This Instant Pot Mississippi Pot Roast is one of the easiest comfort food dinners you can make. With just 5 simple ingredients, this pressure cooker version creates a tender, fall-apart pot roast with rich gravy and pepperoncini flavor in about 90 minutes.
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Funny name, right? But if I have a go-to pot roast recipe, it's this Instant Pot Mississippi Pot Roast. It's a simple comfort food dinner made with just a few ingredients, but it turns out incredibly flavorful and fall-apart tender every. single. time.
What is Mississippi Pot Roast?
Mississippi pot roast is a comfort food roast made with chuck roast, ranch seasoning, gravy mix, butter, and pepperoncini peppers. With this recipe, you'll get a rich, savory roast covered in gravy with a little kick. It might sound like an unusual combination, but once everything cooks together in the Instant Pot, the flavors work perfectly together.
And no, despite the name, Mississippi Pot Roast isn't actually a traditional Mississippi recipe. As someone who lives in Mississippi, I can confirm it's not exactly a local staple! But wherever the name came from, this easy pot roast recipe has definitely earned its place as a family favorite.
Why You'll Love This Recipe
It's the kind of easy weeknight dinner that tastes like you worked much harder than you did. I hope you love it!
Ingredient Notes
- 3 lb beef chuck roast - Chuck roast works best for Mississippi pot roast because it becomes tender and easy to shred in the Instant Pot. You can also use rump roast, sirloin roast, or even a pork roast if needed.
- 6 oz jarred pepperoncini peppers (with liquid) - These add that yummy tangy flavor to the roast. They're not very spicy - just a little zesty. Sliced peppers help get that tangy flavor in every bite of the meat, but whole peppers work too.
- 1 stick butter - Adds richness and helps create the flavorful gravy. Just put the whole stick on top of the roast - no need to melt it first!
- 1 packet ranch dressing mix - This adds the herb and garlic flavor that makes Mississippi pot roast unique. If you're using a homemade or bulk mix, use about 3 tablespoons of mix.
- 1 packet brown gravy mix - Helps create the savory sauce for the roast. This is also about 3 tablespoons if measuring from a larger container.
Variations and Additions
- Use different cuts of meat. You can use any kind of roast in this recipe. Pork roasts (Boston butt), sirloin roasts, or even a beef/pork tenderloin are great in this recipe.
- Add veggies. You can add veggies at the end of cooking to make this a complete meal. Follow the instructions on the recipe card, then add any veggie you'd like (green beans, broccoli, or carrots) and pressure cook for an additional 2-3 minutes.
How to Make Instant Pot Mississippi Pot Roast
- Sear the roast. Turn the Instant Pot to Sauté and preheat for a few minutes. Add 1 tablespoon butter. When melted, place the roast in the pot and sear 2-3 minutes per side until lightly browned.
- Add peppers and deglaze. Pour in 6 oz pepperoncini peppers with their juice. Use a wooden spoon to scrape up browned bits from the bottom to add flavor and prevent the burn warning.
- Add seasonings. Sprinkle 1 packet brown gravy mix and 1 packet ranch dressing mix over the roast. Place the remaining butter (1 stick) on top.
- Pressure cook. Lock the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 75 minutes.
- Release pressure and shred. Let the pressure naturally release for 10-15 minutes, then carefully switch the valve to Venting to release remaining pressure. Open the lid and shred the roast with forks.
How to Get the Perfect Roast Cooking Time
For this Instant Pot Mississippi Pot Roast, I cook a 3-pound roast for 75 minutes on High Pressure, then let the pressure naturally release for 10-15 minutes. With the time it takes the Instant Pot to come to pressure, that usually puts the total cooking time at about 90 minutes.
That might sound long, but it's what gives the roast time to become tender and easy to shred. Tougher cuts like chuck roast need enough time for the fat and connective tissue to break down. If the roast is undercooked, it can turn out tough; if it cooks too long, it can start to dry out.
Here's a helpful guide based on roast size:
| Roast Size | Pressure Cook Time | Natural Release |
|---|---|---|
| 2 pounds | 60 minutes | 10–15 minutes |
| 3 pounds | 75 minutes | 10–15 minutes |
| 4 pounds | 90 minutes | 10–15 minutes |
If your pot roast is coming out tough, the cooking time is usually the issue. In general, around 90 minutes total time in the Instant Pot is the sweet spot for a tender roast once you factor in pressurizing and natural release.
Step-by-Step Recipe Video
Check out a few more great dinner ideas: Crockpot Chicken Meatballs, Easy Instant Pot Salsa Chicken, and Mexican Macaroni & Cheese.
Tips for the Best Mississippi Roast
- Leftovers - I like to shred leftover pot roast and store it over mashed potatoes or rice - with all the gravy - for extra flavor from the cooking juices. Glass storage containers make it easy to reheat leftovers right in the microwave when you're ready to eat.
- Make it a freezer meal - Add all ingredients to a freezer-safe gallon bag for an easy make-ahead meal. When ready to cook, dump the frozen contents into your Instant Pot with 1 cup of water - just note it may take longer to come to pressure.
- If you like a thicker gravy with your roast, remove the meat from the pot, leaving just the cooking liquid. Add 2 tablespoons of cornstarch and whisk well. This will thicken the sauce, making a perfect gravy consistency.
- Although this is written as an Instant Pot recipe, it easily converts to a slow cooker method. I like to cook beef or pork roasts in the Crock Pot on low for 6-8 hours, which gives them plenty of time to become tender - veggies can be added at the beginning, too.
- Trust me on this one - this meat is fantastic in quesadillas! It can also be served on sandwiches.
FAQs & Troubleshooting
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Instant Pot Mississippi Pot Roast
Equipment
Ingredients
- 3 lb beef chuck roast (pork roast can also be used)
- 6 oz jarred pepperoncini peppers (with liquid)
- 1 stick butter (no need to melt)
- 1 pack ranch dressing mix (about 3 tablespoons)
- 1 pack brown gravy mix (about 3 tablespoons)
Instructions
- Set the Instant Pot to Sauté and preheat for a few minutes. Add 1 tablespoon butter. Once melted, add the roast and sear for 2-3 minutes per side, until lightly browned.
- Pour in the pepperoncini peppers and their juice. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Sprinkle the brown gravy mix and ranch dressing mix over the roast. Place the remaining stick of butter on top.
- Lock the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 75 minutes.
- Let the pressure naturally release for 10-15 minutes, then carefully switch the valve to Venting to release the remaining pressure. Open the lid and shred the roast with forks.
Notes
- Best cut of meat: Chuck roast works best for Mississippi pot roast because the fat and connective tissue break down during pressure cooking, making the meat tender and easy to shred.
- Searing adds flavor: Searing the roast before pressure cooking isn't required, but it creates browned bits that add extra richness to the gravy.
- Pepperoncini peppers aren't very spicy: They mainly add a tangy flavor to the roast rather than heat.
- Cook time matters: If your roast turns out tough, it usually just needs more time. Tougher cuts like chuck roast need enough time for the connective tissue to break down.
- Adding vegetables: If you want to cook vegetables with the roast, add them after the meat finishes cooking and pressure cook for 2-3 additional minutes so they don't become mushy.
- To thicken the gravy: Remove the meat from the pot and whisk 2 tablespoons cornstarch into the cooking liquid. Simmer on Sauté until the sauce thickens.
- Slow cooker option: This recipe can also be made in a slow cooker. Cook on low for 6-8 hours until the roast is tender.
- Serving ideas: This pot roast is delicious served over mashed potatoes, rice, or egg noodles to soak up the gravy.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Hi. I signed up for your email subscription a couple of times, but I am not getting the link. Can I get it?
Sorry about that! Would you mind emailing me at leslie at lambertslately dot com? I'll be glad to help!
Do you have this recipe posted in a version made for a slow cooker? Thanks.
Hi Teresa! I don't, but it's super easy to make in the Crock Pot - just put all ingredients in the slow cooker and cook on low for 6-8 hours.