Instant Pot Mississippi Pot Roast is everything I love about the classic — fall-apart tender beef, rich buttery gravy, and those tangy little pepperoncini peppers — without waiting all day for dinner. A splash of pepperoncini juice gives the gravy even more of that signature savory-tangy flavor, while ranch and au jus seasoning make every bite ridiculously good.
And this one is wonderfully easy. I cut the chuck roast into large pieces so it cooks evenly and gets fork-tender in the pressure cooker, then thicken all those flavorful cooking juices into a luscious gravy right in the pot. Spoon it over a big pile of creamy mashed potatoes and dinner is pretty hard to beat!
If you’ve got more time for the low-and-slow version, try my Mississippi Pot Roast, or check out my Mississippi Chicken and Crockpot Mississippi Meatballs for two more easy twists on those irresistible Mississippi flavors.
✨ Before You Begin
✨ Cut the roast into large, even pieces. Cut the chuck roast into roughly 1-pound chunks of similar thickness. This helps the beef cook evenly and become beautifully fork-tender in the Instant Pot.
✨ No searing required. This recipe is designed to be easy — just layer everything in the pot and let the pressure cooker do the work. If you prefer the extra flavor of browned beef, you can sear the pieces first, but it’s completely optional.
✨ Don’t add extra salt. Ranch and au jus seasoning already contain plenty of salt, and the pepperoncini juice adds more. I use low-sodium beef broth and unsalted butter and season only after tasting the finished gravy.
✨ Plan for the natural release. After the 60-minute pressure cook, let the pressure release naturally for 15 minutes before venting the remainder. This is part of the cooking time and helps the beef stay tender and juicy.
✨ Let tenderness be your guide. Chuck roast can vary. If the beef doesn’t pull apart easily with a fork after cooking, return it to high pressure for another 5–10 minutes. It isn’t ruined — it simply needs a little more time for the connective tissue to soften.
Ingredients + Key Notes
Chuck Roast: Choose a well-marbled 3–5 pound boneless chuck roast. That marbling melts during cooking and helps give you the rich, fall-apart beef we want. Cut the roast into roughly 1-pound pieces of similar thickness so they cook evenly.
Low-Sodium Beef Broth: Provides the liquid the Instant Pot needs to come to pressure while adding savory beef flavor. Using low-sodium broth helps keep the finished dish from becoming overly salty.
Pepperoncini Juice: Just ¼ cup adds that signature tangy Mississippi pot roast flavor and helps balance the richness of the beef and butter. You’ll find it right in the jar with the pepperoncini.
Au Jus Mix: A packet of dry au jus mix adds concentrated beefy, savory flavor and helps create the base for that irresistible gravy.
Dry Ranch Dressing Mix: This is part of the classic Mississippi pot roast flavor combination. Use the dry seasoning packet, not prepared ranch dressing.
Pepperoncini Peppers: Use whole pepperoncini rather than sliced. They hold up better during pressure cooking and add a mild, tangy bite without making the roast spicy.
Unsalted Butter: A full stick melts over the beef as it cooks, making the cooking juices wonderfully rich. Stick with unsalted butter since the ranch, au jus, and pepperoncini already bring plenty of salt.
Cornstarch + Cold Water: Whisked together into a slurry, these turn the flavorful cooking liquid into a silky gravy after the roast is finished. Always mix cornstarch with cold water before adding it to the hot liquid so it doesn’t clump.
🥣 How to Make Instant Pot Mississippi Pot Roast
Prep the beef. Cut the chuck roast into roughly 1-pound pieces of even thickness and place them in the Instant Pot.
Add the liquid and seasonings. Pour in the low-sodium beef broth and pepperoncini juice. Sprinkle the au jus mix and ranch seasoning evenly over the beef.
Top it off. Arrange the whole pepperoncini and slices of unsalted butter over the roast.
Pressure cook. Lock the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes.
Natural release. Let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure. The beef should be fork-tender and pull apart easily.
Make the gravy. Transfer the beef to a platter and cover to keep warm. Set the Instant Pot to Sauté. Whisk the cornstarch with cold water, then gradually whisk the slurry into the cooking liquid until the gravy reaches your desired consistency.
Serve. Shred or break the beef into large pieces and spoon that rich gravy over the top.
⭐ Pro Tips
⭐ Keep the beef pieces large and even. Roughly 1-pound pieces give the chuck enough surface area to cook evenly while remaining juicy and substantial. Similar thickness is more important than getting every piece exactly the same weight.
⭐ Searing is optional. I love that this can be a true dump-and-cook dinner. If you have extra time, you can brown the beef in batches using Sauté for deeper flavor. Be sure to scrape up every browned bit with the broth before pressure cooking to help prevent a Burn warning.
⭐ Don’t stir in the seasoning packets. Sprinkle the ranch and au jus over the beef and leave them on top rather than stirring them down onto the bottom of the pot.
⭐ Don’t rush the natural release. Give the roast the full 15 minutes before venting the remaining pressure. It’s part of the cooking process and helps give you tender, juicy beef.
⭐ If your roast is tough, it needs more time. Chuck roast varies in thickness and connective tissue. If it doesn’t pull apart easily, lock the lid back on and pressure cook for another 5–10 minutes, then allow another short natural release.
⭐ Taste before adding salt. Between the au jus, ranch seasoning, and pepperoncini juice, there’s already plenty of seasoning. That’s also why I use low-sodium broth and unsalted butter.
⭐ Thicken the gravy to your liking. Add the cornstarch slurry gradually—you may not need all of it. Remember that the gravy will continue to thicken slightly as it cools.
⭐ Don’t throw away those cooking juices! They’re loaded with beef, butter, ranch, au jus, and pepperoncini flavor. That rich gravy is one of the best parts of this recipe, especially spooned over mashed potatoes.
⭐ Thicken the gravy to your liking. The cooking liquid will be fairly thin when you first open the Instant Pot. After removing the beef, turn the pot to Sauté and gradually whisk in the cornstarch slurry until the gravy reaches the consistency you like. You may not need all of it, and the gravy will thicken a little more as it cools.
What to Serve With Instant Pot Mississippi Pot Roast
- Creamy potatoes: This rich, savory roast was made for Mashed Potatoes or Buttered Noodles. Spoon the tender beef and plenty of that buttery gravy right over the top.
- Something green: Balance all that richness with Arkansas Green Beans or simple Roasted Broccoli.
- A fresh salad: KFC Coleslaw or Harvest Salad gives you a cool, crunchy contrast to the warm, tender beef.
- Don’t forget the bread: Serve Bisquick Biscuits or Butter Swim Biscuits alongside to catch every last bit of that savory gravy.
Storing + Freezing + Reheating
Refrigerator: Let the pot roast cool, then store the beef and gravy together in an airtight container in the refrigerator for up to 4 days. Keeping the beef in the gravy helps it stay moist and flavorful.
Freezer: Mississippi pot roast freezes beautifully. Transfer the cooled beef and gravy to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the beef gently with plenty of gravy on the stovetop over medium-low heat or in the microwave until heated through. If the gravy has thickened too much in the refrigerator, stir in a splash of beef broth to loosen it.
Make-Ahead: This is a great recipe to make a day ahead. Refrigerate the cooked roast in its gravy overnight, then remove any hardened fat from the surface if desired and gently reheat. Like many braised beef dishes, the flavor is even better the next day.
Frequently Asked Questions
◆ Is Instant Pot Mississippi pot roast spicy?
No. Pepperoncini are mild peppers that add much more tangy, briny flavor than heat. Even with the pepperoncini juice, the finished beef and gravy aren’t spicy. Eating the whole peppers with the roast gives you a little extra peppery zip, but they’re still quite mild.
◆ Why is my Instant Pot Mississippi pot roast tough?
It probably needs more cooking time. Chuck roast becomes tender as its connective tissue breaks down, and individual roasts can vary. If the beef doesn’t pull apart easily with a fork after 60 minutes, lock the lid back in place and cook on High Pressure for another 5–10 minutes, followed by a short natural release.
◆ How long do you cook Mississippi pot roast in the Instant Pot?
For this recipe, cut the chuck roast into roughly 1-pound pieces of similar thickness and cook on High Pressure for 60 minutes, followed by a 15-minute natural pressure release. Remember that the Instant Pot also needs time to come to pressure before the 60-minute cooking time begins.
◆ Can I add potatoes and carrots to Instant Pot Mississippi pot roast?
Yes, but don’t cook them with the beef for the entire 60 minutes or they’ll become too soft. Cook the roast first, remove it and keep it warm, then add large chunks of potatoes and carrots to the cooking liquid. Pressure cook until tender, then quick release and serve them alongside the beef and gravy.
◆ Can I make Mississippi pot roast without pepperoncini?
You can, but I don’t recommend it. The pepperoncini and their juice provide the signature tangy flavor that balances the rich beef and buttery gravy. Without them, you’ll still have a tasty pot roast, but you’ll lose an important part of the classic Mississippi pot roast flavor.
◆ Can I use a frozen chuck roast?
For this recipe, I recommend thawing the chuck roast first. We cut the beef into large, evenly sized pieces so it cooks consistently, and you can’t do that with a frozen-solid roast. Thawing also makes it easier to judge the size and thickness of each piece before pressure cooking.
◆ Is an Instant Pot the same as a pressure cooker for this recipe?
An Instant Pot is an electric pressure cooker, so you’ll sometimes see this dish called pressure cooker Mississippi pot roast. This recipe is written and tested specifically for an Instant Pot using the High Pressure setting.
◆ Can I make Instant Pot Mississippi pot roast ahead of time?
Absolutely. In fact, it’s an excellent make-ahead dinner. Cook the roast and refrigerate it in its gravy for up to a day before serving. The next day, you can remove any hardened fat from the surface if you’d like, then gently reheat the beef in the gravy until hot.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗.
More Instant Pot Recipes
Instant Pot Beef Stew – Tender chunks of beef, potatoes, carrots, and veggies cooked in a rich, savory broth for classic beef stew in a fraction of the time.
Instant Pot Beef Stroganoff – Tender beef and noodles coated in a rich, creamy sauce make this another cozy Instant Pot dinner the whole family will love.
Instant Pot Goulash – Hearty ground beef, tender macaroni, tomatoes, and plenty of savory seasoning come together in this easy one-pot comfort-food dinner.
Instant Pot Pork Chops – Thick, tender pork chops are pressure cooked with garlic, wine, and mushroom soup, then finished with a rich, spoon-worthy gravy.
Instant Pot Chicken Carnitas – Juicy, flavorful chicken gets the Instant Pot treatment for an easy dinner that’s perfect for piling into tacos, bowls, and more.
Tried This Recipe?
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Instant Pot Mississippi Pot Roast
Ingredients
- 3-5 pounds chuck roast, cut into approximately 1-pound pieces of even thickness
- 3/4 cup low sodium beef broth
- 1/4 cup pepperoncini juice
- 1 (1 oz) packet Au Jus
- 1 (1 oz) packet dry ranch dressing mix
- 6-8 pepperoncini peppers
- 1/2 cup unsalted butter, sliced
Cornstarch Slurry:
- 1/4 cup cold water
- 2 tablespoon cornstarch
Instructions
- Add the beef: Place the chuck roast pieces in the Instant Pot, arranging them in an even layer as much as possible.
- Add the liquid and seasonings: Pour the beef broth and pepperoncini juice over the roast. Sprinkle the au jus mix and dry ranch dressing mix evenly over the beef. Do not stir. (It's okay if it's only partially submerged.)
- Add the pepperoncini and butter: Arrange the whole pepperoncini over the beef, then place the butter slices on top.
- Pressure cook: Lock the lid in place and set the valve to Sealing. Cook on High Pressure for 60 minutes. The Instant Pot will take additional time to come to pressure before the cooking time begins.
- Naturally release the pressure: When the 60-minute cooking time is complete, leave the Instant Pot undisturbed for 15 minutes to allow the pressure to release naturally.
- Release the remaining pressure: After 15 minutes, carefully turn the valve to Venting to release any remaining pressure. Wait until the pin drops completely before opening the lid.
- Check the beef: Test the roast with a fork; it should be very tender and pull apart easily. Transfer the beef to a platter and cover loosely to keep warm. If the beef is still tough, lock the lid back in place, set the valve to Sealing, and cook on High Pressure for another 5–10 minutes. Carefully release the pressure before opening the lid and check again for tenderness.
- Make the cornstarch slurry: Whisk the cold water and cornstarch together in a small bowl until completely smooth.
- Make the gravy: Set the Instant Pot to Sauté. Gradually whisk the cornstarch slurry into the cooking liquid, adding only as much as needed to reach your desired consistency. Cook, whisking frequently, until the gravy thickens, then turn off the Instant Pot.
- Serve: Shred the beef or break it into large pieces. Spoon the warm gravy over the roast and serve.
Fans Also Made:
Notes
- Chuck Roast– Use a 3-5 pound well-marbled roast for this recipe. I try to use a 3-pounder because it fits best in the instant pot.
- Pepperoncini Peppers - Use the whole peppers in this recipe not the slices because the slices will fall apart too much in the long cooking process.
- Unsalted Butter – This dish tends to be salty because of the au jus and ranch packets. Unsalted butter helps to reduce the overall saltiness.
- Searing: Do you have to sear a pot roast before slow cooking? No. In this recipe, there is no need to sear the meat before placing it in the instant pot. It’s one of those amazing dump-and-cook recipes!
- Gravy: How to thicken Mississippi pot roast gravy? The gravy is very thin, actually more of an au jus when the roast is finished cooking. To thicken, remove the roast to a platter, and turn the instant pot on “saute." Make a simple cornstarch slurry by whisking together 2 tablespoons of cornstarch with 4 tablespoons of cold water, in a small bowl Slowly stir the slurry into the instant pot, adding just enough of the slurry to achieve the desired thickness. Continue to cook on saute until sauce thickens up.
Best instructions for insta pot I’m sending to my son in-law who is new to insta pot cooking. Wish I would have had them when I started! Thank you
Thank you so much Ermma! I try really hard to write clear instructions and it absolutely makes my day when I hear that its helpful!! Thanks for sharing your thoughts!!
I mistakenly doubled the chuck roast I bought and didn’t know what to do… tried this one, this is a keeper!
So happy you tried this one. Thank you for your positive review 🙂