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+ servings
4.75 from 4 votes

Instant Pot Mississippi Roast

Instant Pot Mississippi Roast is hands down the most delicious, awesome-tasting roast ever. Pepperoncini peppers and juice, plus a packet of Ranch seasoning and Au Jus ive this roast so much flavor!
Course Main Dish
Cuisine Southern
Servings 6


  • 3-4 pound chuck roast, cut into 3 or 4 pieces
  • salt and pepper
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3/4 cup beef broth
  • 10 Pepperoncinis
  • 1/3 cup juice from jar of Pepperoncinis
  • 1 packet dry Ranch dressing
  • 1 packet Au Jus
  • 4 tablespoons butter, cut into 4 pieces


  • 3 tablespoons butter, softened
  • 3 tablespoons flour


  • Season meat with salt and pepper. Turn Intstant Pot on Saute mode.
    When display says "Hot", add the oil.
  • Place meat in the hot oil. Let cook for 5 minutees without moving. Flip over and cook 5 more minutes. 
  • Remove meat to a plate and tent with foil to keep warm.
  • Add onion to pot along with about 1/4 cup of the beef broth. Use a wooden spoon to scrape up the browned bits on the bottom.
  • Add remaining beef broth, pepperoncinis, pepperoncini juice, Ranch seasoning, Au Jus, and butter. Stir to mix.
  • Turn the saute mode off and add meat and any juices back to the pot.
  • Close lid and set knob to "sealing" position. Set to Pressure Cook/Manual for 55 minutes.
  • When the 55 minutes is up, let sit for 15 minutes for Natural Pressure Release.
  • After 15 minutes, turn Instant Pot off and manually release remaining pressure until the pin drops. Once pin drops, remove lid from Instant Pot.
  • To make gravy, remove meat to a plate. In a small bowl, mix the butter and flour to make a paste.
  • Turn the "Saute" mode on. Once it comes to a simmer, add flour mixture. Whisk until thickened.
  • Shred meat and return to pot.