Instant Pot Mississippi Pot Roast (No Butter Needed)
This Instant Pot Mississippi pot roast delivers fork-tender chunks of beef covered in a rich, velvety gravy, with pepperoncini adding a little tang and mild heat. Serve it over creamy mashed potatoes for a satisfying comfort-food dinner.
Our version is lighter and less salty than the original, while still delivering plenty of rich, beefy flavor. It skips the butter and seasoning packets, is dairy-free, and takes about 90 minutes to make.
What to expect
The original Mississippi pot roast, created by Robin Chapman, uses five ingredients: beef roast, ranch dressing mix, au jus gravy mix, butter and jarred pepperoncini peppers. Most versions follow that formula closely.
Our version keeps the tender beef and distinctive pepperoncini flavor while making a few changes:
- No butter needed: Well-marbled chuck roast provides plenty of richness and moisture on its own.
- No seasoning packets: We replace the ranch and au jus mixes with a few pantry seasonings and condensed beef broth. This keeps the recipe dairy-free and considerably reduces the sodium.
- Rich, full-bodied gravy: The cooking liquid is thickened directly in the pot after cooking.
- Quicker cooking: The Instant Pot version takes about 90 minutes, compared with approximately 3 hours in the oven or 6–8 hours in a slow cooker. Instructions for all three methods are included.
- Searing is optional but recommended: It adds deeper flavor and better color, but you can skip it for a convenient dump-and-go version.
Ingredients – tailored to your taste
- Chuck roast (or bottom blade roast): Choose a 2 1/2 pound/1.1 kg well-marbled boneless chuck roast (called boneless bottom blade roast in Canada). The marbling adds flavor and moisture, which is why no butter is needed. You can use up to 3.5 pounds/1.6 kg of beef without changing the other ingredients.
- Beef broth: We prefer to use undiluted condensed, beef broth for the richest gravy. (I use Campbell’s)
- Peperoncini Peppers: These are small, pickled mild chili peppers with a bright yellow-green color that come in a jar. They add a tangy, sweet, and slightly spicy bite. We use a few peppers and a little of the brine juices in this recipe.
Substitutions
- Chuck/blade roast: Shoulder cross-rib roast can also be used. It is a leaner cut, so it may be drier.
- Beef broth: Replace with a base like Better Than Bouillon or bouillon cubes, using the instructions in the recipe notes to make it more concentrated and flavorful.
- Jar of pepperoncini peppers: Swap with a jar of banana peppers – similar taste and slightly milder.
Variations
- Flavors: Replace the garlic powder, onion powder and pepper with a 1-ounce ranch seasoning packet. Expect a saltier, more pronounced ranch flavor. Most packets are not dairy-free.
- Herbs: Add 1 teaspoon dried parsley and ½ teaspoon dried dill for more traditional ranch-style flavor.
- Wine: Deglaze the skillet with ¼ cup/59 ml dry red wine and omit the ¼ cup water.
- Sandwiches: Serve the sauced beef in toasted hoagie rolls or slider buns.
- Add-ins: Add a chopped onion before pressure cooking, or stir 2–3 cups baby spinach into the finished gravy until wilted.
Step-by-step instructions
See the recipe card below for complete Mississippi roast instructions.
Searing Tips
Searing adds deeper, savory flavors to the meat and a more appealing appearance. The bits left in the pan also help create a more flavorful gravy. Here are our searing tips based on testing:
- In a separate skillet: I prefer a large skillet because I can sear the beef all at once and find it easier to manage. It does mean one extra pan to wash. You’ll also need a skillet for the slow cooker method unless your appliance has a searing function.
- Instant Pot: You can sear the beef using the Sauté function, but you will have to do two batches so the pieces brown rather than steam.
- For the best browning: Pat the beef very dry and wait until the oil is shimmering before adding it. Leave space between the pieces and let them cook undisturbed for about 3 minutes per side.
Shortcuts
- Make it dump-and-go: Skip the searing and omit the oil. The cooking time and tenderness remain the same, but the beef and gravy will not have any browned flavor and color.
- Buy a ranch seasoning mix: Replace the garlic powder, onion powder and black pepper with a 1-ounce packet of ranch seasoning mix. Expect a saltier, more pronounced ranch flavor, and note that the recipe with most packets will no longer be dairy-free.
What to serve with Mississippi pot roast
- Perfect for soaking up gravy: mashed potatoes, root vegetable mash, or cheddar biscuits
- Vegetable sides: maple glazed carrots and microwave green beans
- Fresh salads: KFC coleslaw (no buttermilk) or winter salad
- For dessert: apple crisp (without oats), banana pudding or carrot cake
Recipe FAQs
Choose a well-marbled chuck roast with thin white streaks of fat running through it. The marbling adds flavor and moisture, which is why this recipe doesn’t need butter. In Canada, look for a boneless bottom blade pot roast. Shoulder cross-rib pot roast also works, but it is leaner and may be slightly less succulent (gravy will help, though.)
Cut the beef into pieces 1½–2 inches (3.8–5 cm) thick for the cooking time given. Much thicker pieces may need longer to become tender, while thinner pieces can dry out. For the most reliable results, stay within the recommended range.
It is lighter and less salty than the classic version made with butter, ranch seasoning and au jus packets. Based on comparable recipes using the same amount of beef, ours has approximately 21% fewer calories, 43% less saturated fat and 48% less sodium. Values will vary depending on the beef and brands used. Lower salt options for some packets are available in some areas.
Store the beef and gravy together in an airtight container. Refrigerate for up to 3–4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a little broth or water if the gravy is too thick.
Yes. Both methods use the same ingredients but the cook time is longer than the Instant Pot method. Complete slow cooker and oven directions are included in the recipe notes.
Not for the full 50-minute cooking time. Carrots and potatoes would become very soft or mushy. It is easier and more reliable to prepare them separately and serve them alongside the roast.
Yes. Add an extra ½ cup (120 mL) water to meet the larger pot’s liquid requirement. The pressure-cooking time remains the same, although the pot may take a little longer to reach pressure. Thicken the gravy as directed, adding a little more cornstarch slurry. Instant Pot specifies a 2-cup minimum liquid requirement for its current 8-quart Duo and Pro models.
More cozy beef classics
- Vegetable beef stew
- Hamburger steak with onion gravy
- Sous vide chuck roast for French Dip
- Meatloaf with mushroom gravy
If you make this recipe, let us know how it went! A rating & comment below mean a lot to us.
Instant Pot Mississippi Pot Roast
Equipment
- 6-quart Instant Pot (electric pressure cooker) (See Note 8 to use 8-quart pot)
- Large skillet (optional)
Ingredients
- 2.5 pounds chuck roast or blade roast, Note 1 (or 3 lbs/1.36 kg)
- 1 tablespoon vegetable oil
- 1 can 10-10 ½ ounce condensed beef broth, Note 2
- ¼ cuo water
- 6 -7 pepperoncini peppers
- ¼ cup pepperoncini brine
- 1½ teaspoons granulated garlic powder (or 1 tsp garlic powder)
- 1½ teaspoons granulated onion powder (or 1 tsp onion powder)
- ½ teaspoon black pepper
To thicken gravy
- 3 tablespoons cornstarch, Note 3
- 3 tablespoons cold water
Instructions
- SEAR MEAT: Slice chuck roast horizontally into two pieces, each about 1 1/2-2 inch (3.8-5 cm) thick. Pat very dry with paper towels to get a good brown sear. Heat oil in a large skillet to medium-high heat. When shimmering, add beef and sear on each side for 3 minutes until well browned. Cut each piece in half and transfer beef to the Instant Pot. The pieces can overlap. Deglaze the skillet with ¼ cup (59 mL) beef broth, scraping up browned bits. Pour broth and pan juices into Instant Pot. See Note 4 for searing in the Instant Pot or skipping the sear.
- PRESSURE COOK: Add remaining condensed broth, water, garlic, onion, black pepper, pepperoncini and brine to Instant Pot.Lock lid and turn the steam-release valve to Sealing. Select High Pressure and set cooking time for 50 minutes. If you prefer shredded beef, increase the pressure-cooking time to 55–60 minutes. Instant Pot will take ~10 minutes to reach pressure before the countdown begins.When the cooking time ends, do a natural release for 15 minutes. Turn valve to Venting to release remaining pressure. Once the float valve drops, unlock and remove the lid. Turn off Instant Pot.
- CUT BEEF: Transfer beef and pepperoncini to a cutting board and cut into bite-sized chunks (or shred it).
- MAKE GRAVY AND FINISH: Mix 3 tbsp cornstarch with 3 tbsp water to make a slurry. Press Sauté button on Instant Pot. When broth starts boiling, add the slurry and whisk until smooth. Let cook for 2-3 minutes to thicken. Return beef and peppers to pot and stir. Optional: add 2-3 cups chopped baby spinach and stir 1 minute until wilted. Taste and adjust seasonings if needed – extra pepper juice for more tang, more peppers for spice. Serve beef over mashed potatoes, egg noodles, or rice. Or see Note 5 for other serving options.
Recipe Notes
- Chuck/blade roast alternative: Top or bottom blade roast. Shoulder cross-rib pot roast can also be used, but it will be leaner and dryer. You can use up to 3½ pounds (1.6 kg) if the pieces remain 1½–2 inches thick and the contents stay below the PC MAX line.
- Beef broth alternative: Replace the can of condensed beef broth and the 1/4 cup/59 ml water with one of these options:
- 1 tbsp Better Than Bouillon mixed plus 1 1/2 cups/355 ml water OR
- 3 beef bouillon cubes plus 1 1/2cups/355 mls water. OR
- Campbell’s condensed beef broth (25% less sodium)
- Gravy consistency with cornstarch slurry: Use 3 tablespoons cornstarch for a full-bodied gravy or 2 tablespoons for a thinner one. Adjust with additional slurry (for thicker gravy) or broth (to thin it).
- Alternate searing methods:
- Instant Pot: Use Sauté and brown beef in two batches. Remove it and deglaze the pot with ¼ cup broth before continuing. This will help prevent a burn notice.
- Dump-and-go: Omit the oil and searing. Add the broth and water first, followed by the beef and remaining ingredients. The cooking time stays the same.
- Wine: Deglaze with ¼ cup dry red wine instead of broth, and omit the ¼ cup water.
- Variations
- Flavors:
- Instead of garlic powder, onion powder, and pepper, you can use a 1-ounce ranch seasoning packet, but the pot roast will taste much saltier, have a ranch flavor, and it won’t be dairy-free.
- Add 1 tsp each of dried dill and parsley to mimic the traditional recipe’s ranch flavor.
- Serving options: Instead of a pot roast-type meal, serve the sauced meat or shredded beef in hoagie or slider buns.
- Flavors:
- Slow cooker (crock pot) method:
- Searing is optional but recommended (use separate skillet). Place the whole roast and all ingredients except the cornstarch slurry in a 6-quart slow cooker. Cook on Low for 8 hours or High for 5–6 hours, until fork tender. Transfer the beef to a cutting board. Simmer the cooking liquid in a saucepan, whisk in the slurry and cook for 2–3 minutes.
- Oven method:
- Heat the oven to 325F (160C). Sear the whole roast in a Dutch oven, then add all ingredients except the cornstarch slurry. Cover and cook for about 3 hours, until fork-tender. Remove the beef, bring the liquid to a simmer on the stovetop and thicken with the slurry.
- Use an 8 quart pot instead: Add an extra ½ cup (120 mL) water. The cooking time remains the same; add more slurry as needed.
- Make ahead, store, freeze:
- Make up to 2 days ahead and refrigerate the beef in its gravy.
- Store leftovers for 3–4 days or freeze for up to 3 months.
- For the best texture, freeze before thickening the gravy, then add the slurry after reheating. Thaw overnight in the refrigerator and reheat gently, adding a little broth or water if needed.
