Instant Pot Mississippi Pot Roast

4 from 1 vote

Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast's unique flavor comes from the combination of ranch dressing mix, au jus gravy, and pepperoncini peppers. This hearty and delicious, relatively recent, southern favorite with its tangy taste and fall-apart meat can be made in minutes.

Prep Time10

Cook Time1 10

Resting Time25

Total Time1 45

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 379kcal

Author: Aimee Mars

Equipment

Pressure Cooker
Wooden Spatula

Ingredients

2 tablespoons Oil
3 to 5 lb Chuck Roast cut into 4 chunks
3/4 cup Beef Broth
1/2 cup Pepperoncini Juice from the jar
1 ounce (1 packet) Dry Ranch Seasoning Mix
1 ounce (1 packet) Au Jus Gravy Mix
10 Whole Pepperoncinis
2 tablespoons Butter

Instructions

Place the oil into the Instant Pot and press the SAUTÉ button to heat it. Add the cuts of meat to the oil to sear for 5 minutes. Turn the meat to the opposite side and sear it for 5 minutes as well. Remove and set aside.
Slowly pour the beef broth into the Instant Pot and use a wooden spatula to scrape the brown bits off the bottom of the pan. Add the pepperoncini juice to the mixture and stir it in. Turn off the SAUTÉ setting.
Put the meat back into the Instant Pot and sprinkle the ranch seasoning mix and gravy mix over the top. Layer the pepperoncinis and butter on top.
Place the lid on the Instant Pot and turn the valve to the sealing position. Press the MANUAL button and set the time to 60 minutes.
Allow the steam to naturally release for 15 minutes before turning off the Instant Pot and turning the valve to the venting position.
Carefully remove the meat from the Instant Pot and let sit for 10 minutes before slicing or pulling it apart.

Notes

You'll want to use butter when making this recipe and not margarine, which is mostly oil. The butter brings a key flavor to the mix.
Don't add any extra liquid to the Instant Pot! The meat will not be fully covered, but the butter on top will aid in flavor as well as cooking the beef. The beef will also release its own juices while cooking.
When ready to serve use a slotted spoon and carefully remove the pieces of meat so the pepperoncini don't fall apart. Then use a ladle to scoop up the juices and spoon them on top of each plate.
To thicken the gravy: When you're done cooking the roast if the gravy is not thick enough use a slotted spoon to remove the meat and peppers. Then mix together 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the gravy in the bottom of the Instant Pot. Turn the pot on sauté and let the gravy heat for an additional 5 minutes while it thickens.

Slow Cooker Instructions

Place the chuck roast, beef broth, and pepperoncini juice into a slow cooker and top with the Ranch Seasoning Packet, Au Jus mix, butter, and pepperoncini. Omit the oil when using the slow cooker to prepare this recipe.
Cook on low for up to 8 hours until the roast is fork tender and can be shredded using 2 forks.

Stovetop Instructions:

Heat the oil in the bottom of a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on each side until it has browned.
Add the beef broth plus an additional cup of beef broth, the pepperoncini juice, Ranch seasoning packet, Au Jus mix, butter, and pepperoncini peppers.
Bring the mixture to a boil, cover, and then reduce heat to low and continue to cook for about 3 hours or until the meat is fork tender and can be easily shredded using 2 forks.

Nutrition