You won't believe the flavor in this Instant Pot Mississippi Pot Roast! With only 5 ingredients, it turns out fall-apart tender every time.
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Funny name, right? But if I have a go-to pot roast recipe, it is Mississippi Pot Roast.
This is a pot roast recipe that combines the flavors of gravy mix, ranch dressing mix, pepperoncini peppers, & butter as seasonings for a chuck roast. It's a little different than something like my Italian Beef recipe in that it's kind of untraditional. I can't explain why these flavors work well together, but they do!
(And no, this recipe isn't a Mississippi tradition or anything. As a resident of Mississippi, I have no idea where that name comes from.)
Why You'll Love This Recipe
- This is one of the most asked-about recipes from my 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. The prep work takes minutes - you dump a few things and lock on the lid.
- You won't believe the flavor in this recipe. Just like my Mississippi Chicken, The ingredient combo is kind of strange, but they all come together to make a pot roast that has a tiny bit of spice and loads of richness.
Ingredients
- 3 lb beef chuck roast - Pork roast can also be used. Really any cut of meat works - the Instant Pot is great at tenderizing even the roughest cuts of meat.
- 6 oz jarred pepperoncini (banana) peppers, with liquid - Don't worry about these making the roast too spicy! They add the perfect hint of flavor. I prefer using the sliced variety so that flavor gets into every bit of the roast, but you can also use the whole ones with similar results.
- 1 stick butter - No need to melt, just put the stick of butter right in the pot.
- 1 pack ranch dressing mix - If you're using a homemade variety or a large shaker, this is the equivalent of about 3 tablespoons.
- 1 pack brown gravy mix - Also about 3 tablespoons of mix.
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
- Turn your Instant Pot to Sauté mode and allow it to preheat for a couple of minutes. Add 1 tablespoon of butter to the pot. Once the butter is fully melted and slightly bubbly, carefully place the roast in the pot. Sear the roast for 2-3 minutes per side, turning it with tongs until each side is lightly browned-this step builds flavor.
- Once the roast is seared, pour in 6 ounces of pepperoncini peppers along with their juice. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot-these add rich flavor to the final dish and help prevent the "burn" warning.
- Next, sprinkle in 1 packet of brown gravy mix and 1 packet of ranch dressing mix, then add the remaining butter (typically ½ cup or 1 stick, unless otherwise specified) on top of the roast and seasonings.
- Secure the Instant Pot lid and make sure the valve is set to "Sealing." Set the Instant Pot to Manual or Pressure Cook mode, selecting high pressure for 75 minutes.
- When the cooking cycle finishes, allow the pressure to release naturally for 10-15 minutes. After that, carefully turn the valve to "Venting" to release any remaining pressure before opening the lid. Shred meat with forks.
How to Get the Perfect Roast Cooking Time
The total cook time for this recipe when pressure cooking in the Instant Pot is 75 minutes (plus 10-15 minutes of pressurizing time).
I know that sounds like a lot, but I've found that to get a roast (beef or pork) tender, around 90 minutes is the magic number. With more than 90 minutes your roast gets tough, less than 90 minutes your roast might not cook through.
Less than 90 minutes also doesn't give the pressure cooker time to break up the fat/connective tissue in the meat. Breaking that up is what makes the roast tender. There's a common misconception that the longer you cook the more tender a roast gets…not always true! It can get tough if overcooked.
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 just this one), 90 minutes is the number I'd aim for.
Check out a few more great dinner ideas: Cheddar Bacon Ranch Chicken Chili, Easy Instant Pot Salsa Chicken, and Chili Onion Crunch Pasta.
Step-by-Step Recipe Video
Helpful Recipe Notes
- 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
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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 Instant Pot to saute mode and add a tablespoon of butter. Once butter melts, sear roast on each side for 2-3 minutes, until lightly browned.
- Add 6oz of pepperoncini peppers (with juice) to Instant Pot; use a wooden spoon to scrape up brown bits from bottom of the pot. Add 1 pack of gravy mix, 1 pack of ranch dressing mix, and the remaining butter to the Instant Pot.
- Seal the lid on and set the Instant Pot on the manual setting, on high pressure, for 75 minutes. Once cook cycle is up, allow pressure to naturally release for 10-15 minutes before releasing remaining pressure.
Notes
- Shred leftovers and store over mashed potatoes or rice with gravy for extra flavor; reheat in glass containers for easy meals.
- For a freezer meal, add all ingredients to a gallon freezer bag. When ready, cook from frozen in the Instant Pot with 1 cup of water (allow extra time to come to pressure).
- Want thicker gravy? Remove meat, whisk in 2 tablespoons of cornstarch to the cooking liquid, and simmer until thickened.
- To make this recipe in a slow cooker, cook roast on low for 6-8 hours; add veggies at the beginning if desired.
- This meat is delicious in quesadillas or sandwiches-great way to use up leftovers!
- Use any cut of roast: beef chuck, sirloin, pork shoulder, or even tenderloin all work well.
- Add veggies after cooking-pressure cook for 2-3 extra minutes with green beans, broccoli, or carrots for a complete meal.
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.