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above shot close up of shredded chuck roast cooked in a pressure cooker with mashed potatoes and carrots

Instant Pot Mississipi Pot Roast

The classic Mississippi pot roast gets a major time-saving update by putting the pressure cooker to work!
Course Main Course
Cuisine American
Prep Time 8 hours 5 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 9 hours
Servings 8
Calories 457kcal


  • Pressure Cooker / Insta Pot


  • 1 cup Head Country All Purpose Marinade plus ½ cup
  • 3 lbs chuck roast beef
  • 1 tablespoon Salt
  • 2 tablespoon cooking oil
  • ¼ cup Red Wine
  • 2 tablespoon Onion flake
  • 2 cloves Garlic minced
  • ½ teaspoon Black pepper
  • 1 teaspoon Parsley
  • ½ teaspoon Chives
  • 3 cups Beef Broth
  • ¾ cup Pepperoncinis sliced


Marinate the Beef

  • In a gallon-size resealable bag, pour the Head Country All Purpose Marinade over the beef.
    Head country marinade being poured over chuck roast
  • Mix it around to coat well.
    chuck roast marinating in white dish
  • Seal the bag and marinate 8 hours, or overnight.

Sear the Beef

  • When ready to cook, remove the beef from the marinde and pat dry.
    chuck roast salted and placed in insta-pot
  • Season the beef liberally with salt on all sides.
  • Set your Insta-pot to the Sear setting and add the oil.
  • Add the beef and brown on all sides, about 3 to 5 minutes per side.
    chuck roast in insta-pot showing browned sides

Deglaze the Pan

  • Add the wine and using a wooden spoon, scrape up any browned bits on the bottom.

Add Ingredients

  • Add the onion flakes, garlic, black pepper, parsley chives, and beef broth.
    chuck roast in insta-pot with other ingredients ready to be cooked
  • Top with the pepperoncinis.

Pressure Cook

  • Set the instant pot to pressure cook for 45 minutes.

Vent Steam

  • Vent the steam naturally for 15 minutes, manually releasing any steam after that.

Shred Beef

  • Let the beef rest for 5 minutes.
  • Using 2 forks, shred the beef in the juices, discarding any large portions of fat, if needed.


  • Serve the shredded beef hot over mashed potatoes with fresh pepperonis on top.



  • If the beef is not easily shredding after 45 minutes, reseal the pressure cooker and cook for another 10 minutes, until easily shredded with two forks. 

Serve with:


  • Store leftovers in an airtight container in the fridge with the juices for up to 4 days. 
  • Reheat by spooning out the desired portion and heating in a skillet over low heat or in a microwave in 30-second bursts.
  • Bonus, leftovers make great shredded beef sandwiches on hearty hoagie rolls.


Serving: 1g | Calories: 457kcal | Carbohydrates: 11g | Protein: 38g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 2091mg | Potassium: 689mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 4mg