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Instant Pot Mississippi Pot Roast
4.9 from 132 votes

Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast uses boneless chuck roast pieces seared in canola oil, then pressure cooked with beef stock, pepperoncini peppers with their juice, and a dry onion soup mix infused with dried herbs and spices. The result is tender shredded beef with a rich, savory cooking liquid thickened into a gravy using cornstarch. This method provides a flavorful roast in a fraction of traditional cooking time.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 1 tablespoon canola oil
  • 4 pound chuck roast excess fat trimmed and cut into 6 pieces, boneless
  • 1 cup beef stock
  • 6-8 Pepperoncini peppers plus 1/4 cup liquid from jar, jarred, for salad
  • 1 (1-ounce) package onion soup mix dry
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon chives dried
  • 2 teaspoons dill dried
  • 1 ½ teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper freshly ground
  • 3 tablespoons cornstarch

Instructions

    Cup of Yum
  1. Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
  2. Stir in beef stock, scraping any browned bits from the bottom of the pot.
  3. Stir in pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.
  4. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
  5. Remove beef from the Instant Pot®; shred, using two forks.
  6. In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
  7. Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
  8. Serve beef with juices immediately.