Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast is the quicker version of the famous buttery, fork tender, fabulous southern pot roast.

Course Main Course

Cuisine American

Keyword instant pot beef recipes, mississippi pot roast recipes, pot roast recipes

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings -6 servings

Calories 853kcal

Author Kathleen

Place chuck roast (3-5 pounds) in the instant pot.
Pour the beef broth (1 cup) over the roast. Sprinkle packet Au Jus (1 packet) and 1 packet dry ranch dressing mix over roast. (It's okay if it's only partially submerged.)
Place pepperoncini peppers (5-6) and butter slices (1/2 cup) on top of the roast.
Lock the lid and set the valve to seal. Set function to "manual mode-high pressure" for 60 minutes. It will take several minutes to build pressure. The instant pot will start on its own.
Once the time is complete, let the instant pot sit without disturbing it for 15 minutes. This is a natural pressure release.
After the natural pressure release, turn the steam release knob to the Venting position to release remaining pressure. When the pin in the lid drops back down, open the lid.
Transfer the chuck roast to a plate and cover.
Make The Cornstarch Slurry: In a small bowl whisk together the water (1/4 cup) and cornstarch (1 tablespoon). Turn the instant pot on to saute and whisk in the cornstarch mixture. Whisk constantly until gravy is thick, then, turn off the instant pot. Pour gravy into a gravy boat and serve.

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.