Instant Pot Mississippi Pot Roast Recipe

My Instant Pot Mississippi Pot Roast comes together in just over an hour with only five ingredients for a fast and mouthwatering meal!

Course Dinner

Cuisine American

Keyword instant pot mississippi pot roast, mississippi pot roast instant pot

Prep Time 5

Cook Time 1

Total Time 1 20

Servings

Calories 355kcal

Add your roast, pepperoncini peppers, butter, ranch seasoning, and au jus gravy to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes.
4 pound rump roast, 16 ounce jar pepperoncini peppers, 1 stick unsalted butter, 1 package dry ranch seasoning, 1 package dry au jus gravy
When 60 minutes is up, allow the Instant Pot to naturally release pressure for 15 minutes. After 15 minutes, carefully release any remaining pressure, and remove the lid.
Shred the roast using two forks. Serve with any remaining liquid at the bottom of the pot, and enjoy!

I highly recommend searing the meat before pressure cooking it. If you're using an Instant Pot, you can use the Saute function to achieve this while still only using one pot.

If you prefer thicker gravy, you can use brown gravy mix instead of au jus! Or, remove the solids from the pot, then add a tablespoon of cornstarch in water and turn on the saute function. Stir it up until a thicker gravy forms.

For extra flavor, you can sprinkle in some extra fresh herbs that would go into ranch dressing, such as dill, parsley, and chives.

If you prefer a less salty flavor, add in a few salt-soaking veggies to the pot like potatoes and carrots! They soak up the salty beef broth and taste great, too.