Bowl of shredded pot rot topped with a few pepperoncini pepper slices

Instant Pot Keto Mississippi Pot Roast

A fork-tender roast, made with quality ingredients (no packets!) and ready in less than two hours from start to finish made in the Instant Pot. The perfect keto dinner especially served over mashed cauliflower!

Course Main Course
Cuisine American
Keyword Instant Pot Roast, Keto Pot Roast, Mississippi Pot Roast
Prep Time 15 minutes
Cook Time 45 minutes
Natural Release 30 minutes
Total Time 1 hour
Servings 6
Calories 454 kcal
Author Yvonne


  • 2 lbs. Choice Angus boneless beef chuck roast 2 in. thick
  • 3/4 c. Better Than Bouillon Roasted Beef Base (or beef broth of choice)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill dried
  • 1 tsp. parsley dried
  • 1 tsp. chives dried
  • 1 1/2 tbsp. Chosen Foods Avocado Oil (can sub olive oil if preferred)
  • 8 tbsp. Kerrygold Grassfed Butter
  • 1/3 c. pepperoncini peppers


  1. Remove your chuck roast from the packaging and dry with a paper towel. Carefully season the roast with a light dusting of salt and black pepper. It's important not to over salt the meat at this step. After you've seasoned one side of the meat, flip and season the other side.

  2. Press the Sauté button in the lower left hand corner of your Instant Pot. Wait until the indicator light shows "Hot". Add the avocado oil to the hot pot; making sure the entire surface is coated.

  3. Carefully place the roast steak in the Instant Pot. Brown for 8 mins. on each side. Do not disturb until ready to flip (I promise you it isn't burning, just trust the process!).

  4. After the roast has browned on each side, remove and set aside.

  5. Pour in the beef broth. With a wooden spoon, deglaze bottom of the pot completely. Add spices and mix well.

  6. Add roast back to the Instant Pot. It will not be submerged completely in the liquid, only partially. Top with pepperoncini peppers and butter. Secure lid lid and make sure steam release handle is moved to "sealing" position.

  7. Cook on High Pressure for 45 minutes for a 2 lb roast (50 minutes for a 3 lb roast & 55 minutes for a 4 lb roast) + Full Natural Release (which will take anywhere from 25-30 minutes).

  8. Open the lid carefully (once the pressure has released naturally and the float valve has dropped). Transfer the roast to a cutting board. Shred beef & discard fatty pieces.

  9. Drain liquid from the pot through a strainer to separate fat from the broth.

  10. Serve shredded beef with the broth (gravy). Enjoy!

Recipe Video

Recipe Notes

Nutrition Facts
Instant Pot Keto Mississippi Pot Roast
Amount Per Serving
Calories 454 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 18g113%
Cholesterol 146mg49%
Sodium 375mg16%
Potassium 541mg15%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 680IU14%
Vitamin C 2.5mg3%
Calcium 37mg4%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.