Instant Pot Mississippi Pot Roast

Course: Main Course

Cuisine: American

Prep Time: 0

Cook Time: 1 8

Total Time: 1 8

Servings: people

Calories: 522kcal

Author: Quynh Nguyen

This flavorful Instant Pot Mississippi Pot Roast is a great low carb dinner that will melt in your mouth! This is the perfect EASY, first recipe to make in your Instant Pot!

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Equipment

Instant Pot

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!

Nutrition