Description

This Instant Pot Mississippi Pot Roast is a flavorful and tender beef roast cooked to perfection using a pressure cooker. Infused with pepperoncini peppers, ranch dressing mix, fresh herbs, and a rich buttery broth, it delivers a perfect balance of savory and tangy flavors. Ready in under 90 minutes, this comforting meal is ideal served over mashed potatoes, egg noodles, or rice for a satisfying family dinner.

Ingredients

Scale

Meat and Seasonings

3 lbs. boneless chuck roast, trimmed
1 ½ tsp. kosher salt
1 tsp. black pepper

Vegetables and Aromatics

2 medium-size (10 oz. each) red onions, quartered
3 medium garlic cloves
1 cup jarred pepperoncini salad peppers
2 Tbsp. liquid from pepperoncini jar, divided

Liquids and Fats

2 Tbsp. canola oil
¼ cup beef broth
2 Tbsp. unsalted butter

Seasoning Mix and Herbs

1 (1-oz.) envelope ranch dressing mix
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh chives

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Instructions

Brown the Roast: Select the sauté setting on your Instant Pot and set it to high temperature. Add 2 tablespoons of canola oil and allow it to heat. Pat the chuck roast dry and season all sides with kosher salt and black pepper. Place the roast in the pot and cook, turning often, until all sides are nicely browned, about 10 minutes. Remove the roast and set aside.
Sauté Onions and Garlic: Add the quartered red onions and garlic cloves to the Instant Pot. Cook, stirring frequently to scrape up the brown bits from the bottom, until the onions are just softened, about 2 minutes. Press cancel to stop sauté mode.
Add Remaining Ingredients: Return the browned roast to the pot. Add the jarred pepperoncini peppers, 2 tablespoons of pepperoncini juice, beef broth, unsalted butter, and ranch dressing mix. Spread the ingredients evenly around and on top of the roast.
Pressure Cook the Roast: Secure the lid on the Instant Pot and lock it in place. Turn the steam release valve to the sealing position. Select the manual or pressure cook setting and set the timer for 55 minutes on high pressure. Allow 8 to 10 minutes for the pot to build pressure before the cooking time begins.
Release Pressure Naturally: When the cooking time is complete, let the pressure release naturally, which will take approximately 10 to 12 minutes. Once pressure has fully released, carefully remove the lid.
Prepare to Serve: Transfer the pot roast to a deep serving platter. Stir the remaining pepperoncini liquid into the juices left in the Instant Pot. Pour these juices over the roast and onion mixture. Sprinkle with freshly chopped dill and chives. Serve the roast with your choice of mashed potatoes, egg noodles, or rice for a delightful meal.

Notes

Patting the roast dry before browning helps achieve a better sear and deeper flavor.
Natural pressure release is important for tender, juicy meat—avoid quick release.
Leftover roast can be shredded and used for sandwiches or tacos.
Add more pepperoncini juice if you prefer extra tanginess in the sauce.
This recipe pairs well with creamy mashed potatoes or buttered egg noodles.

Nutrition

Serving Size: 1/8 of recipe (approx. 6 oz. meat with sauce)
Calories: 410 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.3 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 36 g
Cholesterol: 110 mg