Instant pot Mississippi roast is a quick and easy 5 ingredient roast recipe that combines the unique flavors of beef, pepperoncini peppers, butter, au jus mix, and ranch dressing mix to create a simple and juicy pot roast that will TRULY become one of your new family favorites! You can even make this a dump and start the recipe by skipping the searing step and it will still be a WHOLE LOTTA YUM.
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Instant Pot Mississippi Pot Roast
I'm going to fully admit here, I kept hearing stories about Mississippi pot roast being the "best ever" roast recipe and I've been pretty skeptical since the entire recipe seemed like an odd assortment of ingredients.
Yet, pot roast makes for a quick and easy dinner that the whole family enjoys - especially Instant Pot roast, so off I went to see what all the fuss was about (all the while questioning pepperoncini peppers in a pot roast? Could pepperoncini pot roast really be the BEST EVER pressure cooker pot roast recipe?).
After researching the original recipe and tweaking it just slightly (and adapting for my pressure cooker!), we were certainly surprised at how much we loved this Mississippi roast! And instant pot Mississippi roast actually IS the best pot roast recipe. Who knew??
To keep your Instant Pot Mississippi roast in true southern form, you are going to want to serve it alongside some tasty grits. However, there are other sides that go just a well including cheesy low-carb cauliflower casserole, mashed potatoes, and oven-roasted broccoli.
Why You'll Love This!
- Instant Pot Mississippi roast needs just 10 minutes of prep time before you can put your feet up and relax while the pressure cooker does all of the hard work.
- Our Mississippi roast instant pot recipe is a truly flavorful dinner with just 5 ingredients!
- The best part of our Mississippi pot roast recipe? Those delicious pepperoncini peppers infused with beef, seasoning, and juices!
- Following our recipe, you will be able to enjoy your Instant Pot Mississippi roast for dinner and stay compliant with your low-carb, keto, and gluten-free lifestyles.
- No pressure cooker? No problem! You can use your slowcooker to make crockpot Mississippi pot roast.
We love using our instant pot to make large dinners that are sure to please! Be sure to try our Asian BBQ Instant Pot Beef Ribs, Instant Pot Pulled Pork Recipe, and our Instant Pot Mexican Chicken.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Ingredient Notes
Your Instant Pot Mississippi roast may be full of BIG flavor, but your ingredient list is small with just 5 items needed.
- chuck roast, boneless
- olive oil
- beef broth
- pepperoncini liquid
- ranch dressing (or homemade Ranch mix)
- au just gravy (or homemade au jus mix)
- butter
- Whole pepperoncini peppers - 2 per person is recommended
Ingredient Notes: I try as much as possible to avoid packaged mixes due to food allergies/sensitivities in our family. If this is you too Simply Organic carries a packaged Ranch dressing mix that was a great substitute for the popular Hidden Valley ranch dressing.
I've also linked recipes from other bloggers if you'd rather make a homemade Ranch mix or homemade au just mix.
Equipment
A Pressure Cooker - This is the Instant Pot model that we used.
Step by Step Instructions
Prep
Turn the instant pot to sauté and wait until the instant pot is hot (and you get the "hot" signal letting you know your pot is fully heated).
Add the olive oil and sear the chuck roast on high on each side until brown, which will take 2-3 minutes per side.
Remove the roast and set aside. Add the beef broth and scrape up the little bits on the bottom of the pot. The reason you want to remove the roast and scape up the meat bits is to avoid getting the burn signal during cooking.
Assemble
Add the chuck roast back to your instant pot and sprinkle with the ranch mix, au jus mix and pepperoncini liquid.
Cut the butter into 4 pats and lay on the top of the roast. Many recipes call for up to 1 full stick of butter for this recipe, so feel free to add more if you prefer. We personally found that this recipe had tons of flavor by just using a ½ stick of butter.
Add the whole pepperoncinis to the pot as well.
Pressure Cook
Put the lid on the instant pot and set it to Pressure Cook for 75 minutes (1 hour 15 minutes). Depending on the size of your roast, it could take a little bit longer. The roast I used was 2.75 pounds.
Let the roast fully natural release, which took my roast 25 minutes.
The beef should be easy to shred and be falling apart when you check it. So if this isn’t how your roast is, put the roast back in and add 5 mins more to the cooking time.
Simply shred the roast right in the pot and be sure to serve with a side dish that helps soak up that incredible sauce!
This instant pot Mississippi roast is terrific served with mashed potatoes, grits, rice, cauliflower rice, roasted vegetables, or just as is!
Recipe Tips
- You can skip searing the meat step to make this a "dump and start" recipe if you prefer or don't have time to sear.
- Depending on the size of your roast, it could take a little bit longer than 75 minutes to cook. The roast used in the recipe was 2.75 lb. If you open up the Instant Pot and the meat isn't easy to shred, put the lid back on the pot and pressure cook it for 5 more minutes.
- To bring the sodium content down in the recipe, use unsalted butter instead of salted.
- The original Mississippi pot roast recipe uses an entire cube of butter, our version cuts this down to ¼ cup of butter (½ cube), but it can be omitted entirely if preferred.
- Add vegetables like potatoes and carrots for variety, the cooking time will still be the same.
Common Questions
What To Serve with Instant Pot Mississippi Roast?
To keep your Instant Pot Mississippi roast in true southern form, you are going to want to serve it alongside some tasty grits. However, there are other sides that go just a well including cheesy low-carb cauliflower casserole, mashed potatoes, and oven-roasted broccoli.
Do I Need To Sear My Mississippi Roast Before Pressure Cooking?
To truly make this a dump and go instant pot Mississippi roast, you'd want to skip the searing and just add all ingredients to the pot in the order listed in the instructions.
While I do show a photo of a seared Mississippi pot roast in instant pot, I've served it both ways multiple times and it doesn't make a big difference. I'm all for simplicity and getting delicious meals on the table quickly, so I'm also a big fan of the dump and start Mississippi pot roast
Is Mississippi Pot Roast Keto or Low Carb?
With just a few net carbs per serving, Instant Pot Mississippi pot roast is both low-carb and keto-friendly. You can further reduce the net carbs my making your own au jus mix and Ranch dressing packet and purchasing pepperoncinis that don't contain added sugar.
Why Is My Mississippi Roast Tough?
If you find that your Mississippi pot roast is tough, the simple solution is that it needs to cook longer. Place your roast back into the pressure cooker and allow it to cook longer, until it is easy to shred.
More Instant Pot Recipes
Looking for more Instant Pot dinner recipes?
- Instant Pot Country Ribs
- Instant Pot Brats with Beer
- Asian BBQ Instant Pot Beef Ribs
- Instant Pot Pulled Pork Recipe
Please leave a review if you make our recipe! We love feedback from readers, plus it helps others too.
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Instant Pot Mississippi Roast
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 5 minutes
Total Time: 1 hour 30 minutes
This easy Instant Pot Mississippi Pot Roast Recipe will instantly become a family favorite! With only a few ingredients and a unique savory flavor, you'll serve this time and time again. Perfect with potatoes, grits, cauliflower rice, or roasted vegetables. Low-carb and keto-friendly too!
Ingredients
- 2-3 lb chuck roast, boneless
- 1 tablespoon olive oil
- 1 /2 cup beef broth
- ½ cup pepperoncini liquid
- Whole pepperoncini peppers (5-8)
- 1 packet ranch dressing mix
- 1 package au just gravy mix
- ¼-1/2 cup butter (½-1 stick)
- Serve with - cooked cauliflower rice, rice, mashed potatoes, or grits.
- Garnish with chopped fresh parsley
Instructions
- Turn the Instant Pot to saute High and preheat the pot until it says Hot.
- Add the olive oil and sear the chuck roast on high on each side until brown, which will take 2-3 minutes per side. Remove the roast and set it aside.
- Pour in the beef broth and scrape up the little bits on the bottom of the pot. (This also helps prevent getting a burn signal on your IP.)
- Add the chuck roast back to your Instant Pot and sprinkle with the ranch mix, au jus mix, and pepperoncini liquid.
- Cut the butter into 4 pieces and lay them on the top of the roast. Add the whole pepperoncinis to the pot as well.
- Put the lid on the pot and set it to Pressure Cook for 1 hour 15 minutes.
- Let the roast fully natural release, which will take a 2-3 lb roast about 20- 25 minutes. The beef should be easy to shred and be falling apart when you check it.
- Shred the roast and be sure to serve with a side dish that helps soak up that incredible sauce! The sauce can be served on the side like gravy or you can add as much or as little as you'd like with the pot roast.
- This instant pot Mississippi roast is terrific served with mashed potatoes, grits, rice, cauliflower rice, roasted vegetables, or just as is. Garnish with fresh parsley, if desired. Enjoy!
Notes
You can skip searing the meat step to make this a "dump and start" recipe.
Depending on the size of your roast, it could take a little bit longer. The roast used in the recipe was 2.75 lb. If you open up the Instant Pot and the meat isn't easy to shred, put the lid back on the pot and pressure cook it for 5 more minutes.
To bring the sodium content down in the recipe, use unsalted butter instead of salted.
The original Mississippi pot roast recipe uses an entire cube of butter, our version cuts this down to ¼ cup of butter (½ cube), but it can be omitted entirely if preferred.
Add vegetables like potatoes and carrots for variety, the cooking time will still be the same.
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Nutrition Information
Yield 8Serving Size 1
Amount Per ServingCalories 860Total Fat 55gSaturated Fat 22gTrans Fat 3gUnsaturated Fat 29gCholesterol 283mgSodium 1983mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 5gProtein 86g
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