Mississippi Chuck Roast in the Instant Pot: Tender, 4-Ingredient Recipe

Make Instant Pot Mississippi Chuck Roast in your pressure cooker in under two hours. This simple, flavorful dinner uses pepperoncini peppers, butter, ranch and beef broth—no seasoning packets needed—yet the roast turns out tender, juicy and melt-in-your-mouth. Leftovers make even better lunches or quick dinners.

I first made Mississippi pot roast in the slow cooker nearly two years ago, and it quickly became a family favorite. While the Crock-Pot version is excellent, the Instant Pot is a lifesaver when you don’t have 4–8 hours to spare. I wanted the same deep flavor in a fraction of the time, so I adapted the method for the pressure cooker.

Timing is the main adjustment when switching to an Instant Pot. My first try at 50 minutes wasn’t quite enough—the meat didn’t pull apart easily. After testing a 90-minute cook on a bone-in pork butt (which was perfect), I settled on 60 minutes of pressure cooking with a 20-minute natural release for a 3-pound chuck roast cut into pieces. That combination results in a roast that truly melts in your mouth.

The steps are similar to the slow cooker version with a couple of practical tweaks for the Instant Pot. Cutting the roast into three large pieces helps it fit evenly and makes searing easier. You can sear the meat in a separate skillet, but I prefer to sear right in the Instant Pot on Sauté mode to keep everything in one pot and simplify cleanup. After browning, deglaze the pot with some beef broth to loosen any browned bits.

Return the seared roast to the pot, add the remaining ingredients (except the ranch), and pressure cook. Many recipes call for ranch seasoning and au jus packets, but I prefer to avoid the extra sodium. You can achieve the same rich flavor with low-sodium beef broth, a few simple seasonings, and a touch of ranch dressing added at the end. I also reduced the butter compared to the slow cooker version; four tablespoons works well in the Instant Pot without making the sauce overly greasy.

After pressure cooking, allow a natural release—15 to 20 minutes both work well. I stir in a tablespoon of ranch dressing once the roast is done, which gives the gravy that familiar ranch flavor without using a powdered mix. Serve the roast with the pan juices spooned over mashed potatoes for a comforting dinner. If you prefer a thicker gravy, whisk a cornstarch slurry into the strained liquid and simmer briefly until thickened.

The leftovers are excellent for shredded beef tacos, sliders, or sandwiches—make a double batch if you want easy meals for the week.

Tips for Making Mississippi Roast in the Pressure Cooker

1. Cut roast into even, large pieces so it fits and cooks uniformly.
2. Sear all sides on Sauté mode (or in a skillet) to develop flavor and seal juices.
3. Deglaze the pot after searing to release browned bits for a richer gravy.
4. Allow a natural release after pressure cooking for tender, juicy meat.

How to Make Instant Pot Mississippi Chuck Roast