Instant Pot Mississippi Pot Roast

Name: Instant Pot Mississippi Pot Roast
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 lb beef chuck roast; To taste kosher salt and black pepper; 2 tbsp vegetable oil; 1 oz ranch seasoning mix (1 packet); 1 oz au jus gravy mix (1 packet); ½ cup beef broth; 8 pepperoncini, plus ¼ cup of their brine; ½ cup unsalted butter (1 stick)

Chuck roast pressure-cooked with pepperoncini, ranch seasoning, and a whole stick of butter until it shreds into a tangy, buttery gravy.

Serves: 6
Prep: 10 min
Cook: 65 min
Written: August 4, 2026

Method

Season the chuck roast all over with salt and pepper.
Set the Instant Pot to sauté, heat the oil, and sear the roast until deeply browned, about 4 minutes per side, then turn the pot off.
Sprinkle the ranch seasoning and au jus mix over the roast, then pour in the broth and pepperoncini brine.
Scatter the pepperoncini around the roast and set the butter on top whole.
Seal the lid and cook on high pressure for 55 minutes, then let the pressure release naturally for 15 minutes before opening.
Lift the roast onto a platter and shred it with two forks, discarding any large pieces of fat.
Stir the shredded meat back into the buttery pot liquid and serve spooned over mashed potatoes with the pepperoncini scattered on top.

Notes

The ranch packet and au jus mix are doing the seasoning work a dozen individual spices would otherwise do, and the butter is not optional — it melts into the pot liquid over the pressure-cooking time and turns into the gravy, not just a garnish on top.

Chuck breaks down fast under pressure, so this comes together in about an hour instead of the eight a slow cooker version needs. Leftovers make a very good sandwich piled onto a toasted roll with a few extra pepperoncini.

Back to the larder