Instant Pot Mississippi Pot Roast

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If you’re craving a dinner that’s flavorful, easy, and fall-apart tender, this Instant Pot Mississippi Pot Roast is exactly what you need! Juicy beef, a tangy gravy, and bold flavors come together with just a handful of simple ingredients. Bonus? It’s low-carb and ready in no time, thanks to the magic of the Instant Pot!

Not just for weekends anymore, this Instant Pot Mississippi Pot Roast is your go-to for quick, flavorful meals that practically melt in your mouth. Ready in just 1.5 hours, it’s a time-saving game-changer compared to traditional slow-cooking methods. And if you love easy, comforting dinners, don’t miss my Instant Pot Beef Stew!

close up of instant pot Mississippi pot roast with shredded beef and pepperoncini peppers in gravy.

Let’s be real—who has time to prep a pot roast before rushing out the door on a busy morning? Even on weekends, spending 6+ hours babysitting a roast isn’t ideal. But with an Instant Pot, all that changes. This recipe gives you the same tender, flavorful roast without the wait. It’s fast, beginner-friendly, and the pressure cooker infuses every bite with incredible flavor.

Here’s the best part: it makes plenty of leftovers, perfect for meal planning. Use them later in the week for sandwiches, wraps, or over mashed potatoes—or freeze for an effortless dinner down the line. Intentional leftovers are the secret to saving time and staying stress-free during the week. Make it once, enjoy it twice (or more)! Win-win!

What is Mississippi Pot Roast?

Mississippi Pot Roast is a flavorful and tender beef dish that has become a family favorite for its simplicity and rich taste. It’s made by slow-cooking or pressure-cooking a chuck roast with a mix of ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. The result is a melt-in-your-mouth roast infused with a savory, buttery, and slightly tangy flavor.

Serving bowl of Instant Pot Mississippi Pot Roast.

This dish gained popularity for its ease of preparation—it’s essentially a dump-and-go recipe with no need to sear the meat. Mississippi Pot Roast is typically served over mashed potatoes, rice, or egg noodles and is a perfect comfort food for busy weeknights or hearty Sunday dinners.

Is Mississippi Pot Roast Spicy?

Not at all! The pepperoncini peppers give this recipe a tangy taste to balance out the fatty meat, but it’s not spicy. If you’re worried, add fewer peppers, but don’t skip the juice. The pickled juice tenderizes the meat. You can try adjusting or omitting the ground pepper instead.

Equipment and Kitchen Tools

Ingredients You’ll Need

Ingredients needed for Instant Pot Mississippi Pot Roast.

Chuck Roast (3-4 pounds, 1-2 inches thick): Choose a well-marbled chuck roast for the best flavor and tenderness. If your roast is thicker than 2 inches, you’ll need to adjust the cooking time. Use this guide: 60 minutes for a 3-pound roast, adding 10 minutes for each additional pound. For example, a 4-pound roast takes 70 minutes, and a 5-pound roast requires 80 minutes.
Cooking Oil: Use a neutral cooking oil like olive, vegetable, canola, or avocado oil to sear the meat for added flavor and juiciness.
Ground Pepper: Adds a subtle kick to enhance the overall flavor of the roast.
Diced Onions: Infuses the broth with a rich, savory depth of flavor as it cooks.
Beef Broth: Provides a flavorful base for the roast. I’m using Better Than Bouillon Beef Soup Base mixed with water for a rich, beefy taste.
Butter: Opt for unsalted butter to control the sodium level, as the ranch and gravy mixes already contain salt. While some recipes use a whole stick, you can adjust the amount to your preference—or even skip it entirely.
Ranch Dressing Mix: Adds a tangy, herby flavor that makes this roast unique.
Au Jus Gravy Mix: A key ingredient for depth and richness. If unavailable, substitute with brown gravy mix or onion soup mix. Check the FAQ section below for a homemade recipe.
Pepperoncini Peppers (and it’s juice): The acidity from the peppers helps tenderize the meat and adds a subtle tang without making the dish spicy. Don’t skip these—they’re essential! Need a substitute? Scroll to the FAQ section for ideas.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Let’s Make Instant Pot Mississippi Pot Roast

(The step-by-step video is in the recipe card)

Process of seasoning beef and searing for Instant Pot Mississippi Pot Roast.

Prep the Roast. Start by seasoning the roast with ground pepper. (Image 1)
Sear for Flavor (optional): Set your Instant Pot to sauté mode and heat a bit of oil. Sear the roast on all sides until golden brown—this locks in the juices and adds flavor. Transfer the roast to a plate. (Images 2, 3)

Process of removing the seared beef and sautéing onions.

Sauté Onions. While on sauté mode, add the chopped onions and cook for 2 minutes, until tender. (Image 4)
Build the Base. Turn off sauté mode and pour in the beef broth. Use a wooden spoon to scrape up the brown bits (flavor alert!). (Image 5)

Process of deglazing pot and layering in the ingredients for Mississippi Pot Roast.

Layer The Ingredients. Add the seared roast back to the pot. Sprinkle the ranch seasoning and au jus packets over the top. Place the butter on top of the roast and add the pepperoncini peppers and their juice. (Image 6)
Pressure Cook. Seal the lid, set the valve to “Sealing,” and cook on high pressure for 60-70 minutes (depending on the size of your roast). Let it naturally release pressure.

Thickening gravy and shredding beef for Instant Pot Mississippi Pot Roast.

Thicken The Gravy. In a small bowl, mix together 1 tablespoon of cornstarch and 1 tablespoon of water (use a 1:1 ratio if you need more). Remove the beef. Whisk in the cornstarch mixture with the broth. Press sauté and let it simmer for 1-2 minutes until thickened. (Image 7)
Shred & Serve: Remove the roast, shred it with two forks, and return it to the pot to soak up all that flavorful gravy.

Helpful Tips for the Best Mississippi Pot Roast

– Choose the Right Cut: Opt for a well-marbled chuck roast for the best flavor and tenderness. The fat adds richness and keeps the meat moist.
– Sear for Flavor: While optional, searing the roast for a few minutes before pressure cooking locks in the juices and enhances flavor.
– Beware of Hidden Salt: Ranch and au jus packets are already salty, so use unsalted butter and low-sodium beef broth. Taste at the end and add salt only if needed.
– Deglaze the Pot: After pouring in the beef broth, scrape up any browned bits from the bottom of the Instant Pot. This not only adds flavor but also prevents the dreaded “burn” error.
– Cooking Time by Weight: Cook a 3-pound chuck roast for 60 minutes. Add 10 extra minutes for every additional pound (e.g., 4 lbs = 70 minutes, 5 lbs = 80 minutes). If your roast is thicker than 2 inches, add an extra 10 minutes for best results.
– Natural Pressure Release: For the most tender, fall-apart meat, allow the Instant Pot to naturally release pressure once cooking is complete. It’s worth the extra time!

FAQ

WHAT KIND OF MEAT SHOULD I USE?

Chuck roast is the go-to choice for a perfect pot roast—and for good reason! It’s affordable, widely available, and ideal for braising. This cut is packed with connective tissue and a modest amount of fat, making it a star in slow-cooked dishes.
For the best results, look for a chuck roast with plenty of marbling. As it cooks, the collagen in the meat breaks down, transforming it into a juicy, tender, and incredibly flavorful meal. With the right cut, your pot roast will practically melt in your mouth.

WHAT CAN I SUBSTITUTE FOR AU JUS GRAVY MIX?

As stated above, you can use brown gravy mix or make your own with this recipe:
4 tbsp beef bullion granules (or 12 cubes)
4 tsp onion powder
2 tsp dried parsley
1/4 tsp garlic powder
4 tbsp cornstarch
Put it all in a food processor or blender until the mix is a fine powder. Use 1 1/2 tablespoons for this recipe and store the rest.

WHAT CAN I SUBSTITUTE FOR PEPPERONCINI PEPPERS?

No pepperoncini peppers? No problem! Pickled banana peppers make an excellent substitute with a similar tangy flavor and mild heat.
If pickled peppers aren’t an option, try using 1/4 cup of apple cider vinegar or pickle juice instead. While pickle juice isn’t quite as acidic as pepperoncini brine, it still adds a nice tang to the dish in a pinch.

HOW DO I ADD VEGETABLES TO IT?

Adding vegetables is easy, but timing is everything since different veggies cook at different rates. Here’s how I do it:
Cook the roast as directed but stop the pressure cooking 5 minutes early. For example, if the roast needs 60 minutes, set the timer for 55 minutes. Once the cooking time ends, allow the Instant Pot to naturally release pressure for at least 10 minutes before releasing the remaining pressure.
Add your vegetables to the pot, then pressure cook for another 5-6 minutes. Let the Instant Pot naturally release pressure at the end to keep the roast tender and prevent overcooking the vegetables. Short on time? A quick 10-minute natural release works too!

WHAT VEGETABLES CAN I ADD TO THE MISSISSIPPI POT ROAST?

Potatoes, carrots, mushrooms, onions, and celery are classic options that pair perfectly with Mississippi Pot Roast. You can pressure cook them with the roast during the last 5-6 minutes of cooking for a one-pot meal.
Prefer your veggies on the side? Try mashed or roasted potatoes, green beans, Brussels sprouts, or asparagus. These sides are even better when topped with the rich, flavorful gravy!

CAN I MAKE THIS WITH A FROZEN ROAST?

Absolutely! While you’ll need to skip the searing step since frozen meat can’t be browned, the recipe still works beautifully. Simply add an extra 10 minutes of cooking time to ensure the roast cooks through perfectly.

HOW DO I MAKE MISSISSIPPI POT ROAST IN A SLOW COOKER?

It’s easy to adapt this recipe for the slow cooker! Start by searing the pot roast in a skillet on the stovetop to lock in flavor, then transfer it to the slow cooker. Layer the remaining ingredients just as you would for the Instant Pot. Cover and cook on low for 8-10 hours or high for 4-5 hours. Low and slow is always the best method while slow cooking.

HOW DO I MAKE MISSISSIPPI POT ROAST IN THE OVEN?

Start by searing the pot roast in a skillet on the stovetop to lock in flavor. Transfer the roast to a deep, heavy pot like a Dutch oven or a deep baking dish. Cover tightly with the lid if using a Dutch oven, or seal with foil if using a baking dish. Bake at 300°F for about 1 hour per pound or until the beef is so tender it shreds effortlessly with a fork. Perfect for when you want those slow-cooked flavors without a slow cooker!

Serving Suggestions

Mississippi Pot Roast is rich, savory, and pairs beautifully with a variety of sides to round out your meal. Here are some delicious ideas:

Mashed Potatoes or Rice: The creamy texture of mashed potatoes or fluffy steamed rice is perfect for soaking up the flavorful gravy.
Roasted or Steamed Vegetables: Green beans, carrots, Brussels sprouts, or asparagus add a fresh and light contrast to the hearty roast.
Buttered Noodles: Toss wide egg noodles with butter for a simple yet satisfying side.
Crusty Bread: Use slices of crusty bread or dinner rolls to mop up every last drop of the delicious gravy.
Side Salad: A crisp green salad with a tangy vinaigrette can balance the richness of the pot roast.
Macaroni and Cheese: For ultimate comfort food vibes, serve the roast alongside creamy mac and cheese.

Make Ahead, Store, Freeze and Reheat

Make Ahead: Assemble the roast and ingredients in the Instant Pot liner or a container up to 24 hours ahead, then refrigerate. When ready, cook as directed.
Store: Cool completely, then refrigerate in an airtight container with gravy for up to 4 days. Store vegetables separately to prevent them from becoming mushy.
Freeze: Freeze cooled roast and gravy in freezer-safe containers or bags for up to 3 months. Portion into individual servings for easier reheating.
Reheat: Reheat in a skillet with a splash of broth over medium-low heat or in the microwave for 2-3 minutes. For frozen roast, thaw overnight in the fridge or reheat in the Instant Pot with some broth for 5 minutes on High Pressure.

Creative Leftover Ideas

I love enjoying leftovers just as they were the first time, but it’s also fun to switch things up! Here are some creative ways to transform your leftover pot roast into something new.

Pot Roast Sandwiches: Pile the shredded roast onto a toasted bun with melted provolone or Swiss cheese, and add pickles or sautéed onions for extra flavor.
Pot Roast Tacos: Warm up tortillas and fill them with the shredded roast, topped with avocado, salsa, and a sprinkle of queso fresco.
Pot Roast Shepherd’s Pie: Layer the roast in a baking dish, top with gravy, vegetables, and mashed potatoes, then bake until golden.
Stuffed Baked Potatoes: Spoon the roast over baked potatoes, add shredded cheese, sour cream, and green onions for a hearty meal.
Beef Quesadillas: Use the pot roast as a filling for quesadillas, paired with gooey melted cheese and a side of sour cream or guacamole.
Pot Roast Hash: Dice up some potatoes and sauté with onions, peppers, and the roast for a savory breakfast hash.

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