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5 from 2 votes

Instant Pot Mississippi Pot Roast Recipe

This Instant Pot Mississippi Pot Roast turns out perfectly juicy and tender every time!
Prep Time10 mins
Cook Time1 hr 8 mins
Natural Release20 mins
Total Time1 hr 38 mins
Course: Main Course
Cuisine: American
Keyword: Best Pot Roast Recipe, Favorite family dinner, Instant Pot Recipe, Instant Pot Roast recipe
Servings: 6
Calories: 504kcal


  • Instant Pot
  • Wooden Spatula
  • Knife
  • Cutting Board


  • 2 Tablespoons olive oil
  • 3 pounds beef chuck roast or rump roast (a rump roast usually has more fat, so it falls apart even more easily)
  • ¾ cup beef broth
  • ½ cup pepperoncini juice (from the jar of pepperoncinis)
  • 1 ounce dry ranch seasoning mix 1 packet
  • 1 ounce brown gravy mix 1 packet
  • 8 whole pepperoncini peppers
  • 2 Tablespoons butter cut into small pieces


  • Press SAUTE button on Instant Pot and allow pot to heat up.
  • Add olive oil and let it heat up for 1-2 minutes.
  • Add beef roast and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
  • Pour beef broth in the bottom and use a wooden spoon or spatula to scrape and loosen any cooked bits on the bottom of the pan (but keep them in the pan because they will add so much flavor!).
  • Pour in the pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast.
  • Add the peppers (put on top of and around the roast) and butter on top of the roast.
  • Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound of your roast).
  • When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes).
  • Shred or slice roast (it should fall apart pretty easily) and serve.


  • If you love making things from scratch and learning new things to make, try to make your own gravy mix for this recipe.
How to turn this into a freezer meal:
Add all ingredients to a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30-35 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.


Calories: 504kcal | Carbohydrates: 4g | Protein: 44g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 711mg | Potassium: 804mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 5mg