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–+ servings
Overhead, top-down look at Instant Pot Mississippi pot roast in the Instant Pot.

Instant Pot Mississippi Pot Roast

Tender, juicy, full-of-flavor pot roast made with only 5-ingredients and cooked super fast in the Instant Pot.
Prep: 15 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 35 minutes
Yield:6 servings

Equipment

  • Instant Pot
  • Tongs
  • Plate
  • Large wooden spoon or silicone spatula
  • Cutting board
  • two forks
  • ladle or large spoon

Ingredients

For the Pot Roast

  • 1 chuck roast approximately 2 ½-3 pounds
  • 2 tablespoons neutral oil avocado oil, olive oil, etc.
  • 1 ½ cups water
  • 1 1-ounce packet au jus gravy mix
  • 1 .4-ounce packet ranch dressing mix approximately 11 grams
  • 6-7 pepperoncini peppers mild or hot
  • 2 tablespoons unsalted butter cut into 4 pats, each ½ tablespoon

To Serve (Optional)

  • mashed potatoes or mashed cauliflower

Instructions

  • Set Instant Pot to Sauté mode. When Instant Pot is hot, add oil and continue heating until oil is hot and shimmery.
  • When oil is hot, add chuck roast. Sear roast 6 minutes or until well-browned, then flip roast over and sear on other side 6 additional minutes. When both sides are well-browned, transfer chuck roast to large plate and set aside.
  • With Instant Pot still set to Sauté, pour in 1 ½ cups water to deglaze pot. Use wooden spoon or spatula to scrape up any browned bits that might be stuck to bottom of pot and stir to incorporate.
  • Sprinkle packet of au jus gravy mix into pot and stir well to combine. Once combined, return seared chuck roast to Instant Pot. Note: roast does not need to be fully submerged in water.
  • Sprinkle ranch dressing mix over chuck roast, then top roast with whole pepperoncini peppers. Place pats of butter directly on top of pepperoncini.
    Top-down view of water, chuck roast, seasoning, pepperoncini, and butter in an Instant Pot.
  • Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 55 minutes. Pot will pressurize, then cook time will begin.
  • When 55 minute cook time ends, immediately (and carefully) Quick Release pressure. Remove lid from pot and set aside.
  • Use tongs to carefully remove chuck roast from Instant Pot and transfer to cutting board. Do not discard cooking jus from pot.
  • Using 2 forks, shred chuck roast into small-to-medium-sized pieces. Pick out and discard any large pieces of fat. Continue process until entire roast has been shredded, then set roast aside.
  • Skim as much fat as possible from cooking jus in Instant Pot and discard. When satisfied, return shredded chuck roast to Instant Pot and stir well to fully coat meat in jus.
  • Divide pot roast into desired portions and serve warm with mashed potatoes or other preferred sides.

Notes

  • Make it Dairy Free: Use a dairy-free butter.
  • Make it Keto: Be sure your ranch dressing mix and au jus gravy mix don't have any added sugars (or sugar alternatives) or starches that aren't keto-friendly.

Nutrition

Serving Size: 1serving of pot roast | Calories: 459cal | Protein: 44g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 830mg | Potassium: 798mg | Total Carbs: 3g | Fiber: 0.3g | Sugar: 0.2g | Net Carbs: 3g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 5mg
Recipe By:Cheryl Malik