There’s nothing quite like walking through the door and being greeted by the rich, savory aroma of a mississippi roast instant pot meal waiting for you. This dish isn’t just dinner; it’s pure comfort in a pot. After years of testing quick-fix recipes, I can confidently say this one’s a keeper; easy, satisfying, and packed with flavor.
In just about 90 minutes, your mississippi roast instant pot turns a tough chuck roast into tender, juicy shreds that melt in your mouth. With only five ingredients—pepperoncini, ranch, and au jus leading the charge; it hits that sweet spot between tangy, creamy, and savory without any fuss.
What makes this instant pot mississippi roast truly special is how effortlessly it fits into your weeknight dinner lineup. Whether you're feeding a crowd or just need a cozy plate after a long day, the mississippi roast instant pot always delivers hearty, feel-good flavor with minimal effort.
Background & Why This Recipe Stands Out
The mississippi roast instant pot isn’t just a trend; it’s a modern twist on a recipe that’s earned its place in comfort food history. First crafted by Robin Chapman back in the 1990s, this simple dump-and-go meal gained massive popularity across cookbooks, blogs, and social media for one reason; it works. The flavor is bold, the prep is minimal, and the results are consistently delicious.
While the original slow cooker method takes up to 8 hours, the instant pot mississippi roast version delivers the same fork-tender magic in a fraction of the time. Thanks to pressure cooking, even tough cuts like chuck roast become incredibly tender as all that zesty, savory flavor gets locked into every bite.
What really sets this mississippi roast instant pot apart is the balance of flavors; tangy pepperoncini cuts through the richness of the beef, while the ranch and au jus create a mouthwatering gravy that practically begs to be poured over mashed potatoes or sopped up with crusty bread.
Whether served with creamy potatoes, egg noodles, or roasted veggies, the mississippi roast instant pot brings big flavor and big comfort; with very little effort.
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Ingredients
- Butter
- Chuck roast
- Ranch seasoning mix
- Au jus gravy mix
- Pepperoncini peppers
- Pepperoncini juice
See recipe card for quantities.
Instructions
Season and Sear (Optional)
- Pat the chuck roast dry and season with salt and pepper.
- For extra flavor, set your Instant Pot to "Sauté" mode and sear the roast for 3-4 minutes per side until golden brown. This step is optional but adds incredible depth of flavor to your mississippi pot roast in instant pot.
Add Seasonings
- Remove the roast and sprinkle both seasoning packets (ranch and au jus) directly into the bottom of the Instant Pot.
- Place the chuck roast back on top of the seasonings.
Add Remaining Ingredients and Cook
- Add pepperoncini peppers around the roast, pour the pepperoncini juice over everything, and distribute butter chunks on top.
- Secure the lid, set valve to "Sealing," and pressure cook on high for 60 minutes (3-pound roast) or 75 minutes (4-pound roast).
Release Pressure and Shred
- Allow natural pressure release for 15 minutes, then quick-release remaining pressure. The meat should be fork-tender and easily shredded.
- Mix the shredded meat with the cooking liquid for maximum flavor.
Expert Tip: If your roast isn't quite fork-tender enough, pressure cook for an additional 10-15 minutes.
- Step 1: Add Seasonings
Sprinkle the seasonings directly onto the roast in the Instant Pot
- Step 2: Add Remaining Ingredients and Cook
Add pepperoncini, juice, and butter before sealing the lid
- Step 3: Release Pressure and Shred
Release pressure, shred the meat, and stir it back into the flavorful liquid
Hints & Expert Cooking Tips
A few simple tricks can take your mississippi roast instant pot from great to unforgettable:
- Don’t Skip the Juice: Whatever you do, keep that pepperoncini juice. It’s the secret to the bold, tangy flavor that defines a true mississippi roast instant pot.
- Choose the Right Cut: A well-marbled chuck roast is key. The fat keeps the meat moist and tender as it pressure cooks.
- Make a Quick Gravy: After shredding the meat, stir in a cornstarch slurry (2 tablespoon cornstarch + 2 tablespoon cold water) and use the sauté function to thicken the cooking juices into a rich, savory gravy.
- Frozen Roast? No Problem: You can use a frozen chuck roast; just skip the sear and add 15–20 minutes to the cook time.
Substitutions for Dietary Preferences
One of the reasons the mississippi roast instant pot is such a go-to recipe is how easily it adapts to different dietary needs, without compromising that signature flavor.
- Keto-friendly: Good news; this recipe is naturally low in carbs and perfectly suited for a keto lifestyle. With no added sugars and plenty of healthy fats, it checks all the boxes for a satisfying keto dinner.
- Dairy-free: Want to skip the butter? No problem. Swap it out with a high-quality olive oil or ghee for a dairy-free option that still brings richness to the dish without missing a beat.
- Packet-free version: Prefer to keep things homemade? You can skip the seasoning packets and still enjoy the full flavor. For the ranch, mix 1 tablespoon each of onion powder, garlic powder, dried dill, and salt. Replace the au jus packet with a teaspoon of beef broth powder or beef bouillon to create a savory, well-rounded base.
No matter your preferences, this mississippi roast instant pot can be tailored to fit your table; making it a comforting classic for everyone.a great idea to link out to another blogger with a similar recipe that fits a different diet.
Recipe Variations & Dietary Modifications
The beauty of the mississippi roast instant pot lies in how easily it adapts to different tastes and dietary needs. Here are a few simple ways to make it your own:
- One-Pot Veggie Option: Toss in quartered potatoes and chopped carrots during the last 20 minutes of cooking for a hearty, all-in-one meal that still keeps the spotlight on your delicious mississippi roast instant pot.
- Keto Mississippi Roast Instant Pot: This recipe is naturally keto-friendly. For a full low-carb meal, serve it over creamy cauliflower mash instead of potatoes.
- No-Packet Version: Skip the store-bought mixes and make your own. Combine 2 tablespoons of homemade ranch mix (onion powder, garlic powder, dried dill, parsley), 1 tablespoon beef bouillon powder, and 1 teaspoon each of garlic and onion powder for that signature flavor.
- Spicy Twist: Want more heat? Add sliced jalapeños with the pepperoncini, or swap in hot pepperoncini for a bolder kick in your mississippi roast instant pot.
Equipment
Essential Tools:
- 6-quart or 8-quart Instant Pot - Perfect size for a family-sized roast
- Meat shredding claws - Makes shredding the tender beef quick and easy
- Digital meat thermometer - Ensures your roast reaches 145°F internal temperature
Budget-Friendly Alternatives:
- Two forks work just as well for shredding meat
- Any electric pressure cooker with similar capacity will work
Storage & Meal Prep Tips
Your mississippi roast instant pot leftovers are just as satisfying the next day; if not better. Here’s how to make the most of them:
- Refrigerator Storage: Store shredded roast in an airtight container with a bit of the cooking liquid to keep it moist. It stays fresh in the fridge for up to 4 days.
- Freezing Instructions: This recipe freezes well for up to 3 months. Portion the meat and gravy into freezer-safe bags or containers. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Meal Prep Ideas:
- Pack into individual containers with your favorite sides for easy lunches
- Freeze in small portions for tacos or rice bowls
The Flavor-Soaked Secret Grandma Never Told Me
When I first made mississippi roast instant pot, I followed every step to the letter; but something was missing. It was good, but not can’t-stop-eating-it good. Then came a game-changing tip from a friend’s Southern grandmother (who, of course, never measured a thing). She swore by one final step that turned her roast into something guests fought over at the table.
Here’s the move; once you’ve shredded that tender beef, toss it back into the Instant Pot with about a cup of the cooking juices. Hit the sauté function and let it cook for another 5 to 10 minutes. What happens next is magic; the meat drinks in even more flavor, and those crispy, golden edges start to form. That’s the difference between a good mississippi roast instant pot and the one your family will beg you to make again.
FAQ
What is the difference between a pot roast and a Mississippi Pot Roast?
Traditional pot roast uses herbs and broth; Mississippi Pot Roast features ranch seasoning, au jus mix, and pepperoncini for a tangy, bold twist.
Why is my pot roast still tough in the Instant Pot?
It likely needs more cook time. Chuck roast requires enough pressure and a natural release to become fork-tender.
How long does a Mississippi Pot Roast take?
About 60–70 minutes under pressure plus 15–20 minutes for natural release; the full process takes around 90 minutes.
What cut of meat is best for Mississippi Pot Roast?
Chuck roast is ideal—it’s well-marbled and breaks down beautifully in the mississippi roast instant pot.
One Pot, Big Flavor - Now You’re Cooking!
See? Who says comfort food has to be complicated? This mississippi roast instant pot is all about big flavor with minimal effort. Just five ingredients, one pot, and boom; you're serving up juicy, tender beef with bold, zesty gravy that tastes like it slow-cooked all day (but didn’t).
If you loved this, you’ve got to check out two more reader favorites; the savory Black Pepper Angus Steak Recipe for a takeout-style dinner at home, and the cozy, no-fuss Slow Cooker Garlic Butter Beef Bites and Potatoes ; perfect for Sunday comfort or weeknight ease.
Now it’s your turn; fire up that Instant Pot and give this recipe a go. Share your twists, your photos, or even your pepperoncini count in the comments. And hey ; if this roast rocked your dinner table, go ahead and hit that rating button; your fellow food-lovers will thank you!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Mississippi Roast Instant Pot Recipe:
Instant Pot Mississippi Roast
Equipment
- 1 Instant Pot (6 or 8 quart)
- 1 Tongs or meat claws
- 1 Small Bowls
- 1 Forks
Ingredients
- 3–4 lb Chuck roast Well-marbled preferred
- 1 Ranch seasoning packet (1 oz) or homemade
- 1 Au jus gravy packet (1 oz) or beef bouillon
- ½ cup Pepperoncini peppers Whole or sliced
- ¼ cup Pepperoncini juice From the jar
- 1 stick Butter (8 tbsp), cut into chunks
Instructions
- Pat the roast dry and season with salt and pepper
- Sear in the Instant Pot using sauté mode (optional)
- Sprinkle ranch and au jus seasoning into pot
- Add roast back in, layer pepperoncini, juice, and butter on top
- Pressure cook on high for 60–75 minutes (based on size)
- Natural release for 15 minutes, then quick release
- Shred meat and return to pot with some liquid
- Optional: sauté 5–10 mins after shredding for crispy edges
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