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

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.

How many hours does a pot roast take in the Instant Pot?

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.

What’s the difference between regular pot roast and Mississippi pot roast?

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.

Can I use a ranch seasoning packet instead of homemade?

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.

What cut of beef works best for Mississippi pot roast?

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.

Do I need to add extra liquid when cooking a pot roast in the Instant Pot?

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.

Can I make Mississippi pot roast ahead of time?

Yes, this recipe is great for meal prep. The flavors deepen as it sits, and leftovers reheat well, making it perfect for busy weeks.

Is Mississippi pot roast spicy?

Peperoncini peppers are mild and tangy rather than spicy. You can easily adjust the amount to suit your taste without losing the signature flavor.

Instant Pot Mississippi Pot Roast

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

Scale

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

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Instructions

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.
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.
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.
Add the vegetables: Add the carrots, celery, and onion to the pot, spreading them out evenly to create a base for the roast.
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.
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.
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.
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.

Equipment

Instant Pot

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Wooden Spoon

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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