Description
This instant pot mississippi pot roast recipe delivers melt‑in‑your‑mouth beef infused with ranch and au jus seasonings, tangy pepperoncini, and a savory beef broth, all cooked under pressure for tender results. In just 60 minutes you’ll have a rich, flavorful gravy and juicy roast perfect for serving over mashed potatoes, rice, or crusty bread. Ideal for busy families, this easy, one‑pot dinner packs bold Southern comfort without the fuss. Serve it hot for a comforting family dinner!!.
Ingredients
Scale
- 3 to 4 lb chuck roast
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 5 to 6 pepperoncini peppers
- 1 cup beef broth
- 4 tablespoons unsalted butter
Instructions
- Season the chuck roast with salt and pepper, then place it in the Instant Pot.
- Sprinkle the ranch and au jus seasoning over the roast, add the pepperoncini peppers, and pour in the beef broth.
- Top with butter, seal the lid, and cook on high pressure for 60 minutes.
- Allow a natural pressure release for 10‑15 minutes, then quick‑release any remaining pressure.
- Remove the roast, slice or shred, and serve with the gravy.
Notes
- For a spicier version
- add sliced jalapeños. Leftovers reheat well and can be used in tacos or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Beef
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
Keywords: instant pot mississippi pot roast, instant pot beef roast, pressure cooker pot roast, easy beef dinner, ranch flavored roast, southern comfort food, quick weeknight meals