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Instant Pot Mississippi Pot Roast

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Servings 6 servings
Prep 10 minutes
Cook 1 hour 40 minutes

Instant Pot Mississippi Pot Roast is the ultimate in comfort food. Juicy beef, zesty pepperoncini, and buttery ranch flavor come together in this Southern-style dinner that will keep them coming back for more. The pressure cooker cuts the cooking time to about 90 minutes. Making this a great meal for busy weeknights, cozy Sundays, or anytime you’re craving something hearty and soul-warming.

Instant pot Mississippi roast served with mashed potatoes on a white plate.

I make this recipe at least once a month, especially on chilly nights when I crave something hearty but don’t want to wait hours for the roast to cook in the slow cooker. It’s one of those “set it and forget it” Instant Pot roast meals that tastes like you spent all day in the kitchen.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why Everyone Loves this Instant Pot Mississippi Pot Roast

  • Instant Pot: Using the pressure cooker to make the pot roast ensures juicy and flavorful meat ready in about 2 hours.
  • Flavors: The au jus and Ranch seasoning, along with butter, create great flavor. The results are fall-apart tender and juicy beef.
  • Make Ahead: The pot roast is a perfect meal to prep and make ahead of time.
  • Freezer Friendly: Prepare a double batch and freeze for another day. Defrost overnight and reheat for a quick dinner.

Ingredients to make Pressure Cooker Mississippi Pot Roast

Instant pot ingredients for pot roast Mississippi style.

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chuck roast: Any cut of beef used for braising, like a chuck roast, rump roast, or bottom round, is perfect for this Mississippi Pot Roast
  • low-sodium beef broth or water - using beef broth will add an extra level of flavor to the meat and gravy.
  • Au Jus seasoning
  • Ranch seasoning: Homemade or store-bought ranch seasoning can be used.
  • pepperoncini peppers
  • unsalted butter, cut into squares

Equipment to make Mississippi Roast in the Instant Pot

  • 6-quart Instant Pot
  • Measuring Spoons and Cups
  • meat claws

How to Make Mississippi in the Instant Pot

This is an overview of the recipe. The full instructions are below in the recipe card.

An instant pot with a chuck roast and water in the vessel.
  1. Sear the chuck roast until browned. Deglaze the pan with beef broth or water in the Instant Pot.
An Instant Pot vessel with an uncooked chuck roast topped with au jus seasoning and dry ranch seasoning to make a Mississippi roast in the Instant Pot.
  1. Sprinkle the Au Jus and Ranch seasoning packets evenly over the meat.
A pot roast in the instant pot vessel with butter and banana peppers on the roast
  1. Add the pepperoncini peppers and a little of the juice for extra flavor. Dot the top of the roast with butter squares.
An Instant Pot vessel with a cooked Mississippi pot roast made in the Instant Pot.
  1. Secure the Instant Pot lid and set it to High Pressure for 1 hour and 30 minutes. Quickly release the pressure, and then shred.
Mississippi roast recipe instant pot vessel with the roast and pe

Make-ahead, storage, and freezer tips

Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make ahead – Cook and shred the roast a day in advance. Reheat in the Instant Pot on the “Warm” setting or stovetop with a little broth.
Freezing – Freeze shredded roast in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

An overhead view of a plate of mashed potatoes topped with mississippi pot roast.

Chef Eileen's Expert Tips for the Best Instant Pot Southern Pot Roast

  • Use a well-marbled chuck roast for the most tender results.
  • Please don’t skip the pepperoncinis, they give the roast its signature tang.
  • If you prefer a saucier roast, add 1 cup of beef broth to the cooking vessel.
  • To ensure the juiciest results, let the meat rest a few minutes before shredding.

Variations for Mississippi Pot Roast in the Pressure Cooker

Here are some ways to change the flavor of this dish.

  • Extra Seasoning: Add ½ teaspoon each of garlic powder and black pepper to the roast before browning.
  • Spicy Version – Add a few extra pepperoncinis or a splash of their brine.
  • Creamy Twist – Stir in ½ cup sour cream before serving for a creamy gravy.
  • Low-Sodium – Use reduced-sodium seasoning packets and unsalted butter.
  • Chicken Swap – Try this with boneless chicken thighs for a Mississippi Chicken version.
  • Vegetables: Add your favorite vegetables to the recipe. Baby potatoes and carrots are a perfect choice

FAQs about making Pot Roast in the Instant Pot

Can I use a frozen roast when making a pressure cooker pot roast?

Yes! Add 10–15 minutes to the cook time.

What to do if you get a "Burn" error when making Instant Pot Mississippi Roast?

A burn error will happen if you do not deglaze the pan enough. When adding the beef broth or water, use a wooden spoon to pick up any brown bits on the bottom of the pan.
The brown bits will add another level of flavor to the sauce, too.

What if the beef is a bit tough after cooking in the Instant Pot?

If the pot roast is not fork-tender, cook for another 10 minutes on high pressure

Do I need to sear the roast before pressure cooking?

You don’t have to, but searing adds an extra level of flavor. Use the Sauté function if you’d like to brown the meat before pressure cooking.

What if I don’t have pepperoncinis?

Pepperocinis adds a little spice to the recipe. A good substitute is either banana peppers or mild pickled jalapeños for a similar tangy kick.

Can I thicken the gravy for Mississippi Roast?

The au jus and ranch seasoning combined with the butter make a nice sauce. If you prefer a thicker sauce, combine 2 Tablespoons of cornstarch with 2 Tablespoons of water and add it to the sauce while the meat rests. Use the Saute function to cook and thicken the sauce for about 5 to 7 minutes.

Can I make Mississippi Pot Roast without seasoning packets?

Yes! Replace the ranch dressing mix with 2 tablespoons dry buttermilk powder, 1 teaspoon each of garlic powder, onion powder, parsley, dill, and chives.
Replace au jus mix with 1 tablespoon beef bouillon and 1 teaspoon cornstarch.
A plate with mashed potatoes topped with Mississippi pot roast and gravy.

What to serve with Mississippi Pot Roast

Serve over mashed potatoes, rice, mashed cauliflower, Instant Pot buttermilk mashed potatoes, Instant Pot Baked Potatoes, or egg noodles. And for a healthy touch, add a side of air-fried carrots or roasted green beans.

Garnish with fresh parsley or chives.

More Instant Pot Recipes to Enjoy

Looking for more tasty Instant Pot recipes to make dinner time a breeze? Check out these recipes:

I love any comments or questions, please feel free to leave them below.

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Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

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Pressure cooker pot roast over mashed potatoes.
Eileen Murphy Kelly

Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Chicken is a quick, flavorful shredded chicken recipe inspired by the famous Mississippi Pot Roast. Instead of a slow cooker, it’s made in the Instant Pot for faster results while still keeping all the bold, tangy flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
pressure release 30 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: comfort food, dinner, Main Course
Cuisine: American, Southern Comfort Food
Calories: 501
Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients
  

Instructions
 

  1. Press the Saute function on the Instant Pot. When the vessel displays "hot", add the 2 Tablespoons avocado oil and sear the 3-4 pound chuck roast on all sides.
  2. Once the meat is browned, remove the roast. Set it on a plate or cutting board.
  3. Add 1 cup low-sodium beef broth or water to the Instant Pot. Use a wooden spoon to pick up any brown
  4. Sprinkle 1.1 ounce packet, Au Jus seasoning and 1 ounce packet, Ranch seasoningevenly over the roast.
  5. Add 10 ounce jar pepperoncini peppers and the 4 Tablespoons unsalted butter, cut into squares evenly over the top of the roast.
  6. Place the pressure cooking lid on the pot and set the pressure cooker to HIGH for 1 ½ hours.
  7. Quick release the pressure from the Instant Pot. Once the pressure is released, remove the lid.
  8. Shred the roast with two forks or meat claws and serve over mashed potatoes.

Nutrition

Serving: 1servingCalories: 501kcalCarbohydrates: 5gProtein: 44gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 177mgSodium: 567mgPotassium: 876mgFiber: 2gSugar: 1gVitamin A: 423IUVitamin C: 39mgCalcium: 49mgIron: 5mg

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: A combination of ¾ cup beef broth and ¼ cup of pepperocini juice can be used for added flavor. 
Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make ahead – Cook and shred the roast a day in advance. Reheat in the Instant Pot on the “Warm” setting or stovetop with a little broth.
Freezer Friendly – Freeze shredded roast in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
 
 
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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 

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