Instant Pot Mississippi Pot Roast is an easy weeknight dinner recipe you can cook in an electric pressure cooker. Use pepperoncini peppers, gravy mix, ranch mix, and butter to make a beef or pork roast that everyone loves!
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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 the random flavors of packets of gravy mix & ranch seasoning mix, pepperoncini peppers, and butter work so well together. But they do.
When I first published this recipe on the blog, I admittedly kind of messed up. This recipe was originally in a series of the most popular Instant Pot meals I've published on the blog since I started talking about them in 2017. I had full intention on showcasing the top meals included in the free plans that have appeared on the blog in this series. I was going to leave the recipes from the premium packs out (for now). However, this one slipped in. I didn't realize it was from a paid plan until I had it in the freezer, ready to test and photograph, so I decided to leave this one in. So you guys get a freebie from the premium Boot Camps today!
This one is probably 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, but this is the one I've stuck to for years. We love it so much in our family! It's so incredibly easy to make and so insanely delicious. It is probably one of the simplest to prep in this whole series (you really just dump a few things and lock on the lid), and you won't believe the flavor in it. 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.)
How long do I cook Instant Pot Mississippi Pot Roast?
The total cook time for this recipe is 75 minutes (plus pressurizing time). I know that sounds like a lot, but I've found that to really get a roast (beef or pork) tender, around 90 minutes is kind of the magic number. With more than 90 minutes your roast gets tough, less than 90 minutes your roast might not cook through (and usually doesn't have time to break up the fat/connective tissue in the meat…aka the process that makes a 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 that timing sweet spot. If you're cooking any kind of roast (not just Instant Pot Mississippi Pot Roast), 90 minutes is the number I'd aim for.
Can I Make This in the slow cooker instead?
Yes! While this is an Instant Pot recipe, it can easily be adapted from an electric pressure cooker 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 – added bonus!
So, it really just 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 Instant Pot pressure cook option. However, 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 pressure cooker or the Crock Pot slow cooker.
What side item can I serve with this roast?
I have the side items of ranch mashed potatoes and green beans written into the ingredients below. When I write a recipe like this, I usually like to make a whole meal – not just the main dish. So, you'll find everything you need in the recipe below.
However, rice also goes wonderfully 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've also recommended serving this Mississippi pot roast with egg noodles in the past (think of a beef stroganoff kind of feel). If you're watching your carbohydrates or on a keto type diet, using mashed cauliflower or cauliflower rice works as a low carb side too.
How do you store Mississippi Pot Roast leftovers?
I like to shred the pot roast leftovers and store them in the refrigerator on top of the mashed potatoes, gravy and all. That remaining cooking juices really give the mashed potatoes an extra pop of flavor!
I typically use these glass storage dishes for leftovers. They are so handy for making leftover makes that can simply be popped in the microwave when ready to serve.
First, let's start off with the process for making Instant Pot Mississippi Roast as a freezer meal (If you're prepping it without freezing the meal first, you can use the instructions on the recipe card at the bottom of the post.)
Instant Pot Mississippi Pot Roast – Freezer Meal Option
Freezer 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
- 1/3 cup milk
- 1 pack ranch dressing mix
- 2 tablespoons evoo
- 2 12oz frozen steam-in-bag green beans
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
(Side item: 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.
2. Seal the lid and set IP on the manual setting for high pressure, 60 minutes. Once cook cycle is up, allow pressure to naturally release for 10-15 minutes before releasing remaining pressure by turning the top valve.
3. Once first cook cycle is over, add potatoes. Set Instant Pot for another 20 minute cook cycle.
4. Steam green beans in bag. Season with olive oil, salt, pepper, and garlic powder.
5. Once second cook cycle is finished, remove potatoes. Mash with sour cream, milk, and additional pack of ranch dressing mix.
Instant Pot Mississippi Pot Roast – Regular Cooking Option
Instant Pot Mississippi Pot Roast
- 3 lb beef chuck roast pork chuck roast can also be used
- 6 oz pepperoncini peppers, with liquid half a jar
- 1 stick of butter no need to melt
- 1 pack of ranch dressing mix
- 1 pack brown gravy mix
- 2 lbs red potatoes
- 8 oz light sour cream
- 1/3 cup milk
- 1 pack ranch dressing mix
- 2 12 oz bags frozen steam-in-bag green beans
- 2 tbsp evoo
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- Set Instant Pot to saute mode and add oil. Brown roast on each side for 2-3 minutes.
- Add peppers to Instant Pot; use a wooden spoon to scrape up browned roast from pan. Add gravy mix, ranch mix, and butter to the Instant Pot.
- Seal the lid and set IP on the manual setting for high, 60 minutes. Once cook cycle is up, allow pressure to naturally release for 10-15 minutes before releasing remaining pressure.
- Once first cook cycle is over, add potatoes. Set Instant Pot for another 20 minute cook cycle. Allow pressure to naturally release for 10-15 minutes before releasing remaining pressure by turning the top valve.
- Steam green beans in bag according to package directions. Season with olive oil, salt, pepper, and garlic powder.
- Once second cook cycle is finished and pressure is released, remove potatoes. Mash with sour cream, milk, and additional pack of ranch dressing mix.
- Serve roast with mashed potatoes and green beans.
Video: Instant Pot Mississippi Pot Roast
If you're interested in checking out the series of recipes with which this Instant Pot Mississippi Pot Roast was originally published, I have a full pack of printables, recipes, and prep instructions to make all of these recipes at once for your freezer available here. You can check out the other individual recipes in this series below:
- Part 1 – Smokey Penne
- Part 2 – Carrot & Butternut Squash Soup
- Part 3 – Mississippi Roast (you're here!)
- Part 4 – Firefighter Chili
- Part 5 – Italian Beef Sandwiches
- Part 6 – Beef Ragu
- Part 7 – Turkey & Sweet Potato Chili
- Part 8 – Zuppa Toscana
- Part 9 – Carnitas Over Sweet Potato Mash
- Part 10 – Taco Soup
In each of these posts, I’ll share how to make the recipe from either fresh or frozen. (And a note: if you’ve done my boot camps before, these recipes might vary slightly from the original version to make overall prep easier.)
Enjoy, friends! Check out all of my Instant Pot posts by clicking here.
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