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Instant Pot Mississippi Pot Roast Recipe

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4.8 from 59 reviews

This Instant Pot Mississippi Pot Roast is a flavorful and tender beef roast cooked quickly using a pressure cooker. The chuck roast is first browned for extra flavor, then pressure cooked with red onions, garlic, pepperoncini peppers, ranch dressing mix, and fresh herbs to create a rich, savory sauce. Perfect for serving over mashed potatoes, egg noodles, or rice, this comforting dish is easy to prepare and packed with delicious Southern-inspired flavors.

Ingredients

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Meat and Seasonings

  • 3 lbs. boneless chuck roast, trimmed
  • 1 1/2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 Tbsp. canola oil

Vegetables

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

Liquids and Mixes

  • 1/4 cup beef broth
  • 1 (1-oz.) envelope ranch dressing mix
  • 2 Tbsp. unsalted butter

Fresh Herbs

  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. chopped fresh chives

Instructions

  1. Gather Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
  2. Brown the Roast: Select the ‘sauté’ function on your Instant Pot or pressure cooker and set to high heat. Add canola oil and allow it to heat. Pat the chuck roast dry and season all sides with kosher salt and black pepper. Add the roast to the pot and cook, turning frequently, until all sides are browned evenly, about 10 minutes. Remove the roast and set aside.
  3. Sauté Aromatics: Add the quartered red onions and garlic cloves to the pot. Stir frequently and scrape the browned bits from the bottom of the pot as the onions and garlic soften, about 2 minutes. Turn the Instant Pot off or press ‘cancel.’
  4. Add Roast and Flavorings: Return the browned roast to the pot. Add the jarred pepperoncini peppers, ¼ cup of beef broth, unsalted butter, ranch dressing mix, and 2 tablespoons of the pepperoncini liquid from the jar.
  5. Pressure Cook the Roast: Secure the lid on the Instant Pot and lock it in place. Turn the steam release to the ‘sealing’ position. Select ‘manual’ or ‘pressure cook’ function and set to high pressure for 55 minutes. It will take about 8 to 10 minutes for the pot to come up to pressure before the cooking timer begins.
  6. Release Pressure Naturally: Once the cooking cycle is complete, allow the pressure to release naturally for 10 to 12 minutes to ensure the meat remains tender. Afterward, carefully turn the steam release to ‘venting’ to release any remaining pressure and remove the lid.
  7. Prepare to Serve: Transfer the roast to a deep serving platter. Stir the remaining 2 tablespoons of pepperoncini liquid into the cooking juices in the pot. Pour the juices over the roast and top with the softened onion and garlic mixture from the pot. Sprinkle the chopped fresh dill and chives over the top for a fresh, herbal finish.
  8. Serving Suggestions: Serve the Mississippi Pot Roast with mashed potatoes, egg noodles, or rice to soak up the delicious juices and enjoy a hearty, comforting meal.

Notes

  • Patting the roast dry before browning improves caramelization and flavor.
  • Using fresh herbs like dill and chives adds a bright finish to the rich dish.
  • Allowing natural pressure release keeps the meat tender and juicy.
  • This recipe can be prepared a day ahead and reheated to deepen flavors.
  • Adjust seasoning and ranch dressing mix according to your taste preferences.

Find it online: https://yummelle.com/instant-pot-mississippi-pot-roast-recipe/