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Instant Pot Mississippi Pot Roast

Name: Instant Pot Mississippi Pot Roast
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: For the Roast:; 3-6 lbs chuck roast (cut into 1 pound pieces); 3 tablespoons vegetable oil; 1 small onion (chopped (optional)); 9 pepperoncinis (whole or chopped); 1/2 cup pepperoncini juice; 1 1/2 cups low sodium beef broth; 1 1 oz packet dry ranch dressing mix; 1 1 oz packet au jus (or brown gravy mix); 4 tablespoons unsalted butter; For the Gravy:; 3 tablespoons all purpose flour; 3 tablespoons softened unsalted butter

Rebecca Hopkins

September 26, 2026

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If you’ve ever had Mississippi Pot Roast, you know it’s a flavor sensation. That perfect combination of tangy pepperoncinis, savory ranch and au jus seasonings, and rich, buttery beef is absolutely irresistible. It’s the kind of meal that makes you want to curl up on the couch with a big bowl of mashed potatoes and never leave.

But traditionally, Mississippi Pot Roast requires hours in a slow cooker. Who has that kind of time on a busy weeknight?

Enter the Instant Pot! This recipe for Instant Pot Mississippi Pot Roast delivers all that deep, tangy, savory goodness in a fraction of the time. You can have fall apart tender beef, drenched in a rich, buttery gravy, on the table in about 90 minutes; and most of that is hands off time.

I’m so excited to share this recipe with you today. It’s become a staple in my home, and I know it will in yours too. The best part? It’s incredibly simple. Just a few pantry staples and a couple of pepperoncinis, and you’ll have a meal that tastes like you slaved over the stove all day.

Let’s get cooking!

Why You’ll Love This Recipe

Incredibly Flavorful: The combination of ranch, au jus, butter, and pepperoncinis creates a deeply savory, tangy, and rich flavor profile.
Fall Apart Tender: The pressure cooker turns even a tough chuck roast into melt in your mouth perfection.
Quick & Easy: Ready in about 90 minutes, compared to 8+ hours in a slow cooker.
One Pot Meal: Brown, pressure cook, and make the gravy all in the same pot.
Perfect for Feeding a Crowd: Easily scales up for a larger roast.
Keto Friendly Option: Use a homemade ranch and au jus mix to keep it low carb.

Ingredients

For the Roast

3–6 lbs chuck roast, cut into 1 pound pieces of even thickness
3 tablespoons vegetable oil
1 small onion, chopped (optional; if you omit the onion, omit the oil too)
9 pepperoncinis, whole or chopped
½ cup pepperoncini juice (from the jar)
1 ½ cups low sodium beef broth (or water)
1 (1 oz) packet dry ranch dressing mix
1 (1 oz) packet au jus (or brown gravy mix)
4 tablespoons unsalted butter

For the Gravy

3 tablespoons all purpose flour
3 tablespoons softened unsalted butter

Equipment

Instant Pot (6 quart or larger)
Wooden spoon or spatula
Tongs
Measuring cups and spoons
Small bowl (for gravy mixture)

Instructions

1Brown the Roast: Turn your Instant Pot to Sauté mode (normal heat). When the display reads “Hot,” add the oil. Once the oil is hot, place the meat in a single layer in the pot. Don’t move it for a full 5 minutes; this creates a beautiful, flavorful crust. Turn the meat over and cook for another 5 full minutes. Remove the meat to a plate and cover with foil to keep it warm.

2Deglaze the Pot: Add the chopped onion and a splash of the beef broth to the pot. Stir with a wooden spoon, scraping up all the browned bits from the bottom. This is key to preventing a burn notice later. Add the pepperoncinis and their juice, the remaining beef broth, the au jus packet, the ranch packet, and the butter. Stir to combine, then turn off the Sauté mode.

3Pressure Cook the Roast: Add the browned meat back into the pot. Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook or Manual button and set the timer for 60 minutes on High Pressure. It will take several minutes for the pot to come to pressure.

4Natural Release: When the cooking cycle ends, let the pot sit undisturbed for a 15 minute natural pressure release (NPR). After 15 minutes, turn the steam release knob to the Venting position to manually release any remaining pressure. When the pin in the lid drops, carefully open the lid.

5Make the Gravy: Remove the pot roast to a serving plate and cover it to keep warm. Turn the Sauté function back on. In a small bowl, mix the flour and softened butter together until well combined. When the liquid in the pot starts to simmer, add the flour butter mixture, stirring constantly until the gravy thickens. Turn off the pot.

6Serve: Add the roast back into the pot with the gravy, or shred it and stir it into the gravy. Serve hot over mashed potatoes, baked potatoes, or rice. Enjoy!

Expert Tips for Success

Don’t Skip the Browning: Taking the time to brown the meat adds a depth of flavor that’s absolutely worth it. Plus, it helps render some of the fat.
Deglaze Thoroughly: Scrape the bottom of the pot well after browning. Any stuck on bits can cause a “burn” notice during pressure cooking.
Cut the Roast Evenly: Cutting the roast into 1 pound chunks ensures even cooking. If your roast is larger than 4 pounds and you can’t cut it, increase the cook time to 90 minutes.
Natural Release is Key: A 15 minute natural release ensures the meat stays tender and doesn’t toughen up. Don’t quick release!
Adjusting Gravy Thickness: If you like a thicker gravy, add a little more of the flour butter mixture. For a thinner gravy, add a splash of beef broth.

Variations

Dump and Start Method: If you’re short on time, skip the browning and deglazing. Add the roast (cut into 1 pound chunks) and all the ingredients (except the flour and softened butter for the gravy) to the pot. Cook on High Pressure for 80 minutes (or 90 minutes for a roast over 4 pounds), followed by a 15 minute natural release.
Keto Friendly: Use a homemade ranch seasoning and au jus mix without added sugars or starches. Thicken the gravy with xanthan gum instead of flour.
Spicy Kick: Add a few sliced jalapeños or a pinch of red pepper flakes along with the pepperoncinis.
Extra Veggies: Add quartered mushrooms or baby carrots to the pot before pressure cooking for a complete meal.

How to Store Leftovers

Store leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even more delicious! Reheat gently on the stovetop or in the microwave.

Freezing: This roast freezes beautifully. Allow it to cool completely, then transfer to freezer safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Can I use a frozen roast?
It’s best to use a fresh or thawed roast for even cooking. If using frozen, you’ll need to increase the pressure cooking time significantly (add about 30 minutes), but the texture may not be as consistent. I recommend thawing first.

What if I can’t find pepperoncinis?
Pepperoncinis are the star of this dish, but you can substitute with mild banana peppers or even a few sliced jalapeños for heat. The flavor will be slightly different but still delicious.

Can I make this in a slow cooker instead?
Yes! Add all the ingredients (except the flour and softened butter) to a slow cooker. Cook on low for 8–10 hours or on high for 4–5 hours. Then prepare the gravy as directed on the stovetop.

My gravy is lumpy. What went wrong?
Make sure your butter is softened and mixed well with the flour before adding it to the simmering liquid. Add it gradually, whisking constantly. If lumps form, you can strain the gravy or use an immersion blender to smooth it out.