This flavorful Instant Pot Mississippi Pot Roast is a great low carb dinner that will melt in your mouth! This is the perfect EASY, first recipe to make in your Instant Pot!



  • 3-4 pounds beef (chuck roast)
  • 1 tablespoon olive oil
  • 1 teaspoon pepper
  • 1 large yellow onion (Diced)
  • 1 cup beef broth
  • 4 tablespoon butter
  • 1 (1 oz) packet of Ranch Dressing Mix (approximately 1 ½ tablespoon)
  • 1 (1 oz) packet of Au Jus Gravy Mix (approximately 1 ½ tablespoon)
  • 5-6 pepperoncini peppers and ¼ cup of it’s juice


  • 1 tablespoon cornstarch


    • Season both sides of the beef with pepper.
    • Turn on the Instant Pot and set it to [Sauté] mode. When the instant pot reads “hot” on the display screen, add olive oil and place the chuck roast into the inner pot. Sear each side for about 3 minutes, until golden brown. (Skip this step if you prefer not to brown your meat. But be sure to add 2-3 extra minutes to the pressure cook time.)
    • Remove the beef from the Instant Pot. Add onion; cook and stir about 2 minutes, or until onion is tender.
    • Next, add in beef broth and deglaze by scraping the bottom of the pot. Then, layer the ingredients in by adding the chuck roast; followed by ranch dressing mix powder, au jus gravy mix, butter, and pepperoncini pepper and its juice.
    • Place the lid on and make sure the pressure release valve is in the “sealing” position. Press [Pressure Cook/ Manual] and set it to cook on High Pressure for 60-70 minutes. (60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. For example, 3 lbs = 60 minutes, 4 lbs = 70 minutes).
    • Once it is done cooking, let the pressure naturally release until the pin drops down and the lid can be opened.
    • Thicken the gravy (optional): In a small bowl, mix together 1 tablespoon of cornstarch and 1 tablespoon of water. Remove the beef from the pot. Whisk in the cornstarch mixture. Set the instant pot to [Sauté] mode and let it simmer for 1-2 minutes until thickened.
    • NOTES

      Tips for making the best Instant Pot Mississippi Pot Roast:

      • Look for a chuck roast that is well marbled
      • It’s easy to over-salt this dish since the ranch packet and au jus packet already contain sodium. Use unsalted butter and low sodium beef broth. You can always add more salt at the end, if needed.
      • Sear the meat on all sides to ensure it stays juicy and tender. This step isn’t necessary if you’re short on time. It’ll still be very flavorful using the “dump and start” method. If you’re doing the dump and start method, be sure to add a few minutes to the pressure cook time.
      • When deglazing the pot, make sure you scrape off all the bits stuck to the bottom. This will avoid the “burn” error message.
      • 60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. (3 lbs = 60 minutes, 4 lbs = 70 minutes)
      • Let the Instant Pot naturally release once it’s done cooking. This will make the meat more tender.


      Calories: 398kcal

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