Instant Pot Mississippi Pot Roast

This article has links to products that we may make commission from.

This Instant Pot Mississippi Pot Roast is made with tender chuck roast and pepperoncini smothered in a thick flavorful gravy.

instant pot Mississippi pot roast

Once we started making this pot roast there was no doubt why it is such a cherished recipe. It’s savory in a way that a typical pot roast just doesn’t get, thanks to the acid in the pepperoncini. The beef practically melts in your mouth, much like this Beef Oxtail does.

Why You’ll Love It

  • Easy Preparation: Minimal hands-on time so you can have a delicious meal without spending hours in the kitchen.
  • Perfect Texture: The chuck roast becomes incredibly tender, melting in your mouth with each bite. The au jus gravy mix also infuses the roast with layers of savory and aromatic flavors.
  • Suitable for Any Occasion: Whether you’re cooking for a casual family dinner or hosting a special gathering with friends, this Mississippi Pot Roast is sure to be a hit.

Ingredients You’ll Need

Mississippi Pot Roast
  • Chuck Roast Cut into 3-inch chunks. Look for a well-marbled chuck roast at your local butcher or grocery store.
  • Olive Oil and butter
  • Low-Sodium Beef Broth – We use low sodium to keep the gravy from being over-salted.
  • Au Jus Gravy Mix – This can typically be found in the soup and gravy section of the grocery store.
  • Seasonings – Garlic powder, onion powder
  • Pepperoncini Peppers – These can usually be found in the pickle or condiment section of the grocery store. Adjust the quantity based on your spice preference. You, of course, don’t have to eat the peppers. They can just be there for taste.
  • Pepperoncini Juice – The acid in the juice helps break down the meat to make it super tender.
  • Cornstarch + Cold Water – Used to make a slurry to thicken the gravy.

Equipment Needed

Instant Pot Duo Plus
  • Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.

Helpful Tips

  • Take the time to properly sear the meat before pressure cooking. This helps enhance the flavor and texture of the roast.
  • If the gravy is not thick enough after pressure cooking, you can thicken it further using additional cornstarch slurry. Similarly, if the gravy is too thick, you can thin it out with additional beef broth.
  • Use two forks to shred the cooked beef easily. If the meat is not tender enough to shred, it may need additional cooking time.
Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast

This Instant Pot Mississippi Pot Roast is made with tender chuck roast and pepperoncini smothered in a thick flavorful gravy.

Note: Made in a 6-qt Instant Pot

No ratings yet
Prep Time 10 minutes
Cook Time 45 minutes
Pressurizing Time 25 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 367 kcal


  • 3 pound (1 kg) chuck roast cut into 3” chunks
  • 1 tablespoon (15 ml) olive oil
  • 3/4 cup (177 ml) low-sodium beef broth
  • 1 packet au jus gravy mix
  • 2 teaspoons (6 g) garlic powder
  • 2 teaspoons (4 g) onion powder
  • 3 tablespoons (42 g) butter
  • 6-10 pepperoncini peppers
  • 1/4 cup (59 ml) pepperoncini juice
  • 1 tablespoon (15 ml) cornstarch + 1 tablespoon cold water


  • Set the Instant Pot to "Sauté" mode and add the olive oil. Once the pot is hot, place the beef chunks in the Instant Pot and sear on all sides. Turn off sauté mode.
  • Pour the beef broth into the pot and scrape any browned bits from the bottom of the pot.
  • Sprinkle the au jus seasoning, garlic and onion powders over the beef.
  • Place the butter on top of the beef and add the pepperoncini peppers and pepperoncini juice around the sides.
  • Close and lock the lid. Set the vent to sealing. Pressure cook on high for 45 minutes.
  • When the pressure cook time is up, do a 15-minute pressure release then release remaining pressure.
  • Transfer the beef to a bowl and shred it with two forks. Chop the pepperoncini peppers if desired.
  • Bring the sauce in the pot to a low boil using the sauté setting. Mix the cornstarch and water. Add it to the pot and boil until thickened.
  • Transfer the shredded beef and peppers back to the pot and stir into the gravy.
  • Serve over noodles, rice or mashed potatoes.


  • You can use a brown gravy packet instead of au jus if necessary.
  • Don’t skip the searing step, as it adds a lot of extra flavor.
  • If the beef doesn’t shred easily, put it back on high pressure for 10 more minutes.


Calories: 367kcalCarbohydrates: 1gProtein: 33gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 129mgSodium: 215mgPotassium: 644mgFiber: 0.4gSugar: 0.2gVitamin A: 179IUVitamin C: 6mgCalcium: 34mgIron: 4mg
Keyword Beef
Tried this recipe?Let us know how it was!


Allow any leftover Instant Pot Mississippi Pot Roast to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

You can freeze any leftover roast and gravy for future meals. Store them in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator before reheating.

instant pot mississippi pot roast


Microwave: Simply transfer the desired portion of the roast and gravy to a microwave-safe dish. Reheat in the microwave in 1-minute increments until heated through, stirring occasionally.

Stovetop: Alternatively, you can reheat on the stovetop over medium heat, stirring occasionally, until warmed to your liking. Add a splash of beef broth or water if the gravy has thickened too much during storage.

Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating