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Instant Pot Mississippi Pot Roast

A flavorful and easy-to-make dish featuring a chuck roast simmered with zesty pepperoncini and savory spices, perfect for families seeking a satisfying dinner.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds chuck roast A flavorful cut that becomes tender when cooked.
  • 2 tablespoons vegetable or canola oil Used for searing the meat.
  • 1 large onion, diced Adds sweetness and depth.
  • 4 cloves minced garlic Enhances flavor with aromatic notes.
  • 1 cup water Creates steam in the Instant Pot for cooking.
  • 1/2 cup pepperoncini juice Provides tanginess and heat.
  • 1 cup low sodium beef broth Adds savory richness.
  • 1 tablespoon Worcestershire sauce Offers umami flavor.
  • 1 teaspoon salt Essential for enhancing flavor.
  • 1/2 teaspoon ground black pepper Adds mild heat.
  • 1/4 teaspoon red pepper flakes Adds a little spiciness.
  • 1 packet Ranch dressing mix Brings a creamy element.
  • 1 packet Au Jus mix Enhances the gravy.
  • 6 pieces pepperoncinis Whole peppers for flavor and garnish.
  • 2 tablespoons unsalted butter Adds richness to the gravy.
  • 4 cloves garlic Whole cloves for infusing garlic flavor.
  • 2 bay leaves bay leaves Infuses aromatic notes.
  • 2 tablespoons cornstarch Helps thicken the gravy.
  • 1/4 cup water Used for cornstarch slurry.

Method
 

Preparation
  1. Heat the Instant Pot. Set Instant Pot to Sauté Normal mode. When hot, add oil and heat up.
  2. Brown the meat. Brown the roast pieces in batches, cooking each side for about 5 minutes without turning.
  3. Remove the meat. Remove seared pieces and cover with foil to keep warm.
  4. Deglaze the pot. Add water to deglaze pot, scraping up bits stuck at the bottom.
  5. Sauté onions and garlic. Add diced onion and minced garlic; cook for 1 minute.
  6. Add liquids. Stir in beef broth, pepperoncini juice, and Worcestershire sauce.
  7. Season. Add salt, pepper, red pepper flakes, Ranch dressing mix, and Au Jus mix; stir.
  8. Layer the ingredients. Turn off Sauté mode and layer beef in the pot, interspersing with sliced butter, garlic, pepperoncini, and bay leaves.
Cooking
  1. Pressure cook. Close lid and seal valve; cook on High Pressure for 70 minutes, then allow a 15 Minute Natural Pressure Release.
  2. Finish cooking. Open lid and turn Instant Pot to Sauté mode.
  3. Thicken the gravy. For thicker gravy, mix cornstarch and water, add to pot and stir; simmer for 2-3 minutes.
  4. Serve. Discard bay leaves and serve roast with mashed or baked potatoes, garnishing with pepperoncinis and parsley if desired.

Notes

For best results, sear the meat longer for depth of flavor and consider adding fresh herbs. Leftovers can be used in wraps or sandwiches.