Instant Pot Mississippi Pot Roast
This Instant Pot Mississippi Pot Roast is an easy 5-ingredient comfort food dinner made with chuck roast, ranch seasoning, gravy mix, butter, and pepperoncini peppers. The pressure cooker makes the roast incredibly tender with rich gravy in about 90 minutes.
Equipment
Ingredients
- 3 lb beef chuck roast (pork roast can also be used)
- 6 oz jarred pepperoncini peppers (with liquid)
- 1 stick butter (no need to melt)
- 1 pack ranch dressing mix (about 3 tablespoons)
- 1 pack brown gravy mix (about 3 tablespoons)
Instructions
- Set the Instant Pot to Sauté and preheat for a few minutes. Add 1 tablespoon butter. Once melted, add the roast and sear for 2–3 minutes per side, until lightly browned.
- Pour in the pepperoncini peppers and their juice. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Sprinkle the brown gravy mix and ranch dressing mix over the roast. Place the remaining stick of butter on top.
- Lock the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 75 minutes.
- Let the pressure naturally release for 10–15 minutes, then carefully switch the valve to Venting to release the remaining pressure. Open the lid and shred the roast with forks.
Notes
- Best cut of meat: Chuck roast works best for Mississippi pot roast because the fat and connective tissue break down during pressure cooking, making the meat tender and easy to shred.
- Searing adds flavor: Searing the roast before pressure cooking isn’t required, but it creates browned bits that add extra richness to the gravy.
- Pepperoncini peppers aren’t very spicy: They mainly add a tangy flavor to the roast rather than heat.
- Cook time matters: If your roast turns out tough, it usually just needs more time. Tougher cuts like chuck roast need enough time for the connective tissue to break down.
- Adding vegetables: If you want to cook vegetables with the roast, add them after the meat finishes cooking and pressure cook for 2–3 additional minutes so they don’t become mushy.
- To thicken the gravy: Remove the meat from the pot and whisk 2 tablespoons cornstarch into the cooking liquid. Simmer on Sauté until the sauce thickens.
- Slow cooker option: This recipe can also be made in a slow cooker. Cook on low for 6–8 hours until the roast is tender.
- Serving ideas: This pot roast is delicious served over mashed potatoes, rice, or egg noodles to soak up the gravy.
Nutrition Facts
Calories: 423kcalCarbohydrates: 3gProtein: 33gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 148mgSodium: 494mgPotassium: 623mgFiber: 1gSugar: 0.4gVitamin A: 447IUVitamin C: 18mgCalcium: 35mgIron: 4mg
