It’s not your grandmother’s traditional roast, as it’s made with very unconventional ingredients like pepperoncini and a dry onion soup mix. But don’t worry, because this casserole roast will make you lose your mind.

Instant Pot Mississippi Pot Roast – The most amazing casserole roast ever made! Made in intellectual property in a fraction of time. So juicy and tender that it melts in the mouth!
And with the help of the pressure cooker, it is done in a fraction of the time.

In addition, the meat is perfectly cooked. Tender and melting, it literally collapses with the most divine sauce – slightly spicy, spicy and tasty. It is also perfect as a low-carb meal if you want to serve it with cauliflower rice and an assortment of vegetables.

Instant Pot Mississippi Pot Roast – The most incredible pot roast ever made! Made in IP in a fraction of time. So juicy and tender that it melts in the mouth!
But honestly, I serve the meat as is with all the sauce, a glass of wine and all the crispy bread.

There is no wrong way to serve that.

yield: 8 SERVINGS prep time: 20 minutes Cook time: 1 HOUR 10 minutes total time: 1 HOUR 30 MINUTES


  • 1 tablespoon canola oil
  • 1 (4 to 4 1/2 pound) boneless chuck roast, excess fat trimmed and cut into 6 pieces
  • 1 cup beef stock
  • 1 (1-ounce) package dry onion soup mix
  • 6-8 jarred pepperoncini salad peppers, plus 1/4 cup liquid from the jar
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried chives
  • 2 teaspoons dried dill
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons cornstarch


  1. Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
  2. Stir in beef stock, scraping any browned bits from the bottom of the pot.
  3. Stir in dry onion soup mix, pepperoncini salad peppers, and liquid, parsley flakes, chives, dill, onion powder, garlic powder, and pepper. Return beef to the pot.
  4. Select manual setting; adjust the pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
  5. Remove beef from the Instant Pot®; shred, using two forks.
  6. In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
  7. Select a high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until the desired consistency is reached.
  8. Serve beef with juices immediately.
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