There’s something timeless about a pot roast, and for me, it takes me straight back to my grandmother’s cozy kitchen. The air was always rich with the aroma of slow-cooked beef, spices, and love. While her roast took hours in the oven, today I’m sharing a recipe that brings that same heartwarming comfort with the speed and ease of an Instant Pot. This Instant Pot Mississippi Pot Roast Packet recipe is a modern twist on a Southern classic, perfect for both chilly winter nights and light summer dinners. With just a few simple ingredients and minimal prep, you’ll have a tender, flavorful roast that’s sure to become a family favorite.
Why You’ll Love This Recipe
- Quick & Easy: Thanks to the Instant Pot, what used to take hours now takes under 2 hours, including prep.
- Minimal Ingredients: You only need a roast, a seasoning packet, butter, and a few extras.
- Versatile for Any Season: Serve it with hearty mashed potatoes in winter or light salads in summer.
- Classic American Comfort: A dish that has deep roots in Southern cooking, now simplified.
Ingredients for Instant Pot Mississippi Pot Roast Packet
- 3-4 lbs beef chuck roast
- 1 packet ranch dressing mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 1/4 cup unsalted butter (half a stick)
- 6-8 pepperoncini peppers (plus a splash of juice)
- 1 cup beef broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
Equipment You’ll Need
- Instant Pot (or any electric pressure cooker)
- Tongs
- Measuring cups and spoons
- Knife and cutting board
How to Make Instant Pot Mississippi Pot Roast Packet
Step 1: Sear the Roast
Start by seasoning your chuck roast lightly with salt and pepper. Set your Instant Pot to Sauté mode and heat the olive oil. Sear the roast on all sides until it’s browned – about 3-4 minutes per side. This step locks in the flavor.
Step 2: Add the Flavor
Turn off the Sauté mode. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Add the butter on top of the roast, then place the pepperoncini peppers around it. For an extra tangy kick, splash in a tablespoon or two of pepperoncini juice.
Step 3: Pressure Cook
Pour the beef broth into the Instant Pot (be careful not to pour it directly over the roast to avoid washing off the seasoning). Secure the lid, set the valve to sealing, and cook on High Pressure for 60 minutes. Once the time is up, let it natural release for 15-20 minutes before opening.
Step 4: Shred and Serve
Remove the roast and shred it with two forks. Return it to the pot to soak up the juices, or serve immediately with your favorite sides.
Serving Suggestions
- Winter: Pair with mashed potatoes, roasted carrots, or buttery rolls.
- Summer: Serve over a fresh green salad or with a side of coleslaw.
Tips for the Perfect Mississippi Pot Roast
- Cut of Beef: Chuck roast works best, but brisket or round roast are good alternatives.
- More Spice: Add a pinch of red pepper flakes for extra heat.
- Low Carb Option: Skip the potatoes and serve with cauliflower mash.
Make Ahead & Storage
- Make Ahead: You can prepare this roast a day in advance. The flavors deepen overnight.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze for up to 3 months. Reheat in the Instant Pot or on the stovetop.
A Dish for Every Season
Whether it’s the cold of winter or the heat of summer, this Instant Pot Mississippi Pot Roast Packet recipe brings the same comfort and satisfaction. It’s rooted in Southern charm but adapted for today’s busy kitchens. Try it once, and it might just become your go-to for any gathering or weeknight dinner.
Instant Pot Mississippi Pot Roast Packet
Equipment
- Instant Pot
Ingredients
Pot Roast Ingredients
- 3-6 lb beef chuck roast cut into 1-pound chunks
- 3 tbsp vegetable oil
- 1 small onion chopped (optional)
- 9 pepperoncinis whole or chopped
- 0.5 cup pepperoncini juice
- 1.5 cups low sodium beef broth
- 1 packet dry ranch dressing mix 1 oz
- 1 packet au jus or brown gravy mix 1 oz
- 4 tbsp unsalted butter
For Gravy
- 3 tbsp flour
- 3 tbsp softened unsalted butter
Instructions
- Set Instant Pot to ‘Sauté’. When hot, add oil and brown roast chunks for 5 minutes per side. Remove and set aside.
- Add onion (if using) and a splash of broth to deglaze. Scrape up brown bits.
- Add pepperoncinis, juice, broth, ranch mix, au jus mix, and butter. Stir and turn off ‘Sauté’.
- Return meat to pot. Seal lid, set to ‘Sealing’, cook on High Pressure for 60 minutes.
- Let naturally release for 15 minutes, then release remaining pressure.
- Remove meat. Mix flour and butter, stir into simmering liquid on ‘Sauté’ to thicken. Return meat to pot.
- Serve hot with your choice of sides.