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4.9 from 69 votes

Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast is one of the most amazing pot roasts you can make in the instant pot. Buttery, juicy, tender and full of pepperoncinis, ranch and au jus flavors.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 585 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 5 lbs chuck roast cut into 2 chunks that would fit in the pot
  • 3 tablespoons vegetable or canola oil
  • 1 small onion diced
  • 1 tablespoon minced garlic 
  • 1/2 cup water
  • 1/2 cup pepperoncini juice from the jar
  • 3/4 cup beef broth low sodium
  • 1 tablespoon Worcestershire sauce 
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 packet of dry ranch dressing mix
  • 1 packet of Au Jus Mix
  • 12 pepperoncinis whole
  • 1 stick unsalted butter sliced
  • 8 garlic cloves whole
  • 5 bay leaves
Cornstarch Slurry:
  • 2-3 tablespoons cornstarch
  • 3 tablespoons water

Instructions

    Cup of Yum
  1. Set Instant Pot to Saute - Normal mode. When it reads "Hot" add the oil and wait for the oil to heat up.
  2. Brown the meat in batches. If needed cut the chuck roast in two, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning.
  3. If needed, add a bit more oil to the pot when searing the rest of the pieces.
  4. Remove the seared pieces on a plate and cover with foil to keep them warm.
  5. Once all the beef has been browned and set aside its time to deglaze the pot.
  6. Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that stuck to the bottom and sides of the pot until its cleared.
  7. Add onion and minced garlic and cook for 1 minute, stirring occasionally.
  8. Add the beef broth, Pepperoncini juice and Worcestershire sauce.
  9. Add the salt, pepper, red pepper flakes, Ranch dressing dry mix and Au Jus mix. Stir to combine.
  10. Turn off the sauté mode.
  11. Add the beef in layers, and add sliced butter and garlic cloves between each layer.
  12. Add the Pepperoncinis to the pot as well as bay leaves.
  13. Close the lid and seal the valve. Cook for 70 minutes on High Pressure. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release. Release manually the remaining pressure.
  14. Open the lid and turn the Instant Pot to Sauté mode.
  15. If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined.
  16. Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. If you want to thicken it even more, add another round of cornstarch slurry. The sauce will thicken more as it cools off as well.
  17. Discard the bay leaves and serve the roast with mashed or baked potatoes. Garnish with extra Pepperoncinis and chopped parsley.

Nutrition Information

Serving 0g Calories 585kcal (29%) Carbohydrates 6g (2%) Protein 55g (110%) Fat 38g (58%) Saturated Fat 18g (90%) Cholesterol 195mg (65%) Sodium 495mg (21%) Potassium 1060mg (30%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 135IU (3%) Vitamin C 21.4mg (24%) Calcium 64mg (6%) Iron 6.3mg (35%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 585

% Daily Value*

Serving 0g
Calories 585kcal 29%
Carbohydrates 6g 2%
Protein 55g 110%
Fat 38g 58%
Saturated Fat 18g 90%
Cholesterol 195mg 65%
Sodium 495mg 21%
Potassium 1060mg 23%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 135IU 3%
Vitamin C 21.4mg 24%
Calcium 64mg 6%
Iron 6.3mg 35%

* Percent Daily Values are based on a 2,000 calorie diet.