Instant Pot Mississippi Pot Roast

Whip up this tender, flavorful Instant Pot Mississippi Pot Roast and enjoy a classic Sunday supper any night of the week. For your ease, I’ve also included instructions for oven and slow cooker methods. No matter which way you make it, this recipe demands very little prep time and will quickly become a go-to meal for busy weeknights or relaxed weekends.

Instant Pots and slow cookers are totally different kitchen tools, but both turn out truly delicious meals. Thanks to how popular Instant Pots have become, you don’t have to wait until Sunday to enjoy a comforting pot roast. Instant Pots work like modern pressure cookers and can get your roast tender in a fraction of the usual time. Here’s a quick rundown on how to make Mississippi Pot Roast in an Instant Pot (keep scrolling for the full printable recipe):

• Season the roast with freshly ground black pepper all over.
• Set your Instant Pot to the sauté function on high and let it preheat. Add some oil to the pot.
• Sear the roast, browning all sides for 1-2 minutes. Remove it and set aside on a platter.
• Toss in the chopped onion and minced garlic. Stir often, scraping up any browned bits from the bottom, and cook about 2 minutes. Then press “cancel.”
• Place the roast back into the Instant Pot.
• Pour the pepperoncini juice over the roast, sprinkle the dry Ranch mix and au jus gravy mix on top, then layer with pepperoncini peppers and pats of butter.
• Secure the lid and lock it in place. Turn the steam release to “sealing.”
• Select the Manual or Pressure Cook setting on high and cook for 55 minutes. Keep in mind it usually takes about 10 minutes for the pot to build pressure.
• Let the pressure release naturally for about 10-12 minutes. This resting time lets the beef relax so it stays juicy and tender. No extra waiting needed after that.
• Carefully remove the roast to a serving platter and spoon the cooking juices, onions, and peppers over it.
• Serve it up over creamy mashed potatoes, fluffy rice, or tender egg noodles. Garnish with fresh chives or parsley for a little pop of color, if you like.

If a classic Sunday pot roast is your comfort food dream but you’ve got limited time, this Instant Pot Mississippi Pot Roast holds the answer. It delivers tender, juicy meat that melts in your mouth in about an hour, and the prep is practically no-fuss. Using a handful of pantry staples, this recipe fills your kitchen with hearty, satisfying flavors without unnecessary steps.

Below you’ll find the full Instant Pot instructions along with options for the slow cooker or oven — pick whichever fits your day best! The prep includes just a quick sear and basic ingredients like Ranch dressing mix, au jus gravy mix, and those tangy pepperoncini peppers that bring the magic.

Be sure to scroll down for the printable recipe card, detailed steps, pro tips, serving ideas (think creamy mashed potatoes, fluffy rice, or buttery noodles), tips on storing and making ahead, plus answers to common questions to boost your cooking confidence.

Why You’ll Love This Roast

This Instant Pot Mississippi Pot Roast is the very definition of melt-in-your-mouth delicious with hardly any hands-on time. The Instant Pot cooks what usually takes hours in the oven or slow cooker in just about an hour while building rich, slow-cooked flavor. It’s made with simple pantry staples — Ranch mix, au jus gravy, and pepperoncini — which pack in plenty of taste without fuss. Plus, you can tailor the pepperoncini amount to your liking and cook it in whichever way works best for your schedule. This roast shines on mashed potatoes, rice, noodles, or toasted rolls, making it a winner for family meals and tasty leftovers alike. Serve it alongside Sautéed Zucchini or a cozy bowl of Easy Broccoli Cheddar Soup.

Ingredients You’ll Need

• 1 (3.5-4 lb) chuck roast
• freshly ground black pepper
• 1 small onion, chopped, diced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 1 (1.0 oz) packet dry Ranch dressing mix
• 1 (1.0 oz) low sodium au jus gravy mix (i.e. McCormick)
• 8-10 small whole pepperoncini salad peppers plus 1/2 cup juice
• 6 Tbsp unsalted butter
• chopped fresh Italian parsley

Instant Pot Method and Timings

1. Generously season the chuck roast all over with freshly ground black pepper.
2. Select the Sauté function on high and heat the Instant Pot; add olive oil.
3. Sear the roast on all sides, browning each side 1–2 minutes, then remove to a platter.
4. Add chopped onion and minced garlic to the pot and cook, stirring and scraping browned bits, about 2 minutes; cancel Sauté.
5. Return the roast to the Instant Pot.
6. Pour 1/2 cup pepperoncini juice over the roast; sprinkle with dry Ranch dressing mix and au jus gravy mix; layer whole pepperoncini peppers on top and add pats of butter.
7. Secure and lock the lid and set the steam release to Sealing.
8. Select Manual/Pressure Cook on High and cook for 55 minutes (allow ~10 minutes for pressure to build).

9. Allow the pressure to release naturally for 10–12 minutes.

10. Carefully transfer the roast to a serving platter and spoon the onions, peppers, and cooking juices over the top.

Expert Tips for Best Results

• Make sure to brown the roast well on all sides before pressure cooking — that caramelized crust really amps up the flavor. For a step-by-step on searing and deglazing, see our Slow Cooker Pot Roast.
• Choose a chuck roast with good marbling of fat, around 3–4 pounds — fattier means more juicy and flavorful here.
• Only use black pepper upfront since the Ranch and au jus mixes are salty. Taste your sauce after cooking before adding extra salt.
• Adjust the number of pepperoncini to suit your taste. They add tang but little heat. If you want a spicy kick, toss in red pepper flakes or a splash of hot sauce.
• Be patient during the natural pressure release—it helps the meat relax and keeps it tender and juicy.
• When serving, slice or shred the roast against the grain for the best texture, and drizzle pan juices over the meat to keep every bite moist. If you prefer a thicker gravy from the drippings, use the cornstarch slurry method outlined in Slow Cooker Beef Tips and Gravy.

Swaps, Add-Ins, and Serving Ideas

If you want to switch things up or make this recipe with what you have on hand, here are some easy swaps and ideas that play nicely with the Instant Pot and other cooking methods.

• Different beef cuts: Don’t panic if you don’t have chuck roast; brisket, bottom round, or rump roast will also do the trick. Just keep cut size similar (3–4 pounds) and cook until fork-tender, slicing or shredding against the grain.
• Pork option: Try using pork shoulder or Boston butt as an alternative. For a slow cooker approach, see Slow Cooker Pork Roast. Follow the same seasoning and cooking method, and cook until tender. Cooking times might shift depending on size and fat content.
• Swap the pepperoncini: Banana peppers or mild jarred peppers work well if pepperoncini aren’t your thing. For more heat, add pickled jalapeños, crushed red pepper flakes, or chipotle in adobo (1–2 tsp).
• Change the seasoning mix: No Ranch packet? No problem. Use 2–3 tablespoons of Italian dressing mix or mix your own using dried dill, parsley, garlic and onion powders (reduce salt if using packet). If you skip the au jus packet, try 1–2 cups beef broth with Worcestershire sauce or a bouillon cube.
• Make it a one-pot meal (veggies): Toss whole carrots and halved baby potatoes around the roast before sealing for tender veggies packed with flavor. If you prefer firmer veggies, cook the roast first, release pressure, then add veggies and cook under pressure for another 4–6 minutes.
• Swap the butter: For a dairy-free version, try ghee or add an extra tablespoon of olive oil instead of butter pats.
• Herbs & aromatics: Add fresh sprigs of rosemary or thyme on top before cooking, or stir in dried herbs (about a teaspoon) for a nice herbal boost. Sliced mushrooms stirred in near the end add great meaty flavor.
• Finishing touches and serving swaps: Shred the roast and mix with barbecue sauce for sandwich filling, or serve sliced with horseradish sauce for a tangy twist. Layer on provolone or Swiss on hoagies and broil briefly for a melty, open-faced sandwich.
• Sauce variations: Give your gravy extra depth by stirring in 1–2 teaspoons soy sauce or Worcestershire sauce before cooking. If you like a thicker sauce, remove the roast and set the pot to sauté to reduce the gravy, or whisk in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) and cook until thickened.

Remember, small changes in ingredients can affect saltiness and moisture, so always taste your sauce after cooking and tweak with salt, acidity (a splash of vinegar or lemon juice), or heat as needed. Have fun experimenting!

Instant Pot Mississippi Pot Roast is so versatile it pairs well with just about any side dish you love. My crew particularly enjoys it stuffed into toasted hoagie rolls for a dressed-up French dip style sandwich every now and then. Here are some family favorites to serve alongside:

• Creamy Buttermilk Ranch Mashed Potatoes—they soak up the gravy perfectly.
• Make-Ahead Cheesy Mashed Potato Casserole, so you can prep ahead and just heat when you serve.
• Lighten things up by serving over Cilantro Lime Cauliflower Rice for a low-carb twist, or add a quick veggie side like Skillet Zucchini and Mushrooms.
• Add a touch of sweetness with a Crockpot Corn Casserole that’s always a crowd-pleaser.
• Classic Creamy Stovetop Macaroni and Cheese, which cooks up in a flash and pairs beautifully.
• Homemade Green Bean Casserole with bacon and a creamy sauce for a deliciously nostalgic side.

Storage and Reheating Tips

After your Instant Pot Mississippi Pot Roast cools down, pop it in an airtight container and refrigerate it within two hours. It’ll keep beautifully for up to 3 days. When you’re ready to enjoy the leftovers, warm them gently in a saucepan over medium heat with a splash of reserved cooking juices or broth to keep the meat juicy. If you prefer microwaving, heat in short bursts, stirring and adding juices as needed so the roast doesn’t dry out. Once hot, pile the tender beef onto loaded sheet pan nachos for an easy second meal.

For longer storage, freeze portions in airtight containers or sturdy freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. To heat from thawed, warm gently on the stove over low to medium heat, bake covered in a 300°F oven until hot, or use the slow cooker on low for 1-2 hours. Always check that your leftovers reach 165°F internally before eating.

Want to prep ahead? You can season, add the pepperoncini, Ranch mix, au jus mix, and butter right in your Instant Pot insert, then cover and refrigerate overnight. When you’re ready, bring your assembled roast to room temperature for a few minutes before starting the cooking process. This life-saver trick means dinner can come together quickly on busier days.

Answers to Common Questions

• Can I use a different cut of beef? Definitely! Chuck roast is best for marbling and tenderness, but brisket or other pot roast cuts work well, too. Just keep an eye on cooking times as they can vary a bit.
• Is this recipe spicy? Nope! Pepperoncini add a tangy, mild zip but no real heat. You can tone up the spice with hot sauce or red pepper flakes if you like a little fire.
• Should I add salt? Most likely not at first. The Ranch and au jus mixes have enough salt already. Taste your sauce after cooking before deciding if you want more.
• How can I thicken the sauce? Remove the roast, then set your Instant Pot to sauté and simmer the sauce to your desired thickness. Or stir in a cornstarch slurry (equal parts cornstarch and cold water) and cook until thickened.
• What Instant Pot settings and cooking time should I use? Cook on Manual or Pressure Cook high for 55 minutes, then let pressure release naturally for 10–12 minutes before opening.
• How many does this serve? This recipe makes enough for about 8 servings, based on a 3.5–4 pound roast.

• What can I do with leftovers? Leftover roast is fantastic shredded on hoagie rolls to make French dip style sandwiches, stirred into mashed potatoes, reheated for tacos or nachos, or simmered into a quick beef vegetable soup.