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Mississippi Pot Roast in Instant Pot

Name: Mississippi Pot Roast in Instant Pot
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs chuck roast (cut into ~½ lb pieces); Salt and pepper, to taste; ½ tablespoon oil; 1¼ cups low sodium beef stock (¾ cup added after searing); 9–10 pepperoncini peppers; ¼ cup pepperoncini juice; 4 tablespoons unsalted butter; Seasoning Mix:; 2 tablespoons dried onion flakes; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon kosher salt; 1 teaspoon dill; 2 teaspoons dried parsley; ½ teaspoon black pepper; ⅛ teaspoon basil; ⅛ teaspoon celery seed

4.8/5

10 reviews

70min Total Time

6 people Servings

Easy Difficulty

Budget Cost

420 kcal Calories

Video

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Ingredients

3 lbs chuck roast (cut into ~½ lb pieces)
Salt and pepper, to taste
½ tablespoon oil
1¼ cups low sodium beef stock (¾ cup added after searing)
9–10 pepperoncini peppers
¼ cup pepperoncini juice
4 tablespoons unsalted butter
Seasoning Mix:
2 tablespoons dried onion flakes
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon dill
2 teaspoons dried parsley
½ teaspoon black pepper
⅛ teaspoon basil
⅛ teaspoon celery seed

Instructions

Turn Instant Pot to sauté and heat ½ tablespoon of oil.

Season the chuck roast pieces with salt and pepper.

Sear the roast pieces for 4–5 minutes per side until golden brown.

Remove seared beef to a plate.

Add ½ cup beef broth to the pot and scrape up browned bits.

Cancel sauté mode and return seared beef and any accumulated plate juices to the pot.

Mix the seasoning mix and add it to the pot.

Add remaining ¾ cup beef stock.

Place pepperoncini peppers and ¼ cup pepperoncini juice on top of the beef.

Add 4 tablespoons unsalted butter.

Close the lid, set vent to “sealing,” and cook on high pressure for 45 minutes.

Allow pressure to release naturally for at least 10 minutes.

Open lid, remove beef to a platter, and shred with two forks.

Mix shredded beef back into the cooking liquid.

Serve and enjoy.

Troubleshooting

If meat is tough, return to pressure cook for additional 10-15 minutes

If sauce is too thin, use SAUTE mode to reduce after cooking

If getting BURN notice, ensure proper deglaze after searing

If not enough liquid, add 1/2 cup more beef broth

If too salty, add potato chunks to absorb excess salt

Recipe Variations

Italian Style: Add Italian seasoning and sun-dried tomatoes Spicy Version: Double the pepperoncini and add red pepper flakes Wine-Braised: Add 1/2 cup red wine during deglazing Garlic Lover's: Add whole head of garlic cloves Root Vegetable: Add parsnips, carrots, and turnips

Serving Suggestions

Serve over mashed potatoes or cauliflower mash Pair with roasted vegetables like carrots and Brussels sprouts Serve on toasted rolls for Mississippi Pot Roast sandwiches Offer extra pepperoncini peppers on the side Garnish with fresh parsley for color and flavor

Nutrition Facts

420

Calories

35g

Protein

Carbs

28g

Fat

Common Mistakes to Avoid

Not searing the meat before pressure cooking Forgetting to deglaze the pot after searing Using too little liquid for pressure cooking Skipping the natural release period Cutting the meat instead of shredding it

Frequently Asked Questions

Can I use frozen roast in the Instant Pot?

Yes, but add 20-30 minutes to cooking time and skip the searing step

Why is my pot roast tough?

Either needs more cooking time or wasn't natural released long enough

Can I make this without butter?

Yes, but it adds richness. Substitute with olive oil if preferred

What size Instant Pot do I need?

6-quart or larger is recommended for a 3-4 lb roast

Can I double the recipe?

Only if using 8-quart Instant Pot and cooking time remains the same

Is this recipe spicy?

No, pepperoncini peppers add tang rather than heat

Can I use different cuts of beef?

Yes, but chuck roast is ideal for tenderness and flavor

How do I prevent the butter from making it too greasy?

Use less butter or skim fat after cooking

What if I don't have au jus mix?

Can substitute with brown gravy mix or beef bouillon

Can I add vegetables to the pot?

Yes, but add firm vegetables in the last 30 minutes

How long does natural release take?

About 15-20 minutes for this recipe

What if my roast is smaller than 3 lbs?

Reduce cooking time by 10 minutes per pound

Can I make this less salty?

Use low-sodium broth and unsalted butter

How do I store leftover pot roast?

Keep in airtight container with juices up to 4 days

What's the best way to shred the meat?

Use two forks while meat is still hot

Reviews

Victoria R.

Mar 2, 2026

The most tender pot roast I've ever made! The Instant Pot makes it so easy.

Zachary T.

Feb 22, 2026

Great flavor, but needed extra time for my larger roast.

Yuki M.

Mar 4, 2026

Perfect comfort food! The pepperoncini adds such a nice tang.

Xavier P.

Feb 23, 2026

My family's new favorite Sunday dinner recipe.

Winston L.

Mar 19, 2026

Delicious and so simple to make.

Uma S.

Mar 15, 2026

The meat literally falls apart. Amazing recipe!

Theodore K.

Feb 25, 2026

Great flavor profile, will definitely make again.

Sophia Q.

Mar 8, 2026

Better than my grandmother's recipe, don't tell her!

Rafael N.

Feb 22, 2026

Perfect for meal prep, tastes better the next day.

Quinn M.

Mar 3, 2026

This recipe converted me to Instant Pot cooking!