Instant Pot Mississippi Pot Roast Recipe

If you’re a fan of hearty, melt-in-your-mouth roasts, this Instant Pot Mississippi Pot Roast is about to be your new best friend. Imagine a tender chuck roast soaked in savory juices, buttery goodness, and a slight tang from pepperoncini peppers. It’s the kind of meal that fills the house with an irresistible aroma and feels like a big, cozy hug on a plate. Plus, with the Instant Pot, you can have this delicious roast ready in a fraction of the time it would take in a slow cooker or oven. Perfect for busy weeknights or lazy Sundays alike!

This recipe brings back memories of family dinners, where everyone would gather around the table, plates piled high with tender meat and creamy mashed potatoes. The Mississippi Pot Roast is a newer twist on classic comfort food, and trust me, once you try it, you’ll see why it’s become so popular. Let’s dive into what makes this dish special and how you can make it at home!

this RECIPE

The story behind Mississippi pot roast

Mississippi Pot Roast actually has a pretty recent origin story. It was created in the early 2000s by a mom in Ripley, Mississippi, who was looking for an easy pot roast recipe her kids would love. The recipe became popular thanks to its unique mix of ingredients—especially the tangy pepperoncini, which adds a surprising but delicious twist. Unlike traditional pot roasts that rely on fresh herbs and root vegetables, Mississippi Pot Roast is all about simplicity and flavor-packed convenience.

The original version was made in a slow cooker, but adapting it to the Instant Pot means you get the same amazing taste in way less time. The result? An unbelievably tender roast with a rich, savory gravy that’s perfect over mashed potatoes, rice, or just on its own with a hunk of crusty bread.

Key ingredients: what makes this roast so special?

Each ingredient here has a role to play, so let’s take a quick look at what makes this recipe shine.

• Chuck roast beef: This is the star of the show. Chuck roast is a well-marbled cut that becomes incredibly tender when cooked under pressure. If you can’t find chuck roast, brisket or rump roast work as substitutes, though they might be a bit leaner.
• Ranch dressing mix: This gives the roast a boost of herb-infused flavor without the need for lots of individual spices. You can use homemade ranch seasoning if you prefer to control the salt and ingredients.
• Au jus gravy mix: The au jus mix deepens the savory notes in the roast. If you don’t have au jus mix, you can substitute it with a teaspoon of beef bouillon powder, though the flavor may vary slightly.
• Pepperoncini peppers: These add a mild, tangy heat that sets Mississippi Pot Roast apart. I love using whole pepperoncinis for bursts of flavor, but you can also slice them if you want a bit of pepper in every bite. Banana peppers work as a substitute if you’re looking for a similar flavor with less heat.
• Butter: The butter adds richness and makes the gravy velvety smooth. You can use salted butter if that’s all you have, but consider reducing any additional salt.

Must-have kitchen tools (and easy swaps)

Making this roast in the Instant Pot is super easy, but there are a few tools that’ll make the process even smoother.

• Instant Pot: This one’s a given! The Instant Pot is essential here to get that tender texture in under two hours. If you don’t have one, a pressure cooker or even a slow cooker can work, but cooking times will vary.
• Tongs: For flipping the beef while searing and for removing it from the pot when it’s done. Tongs give you a better grip than a fork, especially with a big piece of roast.
• Whisk: Handy for mixing in the cornstarch slurry if you decide to thicken the gravy at the end. No whisk? A fork will do in a pinch.
• Small bowl: For mixing the cornstarch and water if you’re making a thicker gravy. It’s optional, but thick gravy really makes this dish perfect.

Step-by-step: Making Mississippi pot roast in the Instant Pot

Cooking this pot roast in the Instant Pot takes the fuss out of traditional roasting. Here’s how you do it, with some personal tips to make it foolproof.

1. Season the beef: Sprinkle ground pepper all over the chuck roast. You could add salt if you like, but remember the au jus and ranch mixes have plenty.
2. Sear the beef: Set your Instant Pot to Sauté mode, add a bit of olive oil, and let it get nice and hot. Then, add your chuck roast and sear each side for about 3 minutes until it’s golden brown. This step adds depth of flavor, but if you’re in a hurry, you can skip it. Just add an extra couple of minutes to the cooking time if you don’t sear.
3. Cook the onions: Remove the beef and toss in the diced onion. Sauté for about 2 minutes until they’re soft and fragrant. The onions soak up all those lovely browned bits, adding sweetness and flavor to the dish.
4. Deglaze with beef broth: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step prevents the burn warning and adds tons of flavor to the gravy.
5. Layer in the flavors: Place the seared roast back in the pot. Sprinkle the ranch dressing and au jus mixes over the top, add the butter, and toss in the pepperoncini and a bit of their juice.
6. Pressure cook: Put the lid on and set the Instant Pot to Pressure Cook (or Manual) on High for 60-70 minutes, depending on the size of your roast. Once it’s done, let the pressure release naturally—about 15-20 minutes.
7. Thicken the gravy (optional): If you like a thicker gravy, remove the roast and mix the cornstarch and water in a small bowl. Whisk it into the pot, then set the Instant Pot to Sauté mode for a few minutes until the sauce thickens.

And that’s it! Time to dig into that juicy, tender roast.

Variations to try (including a few healthier options)

This Instant Pot Mississippi Pot Roast is delicious as-is, but you can easily adapt it to suit different tastes or dietary needs.

• Low-sodium: To make this recipe with less salt, use a homemade ranch seasoning mix with reduced salt and swap the au jus packet for low-sodium beef broth and a dash of Worcestershire sauce.
• Spicier version: For those who like a little kick, add a few dashes of hot sauce or use spicy pepperoncini. You could even throw in a sliced jalapeño for extra heat.
• Keto-friendly: This recipe is already quite low in carbs, but for strict keto, you can skip the cornstarch slurry or use xanthan gum as a thickener instead.
• Vegetable-packed: If you want to add some veggies, toss in a few baby carrots and chopped celery when you layer in the roast. They’ll cook down nicely and add more color and flavor to the dish.
• Mushroom lover’s twist: Add a handful of sliced mushrooms when you sauté the onions. They’ll absorb all the savory flavors and give the gravy an extra-rich depth.

Serving and presentation ideas

When it comes to serving this Mississippi Pot Roast, I love piling it onto a big platter surrounded by the pepperoncinis and maybe a sprinkle of fresh parsley for color. Serve it alongside buttery mashed potatoes, which soak up the delicious gravy like a dream. If you’re feeling fancy, a dollop of horseradish cream on the side adds a nice kick.

For sides, roasted carrots or green beans add a nice balance of texture and color. And don’t forget some crusty bread or dinner rolls to mop up every last bit of gravy.

Perfect drink pairings

Looking for something to sip alongside this rich, flavorful roast? Here are a few options that pair beautifully:

• Iced tea with lemon: The acidity in lemon tea cuts through the richness of the roast and refreshes the palate.
• Sparkling water with a splash of cranberry juice: A hint of tartness complements the tangy pepperoncini and brightens up each bite.
• Classic lemonade: The sweet-tart flavor of lemonade pairs surprisingly well with the savory gravy and buttery meat.

For a cozy meal, a hot mug of apple cider is fantastic, especially during fall. It has a slight sweetness and warmth that feels perfect with this hearty dish.

Storing and reheating tips

Got leftovers? Lucky you! This roast keeps beautifully in the fridge. Store the meat and gravy in an airtight container for up to 3 days. When you’re ready to reheat, you can do it in the microwave or on the stovetop—just add a splash of water or beef broth to keep it from drying out.

For freezing, portion out the roast and gravy into freezer-safe bags or containers. It’ll keep for up to 3 months. To reheat, thaw it in the fridge overnight, then warm it up in a pot over low heat.

Adjusting the recipe for different servings

If you’re cooking for a smaller crowd, you can halve the recipe with no problem. Just reduce the cooking time a bit—45 to 50 minutes for a 1.5 to 2-pound roast should do the trick. For a larger crowd, add an extra pound of roast per additional person and tack on about 10 minutes of cook time for each extra pound.

Frequently asked questions

1. Can I make this without an Instant Pot?
Yes! You can make it in a slow cooker by cooking on low for 8 hours, or in a Dutch oven in the oven at 275°F for about 4 hours.

2. Can I skip the pepperoncini peppers?
You can, but they add a unique tang that makes this recipe special. Try substituting with mild banana peppers if you prefer a milder flavor.

3. What can I use instead of ranch dressing mix?
You can make your own mix with dried herbs like parsley, dill, garlic powder, and onion powder.

4. How can I make the gravy thicker?
Use a cornstarch slurry as described in the recipe. For a gluten-free option, try arrowroot powder.

5. Can I use a different cut of beef?
Chuck roast is ideal, but brisket and rump roast work as well. Just remember they may turn out a bit leaner.

Enjoy making this comforting Instant Pot Mississippi Pot Roast, and let me know how it turns out! It’s a dish that never fails to impress, whether it’s a family meal or a cozy dinner for two.

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