Instant Pot Mississippi Pot Roast: 60-Minute Flavor Bomb

Let me tell you about the first time I made Instant Pot Mississippi Pot Roast. I was skeptical—could a pot roast really be this easy? But when I pulled that fork-tender, flavor-packed roast out of the Instant Pot, I was a believer. This recipe is a game-changer. It’s got that melt-in-your-mouth texture, a tangy kick from the pepperoncini peppers, and a rich, savory depth from the ranch and au jus seasonings. And the best part? It practically cooks itself.

I used to think pot roast was a weekend-only project, but the Instant Pot changed everything. No babysitting, no fuss—just dump everything in, press a button, and walk away. It’s perfect for those busy weeknights when you still want something hearty and comforting. Trust me, once you try this Instant Pot Mississippi Pot Roast, it’ll become a regular in your rotation. It’s like a hug in a bowl, and who doesn’t need that?

Why You’ll Love This Instant Pot Mississippi Pot Roast

This isn’t just any pot roast—it’s the kind of meal that’ll make you feel like a kitchen hero with zero effort. Here’s why it’s about to become your new go-to:

Perfect for Busy Weeknights

I’m all about meals that don’t need me to hover over the stove. With this recipe, you literally toss everything into the Instant Pot, walk away, and come back to perfection. No browning required (though you can if you’re feeling fancy). It’s the ultimate “set it and forget it” dinner that still tastes like you slaved all day.

Packed with Bold Flavors

Oh, the flavors! That tangy punch from the pepperoncini peppers cuts through the rich, buttery goodness. The ranch and au jus seasoning packets? They work magic together—savory, herby, and just salty enough. And let’s talk about that meat. After pressure cooking, it shreds like a dream, soaking up all those incredible juices. This isn’t just comfort food—it’s a flavor explosion that’ll have everyone asking for seconds.

Ingredients for Instant Pot Mississippi Pot Roast

Okay, let’s talk ingredients—because this is one of those recipes where every little thing matters. You’ll need:

• 3-4 lbs chuck roast – Look for one with good marbling. That fat equals flavor and tenderness, trust me.
• 1 packet ranch dressing mix – The dry kind. Don’t try to substitute homemade here—it won’t have the same punch.
• 1 packet au jus gravy mix – This is what gives it that deep, savory backbone. No swaps!
• ½ cup unsalted butter (1 stick) – I know it seems like a lot, but it’s what makes the sauce so ridiculously good. Just go with it.
• 5-6 pepperoncini peppers – These are non-negotiable for that tangy kick. Plus, they look pretty!
• ¼ cup pepperoncini juice – Don’t skip this! It’s the secret weapon that ties everything together.

See? Simple list, but each piece plays a starring role. Now let’s make some magic!

How to Make Instant Pot Mississippi Pot Roast

Alright, let’s get cooking! This recipe is so simple it almost feels like cheating. I love that you don’t even need to brown the meat first (though you totally can if you want that extra crust). Here’s exactly how I make it, step by step:

Step 1: Layer Ingredients

First things first – grab your trusty Instant Pot. Place that beautiful chuck roast right in the pot – no oil, no fuss. Now sprinkle both packets of seasoning (ranch and au jus) evenly over the top. Here’s my pro tip: rub those seasonings in just a bit so they stick to the meat. Next, plop that whole stick of butter on top – yes, the whole thing. Then arrange those pretty pepperoncini peppers around the roast and pour in that glorious pepperoncini juice. That’s it! You’re ready to cook.

Step 2: Pressure Cook

Seal that lid tight and set your Instant Pot to high pressure for 60 minutes. Now walk away – seriously! When the timer beeps, here’s the important part: let the pressure release naturally for 15 minutes. I know it’s tempting to rush it, but this waiting period is what keeps all those juices locked into the meat. After 15 minutes, go ahead and do a quick release for any remaining pressure.

Step 3: Shred and Serve

Open that lid and prepare to be amazed. The roast should be falling apart tender – I can usually shred it with just two forks right in the pot. If you want some crispy bits (and who doesn’t?), you can transfer the shredded meat to a baking sheet and broil for 2-3 minutes. But honestly? It’s perfect straight from the pot, swimming in that incredible buttery, tangy sauce. Just wait until you taste this – the meat practically melts in your mouth!

Tips for the Best Instant Pot Mississippi Pot Roast

After making this recipe more times than I can count, I’ve picked up some tricks that take it from great to absolutely perfect:

• Pat that roast dry before adding seasonings – it helps the flavors stick better and improves browning if you choose to sear.
• Want less heat? Use just 3-4 pepperoncinis and go easy on the juice. Like it spicier? Throw in a couple extra peppers.
• No peeking! Resist the urge to lift the lid early – you’ll lose precious pressure and cooking time.
• For extra richness, stir a tablespoon of the cooking liquid into your mashed potatoes or polenta. Trust me on this one!

Little tweaks make a big difference with this forgiving recipe. Don’t be afraid to make it your own!

Serving Suggestions for Instant Pot Mississippi Pot Roast

Now comes the best part – loading up your plate! My absolute favorite way to serve this pot roast is over a big pile of creamy mashed potatoes. The buttery sauce soaks right in, and it’s pure comfort food heaven. For something lighter, try it with:

• Buttery egg noodles or polenta to catch all that delicious juice
• Simple roasted carrots and potatoes (cook them while the Instant Pot does its thing)
• A crusty baguette for sopping up every last drop of sauce

Don’t forget a little extra pepperoncini on the side for those who want an extra tangy kick!

Storing and Reheating

Got leftovers? Lucky you! Let the pot roast cool completely, then store it in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen overnight—bonus! For longer storage, freeze it for up to 3 months. To reheat, I usually pop it in the microwave or warm it gently on the stovetop with a splash of broth to keep it moist. Easy peasy!

Nutritional Information

Now, I’m no nutritionist, but here’s what you should know about this Instant Pot Mississippi Pot Roast: it’s definitely a hearty, indulgent meal. The chuck roast packs plenty of protein, while those seasonings and butter add that crave-worthy richness we all love. Just remember – estimates can vary depending on your exact ingredients and brands.

If you’re watching certain nutrients, you could use a leaner cut of beef or reduce the butter slightly (though I wouldn’t skip it entirely). The pepperoncinis add flavor without many calories, which is a nice bonus! As with any comfort food, enjoy this as part of a balanced diet – and maybe go for an extra walk the next day if you have seconds (which you probably will!).

Frequently Asked Questions

Got questions? I’ve got answers! Here are some common ones I hear about this Instant Pot Mississippi Pot Roast:

Can I Skip the Butter?

I know, a whole stick of butter seems like a lot, but trust me—it’s what makes this roast so rich and delicious. The butter melts into the sauce, creating this incredible, velvety texture that coats the meat perfectly. If you’re really watching your fat intake, you could try using light butter or cutting it down to ¼ cup, but I wouldn’t skip it entirely. It’s a key player in the flavor game here!

How to Adjust for a Larger Roast?

Got a bigger roast? No problem! For every extra pound of meat, add about 10-15 minutes to the cooking time. So, if you’re working with a 5-pound roast, you’d cook it for about 75-80 minutes instead of 60. Just make sure it’s fork-tender before calling it done. And remember: always let it naturally release for 15 minutes—patience is key to keeping that meat juicy!

Can I Use a Slow Cooker Instead?

Absolutely! If you don’t have an Instant Pot, this recipe works beautifully in a slow cooker. Just layer everything the same way, then cook on low for 8 hours or high for 4-5 hours. The meat will still be fall-apart tender, and those flavors will have plenty of time to meld together. It’s a great option if you’re not in a rush.

Can I Swap the Pepperoncini?

I wouldn’t recommend it—those pepperoncinis are what give this roast its signature tangy kick. If you’re not a fan of spice, you can use fewer peppers and less juice, but swapping them out entirely will change the flavor profile. Trust me, they’re worth it! They mellow out during cooking and add just the right amount of zing.

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