5 Ingredient Instant Pot Mississippi Pot Roast

What is Mississippi Pot Roast?

Funny name, right? But if I have a go-to pot roast recipe, it is this Instant Pot Mississippi Pot Roast. I can't explain why packets of gravy mix, ranch seasoning mix, pepperoncinis, & butter work well together. But they do.

When I first published this recipe on the blog, I kind of messed up. This recipe was in a series of the most popular Instant Pot meals from my blog. This was supposed to be a series of the most popular meals from the free plans I've published.

I was going to leave the recipes from the premium packs out (for now). But, this one slipped in. I didn't realize it was from a paid plan until I had it in the freezer. It was ready to test and photograph, so I decided to leave it in.

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This one is the most asked about recipes from the premium Instant Pot freezer meal plans. You're going to see lots of variations for Mississippi pot roast recipes out there. This is the version I've stuck to for years. We love it so much in our family.

It's so easy to make and so delicious. It is one of the simplest to prep in this whole series; you dump a few things and lock on the lid). You won't believe the flavor in this recipe. It's very fitting that I get to include this one, since my family actually lives in Mississippi!

(And no, this recipe isn't a Mississippi tradition or anything. I have no idea where that name comes from.)

If you're wondering why your pot roasts are coming out tough, it might be that you're not hitting the right time. If you're cooking any kind of roast (not only Instant Pot Mississippi Pot Roast), 90 minutes is the number I'd aim for.

Recipe Variations

While this is an Instant Pot recipe, you can change it from an Instant Pot recipe to a slow cooker recipe. My “magic number” for a roast (beef or pork) in the Crock Pot slow cooker is 6-8 hours on low. This gives the roast enough time to mellow out and become super tender. You can also add in the green beans and potatoes from the start of cooking when you prepare a roast in the slow cooker.

So, it comes down to how much time you have to prepare your meal. If you have all day, go for that crockpot slow cooker option. If you're a little more strapped on time and need to get something on the table, go with this version.

I wouldn't recommend prepping a roast in the oven. I know that's blasphemy for a lot of people out there, but I'd never had luck with roasts in the oven…they always come out dry. If you're wanting to keep your roast super tender and juicy, stick with either the Instant Pot or the Crock Pot.

Side Item Options

I have the side items of ranch mashed potatoes and green beans written into the recipe. When I write a recipe like this, I usually like to make a whole meal, not only the main dish. So, you'll find everything you need in the recipe below.

Rice also goes great with Instant Pot Mississippi Pot Roast. (If you need a quick way to prepare rice, the Instant Pot is your way to go as well!) I also recommend this Mississippi pot roast with egg noodles (think of a beef stroganoff). If you're watching carbs or on a keto diet, use mashed cauliflower or cauliflower rice.

Leftover Storage

I like to shred the pot roast leftovers and store them in the refrigerator on top of mashed potatoes, gravy and all. That remaining cooking juices give the mashed potatoes an extra pop of flavor!

I use these glass storage dishes for leftovers. They are so handy for making leftover makes that you can pop in the microwave when ready to serve.

Freezer Meal Option

This roast makes a fabulous freezer meal for busy weeknights. (If you're prepping it without freezing the meal first, use the recipe card at the bottom of the post.)

Freezer Meal Ingredient List

If freezing, put the following in your freezer container:

• 3lb beef chuck roast (pork chuck roast can also be used)
• 6oz (half a jar) of pepperoncini peppers, with liquid
• Stick of butter (no need to melt)
• Pack of ranch dressing mix
• Pack of brown gravy mix

Ingredients Needed For Serve Day

• 2lbs red potatoes
• 8oz light sour cream
• ⅓ cup milk
• 1 pack ranch dressing mix
• 2 tablespoons evoo
• 2 12oz frozen steam-in-bag green beans
• 2 teaspoon salt
• 2 teaspoon pepper
• 2 teaspoon garlic powder

(Includes side items: ranch mashed potatoes, steamed green beans)

(If Prepping From Frozen) On Serve Day…

1. Thaw your meal enough to pop out of the freezer container.
2. Add frozen meal and 1 cup water to IP. Seal the lid and set IP on the manual setting to cook on high pressure for 75 minutes. Once the cook cycle is up, allow pressure to naturally release for 10 to 15 minutes. Then, release remaining pressure by turning the top valve.
3. Once first cook cycle is over, add red potatoes. Set Instant Pot for another 20 minute cook cycle.
4. Steam the green beans in the microwave. Season with olive oil, salt, pepper, and garlic powder.
5. Once the second pressure cooker cycle is finished, remove potatoes. Mash potatoes with sour cream, milk, and additional pack of ranch dressing mix.

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