Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Pot Roast is tender, juicy beef simmered with pepperoncini, ranch seasoning, and butter for the easiest comfort food dinner. Saucy, tangy, and melt-in-your-mouth, this viral classic is perfect over mashed potatoes, rice, or stuffed into sandwiches.
Servings: 6
Calories: 544kcal
Equipment
Ingredients
- 3-5 pounds chuck roast cubed, 2" pieces
- 2 tablespoons olive oil
- ¼ cup pepperoncini juice from the jar
- ¾ cup beef broth low or no sodium
- 1 ounce ranch seasoning 1 packet
- 1 ounce onion soup mix 1 packet
- 5-10 pepperoncini as per your spice preference
- 3 tablespoons butter unsalted, cut into 4-6 slices
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Heat the olive oil in your Instant Pot on the sauté setting. Add the beef cubes, working in batches if needed, and sear them on all sides. Set the beef cubes aside.
- Pour the pepperoncini juice and beef broth into the Instant Pot and scrape up all the bits from the bottom.
- Add the beef back to the pot. Add the ranch dressing, onion soup mix and pepperoncini to the pot and give it a stir to coat in the the liquid. Arrange the butter over the beef.
- Secure the Instant Pot lid and turn the valve from VENT to SEAL. Cook on high pressure for 60 minutes, then let the pressure release for 15 minutes. Quick release any remaining pressure.
- Transfer the beef from the Instant Pot to a bowl and shred it with two forks. Meanwhile, bring the sauce to a bubble over the sauté setting.
- Whisk the cornstarch and water together in a small bowl, and stir it into the sauce. Stir until it thickens. Add the shredded meat back to the Instant Pot and stir to coat well in the sauce.
Video
Notes
- Beef Cuts: Chuck roast is the gold standard here, but rump roast or bottom round will also work. Just make sure it has some marbling so you don’t end up with dry meat.
- Pepperoncini Tips: Use jarred peppers with brine for the best tangy flavor. You can add more if you want extra zing.
- Don’t Skip the Sear: Browning the beef first makes all the difference in flavor. Deglaze the pot to scrape up those browned bits.
- Sauce Thickness: Too thin? Stir in a cornstarch slurry. Too thick? Add a splash of broth until it’s just right.
- Serving Ideas: This roast loves mashed potatoes, but it’s equally at home over egg noodles, rice, or in a crusty sandwich.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth to loosen the sauce.
- Freezing: Cool completely before freezing. Store in a freezer safe container or heavy duty bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the Instant Pot with a splash of broth.
Nutrition
Serving: 1serving | Calories: 544kcal | Carbohydrates: 9g | Protein: 45g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1123mg | Potassium: 870mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 233IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 5mg
