Instant Pot Mississippi Pot Roast

Imagine a lazy Sunday, where the house is filled with the irresistible smell of something bubbling away in the kitchen—a simple dish that somehow feels like the warmest embrace. This Instant Pot Mississippi Pot Roast hits right there. It’s a meal that’s effortlessly delicious, almost as though the beef brought its own party to the pressure cooker. And lemme tell ya, if you haven’t met this beauty yet, your taste buds are in for quite the treat!

Every time I whip up this roast, it draws my family like moths to a flame. My husband swears it’s the magic ingredient in keeping everyone home for Sunday dinner, while the kids usually find themselves hovering around the pot, sneaking peeks and trying not to be too obvious about their impatience. I remember the first time I made it, the pepperoncini peppers seemed a little strange to include, but they’ve become our favorite part with their tangy kick that just sings in this dish. We’ve since called it our ‘family reunion pot roast’ because it’s a surefire way to get everyone together.

How to Make It

Forget about any kind of browning or pre-cooking worries. Pile the roast into your Instant Pot, hug it with ranch dressing, beef broth, and those sassy little pepperoncinis. Have faith, dear friend; the magic happens all on its own in that pressure cooker. A little back story—my sister once wondered if the roast would self-destruct after adding the butter on top… turns out, butter makes everything better, even potential kitchen disasters.

✔Ingredient Notes

– Beef Chuck Roast: Try not to be judgy about the fat marbling; that’s your flavor talking.
– Ranch Dressing Mix: Don’t bother trying homemade here; the packet is just perfect.
– Pepperoncini Peppers: They’re like savory confetti; you’ll miss them when they’re gone.

✔Recipe Steps

1. Place the beef chuck roast in the Instant Pot.
2. Sprinkle the ranch dressing mix and au jus mix over the roast.
3. Top with butter and scatter pepperoncini peppers around.
4. Add beef broth to the pot.
5. Lock the lid and set to high pressure for 50 minutes.
6. Let it naturally release for 10 minutes before quick releasing the rest.

What to Serve It With

This roast loves a good backdrop like creamy mashed potatoes or fluffy rice. For some green goodness, asparagus or broccoli work wonders.

✔Tips & Mistakes

Don’t cry if you forget about the natural release; the roast won’t notice. Also, skip searing—trust me, it’ll still rock your world.

✔Storage Tips

Keep leftovers snug in an airtight container in the fridge. Reheating these in the morning might make you realize they pair shockingly well with toast!

✔Variations and Substitutions

Believe it or not, you can swap the beef for pork shoulder when the mood strikes. Running low on butter? Olive oil sneaks in just fine. Also, don’t be shy about trying a touch of Worcestershire sauce if you’re feeling adventurous.

Frequently Asked Questions

Instant Pot Mississippi Pot Roast

This tender and flavorful pot roast is cooked quickly in an Instant Pot and seasoned with a special pepperoncini and ranch mix for a delicious Southern twist.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3 pounds chuck roast
• ▢ 1 packet ranch dressing mix
• ▢ 1 packet au jus gravy mix
• ▢ 10 whole pepperoncini peppers juice reserved
• ▢ 0.5 cup unsalted butter cut into sticks

Instructions

Preparation Steps

• Place the chuck roast in the Instant Pot and sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
• Add the pepperoncini peppers on top of the roast along with the juice but do not stir.
• Place butter sticks on top of the roast and close the Instant Pot lid. Set to high pressure for 60 minutes.
• Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
• Shred the roast with two forks and stir gently with the cooking juices before serving.

Notes

This pot roast is perfect served over mashed potatoes or egg noodles. Leftovers can be refrigerated for up to 3 days or frozen for longer storage.