Easy Instant Pot Mississippi Pot Roast
Mississippi pot roast is tender, flavorful, and super simple to make. With only 6 ingredients, this delicious meal is quick, easy, and sure to please the whole family.
Equipment
- Instant Pot
Ingredients
- 2-3 pounds chuck roast
- 1 tbsp olive or avocado oil
- ½ oz au jus gravy mix
- ½ oz ranch dressing powder
- ¼ cup butter cubed
- 1 cup bone broth any flavor
- 4-5 pepperoncini peppers whole
- salt and pepper to season
Instructions
- Turn the Instant Pot on to the “saute” function and preheat while you prepare the roast.
- Dry the roast with paper towel and season one side with salt and pepper.
- Add 1 tablespoon of olive or avocado oil to the Instant Pot, then add the roast and sear on one side for 6-8 minutes without moving.
- Season the second side with salt and pepper, then flip the roast and sear for a further 6-8 minutes.
- Remove the roast from the Instant Pot and set aside on a plate.
- Add the bone broth to the Instant Pot and deglaze by scraping the brown bits off the bottom of the pot with a wooden spoon.
- Turn off the Instant Pot, then add the au jus gravy mix and ranch seasoning and stir to combine.
- Return the roast to the pan, along with the meat juices. Spoon the gravy mix over the meat.
- Layer the butter and pepperoncini peppers on top of the meat and add a splash of the pepperoncini juice (if desired).
- Put the lid on the Instant Pot and cook on high pressure for 50 minutes.
- When the cooking cycle is complete, allow the Instant Pot to complete a natural release for 20 minutes. If after 20 minutes the pot is still pressurized, use quick release to release the remaining pressure.
- Remove the roast and pepperoncini peppers from the Instant Pot. Shred the beef with forks and remove the stems and seeds from the peppers.
- Finely slice the peppers and mix back through the beef.
- If necessary, separate the fat from the remaining liquid, then pour the liquid over the shredded meat.
- Serve with your favorite side or in bread rolls as a sandwich.
Notes
- Stick with cheap cuts of meat for this recipe. We recommend chuck roast or steak, but you can also use other economy cuts like stew meat, brisket, or round.
- The broth is not necessary for this recipe if you’re using the Instant Pot, but it's nice to have a bit more liquid in the Mississippi Pot Roast to mix back through once you shred the meat.
- Pepperoncini peppers can be hard to find at the local grocery store, so you can always cook this recipe without using them. It still tastes great without the pepperoncini peppers, although the recipe does have quite a different flavor if you exclude them. Feel free to leave them out if you can’t find them or want to save a few extra dollars.
- If you do include the pepperoncini peppers, you can use fresh or pickled. If using pickled, try adding a splash of the liquid from the jar to the recipe before starting the pressure cook time.
- Homemade bone broth gives this recipe an extra kick of flavor and nutrients, but you can always substitute store-bought broth if you don’t have time to make your own. If you want to make your own bone broth, simply toss some leftover beef bones or chicken carcasses, and vegetable offcuts into a large pot of water and simmer for several hours.
- Beef broth, chicken broth, or vegetable broth are all good options for this recipe. Try a different option each time you make it and figure out which you like best.
- Use an oil with a high smoke point to sear the meat. Avocado oil or light olive oil are both good options.
- If you’re running short on time, you can skip the steps to sear the meat and simply add all of the ingredients to the Instant Pot and start cooking. Searing the meat is not essential, but it certainly adds to the flavor.
- Once the cook time is completed, you may need to separate the fat from the remaining liquid in the Instant Pot. If you don’t have a fat separator, a great trick is to use a Ziploc sandwich bag. Pour the liquid into the Ziploc bag and allow the fat to settle in a layer on the top. Then cut a small corner off the bag and drain the liquid into a separate cup or bowl, stopping before you hit the fat layer. Make sure the liquid isn't too hot if you choose to use this method.