Instant Pot Mississippi Pot Roast Recipe Easy Tender Dinner with Gravy

Introduction

Picture this: the deep, savory aroma of chuck roast, pepperoncini peppers, and ranch seasoning swirling through your kitchen—so rich you can almost taste the tenderness before you even take a bite. The first time I made Instant Pot Mississippi Pot Roast, I’ll admit, the scent alone had me pacing (waiting for that magical pressure release!). It was one of those chilly evenings where comfort food was a must, and this recipe delivered in spades.

I was instantly hooked that night—one of those moments when you take a forkful, pause mid-chew, and just grin because you know you’ve landed on something special. When I was knee-high to a grasshopper, my grandma would slow-cook roasts all day: the kind that made Sunday afternoons feel like a warm hug. I tried recreating those flavors for years, but let’s face it, life gets busy and patience isn’t always my strong suit.

This Instant Pot Mississippi Pot Roast with savory gravy changed everything. No more waiting eight hours for a meal that feels like home—this recipe brings the same soul-soothing comfort in a fraction of the time. My family couldn’t stop sneaking bites straight from the pot (honestly, I caught my husband fishing out extra pepperoncini, and I can’t blame him!). It’s just that good. Whether you’re looking for the perfect potluck centerpiece, a sweet treat for your kids after soccer, or a way to brighten up your Pinterest dinner board, this roast fits right in.

I’ve tested this recipe more times than I care to admit—in the name of research, of course! It’s become a staple for family gatherings, Sunday suppers, and even holiday gifting. If you crave pure, nostalgic comfort with dangerously easy prep, you’re going to want to bookmark this one. It feels like a warm hug every single time.

Why You’ll Love This Recipe

After years of chasing the perfect roast, my Instant Pot Mississippi Pot Roast recipe stands out for a bunch of reasons. I’ve tweaked, tasted, and tested every step, so you don’t have to wonder if you’ll get tender beef or a bland dinner. This recipe is chef-approved (my own kitchen trials), family-reviewed, and honestly, it’s the one I reach for when I want guaranteed comfort with zero fuss.

• Quick & Easy: Comes together in under 90 minutes, including prep and pressure time. Perfect for busy weeknights or when you want a special dinner without planning ahead.
• Simple Ingredients: You probably have everything you need—no weird grocery runs or hard-to-find spices. Just a handful of pantry staples and a few fresh items.
• Perfect for Any Occasion: Whether it’s a casual Sunday supper, a cozy dinner party, or a holiday meal, this roast fits right in. It’s also a hit at potlucks and makes for amazing leftovers.
• Crowd-Pleaser: Kids love it, adults rave about it, and even picky eaters go back for seconds. The flavor mix of ranch, au jus, and pepperoncini is pure magic.
• Unbelievably Delicious: The beef turns out so tender it practically shreds itself, and the gravy is rich, tangy, and deeply savory—next-level comfort food.

What makes this Instant Pot Mississippi Pot Roast truly stand out? It’s the secret blend of ranch and au jus, the kick of pepperoncini, and the butter that melts into the meat. Using the Instant Pot locks in flavor and moisture, so every bite is juicy and satisfying. Plus, you can adjust the heat and tang to your liking—more peppers for spice lovers, less for a milder meal.

This isn’t just another roast—it’s the best version I’ve landed on after endless tweaking. If you want a dinner that makes you close your eyes with delight, that’s simple yet soulful, this is it. It’s a recipe that feels like home, but with a modern twist for today’s busy cooks. Perfect for impressing guests, sneaking leftovers, or just treating yourself to something truly special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and the most satisfying texture—no fuss, no fancy trips to the store. Most of these are pantry staples, and a few tweaks let you tailor it to your family’s tastes or dietary needs. Here’s what you’ll need for Instant Pot Mississippi Pot Roast:

• For the Roast:
  • Beef chuck roast, 3-4 lbs (1.4-1.8 kg)—look for well-marbled, boneless cuts for best tenderness
  • Salt and pepper, to taste (don’t skip seasoning both sides)
• Seasoning & Flavor:
  • Ranch seasoning mix, 1 packet (about 1 oz / 28 g)—Hidden Valley or homemade works great
  • Au jus gravy mix, 1 packet (about 1 oz / 28 g)—McCormick is my go-to for depth of flavor
  • Pepperoncini peppers, 6-8 whole (plus 2-3 tablespoons liquid from the jar)—Mezzetta brand is consistent and bright
  • Unsalted butter, 4 tablespoons (57 g), sliced—adds richness and helps the gravy come together
• For the Gravy:
  • Beef broth or stock, 1 cup (240 ml)—homemade or low-sodium store-bought for control over salt
  • Cornstarch, 2 tablespoons (16 g)—for thickening the gravy
  • Cold water, 2 tablespoons (30 ml)—to make the cornstarch slurry
• Optional Extras:
  • Fresh garlic, 2-3 cloves, minced (for more punch, but not traditional)
  • Sliced onions, 1 medium (great if you want extra sweetness)

Ingredient tips: If you’re gluten-free, swap the au jus mix for a gluten-free brand or use beef bouillon. For dairy-free, skip the butter and use a rich olive oil instead. You can also use banana peppers if pepperoncini are hard to find, though the flavor is slightly sweeter.

In summer, I sometimes toss in fresh herbs like thyme or parsley for brightness. Got leftover ranch seasoning from another recipe? Use it here—no need to buy a fresh packet. And if your pantry is missing cornstarch, arrowroot works as a substitute for thickening.

Equipment Needed

You don’t need a fancy kitchen to pull off Instant Pot Mississippi Pot Roast, but a few reliable tools make the job smoother. Here’s what works best for me:

• Instant Pot (6-quart or larger): Essential for pressure cooking. I use the Duo model, but any brand works—just adjust for your pot’s quirks.
• Tongs: For flipping and moving the roast (honestly, I use these for everything)
• Cutting board and sharp knife: For prepping veggies and slicing cooked meat
• Measuring spoons and cups: Especially helpful for the gravy mix and broth
• Whisk: For blending the cornstarch slurry smoothly into the gravy
• Serving platter and forks: For shredding and serving the finished roast

If you don’t have an Instant Pot, you can use a stovetop pressure cooker—just keep an eye on the timing. For budget-friendly options, thrift stores often have great tongs and whisks. I recommend cleaning your Instant Pot’s sealing ring regularly to avoid flavor carryover (learned that the hard way after a spicy chili night!).

Preparation Method

1. Prep the Roast: Pat the beef chuck roast dry with paper towels. Season generously all over with salt and pepper (about 1 teaspoon each). This helps the crust develop flavor. Set aside.
2. Sear (Optional but recommended): Select ‘Sauté’ mode on the Instant Pot. Add 1 tablespoon oil and let it heat up. Sear the roast for 2-3 minutes per side until browned. Don’t overcrowd—work in batches if needed. This step deepens flavor but can be skipped for speed.
3. Add Seasonings: Turn off ‘Sauté’ mode. Place the roast in the Instant Pot. Sprinkle the ranch seasoning and au jus mix evenly over the top.
4. Add Pepperoncini and Butter: Scatter 6-8 whole pepperoncini peppers around the roast. Pour in 2-3 tablespoons of pepperoncini liquid for tang. Place slices of butter over the meat.
5. Add Liquid: Pour 1 cup (240 ml) beef broth around the edges (not directly on top) to keep seasonings intact.
6. Pressure Cook: Seal the lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes (for 3 lbs/1.4 kg) or 80 minutes (for 4 lbs/1.8 kg). Allow a natural pressure release for 15-20 minutes, then quick release any remaining pressure.
7. Remove and Shred: Carefully transfer the roast to a cutting board (it will be very tender—use tongs). Shred with two forks. If you prefer slices, let the meat rest for 10 minutes before slicing.
8. Make the Gravy: Select ‘Sauté’ mode again. In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water. Stir the slurry into the Instant Pot juices. Simmer 2-3 minutes until thickened, stirring often. If the gravy is too thick, add a splash of beef broth.
9. Serve: Return shredded beef to the pot, toss with gravy, and serve hot. Garnish with extra peppers or fresh parsley if desired.

Prep notes: If your roast seems tough after cooking, let it sit in the pot on ‘Keep Warm’ for another 15 minutes—it softens further. If the gravy is lumpy, whisk more aggressively or strain before serving. The aroma at this stage will be irresistible, and the meat should pull apart with barely any effort.

Troubleshooting: If the Instant Pot gives a “burn” notice, add another 1/2 cup broth and stir gently. Don’t skip the natural pressure release—it keeps the meat tender. For less tang, halve the pepperoncini and liquid.

Efficiency tip: Prep all seasonings and liquids ahead so you can assemble quickly. I keep a “roast kit” in my pantry for those last-minute dinner saves.

Cooking Tips & Techniques

Cooking a roast in the Instant Pot is a bit different from the old-fashioned oven method. After many rounds of trial and error, here are my top tips for Instant Pot Mississippi Pot Roast:

• Searing: Don’t skip if you want deeper flavor. Searing locks in juices and adds a rich crust (though, let’s face it, sometimes you just want to toss it all in and go!).
• Seasoning Balance: Ranch and au jus mixes can be salty. If you’re sensitive, use low-sodium broth and taste before adding extra salt.
• Pressure Release: Natural release is crucial—quick releasing too soon can toughen the meat. I learned this the hard way during a rushed dinner party.
• Troubleshooting Burn Notice: Always deglaze the pot after searing. Scrape up any browned bits with a splash of broth to avoid the dreaded burn warning.
• Multitasking: While the roast cooks, prep sides like mashed potatoes or roasted carrots. It’s a time-saver and makes dinner feel more complete.
• Consistent Results: Cut the roast into large chunks if it’s oversized—this helps even cooking and guarantees every piece is tender.
• Butter Placement: Scatter the butter so it melts evenly. I’ve tried placing it in one lump, but spreading slices works best for smooth gravy.

And a couple of hard-learned lessons: don’t forget to check your sealing ring before starting (once mine slipped, and dinner was delayed!). Taste the gravy before serving—sometimes it needs a dash more broth or a splash of pepperoncini juice for extra zing.

For a smoother workflow, keep your Instant Pot’s accessories handy. I store my trivet and extra sealing rings in a basket near the counter. Little things like that make dinner prep so much easier.

Variations & Adaptations

The beauty of Instant Pot Mississippi Pot Roast is how flexible it is. Whether you need to tweak for allergies, taste, or what’s in the fridge, here are some favorite variations:

• Low-Carb & Keto: Skip the cornstarch thickener and use xanthan gum or arrowroot for the gravy. Serve over cauliflower mash instead of potatoes.
• Gluten-Free: Use a gluten-free au jus mix (like McCormick’s gluten-free brown gravy) and double-check ranch ingredients. Swap cornstarch for arrowroot if needed.
• Heat Lovers: Add more pepperoncini or toss in a few jalapeños for extra spice. My brother tried this and loved the extra kick!
• Vegetarian Adaptation: Substitute a jackfruit roast and vegetable broth. While not traditional, the flavors play surprisingly well together!
• Seasonal Twists: In fall, toss in a few sliced carrots and parsnips for earthy sweetness. In spring, add fresh dill or parsley for a burst of green.
• Flavor Customization: Prefer less tang? Halve the pepperoncini and skip the juice. Like it creamy? Stir in a dollop of sour cream to the gravy before serving.

I’ve personally tried swapping in banana peppers for pepperoncini when the store was out. The result was a slightly sweeter roast, but still delicious! If allergies are a concern, always double-check seasoning packet labels—some contain hidden wheat or dairy.

For different cooking methods, you can use a slow cooker (8 hours on low) or an oven (300°F/150°C for 3-4 hours). Just keep the liquid amounts and seasoning the same for consistent results.

Serving & Storage Suggestions

Serve Instant Pot Mississippi Pot Roast piping hot, piled high on a platter with all the rich gravy. It looks gorgeous sprinkled with a bit of fresh parsley, and those pepperoncini peppers add a pop of color.

For sides, you can’t go wrong with creamy mashed potatoes, roasted carrots, or fresh green beans. If you’re feeling extra, thick slices of crusty bread work wonders for sopping up every drop of gravy. I love pairing this roast with a chilled glass of iced tea or a hearty red wine.

Leftovers store well in an airtight container in the fridge for up to 4 days. The flavors get even richer overnight, so don’t be shy about making extra for sandwiches or grain bowls. For longer storage, freeze shredded meat and gravy in freezer-safe bags for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth to loosen the gravy if needed.

Reheating tip: Warm slowly—either in the Instant Pot on ‘Sauté’ or in a saucepan over medium-low heat. Stir often to keep the gravy smooth. Honestly, the leftovers might be even better than the first night!

Nutritional Information & Benefits

A generous serving (about 6 ounces/170 g) of Instant Pot Mississippi Pot Roast with gravy clocks in around 400 calories, 28g protein, 28g fat, and 6g carbs (mostly from the gravy mix and peppers).

The beef is rich in iron and B-vitamins, while pepperoncini peppers add a little vitamin C and a tangy boost. Using low-sodium broth and seasoning cuts the salt, making this a more heart-friendly comfort food. If you go gluten-free or low-carb, you can easily swap the thickener and seasoning packs.

Potential allergens include dairy (butter) and wheat (some seasoning mixes). Always check labels if you have sensitivities. From a personal wellness perspective, I love that this recipe packs so much flavor for relatively few carbs, and the protein keeps everyone satisfied without feeling heavy.

Conclusion

Instant Pot Mississippi Pot Roast with savory gravy is worth every minute in your kitchen. It’s tender, packed with flavor, and brings together everything you love about comfort food—without hours of waiting. Whether you’re feeding a crowd, meal prepping for the week, or just craving something nostalgic, this recipe delivers every time.

Don’t be afraid to tweak it for your family’s tastes—change up the peppers, play with the gravy thickness, or swap the sides. Honestly, that’s how the best recipes are born. I keep coming back to this one because it’s easy, reliable, and always gets rave reviews.

If you try it, I’d love to hear about your own variations or serving ideas—drop a comment below or share your photos on Pinterest! Cooking should be fun, flexible, and full of flavor. Wishing you many warm, gravy-filled evenings ahead!

FAQs

Can I use a different cut of beef for Instant Pot Mississippi Pot Roast?

Yes, you can use brisket or bottom round, but chuck roast gives the most tender results. Other cuts may need slightly longer cooking times.

Is it possible to make this recipe without pepperoncini peppers?

Definitely! Just skip the peppers and use banana peppers or add a splash of apple cider vinegar for a little tang.

Can I freeze Instant Pot Mississippi Pot Roast?

Absolutely! Freeze shredded meat and gravy together in airtight containers for up to 2 months. Thaw and reheat gently for best texture.

What can I do if my gravy is too thin or too thick?

If it’s too thin, simmer longer or add a bit more cornstarch slurry. If it’s too thick, stir in extra broth until it reaches your desired consistency.

Can I make this recipe in a slow cooker instead?

Yes, just follow the same ingredient steps and cook on low for 8 hours or until the roast shreds easily. The flavor is just as delicious!

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