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A plate of Mississippi Pot Roast Instant Pot recipe sits atop creamy mashed potatoes, topped with yellow pepperoncini peppers. A fork and wooden-handled knife rest nearby, while a bowl of peppers adds color in the background.
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4.99 from 68 votes

Mississippi Pot Roast Instant Pot Recipe

This Mississippi Pot Roast Pressure Cooker Recipe is amazing! Super easy and this is such a quick and easy Instant Pot recipe.
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $26.99 Per Recipe, $4.50 Per Serving

Ingredients

  • 3-4 pounds Chuck Roast
  • 1 packet ranch seasoning mix (1 ounce packet)
  • ½ cup butter (1 stick)
  • ½ jar Pepperoncini Peppers with the Juice (16 ounces)
  • ½ cup Beef Broth

Instructions

  • Place 3–4 pounds chuck roast in the pressure cooker.
  • Sprinkle 1 packet ranch seasoning mix over the roast and add ½ cup butter (1 stick) on top.
  • Pour in ½ jar (16 oz jar) pepperoncini peppers with the juice and ½ cup beef broth.
  • Seal the lid and cook on high pressure for 60 minutes, then allow a natural release for 10–15 minutes.
  • Shred the beef and stir to combine with the juices.
  • Serve warm.

Notes

The Pepperonicini Peppers are not spicy but if you're sensitive to these peppers, this recipe will be great with Banana Peppers too. 
Refrigerate the leftovers in an airtight container for up to 5 days.  

Nutrition

Calories: 558kcal | Carbohydrates: 3g | Protein: 44g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 730mg | Potassium: 768mg | Sugar: 0.01g | Vitamin A: 502IU | Calcium: 44mg | Iron: 5mg
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