Instant Pot Mississippi Pot Roast Recipe

I recently tried a Mississippi Roast Instant Pot that left me smiling. I combined a 3 to 4 lb chuck roast with a packet of ranch dressing mix, au jus gravy mix, unsalted butter and pepperoncini peppers with their juice. The result is tender meat in a vibrant, rich gravy that surprised me.

I always get excited to share my take on Instant Pot Mississippi Pot Roast because it’s simply the best way to transform a 3 to 4 lb chuck roast into a dish that’s full of flavor. With just a packet of ranch dressing mix and a packet of au jus gravy mix, you end up with a roast that’s fall-apart tender and swimming in a delicious gravy.

I melt a stick of unsalted butter in the pot along with a few pepperoncini peppers, using both the juice and a half cup of water to help meld the flavors. This recipe is a twist on some classic Mississippi recipes, and I’ll even pair it with noodles or throw in some potatoes and carrots, depending on what you’re feelin like.

Trust me, every bite brings a new level of savory goodness that even the pickiest eaters wouldnt pass up, and its pretty easy to whip up any night of the week.

Why I Like this Recipe

This is literally the best Instant Pot recipe ever. I mean, it’s super easy to whip up and the flavors are insane. The chuck roast comes out so tender it practically falls apart and the gravy made from all that butter and juices is just out of this world. Even if you’re super picky about what you eat, I know you’ll love this dish.

I like this recipe because:
1. I love how easy it is to make—even on a busy day I can get dinner on the table in no time.
2. I really enjoy the tangy kick from the pepperoncini peppers and their juice mixed with the ranch and au jus flavors.
3. I like that the meat gets so tender it shreds up perfectly with just two forks, making it super satisfying.
4. I appreciate that it tastes gourmet but is made with simple, everyday ingredients that almost anyone can find.

This recipe never fails to impress me every time I make it, and it’s quickly become one of my all-time favorites.

Ingredients

• 3 to 4 lb chuck roast: Hearty protein source that becomes melt in your mouth tender in the Instant Pot.
• 1 packet ranch dressing mix: Adds tangy, creamy, salty flavor that really liven up the roast.
• 1 packet au jus gravy mix: Enhances rich, meaty flavor with a touch of sweetness.
• 1 stick unsalted butter: Provides creamy richness and smooth texture, delivering ultimate flavor.
• 5 to 6 pepperoncini peppers: Bring tangy, slightly sour heat that livens up every bite.
• 1/2 cup pepperoncini juice: Infuses zesty, sour flavor while tenderizing meat for extra juiciness.

Ingredient Quantities

• 3 to 4 lb chuck roast
• 1 packet ranch dressing mix (about 1 oz)
• 1 packet au jus gravy mix (about 1 oz)
• 1 stick unsalted butter (1/2 cup)
• 5 to 6 pepperoncini peppers
• 1/2 cup pepperoncini juice
• 1/2 cup water

How to Make this

1. Start by patting the chuck roast dry with paper towels and placing it into the Instant Pot.

2. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the roast so it gets good flavor.

3. Lay the stick of unsalted butter on top of the seasoned meat to melt during cooking.

4. Pour in the 1/2 cup of water and the 1/2 cup of pepperoncini juice over the roast.

5. Add the 5 to 6 pepperoncini peppers into the pot, letting them distribute around the meat.

6. Lock the lid in place and set your Instant Pot to high pressure for a cooking time of 60 minutes.

7. Once the cooking cycle is over, let the pressure release naturally for about 10 minutes then do a quick release for any remaining pressure.

8. Open the lid carefully and check if the roast is fall-apart tender; if not, you can cook it a bit longer.

9. Remove the roast from the pot and shred it with two forks while stirring in all the melted butter and juices to form a tasty gravy.

10. Serve hot and enjoy this amazing, easy dinner that even picky eaters will love!

Equipment Needed

1. Instant Pot with a secure locking lid for pressure cooking
2. Paper towels for drying the meat
3. Measuring cups to accurately measure 1/2 cup water and 1/2 cup pepperoncini juice
4. Two forks to shred the cooked roast
5. A stirring utensil (like a spoon) to combine the melted butter and juices into a gravy

FAQ

Instant Pot Mississippi Pot Roast Recipe Substitutions and Variations

• If you can’t find chuck roast, try beef brisket or bottom round roast instead they should work pretty good
• Instead of ranch dressing mix you can make a homemade version using garlic powder, dried parsley, onion powder, salt and dill
• You can swap the au jus gravy mix with beef bouillon cubes dissolved in a bit of water with some extra seasoning
• If you dont have unsalted butter, using salted butter or even a splash of olive oil is a good alternative
• For pepperoncini peppers, banana peppers work as a substitute to give a similar tangy flavor

Pro Tips

1. Try to let the meat sit out for like 15-20 minutes before cooking so it cooks more evenly and doesn’t end up overdone on the edges.
2. When it comes time to shred, save a bit of the cooking liquid and if you want a thicker gravy, just mix a little cornstarch with cold water and stir it in while the pot’s still hot.
3. If you like extra flavor, toss in some chopped fresh herbs like parsley or thyme after the meat’s done, it adds a bright touch that makes the dish even tastier.