Instant Pot Mississippi Pot Roast is a family favorite that even picky eaters will devour. The beef is mouthwateringly tender and the juices so flavorful that you’ll only get clean plates afterward. Serve it with mashed potatoes, rice or noodles for a complete meal that everyone will love!

This recipe gives you the same comforting flavors as Slow Cooker Mississippi Pot Roast with only 90 minutes of cooking time instead of 8 hours. Therefore, it’s Instapot to the rescue when you forgot to put the slow cooker on in the morning!

This is the original 5-ingredient combination best served with a side of mashed potatoes, rice or noodles. If you want a feast for a crowd during the holidays or a party, look no further than Instant Pot Mississippi Pot Roast. There won’t be any leftover!
There are two important adaptations from the traditional slow cooker recipe in order to make Mississippi Pot Roast in an Instant Pot. First of all, you’ll need to cut the chuck roast into 2-inch / 5-cm slabs for even heat distribution. Then be sure to add some beef broth or water to avoid getting a burn notice from the Instant Pot.


Instant Pot Mississippi Pot Roast is a family favorite that even picky eaters will devour. The beef is mouthwateringly tender and the juices so flavorful that you’ll only get clean plates afterward. This dish is ready in just 90 minutes instead of 8 hours using the slow cooker!


  • 3 lbs  chuck roast cut into 2” slabs
  • 1 cup  beef broth low sodium, or water
  • 5-10  pepperoncini peppers
  •  oz packet ranch mix
  •  oz packet au jus mix or brown gravy mix
  • 3/4 stick unsalted butter6 tbsp
  • 2 tbsp cornstarchor flour


Browning the Beef

  • Pat dry the beef with paper towel to remove excess moisture.
  • Turn the pot onto Sauté mode. When the display reads "Hot" add the oil followed by the meat in one layer (see note).
  • Allow the meat to brown for 5 minutes without disturbing it.
  • Flip the meat and brown the other side for 5 more minutes.
  • Remove to a plate and cover with foil. Reserve.

Pressure Cooking

  • Pour in the beef broth to the InstaPot and stir for a minutes or two to loosen browned bits.
  • Add the pepperoncini peppers, ranch mix, au jus mix and butter. Then add the meat back in.
  • Add the meat back into the pot.
  • Cover and seal. Turn off Sauté mode and set to Manual Pressure Cook for 60 minutes.


  • After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).
  • Manually release any remaining pressure and turn off the Instapot.
  • Remove the meat to a plate and cover with foil.
  • Turn the pot onto Sauté mode again.
  • Mix the cornstarch with 2 tbsp water to make a slurry and add to the pot. Simmer several minutes until thickened slightly.
  • Pull the meat into smaller chunks using two forks or a knife, and add back to the sauce. Serve and enjoy!


  • You’ll need to brown the meat in several batches if you want to double the recipe.
  • If you want to skip the browning steps, then add 10 more minutes to the pressure cooking time.
  • It's helpful to use a fat separator before serving, as the beef can release a lot of fat during cooking.


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