Instant Pot Mississippi Pot Roast

Course lunch, Main Course
Cuisine American
Keyword beef, Mississippi Pot Roast, pepperoncini
Prep Time 8 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 394 kcal


  • 2 lb chuck roast
  • ¾ cup beef stock
  • ¼ cup water
  • 8 pepperoncini
  • 3 tbsp olive oil
  • 3 tbsp melted butter
  • 3 tbsp pepperoncini’s liquid


  1. Pour olive oil into your Instant Pot and add meat.
  2. Press “Sauté” and cook for about 5 minutes, until meat browns on each side.
  3. Remove your meat and wrap it in foil to keep it warm.
  4. Pour beef broth and water into the Instant Pot.
  5. Add also pepperoncini with their liquid and melted butter.
  6. Cook in “Sauté” mode for about 2 minutes.
  7. Place your meat back into the Instant Pot, lock the lid and cook at high pressure for 1 hour.
  8. Let the steam release naturally and serve hot.