Instant Pot Mississippi Pot Roast with Ranch and Pepperoncini
A tender, fall-apart chuck roast cooked in pressure cooker with tangy pepperoncini peppers, rich butter, and savory ranch seasoning. The combination creates a flavorful, comfort-food favorite that's perfect for busy weeknight dinners or Sunday family meals. This simplified version delivers restaurant-quality results in just over an hour, with minimal prep work required. The pepperoncini juice and beef broth create a delicious au jus that pairs perfectly with mashed potatoes or crusty bread.
Ingredients
Instructions
- 1
Place roast in bottom of instant pot
- 2
Sprinkle ranch mix over the roast
- 3
Place butter on top and pour pepperoncini with juice over it
- 4
Pour beef broth around the roast
- 5
Add lid and turn to sealing, set manual button to 70 minutes
- 6
Allow pressure to release naturally for 15 minutes then quick release remaining pressure
- 7
Shred beef with 2 forks and stir back into sauce
- 8
Serve warm
Tips
Let meat come to room temperature before cooking for more even results
Save the cooking liquid as a flavorful au jus for serving over mashed potatoes
For extra flavor, sear the roast in the instant pot using saute function before adding other ingredients
Good to Know
Refrigerate up to 4 days in covered container
Can be made 2 days ahead, reheat gently with additional broth if needed
Serve hot over mashed potatoes, rice, or with crusty bread
Common Mistakes
Don't skip natural pressure release or meat will be tough
Avoid opening lid during cooking time or pressure will be lost
Don't add too much liquid or flavors will be diluted
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
slightly different flavor profile
General Alternatives
milder heat level
FAQ
Can I use a different cut of meat for this recipe?
Yes, beef brisket or bottom round roast work well, though cooking times may need adjustment. Chuck roast is preferred for its marbling and tenderness.
What if I don't have an Instant Pot?
Use a slow cooker on low for 8 hours or oven braise at 325F for 3-4 hours in covered Dutch oven with same ingredients.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep 3-4 days refrigerated. Reheat gently with a splash of broth to maintain moisture and prevent drying out.