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Pressure Cooker Mississippi Pot Roast Recipe

Felesha Bell
This Pressure Cooker Mississippi Pot Roast Recipe yields the most luscious beef with a tangiest vinegar zip in just 90 minutes. Sunday Dinner has never been easier!!
5 from 6 votes
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course Easy
Cuisine Southern
Servings 6


  • 3-4 lb. chuck roast
  • 1 stick butter
  • 1/2 c. sliced pepperoncini
  • 1 package Simply Organic Brown Gravy packet
  • 3/4 c. beef bone broth
  • 1/4 c. pepperoncini juice
  • Ranch Dressing Mix
  • 3 T. dry buttermilk
  • 1.5 tsp. dried dill
  • 1 tsp. dried onion flakes
  • 1 tsp. black pepper
  • 1/2 tsp. white pepper
  • 1.5 tsp. kosher salt
  • Gravy
  • 2 T. butter
  • 2 T. cornstarch


  • In a large pot, sear roast on high with olive oil for a few minutes.
  • Place all ingredients (except for the gravy ingredients) in an electric pressure cooker.
  • Cover and lock lid into place. Turn the pressure cooker on the high pressure setting for 90 minutes.
  • Once timer goes off, allow to manually release. It should be fork tender when it’s done.
  • Reserve some of the cooking liquid and separate the fat from the top.
  • Make Gravy - In a small skillet, melt 2 T. butter over medium-high heat.
  • Sprinkle cornstarch over butter and cook for 1 minute.
  • Pour about 1.5 cups of cooking liquid into the skillet and bring to a boil. Once boiling, reduce to a simmer to thicken.
  • Serve pot roast slices with gravy over mashed potatoes. Say Grace and enjoy!!
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