peperoncini peppers are mild and tangy rather than spicy. You can easily adjust the amount to suit your taste without losing the signature flavor.
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More Instant Pot Recipes You’ll Love:
- Stuffed Cabbage Rolls [Oven & Instant Pot Instructions]
- Potato Corn Chowder with Bacon [Instant Pot]
- Homemade Bone Broth [Chicken or Beef]
Instant Pot Mississippi Pot Roast
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Instant Pot Mississippi pot roast is tender, flavorful, and easy to make. Chuck roast cooks until fall-apart tender with peperoncini, savory seasonings, and vegetables for a comforting meal that’s perfect for busy weeknights or meal prep.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 1/2 pound chuck roast
- 2 large carrots, cut into thick rounds
- 3 celery stalks
- 1 small or 1/2 of a large yellow onion, cut into thick square pieces
- 1 packet of Kinders Au Jus Gravy Mix
- 1 cup homemade beef bone broth (or your fav store-bought)
- 2 tablespoons unsalted butter
- 6–8 peperoncini peppers
- 2 tablespoons peperoncini liquid
Homemade Ranch Seasoning (see note)
- 2 tablespoons dried parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried chives
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Get Recipe Ingredients
Instructions
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Make the ranch seasoning: In a small bowl, mix the dried parsley, dill, garlic powder, onion powder, dried chives, salt, and black pepper. Set aside. This homemade blend helps control the sodium while still giving you classic ranch flavor.
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Sear the roast: Set the Instant Pot to Sauté and add the olive oil. Once hot, add the chuck roast and sear on all sides until nicely browned (5-7 minutes total). This step adds depth of flavor and is worth the few extra minutes. Remove the roast and set it aside.
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Deglaze the pot: Pour the beef broth into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom. This adds flavor and helps prevent a burn notice.
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Add the vegetables: Add the carrots, celery, and onion to the pot, spreading them out evenly to create a base for the roast.
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Assemble the pot roast: Place the seared roast on top of the vegetables. Sprinkle the homemade ranch seasoning evenly over the roast, followed by the au jus seasoning. Add the pepperoncini peppers and pour in the pepperoncini liquid. Top with butter. *For purposes of the picture so you could see the ingredients, I placed everything on top.
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Pressure cook: Secure the lid and set the Instant Pot to Manual / High Pressure. Cook until the roast is tender and easy to shred. Once cooking is complete, allow the pressure to naturally release for about 15 minutes, then carefully release any remaining pressure.
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Shred and finish: Remove the roast and shred it with two forks, then return the meat to the pot and stir it into the cooking liquid and vegetables.
- Reduce the sauce (optional): After shredding the roast and returning it to the pot, set the Instant Pot to sauté. Let the liquid simmer for a few minutes to reduce slightly and concentrate the flavor, stirring occasionally. Do not reduce too much, as the sauce can become salty. Turn off the pot once the sauce reaches your desired consistency.
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Serve: Serve warm with extra pepperoncini on the side if desired. This pot roast is great on its own, over mashed potatoes or rice, or portioned out for meal prep.
Notes
- Seasoning balance: Since au jus seasoning and peperoncini both add salt, start light with any store-bought ranch seasoning. You can always add more after cooking.
- Prevent burn notices: Always deglaze the pot after searing and before pressure cooking. Scraping up browned bits makes a big difference.
- Vegetable texture: Cutting carrots and celery into larger pieces helps them hold their shape during pressure cooking.
- Natural release matters: Letting the pressure release naturally helps the beef stay tender and easier to shred.
- Sauce consistency: If you prefer a thicker sauce, simmer the cooking liquid briefly using the sauté function after shredding.
- Flavor boost: A small splash of extra peperoncini brine at the end can brighten the dish without overpowering it.
- Leftovers: The flavors continue to develop as it rests, making this a great option for next-day meals!
- Nutrition Information: The recipe card nutrition information does not include mashed potatoes or anything else besides the Mississippi pot roast recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Dinner, Instant Pot Recipes, Lunch
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
The added flavor of the peperoncini and homemade ranch make the flavors of your beef roast truly outstanding. I also love how you used the Instant Pot to make prepare this perfectly cooked, soft and tender roast. Thank you for sharing this gem!
Thanks so much for your kind words, Heidi! I’m happy you enjoyed the pot roast recipe!