Instant Pot Mississippi Pot Roast
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Instant Pot Mississippi Pot Roast is juicy beef, tangy pepperoncini, and buttery sauce all wrapped into one ridiculously easy dinner. This is the kind of recipe that turns a humble chuck roast into a plate licking, fork tender masterpiece.
The Easiest Roast You’ll Ever Make
There are a lot of pot roast recipes out there, but this one? It’s the one I actually make on repeat. Mississippi Pot Roast turns a simple chuck roast into tender, juicy beef with a tangy, buttery sauce that tastes like way more effort than it actually is. And because the Instant Pot does all the heavy lifting, I don’t have to spend the whole day babysitting dinner.
What I love most is how versatile it is. I’ll pile it high over mashed potatoes, sneak leftovers into sandwiches, or just stand at the stove “taste testing” with a fork. It’s easy, it’s cozy, and it’s one of those recipes my readers rave about because it really is that good.
Why You’ll Love This Instant Pot Mississippi Pot Roast
- Ridiculously easy. Toss in a handful of ingredients, press a button, and you’re suddenly the dinner hero.
- Big flavor, small effort. Tangy pepperoncini, buttery sauce, and tender beef that tastes like you worked way harder than you did.
- Instant Pot magic. What used to take all day in the oven now happens in just over an hour.
- Versatile comfort food. Serve it over potatoes, noodles, rice, or pile it onto a sandwich and call it lunch.
- Reader approved. Hundreds of reviews across the internet prove this is one of those viral recipes that actually earns the hype.
Before You Start: Tips & Ingredient Notes
- Chuck Roast: This is the classic choice because it’s marbled with fat that melts down into juicy, tender beef. If chuck isn’t available, bottom round or rump roast will work. Just avoid super lean cuts or you’ll end up with pot roast sadness.
- Pepperoncini: Don’t skip them. These little pickled peppers aren’t super spicy, they’re tangy and bright, and they cut through the richness of the beef. I use the jarred kind with juice because that brine is liquid flavor gold.
- Ranch Seasoning Packet: It feels a little strange to dump ranch mix on a pot roast, but trust me, it works. If you’re not into packets, you can use about 1 ½ tablespoons of homemade ranch seasoning instead.
- Onion Soup Mix: This brings a deep savory punch. If you don’t have any on hand, an au jus packet works too. Worst case, toss in a teaspoon of onion powder and a pinch of garlic powder and keep on cooking.
- Butter: Because of course. A few slices of butter melt right over the beef, giving the sauce its rich finish. Use unsalted since you’re already getting plenty of seasoning from the mixes.
- Broth: Low-sodium beef broth is best here. Between the ranch, onion soup mix, and pepperoncini juice, you don’t need extra salt sneaking in.
- Cornstarch Slurry: At the end, whisking cornstarch with water helps thicken that gorgeous sauce so it clings to every shred of beef. Don’t skip it unless you’re fine with “pot roast soup.”
- Always scrape the bottom of the Instant Pot after searing. Those brown bits are pure flavor and deglazing prevents a dreaded “burn” warning.
- Let the roast rest for 5 minutes after shredding before diving in. The juices redistribute and the beef stays tender.
- Want veggies in there? Toss in carrots or baby potatoes halfway through so they don’t disintegrate into mush.
Cut your chuck roast into large chunks so it cooks evenly. Set the Instant Pot to sauté and add a splash of oil. Brown the beef on all sides, not until it’s cooked through, just until you’ve got a nice crust. This step builds flavor, so don’t rush it. If you skip it, you’ll still get pot roast, but you’ll miss that depth.
Pour in the pepperoncini juice and beef broth, then scrape up every last brown bit from the bottom. Those bits are liquid gold for your sauce, and skipping this is the fastest way to get the dreaded “burn” message.
Return the beef to the pot. Sprinkle in the ranch seasoning and onion soup mix, toss in the pepperoncini, and finish it off with a few slices of butter. It’s like building a flavor tower that’s about to collapse into the most glorious sauce.
Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Then let the pressure release naturally for 15 minutes before flipping to quick release. This little patience step keeps the beef tender instead of tough.
Transfer the beef to a bowl and shred it with two forks. Meanwhile, whisk together cornstarch and water, stir it into the hot cooking liquid, and let it bubble until thickened. Return the beef to the pot and toss it all together. Pile it onto mashed potatoes, noodles, or rice, and don’t forget to spoon on plenty of that sauce. That’s the good stuff.
How To Serve It
The beauty of this roast is that it makes everything around it taste better. That tangy, buttery sauce is basically edible glue that ties the whole plate together, so you’ll want something starchy to soak it up and a little freshness on the side to balance all that richness.
Mashed Potatoes
Jasmine Rice
No-Knead Baguette
Skillet Green Beans
Frequently Asked Questions
Can I make this with frozen beef?
Technically yes, but I don’t recommend it. You’ll miss out on searing, and that browned crust is where the flavor magic starts. If frozen is your only option, add about 20 minutes to the cooking time and call it a day.
Do I really need the pepperoncini?
Yes. Don’t skip them. They don’t make it spicy, they make it tangy and bright. Without them, the roast just tastes heavy and flat. If you want it hotter, toss in a few extra peppers.
Why sear the beef first?
Because flavor. Those brown bits on the bottom are pure gold. Searing caramelizes the meat, and when you deglaze, all that goodness melts into the sauce. Skip it and you’ll get decent roast, but not wow-this-is-amazing roast.
Can I add veggies to the pot?
Sure, but timing matters. If you throw potatoes or carrots in from the beginning, they’ll cook into mush. Add them halfway through or just roast them separately and serve on the side.
What if my sauce is too thin?
That’s what the cornstarch slurry is for. Whisk equal parts cornstarch and cold water, stir it into the hot liquid, and boom, glossy, rich gravy that clings to every shred of beef.
How spicy is this roast?
Not much at all. Pepperoncini are mild, more tangy than fiery. If you’re heat sensitive, use fewer peppers. If you like to sweat, add more or splash in a little hot sauce.
Can I make this in a slow cooker?
Yes, and it’s just as foolproof. Sear the beef in a skillet first, then dump everything in the slow cooker. Cook on low for 8 hours or high for 4. Shred, thicken, and serve.
Try These Delicious Recipes Next
- Instant Pot Beef Brisket
- The Best Crock Pot Roast
- Beef Bourguignon
- Beef Ragu
- Instant Pot BBQ Pulled Pork
- Instant Pot BBQ Pork Ribs
- Pork Carnitas
Originally published July 2020, updated with better photos, video and clearer instructions.
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Instant Pot Mississippi Pot Roast
Video
Ingredients
- 3-5 pounds chuck roast (cubed, 2" pieces)
- 2 tablespoons olive oil
- ¼ cup pepperoncini juice (from the jar)
- ¾ cup beef broth (low or no sodium)
- 1 ounce ranch seasoning (1 packet)
- 1 ounce onion soup mix (1 packet)
- 5-10 pepperoncini (as per your spice preference)
- 3 tablespoons butter (unsalted, cut into 4-6 slices)
- 2 tablespoons cornstarch
- 2 tablespoons water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in your Instant Pot on the sauté setting. Add the beef cubes, working in batches if needed, and sear them on all sides. Set the beef cubes aside.
- Pour the pepperoncini juice and beef broth into the Instant Pot and scrape up all the bits from the bottom.
- Add the beef back to the pot. Add the ranch dressing, onion soup mix and pepperoncini to the pot and give it a stir to coat in the the liquid. Arrange the butter over the beef.
- Secure the Instant Pot lid and turn the valve from VENT to SEAL. Cook on high pressure for 60 minutes, then let the pressure release for 15 minutes. Quick release any remaining pressure.
- Transfer the beef from the Instant Pot to a bowl and shred it with two forks. Meanwhile, bring the sauce to a bubble over the sauté setting.
- Whisk the cornstarch and water together in a small bowl, and stir it into the sauce. Stir until it thickens. Add the shredded meat back to the Instant Pot and stir to coat well in the sauce.
Equipment
Notes
- Beef Cuts: Chuck roast is the gold standard here, but rump roast or bottom round will also work. Just make sure it has some marbling so you don’t end up with dry meat.
- Pepperoncini Tips: Use jarred peppers with brine for the best tangy flavor. You can add more if you want extra zing.
- Don’t Skip the Sear: Browning the beef first makes all the difference in flavor. Deglaze the pot to scrape up those browned bits.
- Sauce Thickness: Too thin? Stir in a cornstarch slurry. Too thick? Add a splash of broth until it’s just right.
- Serving Ideas: This roast loves mashed potatoes, but it’s equally at home over egg noodles, rice, or in a crusty sandwich.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth to loosen the sauce.
- Freezing: Cool completely before freezing. Store in a freezer safe container or heavy duty bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the Instant Pot with a splash of broth.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
