instant-pot ChartsDATASHEET // CT-IP-102
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Mississippi Pot Roast (Chuck, Pepperoncini, Ranch, Butter) in the instant pot
Specification: 3 to 3.5 lb boneless beef chuck roast cut in half
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
55–60 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
Release: full natural release (55 min pressure + 15 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add mississippi pot roast (chuck, pepperoncini, ranch, butter) (3 to 3.5 lb boneless beef chuck roast cut in half) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 55–60 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 55–60 mins. Use full natural release.
3
Check & Rest
Meat shreds into succulent ribbons with the light press of two dinner forks After full natural release, carefully open the lid away from you. Let stand 15 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Meat Timetable & Beef Checkoff Pot Roast Guide
Pro Tip: Do not add extra salt; the ranch seasoning packet, au jus gravy mix, and pepperoncini brine provide all necessary sodium.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
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Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins