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Instant Pot Mississippi Roast is a comforting dinner that even picky eaters will devour. The chuck roast is fall-apart tender with a flavorful gravy.
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5 from 5 votes

Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast is an easy and comforting dinner recipe that even picky eaters will devour. The chuck roast is fall-apart tender with a flavorful gravy. It’s made right in your pressure cooker and is so much faster than any other method!
Prep Time10 mins
Cook Time1 hr 5 mins
Resting Time15 mins
Total Time1 hr 30 mins
Course: dinner, Main Course
Cuisine: American
Keyword: Instant pot mississippi pot roast
Servings: 6 servings
Calories: 488.41kcal
Author: TipBuzz


  • 3 lbs chuck roast cut into 2-inch slabs
  • 2 tablespoons olive oil
  • 1 cup beef broth low sodium, or water
  • 10 pepperoncini peppers
  • 1 packet ranch mix (1 oz)
  • 1 packet au jus mix (1 oz) or brown gravy mix
  • 3/4 stick unsalted butter (6 tablespoons)
  • 1 tablespoons cornstarch plus 1 tablespoon water to make a cornstarch slurry


Instant Pot Mississippi Roast

  • Sear the roast: Turn the instant pot onto Sauté mode and add 1 tablespoon of oil. Once hot and shimmering (a drop of water should sizzle if added to the pot), add half of the roast in a single layer. Sear the roast on all sides (about 2 minutes for each batch) until nicely browned. Remove them to a plate. (Move them around when sautéing to avoid sticking)
  • Add more oil and sauté the rest of the roast. Remove the second batch of roast to the plate.
  • Deglaze: Add beef broth or water to deglaze the pot and scrape up every brown bit. This will avoid your pot from the “burning” warnings.
  • Add other ingredients: Add the au jus mix, ranch mix, and pepperoncini peppers. Add back the seared roast and butter.
  • Pressure cook the roast: Cover with the lid and close the steam valve. Turn off Sauté mode and set to “Manual” mode and “High Pressure” for 65 minutes.
  • Release the pressure: After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.
  • Carefully remove the lid and transfer the roast to a plate.
  • Make the gravy: In a bowl, whisk together the cornstarch and water to create a slurry.
  • Add to the Instant Pot and set it to Sauté. Stir for a few minutes until the sauce thickens.
  • Drizzle the gravy over the roast to serve.


  • You’ll need to brown the meat in several batches if you want to double the recipe.
  • It's helpful to use a fat separator before serving, as the beef can release a lot of fat during cooking.


Calories: 488.41kcal | Carbohydrates: 7.29g | Protein: 44.45g | Fat: 30.88g | Saturated Fat: 12.15g | Cholesterol: 156.76mg | Sodium: 959.43mg | Potassium: 875.63mg | Fiber: 0.57g | Sugar: 0.33g | Vitamin A: 86.15IU | Vitamin C: 13.78mg | Calcium: 40.89mg | Iron: 4.79mg