If you’re looking for a no-fail, flavor-packed dinner that feels like it slow-cooked all day (but didn’t), then this Mississippi Pot Roast Instant Pot is for you. It’s juicy, buttery, tangy, and rich—just like the classic version—but done in a fraction of the time thanks to pressure cooking. The chuck roast comes out tender enough to shred with a fork, and the pepperoncini give it just the right punch of zip.

Mississippi Pot Roast Instant Pot

This is one of those meals that wins over everyone at the table and doesn’t require much fuss. Toss everything into your Instant Pot, set it, and walk away. If you love this kind of easy comfort food, you’ll definitely want to check out my Instant Pot Potato Salad, Crockpot Green Bean Casserole, or even my Air Fryer Roasted Carrots to round out the meal.

Whether you’re feeding a crowd or just stocking up on leftovers for the week, this pot roast is one of those recipes you’ll find yourself making again and again. It’s hearty, cozy, and perfect over mashed potatoes or stuffed into a sandwich roll.

What You Will Love About This Recipe

It’s a one-pot wonder – Everything goes right into the Instant Pot. No browning, no searing.

So much flavor with so little effort – Just dump, press start, and walk away.

Ready in about an hour – Way faster than the slow cooker version.

Great for leftovers – Makes amazing sandwiches or sliders the next day.

Family-friendly comfort food – Even picky eaters love this one.

Ingredients:

3-4 Pound Chuck Roast
½ Cup Beef Stock
1 Packet Ranch Seasoning
1 Packet Brown Gravy
8-10 Pepperoncini Peppers
½ Cup Pepperoncini Juice
3 Tablespoons Butter

How to Make Mississippi Pot Roast Instant Pot

Add the chuck roast to the instant pot.

Pour in the beef stock.
Sprinkle on the ranch seasoning and brown gravy packet.

Add the pepperoncini peppers around the chuck roast.
Pour in the pepperoncini juice.
Place the butter on top of the chuck roast.

Set the instant pot to HIGH pressure for 60 minutes.
Do a quick release, shred the chuck roast and serve with mashed potatoes and vegetables. Serve with the cooking juices on the side. Enjoy!

Tips & Tricks

Use a well-marbled chuck roast – It’s key to getting that fall-apart tenderness.
Don’t skip the pepperoncini juice – It adds a tangy kick that balances the richness.
Want a little heat? – Add more peppers or even a splash of the pepper brine.
Serve with mashed potatoes or rice – The juices make an amazing gravy.
Let it rest – After cooking, let the meat sit in the juices for a few minutes before shredding for max flavor.

FAQs

Chuck roast works best because it’s marbled and breaks down beautifully, but a shoulder roast or brisket can work in a pinch.

Yes! The pressure cooking gives it plenty of flavor and tenderness. But if you have time, searing first can deepen the flavor even more.

Totally optional. Many people serve it just as-is (the juice is delicious), but you can thicken with a cornstarch slurry if you prefer a more traditional gravy.

Absolutely! It reheats really well and tastes even better the next day.

instant pot mississippi pot roast long pin

Mississippi Pot Roast Instant Pot

Name: Mississippi Pot Roast Instant Pot
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 3-4 Pound Chuck Roast; ½ Cup Beef Stock; 1 Packet Ranch Seasoning; 1 Packet Brown Gravy; 8-10 Pepperoncini Peppers; ½ Cup Pepperoncini Juice; 3 Tablespoons Butter

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Instant Pot Mississippi Pot Roast is a fail-proof dish you will love as it combines chuck roast, beef stock, ranch seasoning, brown gravy, and pepperoncini to create a tangy zest comfort dish that will surely be a hit.

Ingredients

3-4 Pound Chuck Roast
½ Cup Beef Stock
1 Packet Ranch Seasoning
1 Packet Brown Gravy
8-10 Pepperoncini Peppers
½ Cup Pepperoncini Juice
3 Tablespoons Butter

Instructions

Add the chuck roast to the instant pot.
Pour in the beef stock.
Sprinkle on the ranch seasoning and brown gravy packet.
Add the pepperoncini peppers around the chuck roast.
Pour in the pepperoncini juice.
Place the butter on top of the chuck roast.
Set the instant pot to HIGH pressure for 60 minutes.
Do a quick release, shred the chuck roast and serve with mashed potatoes and vegetables. Serve with the cooking juices on the side.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 855Total Fat: 53gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 26gCholesterol: 268mgSodium: 2488mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 79g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Mouthwatering Mississippi Pot Roast in the Instant Pot