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 Servings

Calories 853kcal

Author Kathleen

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

US Customary - Metric

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.

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.

Nutrition