Let’s talk about the kind of recipe that basically cooks itself while you sip your coffee, tackle that to-do list, or just finally sit for a minute (because, honestly, you deserve that). This Mississippi Pot Roast Instant Pot recipe is everything I love in a meal—easy, comforting, and full of bold, savory flavors with just the right kick.

If you’ve ever stared at your Instant Pot wondering what magic it can really do—this is the recipe that’ll make you a believer. And the best part? You don’t need fancy ingredients or a culinary degree. Just a trusty Mississippi Pot Roast Instant Pot packet, a chuck roast, and a few pantry staples. Dinner, simplified.

Why You’ll Love This mississippi pot roast instant pot recipe​

• Quick & Easy: Thanks to the Instant Pot, what used to take all day now takes just a couple of hours.
• Flavor Bomb: The mix of ranch, au jus, butter, and pepperoncinis creates that irresistible tangy-savory combo.
• One Pot Wonder: Less mess, less stress. We’re here for that.
• Family-Approved: Even picky eaters ask for seconds.

Ingredients You’ll Need

Here’s what you’ll gather for this one (I bet you already have most of it!):

• 3-6 lbs Chuck Roast, cut into 1-pound chunks (this helps it cook evenly)
• 3 tbsp Vegetable Oil (skip this if you skip the onion)
• 1 small Onion, chopped (optional—but adds a lovely depth)
• 9 Pepperoncinis, whole or chopped (depends how spicy you want it!)
• ½ cup Pepperoncini Juice (straight from the jar—don’t skip!)
• 1½ cups Low Sodium Beef Broth (or water if you’re in a pinch)
• 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

Step-by-Step: How to Make Mississippi Pot Roast in the Instant Pot

1. Get That Pot Hot: Hit ‘Sauté’ on your Instant Pot. When it says “Hot”, add the oil.
2. Brown the Roast: Add the meat in a single layer. Don’t touch it for 5 minutes! Flip and brown for another 5 minutes. (Trust me, this gives SO much flavor.)
3. Remove the Meat: Set it aside on a plate and keep it cozy under foil.
4. Deglaze Like a Pro: Toss in the onion (if using) and a splash of broth. Scrape up all those tasty brown bits with a wooden spoon—this is flavor gold!
5. Add the Good Stuff: Pepperoncinis, juice, broth, ranch mix, au jus packet, and butter. Stir it all together and turn off ‘Sauté’.
6. Pressure Time: Return the meat to the pot. Lock the lid, set the valve to ‘Sealing’, and cook on High Pressure for 60 minutes.
7. Natural Release: Let it sit for 15 minutes after cooking, then vent the rest.
8. Gravy Time: Remove the roast. Mix flour + butter, then add to the simmering liquid (on ‘Sauté’) until thickened. Pop the roast back in.

Serve over mashed potatoes, rice, or whatever makes your heart happy.

Tips, Tricks & Easy Variations

• No Pepperoncinis? Try banana peppers for a similar zing.
• Need it Faster? You can skip the browning, but the flavor won’t be quite as rich (I only skip when I’m in super mom-mode).
• Make it Creamy: Stir in a splash of heavy cream at the end for a velvety gravy twist.
• Leftover Magic: Shred the meat for sandwiches the next day—SO GOOD.

Storage Tips

• Fridge: Keeps for 3-4 days in a sealed container.
• Freezer: Freeze in portions for up to 3 months—just thaw and reheat gently.

FAQs About Mississippi Pot Roast in the Instant Pot

Can I make this ahead of time?
Absolutely! The flavors deepen overnight. Just reheat gently on the stove or in the Instant Pot using ‘Sauté’.

Can I use a different cut of meat?
Yes! Brisket or even pork shoulder works, but chuck roast is the classic for that tender, fall-apart texture.

What if I don’t have a Mississippi Pot Roast Instant Pot packet?
No worries! Use ranch and au jus packets like we did here, or brown gravy mix in a pinch.

And there you have it—this Mississippi Pot Roast Instant Pot recipe is seriously one of those “set it and forget it” meals that still feels like a big hug at the end of a long day. You can absolutely make this.

So go on, light that candle, pour something sparkly, and enjoy every bite—you’ve earned it.

Mississippi Pot Roast Instant Pot Recipe

Print Recipe

This Mississippi Pot Roast made in the Instant Pot combines tender chuck roast with the bold flavors of ranch, au jus, pepperoncinis, and butter for a comforting, savory meal that’s quick and easy to prepare.

Course Main Course

Cuisine American

Keyword Beef, Comfort Food

Prep Time 15 minutes mins

Cook Time 1 hour hr

Natural Release Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 6 servings

Calories 520

Equipment

• Instant Pot

Ingredients

Pot Roast Ingredients

• 3-6 lb 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.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Great for sandwiches!