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Mississippi roast over mashed potatoes in a white bowl.

Mississippi Pot Roast ~ Instant Pot

Mississippi pot roast in the Instant Pot is made with butter, beef broth, dry ranch seasoning, brown gravy mix, chuck roast, and pepperroncinis. This classic pot roast recipe is easy to make in the Instant Pot.

Course Main Course
Cuisine American
Keyword Chuck Roast, Instant Pot Mississippi Pot Roast, Instant Pot Roast, Mississippi Pot Roast, Mississippi Pot Roast Instant Pot
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Pressure Building Time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 Servings
Calories 698 kcal
Author Jennifer

Ingredients

  • 3-6 Pound Chuck Roast cut into chunks
  • 3 Tablespoons Olive Oil
  • 1 Small Onion chopped
  • 7-9 whole Pepperoncinis
  • ½ Cup Pepperoncini Juice from jar
  • Cup Beef Broth
  • 2 Tablespoon Ranch Dressing Mix see notes
  • 2 Tablespoon Brown Gravy Mix see notes
  • ½ Cup Butter unsalted
  • 1 Teaspoon Red Pepper Flakes Optional
  • 1 Teaspoon Garlic Powder Optional

For The Gravy

  • 3 Tablespoons Flour
  • 3 Tablespoons Butter room temperature

Instructions

  1. Press the sauté button on the Instant Pot. When the IP reads "HOT" add in the oil.

  2. Heat the oil up, place meat in one layer at a time and sauté for 2 minutes aside. Don't move the meat, this will help to get a sear on both sides of the chunks of meat. Work in batches if you can't fit it all in at once.

  3. Remove the meat and deglaze the inner pot of the IP with a bit of the beef broth. Scrapping the bottom of the inner pot with a spatula until all the stuck on bits are loosened.

  4. With the IP still on sauté add in the remaining beef broth and the pepperoncini juice.

  5. Whisk into the liquid mixture the brown gravy, ranch, red pepper flake, and garlic powder until all are combined. Turn the sauté mode off.

  6. Place meat into the inner pot add in the pepperoncini's, onions, and the stick of butter that has been cubed.

  7. Place the lid onto the IP. Make sure the steam release knob is set to sealing.

  8. Press the pressure cook button then the +- button to adjust the cooking time to 1 hour and 20 minutes. Make sure the IP is on high pressure.

  9. When cooking time is done, do a natural release for 15 minutes. Then turn the release knob to vent to release any remaining steam.

  10. Remove the meat from the inner pot onto a platter.

For The Gravy

  1. Mix together the flour and butter until well combined. This will be like a paste.

  2. Once all the meat is removed from the inner pot press the sauté button again.

  3. When the liquid starts to bubble whisk in the flour-butter mixture. Whisking well to break up the flour-butter mixture keep whisking until the desired thickness is achieved. Pour the gravy into a gravy boat.

  4. Serve the roast and gravy over mashed potatoes or egg noodles.

Recipe Notes

Nutritional values may vary depending on the ingredients used. 

The chuck roast I used was 3.5 pounds and fed the 5 of us with leftovers. 

The brown gravy can be substituted for Au-Jus seasoning. For the brown gravy and the dry ranch seasoning, we have in the recipe 2 tablespoons for each of these. That equals out to be 1 ounce each or a 1 seasoning packet each. 

 

Nutrition Facts
Mississippi Pot Roast ~ Instant Pot
Serving Size
 
6 Servings
Amount per Serving
Calories
698
% Daily Value*
Fat
 
55
g
85
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
24
g
Cholesterol
 
213
mg
71
%
Sodium
 
862
mg
37
%
Potassium
 
812
mg
23
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
45
g
90
%
Vitamin A
 
776
IU
16
%
Vitamin C
 
1
mg
1
%
Calcium
 
52
mg
5
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.