I have to admit I jumped on two trains this past month. I don’t like jumping on trains. I like being different. But sometimes, there are things that are too good to ignore. Like the Instant Pot. Duh. And, Beachbody workouts. Double duh. And most recently, the TV show, “This Is Us.” And, Lularoe leggings. Or watching “This is Us” in Lularoe leggings. Who am I?? How did I end up sobbing in front of the TV in these ridiculously butter soft pants? Well, I did. Guess what? I’m not sorry. The show has phenomenal actors and I don’t need to pull the leggings up constantly.

You know what also fits in perfectly with a night of great TV and comfortable leggings? Mississippi Roast in my bowl. Aw, hell yeah. I’ve been making this roast for years in my crock pot, but it hit me recently that I could make it in a quarter of the time in my Instant Pot. If you have testosterone in your household, this will have them beating on their chests. There are plenty of versions of this recipe on the world wide web, but I’ve been using this method for several years.

First, pour some oil in your pot and press the Saute button.

When your pot is nice and hot, season your chuck roast with salt and pepper and sear each side in the hot oil for a few minutes.

Turn the pot off. Add one cup of beef broth and 5-6 whole pepperoncinis.

Add one packet Hidden Valley Ranch dressing mix.

Add one packet Brown Gravy Mix. Aus Jus Mix packets also work well with this recipe.

Add a half of a stick of real butter.

Set your pot to High Pressure for 90 minutes with a quick release.

Open your pot and breathe in the most wonderful, richest aroma you’ve ever smelled. YUM!

You may want to make a corn starch slurry and thicken up the broth. I didn’t this time, but I may do it next time! Who doesn’t love gravy?

I served this roast with homemade mashed potatoes and green beans. There were a lot of happy bellies that night!


Instant Pot Mississippi Roast


5 lb Chuck Roast

1 TBSP Olive Oil

1 cup beef broth

5-6 pepperoncini (if you love the flavor of pepperoncinis, add 1/2 cup of the juice!)

1 packet Hidden Valley Ranch Mix

1 packet Brown Gravy Mix or Au Jus Mix

1/2 stick real butter


Turn Instant Pot on Saute. Add olive oil. Season roast with salt and pepper, then brown for three minutes each on both sides. Turn off the pot. Add broth, pepperoncini, Ranch packet, brown gravy packet, and butter. Turn on pot Manual High Pressure for 90 minutes and turn valve to sealing. When the timer goes off, turn the valve for a quick release. OPTIONAL: If you would like a thicker gravy, remove a couple cups of the broth from the pot. Prepare a corn starch slurry by using one TBSP corn starch per cup of broth and equal parts cold water. Mix well. In a saucepan, warm your broth and stir in your slurry. Bring to a boil. The broth will thicken as it boils. Cook long enough to remove any starch flavor, but do not over-cook as this will thin the sauce out again. Pour the gravy over the meat, and enjoy!

xo Jaime

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Written by Jaime Fox