Instant Pot Mississippi Pot Roast
If you’re seeking a comforting meal that satisfies both the palate and the soul, look no further than this Instant Pot Mississippi Pot Roast. This dish transforms a simple chuck roast into a tender, juicy masterpiece with minimal effort. The unique blend of pepperoncini, savory au jus, and ranch seasoning creates an unforgettable flavor profile that your family will adore. Perfect for busy weeknights or cozy gatherings, this pot roast not only cooks quickly in the Instant Pot but also stores beautifully for meal prep. With every bite, you’ll experience an explosion of flavors that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3 pounds chuck roast
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 16 ounces jarred pepperoncini (juice included)
- 1 packet dry Au Jus Gravy
- 1 packet dry ranch seasoning mix
Instructions
- Cut the chuck roast into four evenly-sized pieces to ensure even cooking.
- Set your Instant Pot to sauté mode and heat vegetable oil until shimmering. Brown two pieces of beef at a time until caramelized, then remove them from the pot.
- Deglaze the pot by adding beef broth and scraping up browned bits from the bottom.
- Return the beef to the pot along with pepperoncini, au jus mix, and ranch seasoning; stir gently to combine.
- Seal the Instant Pot lid and set it to high pressure for 60 minutes. Allow a natural pressure release for 15 minutes before performing a quick release.
- Transfer the roast to a platter, shred or slice it as desired, and drizzle with cooking juices before serving hot.
Nutrition
- Serving Size: 1/6 of recipe (approximately 233g)
- Calories: 345
- Sugar: 1g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 121mg