Ask any Instant Pot owner for a favorite recipe using their pressure cooker, and time and again you discover many claim this pot roast as a favorite. Often called Mississippi Mud Pot Roast, this Instant Pot Pepperoncini Pot Roast recipe is a staple.
Pepperoncini give it just a touch of heat while the ingredients come together in a flash, making it a recipe you will come back to many times over.
Pepperoncini are a mild Italian pepper that are typically pickled and readily available.
I haven’t been able to discover the origin for the name “Mississippi Mud” for this pot roast, but it’s been a staple recipe in many homes and for church dinners. (If you know the answer, please comment below.)
Traditionally made in the crock pot, this Instant Pot recipe takes less time and gives amazing flavor. What I love is that the meat can be cooked right from frozen, so no worries if you forgot to thaw that huge hunk of meat. I add 10 extra minutes to the total time if my pot roast is frozen solid.
Traditional Pepperoncini Pot Roast calls for a stick of butter but I leave it out to save calories and I’ve seen no difference in the final result, especially when using the Instant Pot. The Instant Pot pressuring cooking method gives me wonderful tenderness.
If you are worried about the heat in this recipe, substitute the pepperoncini juice for more beef broth, but don’t leave the pepperoncinis out entirely since they give a wonderful depth of flavor.
If you prefer not to use seasoning packets, which do have questionable ingredients, check out this recipe for Homemade Onion Soup mix as an alternative.
Be sure to check out my Instant Pot series, especially if you are new to Instant Pot cooking.
Instant Pot Pepperoncini Pot Roast (or Instant Pot Mississippi Mud Pot Roast)
- 5-6 pound chuck roast or arm roast of beef
- ½ cup beef broth
- ½ cup pepperoncini juice
- 1 envelope ranch dressing mix
- 1 envelope Au Jus or brown gravy mix
- 6-8 pepperoncini
- Pour beef broth and pepperoncini juice into the Instant Pot.
- Add roast.
- Sprinkle mixes over roast.
- Top with pepperoncini.
- Close and lock Instant Pot lid.
- Cook on "manual" setting for 90 minutes.
- Natural release for 15 minutes, then quick release and serve.
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