Instant Pot Mississippi Pot Roast

Total Time Prep: 10 min. Cook: 1-1/4 hours
Yield 6 servings
Test Kitchen Approved
A few simple pantry ingredients are all you need to make this incredibly flavorful Instant Pot Mississippi pot roast.

Ingredients

  • 1 tablespoon canola oil
  • 3-1/2 to 4 pounds boneless beef chuck roast, cut into 2-in. cubes
  • 1 package (1 ounce) au jus gravy mix
  • 1 package (1 ounce) ranch salad dressing mix
  • 1/2 cup butter
  • 1/2 cup pepperoncini
  • 1/2 cup plus 1 tablespoon water, divided
  • 1 tablespoon cornstarch

Directions

  1. Place oil into a 6- or 8-qt. electric pressure cooker; set to saute. Add chuck roast pieces; cook 2-3 minutes per side or until golden brown on the edges. Turn off electric pressure cooker. Sprinkle with dry gravy mix and dry ranch seasoning mix. Place stick of butter on top of meat. Place pepperoncini peppers on and around the meat. Pour 1/2 cup water or beef broth over ingredients. Secure lid on pressure cooker; set toggle to seal. Select manual high pressure for 50 minutes; let naturally release 10 minutes. Carefully remove lid; use tongs to shred meat, removing any pieces of fat that remain.
  2. In a small bowl, whisk together remaining 1 tablespoon water or beef broth and cornstarch until dissolved. Pour mixture into pressure cooker. Set pressure cooker to saute; cook 1-2 minutes or until thickened, stirring frequently.

Nutrition Facts

1 serving: 685 calories, 45g fat (20g saturated fat), 225mg cholesterol, 1709mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 56g protein.

This recipe creates the most tender and succulent Mississippi pot roast of all time, and the instant pot cuts down the cooking time to just above an hour. Serve it with a side of potatoes and green beans, and it's a perfect weeknight dinner. —Julie Andrews, Rockford, Michigan
Recipe Creator

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