Instant Pot Mississippi Pot Roast
If you’re craving a fall-apart tender, flavor-packed dinner without waiting all day, this Instant Pot Mississippi Pot Roast is it. I first shared this recipe back in 2019, and since then it’s been viewed over 1 million times, making it the most popular recipe on my site.
It’s easy to see why. You get juicy beef, a rich buttery gravy, and bold, tangy flavor — all with just a handful of ingredients. No long prep, no babysitting, and no need to turn your kitchen upside down. The Instant Pot does the heavy lifting, and you’re left with a comforting meal that works just as well for busy weeknights as it does for cozy weekends.
If you’re a fan of low-effort comfort food, this is one of those recipes you’ll come back to again and again.
Why Make Mississippi Pot Roast in the Instant Pot?
Traditional pot roast takes 6–8 hours to cook. This version is done in about 90 minutes from start to finish, and the results are just as tender.
The pressure cooker breaks down the chuck roast quickly, infusing it with flavor while keeping the meat juicy. It’s one of those “dump, cook, and walk away” recipes that actually delivers.
And leftovers? Even better. This makes a big batch, perfect for meal prep. Serve it over mashed potatoes one night, tuck it into sandwiches the next, or freeze it for later. One cook, multiple meals.
What Is Mississippi Pot Roast?
Mississippi pot roast is a simple but incredibly flavorful beef dish made with chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini peppers.
It’s known for its:
- fall-apart tender beef
- buttery, savory gravy
- tangy kick from pepperoncini juice
There’s no searing required and no complicated steps — just layer everything in the pot and let it cook. It’s comfort food at its easiest.
Is Mississippi Pot Roast Spicy?
Not really. Pepperoncini peppers add tang, not heat. They balance the richness of the beef without making the dish spicy.
If you’re sensitive to spice, you can use fewer peppers — but don’t skip the juice. That acidity helps tenderize the meat and brings the whole dish together. If you want to dial things back even more, reduce or skip the black pepper.
Ingredients You’ll Need
- Chuck Roast (3-4 pounds, 1-2 inches thick): Well-marbled chuck roast is key. The fat keeps the meat juicy and helps it shred easily after cooking. If your roast is thicker than 2 inches, adjust the cook time: 60 minutes for 3 lbs, adding 10 minutes per extra pound (e.g., 4 lbs = 70 min, 5 lbs = 80 min).
- Oil (optional): Olive oil, avocado oil, or any neutral oil if you choose to sear.
- Ground Pepper: Adds a subtle kick — optional if you prefer it mild.
- Onion: Adds savory depth to the gravy.
- Beef Broth: I use Better Than Bouillon beef base mixed with water for extra flavor, but any beef broth works.
- Butter: Unsalted is best since the seasoning packets already contain salt.
- Ranch Dressing Mix: This is where that signature tangy, herby flavor comes from.
- Au Jus Gravy Mix: Adds richness and depth. Brown gravy mix or onion soup mix can work in a pinch.
- Pepperoncini Peppers + Juice: Don’t skip these — they’re essential to the flavor.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Instant Pot Mississippi Pot Roast
- Season the chuck roast with black pepper. (Image 1)
- (Optional but recommended) Sear the roast on sauté mode for 3–4 minutes per side, then remove. (Images 2, 3)
- Sauté the onions until softened. (Image 4)
- Turn off sauté mode, add beef broth, and scrape up the browned bits from the bottom. (Image 5)
- Return the roast to the pot. Sprinkle with ranch and au jus mix, top with butter, and add pepperoncini peppers and juice. (Image 6)
- Pressure cook on High for 60–70 minutes, then allow a natural release.
- If you want a thicker gravy, whisk together cornstarch and water, stir it in, and simmer briefly on sauté. Remove the beef before thickening. (Image 7)
- Remove the beef, shred it with two forks, and return it to the pot to soak up all that flavorful gravy.
Tips for the Best Mississippi Pot Roast
✔️ Pick the Right Cut – A well-marbled chuck roast is key for juicy, tender meat. The fat adds richness and keeps it from drying out.
✔️ Sear for Extra Flavor – Not required, but a quick sear locks in juices and adds depth. Totally worth the extra step!
✔️ Watch the Salt – Ranch and au jus packets are already salty, so use unsalted butter and low-sodium broth. Taste at the end before adding more salt.
✔️ Deglaze to Avoid Burn – After adding beef broth, scrape up the browned bits from the bottom of the pot to prevent that dreaded burn error and boost flavor.
✔️ Adjust Cooking Time – 60 minutes for a 3-lb roast, adding 10 minutes per extra pound (e.g., 4 lbs = 70 min, 5 lbs = 80 min). If it’s thicker than 2 inches, add another 10 minutes.
✔️ Want to Speed Things Up? Cut the roast in half or into large chunks to help it cook faster. Just be sure to adjust the cook time as needed.
✔️ Let Pressure Release Naturally – Patience pays off! A natural release makes the meat fall-apart tender—don’t rush it.
FAQ
Chuck roast is ideal. It’s affordable, easy to find, and becomes incredibly tender under pressure.
Brown gravy mix or onion soup mix works well. You can also make a homemade substitute using beef bouillon, onion powder, garlic powder, parsley, and cornstarch.
Pickled banana peppers are the closest match. If you don’t have peppers at all, use a splash of pickle juice or apple cider vinegar.
Yes — add potatoes, carrots, or mushrooms during the last 5–6 minutes of pressure cooking so they don’t overcook.
Yes. Take the frozen beef straight out of the freezer, skip searing, and add 10 extra minutes to the pressure cook time.
Absolutely. Sear the beef first, then cook on low for 8–10 hours or high for 4–5 hours.
Yes, you can — it just takes longer. Start by searing the pot roast in a skillet to build flavor. Transfer it to a Dutch oven or deep baking dish, add the remaining ingredients, and cover tightly (use a lid or seal well with foil). Bake at 300°F for about 1 hour per pound, or until the beef shreds easily with a fork.
Serving Suggestions
Mississippi pot roast is rich and savory, so it pairs best with something that can soak up the gravy.
Some of my go-to options:
- Mashed potatoes, rice, or buttered egg noodles
- Cauliflower rice if you want something lighter
- Simple sides like green beans, carrots, or Brussels sprouts
- Crusty bread for mopping up every last bit of sauce
And if you’re leaning fully into comfort food, it’s hard to beat serving this alongside something creamy like my Instant Pot mac and cheese.
Make Ahead, Store, Freeze, and Reheat
Make Ahead:
Add everything to a freezer bag or directly into the Instant Pot liner and refrigerate for up to 24 hours. When you’re ready, just cook — no extra prep.
Store:
Let the roast cool, then store it with the gravy in an airtight container for up to 4 days. If you add vegetables, keep them separate so they don’t get mushy.
Freeze:
You can freeze the raw ingredients or the fully cooked roast and gravy for up to 3 months. I like freezing it in individual portions for easy meals later.
Reheat:
Reheat gently in a skillet with a splash of broth, or microwave until warmed through. For frozen portions, thaw overnight or reheat in the Instant Pot on High Pressure for 5 minutes with a little liquid.
Leftover Ideas
Leftovers are honestly half the reason I make this.
Some easy ways to repurpose it:
- Pile it onto a toasted bun with provolone for a hot sandwich
- Turn it into tacos with warm tortillas, avocado, and salsa
- Use it as the base for a shepherd’s pie-style bake
- Stuff it into a baked potato with sour cream and cheese
- Chop it up for a breakfast hash with crispy potatoes and peppers
It’s one of those meals that somehow gets better every time you reheat it.
Why This Recipe Works
This is one of those recipes that proves simple doesn’t mean boring. It’s rich, comforting, and incredibly forgiving — perfect if you’re new to the Instant Pot or just want a reliable dinner that always works.
If you’re looking for another cozy, low-effort meal, my Instant Pot Beef Stew is a great one to try next.
RECIPE
Instant Pot Mississippi Pot Roast
Equipment
Ingredients
- 3-4 pounds beef (chuck roast)
- 1 tablespoon olive oil
- 1 teaspoon ground pepper
- 1 large yellow onion, diced
- 1 cup beef broth
- 1 (1 oz) packet of Ranch Dressing Mix (approximately 1 ½ tablespoon)
- 1 (1 oz) packet of Au Jus Gravy Mix (approximately 1 ½ tablespoon)
- 4 tablespoons unsalted butter
- 5-6 pepperoncini peppers and ¼ cup of it's juice
To Thicken
- 1 tablespoon cornstarch (and 1 tablespoon water)
Instructions
- Season the Beef. Generously season both sides of the 3-4 pounds beef (chuck roast) with 1 teaspoon ground pepper.
- Sear the Meat (Optional). Turn on the Instant Pot and select [Sauté] mode. When the display reads "Hot," add 1 tablespoon olive oil to the inner pot. Place the chuck roast in the pot and sear each side for about 3 minutes until golden brown. [Tip: If you skip this step, add 2-3 extra minutes to the pressure cooking time.]
- Sauté the Onion. Remove the seared beef and set it aside. Add 1 large yellow onion, diced to the pot and cook, stirring occasionally, for about 2 minutes until tender.
- Deglaze the Pot. Pour in 1 cup beef broth and scrape up any browned bits stuck to the bottom of the pot. This prevents the “burn” warning during pressure cooking.
- Layer the Ingredients. Return the chuck roast to the pot. Sprinkle the 1 (1 oz) packet of Ranch Dressing Mix and 1 (1 oz) packet of Au Jus Gravy Mix evenly over the roast. Add 4 tablespoons unsalted butter and arrange 5-6 pepperoncini peppers and their juice on top.
- Pressure Cook the Roast. Secure the lid and ensure the pressure release valve is set to "Sealing." Press [Pressure Cook/ Manual] and set the timer to High Pressure for 60-70 minutes, depending on the size of the roast: 3 lbs: 60 minutes, 4 lbs: 70 minutes.
- Natural Pressure Release. Once the cooking time is complete, allow the pressure to naturally release. This can take about 10-15 minutes. Wait until the pressure pin drops before carefully opening the lid.
- Thicken the Gravy (Optional). Remove the beef from the pot and set it aside. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon of water to form a slurry (use a 1:1 ratio if you need more). Set the Instant Pot to [Sauté] mode and whisk the slurry into the pot juices. Let it simmer for 1-2 minutes, or until the gravy thickens.
- Serve. Shred the beef, drizzle with gravy, and serve with your favorite sides!
Notes
- Choose the Right Cut: Opt for a well-marbled chuck roast for the best flavor and tenderness. The fat adds richness and keeps the meat moist.
- Sear for Flavor: While optional, searing the roast for a few minutes before pressure cooking locks in the juices and enhances flavor.
- Beware of Hidden Salt: Ranch and au jus packets are already salty, so use unsalted butter and low-sodium beef broth. Taste at the end and add salt only if needed.
- Deglaze the Pot: After pouring in the beef broth, scrape up any browned bits from the bottom of the Instant Pot. This not only adds flavor but also prevents the dreaded “burn” error.
- Cooking Time by Weight: Cook a 3-pound chuck roast for 60 minutes. Add 10 extra minutes for every additional pound (e.g., 4 lbs = 70 minutes, 5 lbs = 80 minutes). If your roast is thicker than 2 inches, add an extra 10 minutes for best results.
- Natural Pressure Release: For the most tender, fall-apart meat, allow the Instant Pot to naturally release pressure once cooking is complete. It’s worth the extra time!
Made this in the instapot last night and added baby potatoes, carrots and mushrooms in the last 5 mins. Came out great!
I LOVE this recipe. Absolutely delicious 😋.
This Mississippi pot roast has been my favorite winter meal. The meat is so tender and flavorful and it tastes amazing served on mashed potatoes! I have made it 4 times this winter and everyone loves it. Thanks for the recipe!
This was amazing I have made it once a week for 5 weeks now I added carrots and potatoes one of the times and it turned out delicious thank you very much for sharing such a wonderful recipe minimal work to prep which makes it a busy week day favorite
We have made this recipe so many times and it is our go to. The first instant pot recipe that we repeat regularly. I did want to ask, we are making this for a few extra people over the weekend and we’re thinking it might be nice to have a little extra. Would doing 5 lbs of meat be pushing it? And I’d it is possible to do, would you make any adjustments to the other ingredients (other than the broth obviously)? Thank you so much!
Hi Kassidy! I’m glad to hear that you like the recipe! You may need to cut the meat so that it fits into the pot. Drizzle more oil so the meat doesn’t stick to the bottom of the pot and increase the broth to 1 1/2 cups. I would keep everything else the same but buy an extra packet of ranch dressing mix and au jus gravy mix just in case you need to add more once you’ve done the taste test. If you do end up cutting the meat, I would keep the pressure cook time the same. I hope that helps. Good luck with your get together!
The very first pot roast that I made that was absolutely fantastic. Followed the recipe exactly as stated. YUM!!!
Hubby loved this and it was our first meal to cook in the instant pot.
I’ve made Mississippi Pot Roast before but never used this recipe. So glad I did! Made it exactly as directed and it turned out to be the best pot roast I’ve ever made! Roasted some carrots and potato chunks on a sheet pan at 400 degrees for 30 minutes or so and try is was the perfect dinner! So easy with minimal hands-on time. I was even able to make a Costco run while dinner cooked itself lol!
My husband and adult kids love this dinner. This is the only way I cook a roast now!!
Turned out great. My roast was frozen so I cooked it 85 mins. Also, I used mild peppers and it was delish!
So did you just put all the ingredients in the pot and cook for 85 mins? Mine is frozen at the moment but I’m not sure it’s gonna thaw by the time I need to coon it so just wondering how long I’m gonna need to cook it.
I’ve made this multiple times in a crock pot and instapot and it is always perfect! I add potatoes and sliced mushrooms to mine and if I have carrots I add some as well. Best roast recipe ever!
Absolutely delicious. Made it as stated in the recipe and we loved it. Would not change a thing.thx for posting how to make your own Au Jus because my husband went to 3 stores and could not find a package of it. SOOO YUMMY‼️
I made this but used pork pot roast oh my was it delicious! I added carrots as well.
We had this at a family members house on Father’s day and my son loved it so much he wants me to make one. I unfortunately do not have an insta-pot. Is it possible to make it slow roasted in the oven and if so would I need adjustments to the recipe?
Yes, you can definitely make it in the oven but you’ll want to cook it slowly so that it doesn’t dry out. Cover the baking dish tightly with foil and bake at 300°F for about 1 hour per pound, or until easily shredded with a fork. Enjoy! Let me know if the oven method works for you.
I’ve done very same recipe without the browning in a crockpot…delish
Oh my goodness!! Followed the recipe exactly and this was the best roast I have ever made!! I can’t wait for another rainy day to whip up another one! Thank you for the fabulous recipe!!
I haven’t tried this yet but in the process of running to the store for the onion I forgot. I just wanted to say how I love all the detail you’ve put in this recipe. I’m new to Instant Pot cooking and really feel confident to bash on! Thank your for your tips to this newbie. Will let you know how it turn out.
Thank you! I can’t wait to hear the results! The instant pot takes a bit of a learning curve at first but it’s well worth it. GOOD LUCK!!!
Added a few potatoes cut pretty big so they didn’t get too soggy. They turned out amazing!!
Could you do this with a frozen roast, and if so what would the cooking time be?
Yes, just add 10 extra minutes to the suggested cook time.
My family loves this-. my kids are grown and on their own…but if I make this…run in the door!
Awww…that’s so sweet that you’re still able to enjoy family dinners with them!
Love this recipe. Made broccoli mash potatoes on the stove to serve with the roast
Glad you like it! 🙂
This is the second recipe I’ve made of yours (also the baked salmon recipe). Both were delicious and easy to make! Looking forward to trying more!