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Instant Pot Mississippi Pot Roast

It’s midweek, and you need an easy meal everyone will love; reach for Instant Pot Mississippi pot roast. Pepperoncinis, homemade ranch, and rich, succulent chuck roast are homey and comforting.

Our recipe produces a lot of shredded roast beef, making it great for meal prep, volume eating, and feeding a crowd at a party or get-together.

A serving bowl full of Instant Pot Mississippi Pot Roast.

WHY IS IT CALLED MISSISSIPPI POT ROAST?

The recipe is attributed to a home cook from Mississippi. She never referred to it as Mississippi roast, but as it grew in popularity, the name stuck, and we still call it that today.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Flour: Flour contains starch that caramelizes when seared to give roast deep color and taste. 
  • Chuck Roast: I like chuck; it’s inexpensive and holds up well during the cooking process. It does take a while to cook the beef until it’s tender enough to pull apart, but the wait is worth it.
  • Butter: Butter boosts flavor and prevents the chuck from drying out.
  • Pepperoncini: I suggest using a whole can of peppers! Pepperoncinis are the star of this meal for me, especially after they’ve marinated in the liquid from the meat and ranch dressing- be sure to drain the can before adding the peppers to the Instant Pot.
  • Onion: Onions break down in the pressure cooker and join with the shredded roast for maximum flavor.
  • Ranch Dressing: Ranch dressing is key to a good Mississippi roast. While you can use store-bought ranch, nothing compares to this homemade ranch, at least in my opinion. I often prepare extra, so I can garnish the roast with more of the zesty ranch flavor.
  • Salt + Pepper

SUBSTITUTIONS AND VARIATIONS

  • Make this recipe with chicken breast or pork instead of chuck roast; adjust the cooking time accordingly.
  • Add carrots, mushrooms, or bell peppers and make it a complete meal.
  • Use store-bought ranch or a packet of ranch seasoning and sour cream; these are great alternatives if you’re in a hurry.

HOW TO MAKE INSTANT POT MISSISSIPPI POT ROAST

Coat the beef in flour, salt, and pepper.

COAT – Combine flour, salt, and pepper in a mixing bowl; cover the roast with the mixture.

Sear the chuck roast until golden brown.

SEAR – Warm oil in an Instant Pot on saute mode. Then, add the roast and brown the meat on all sides, 4-5 minutes per side to create a crust.

Top the roast with onion, pepperoncinis, and butter. Then, simmer for a few minutes.

ADD – Add butter, onions, and pepperoncini’s, then place the lid on the pot, but do not secure it. Let it simmer for 5 minutes.

Combine the ingredients for homemade ranch dressing.

MIX – Meanwhile, prepare the ranch dressing. Combine the ingredients for the ranch dressing in a small bowl and whisk to emulsify.

Top with homemade ranch and start the pressure cooker.

COMBINE – Remove the lid and add the ranch dressing.

Let the roast rest before shredding it.

PRESSURE COOK AND REST – Secure the lid, and set the Instant Pot to manual high pressure. Allow the meat to cook for 70 minutes with a quick release. When it’s done, let it rest on a cutting board for about 5 minutes.

SHRED – Shred the roast, and then add it to a serving dish with some liquid from inside the Instant Pot.

A serving bowl full of Instant Pot Mississippi Pot Roast.

SERVE – Serve the Mississippi with rice, mashed potatoes, or egg noodles.

COOKING TIPS

  • Sear the roast cooking it in the pressure cooker. You can skip this step if you’re in a hurry, but taking the time to do so imparts flavor.
  • Do not try this recipe with other cuts of meat! Ask me how I know that! Any beef labeled as chuck will work for this recipe.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one these beef-centered meals!  

A serving bowl full of Instant Pot Mississippi Pot Roast.

SERVING SUGGESTIONS 

  • Mashed Potatoes
  • Hoagie
  • White Rice
  • Mashed Cauliflower
  • Mixed Greens
  • Baked Potatoes
  • Egg Noodles
  • Steamed Carrots
  • Dinner Rolls
  • Cauliflower Rice

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an air-tight container; it will keep for 3-5 days.
  • FREEZE – Allow the meat to cool completely, then add it to a freezer-safe bag or container. The Mississippi roast will freeze for up to 6 months. When you’re ready to eat, let it defrost in the fridge overnight.
  • REHEAT – To serve, warm it on the stovetop and prepare your sides.
  • REPURPOSE –  Make a hoagie, Philly, slider, or wrap with leftover shredded roast. You can also make a rice bowl!

FREQUENTLY ASKED QUESTIONS

What does Mississippi roast taste like?

Mississippi Pot Roast is tangier than traditional pot roast.

Why is my Mississippi roast tough?

If you find that your roast is tough, that means one thing; you need to cook the roast longer. I find this is especially true at high elevations.

Can I make Mississippi roast in a slow cooker or Crockpot?

1. Coat the pot roast with flour, salt, and pepper. Then, sear it in a large skillet.
2. Transfer the meat to a Crockpot and add the remaining ingredients.
3. Cover and cook on low for 8 hours. You can cook on high for 4 hours, but I don’t like the result.

Is this recipe keto? Is it low-carb?

It sure is. However, I suggest leaving out the flour or reducing the amount you use. I calculated the macros to make it easy for you.
• Carbs – 3 Net Carbs
• Protein– 35g
• Fat– 53g

YOU SHOULD ALSO TRY: 

A serving bowl full of Instant Pot Mississippi Pot Roast.

Instant Pot Mississippi Pot Roast

Tressa Jamil
Instant Pot Mississippi roast is the ultimate comfort food. Chuck roast sears to a golden brown- then pressure-cooks with pepperoncinis and tangy, homemade ranch until it's tender enough to be shredded and served.
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 8 Servings

Ingredients
  

For the Roast:

  • ¼ cup flour
  • 2 teaspoon kosher salt
  • teaspoon black pepper, coarse ground
  • 1 ½ tablespoon avocado oil
  • 3 pound chuck roast
  • 4 tablespoon unsalted butter
  • 1 jar whole pepperoncinis, drained
  • 1 yellow onion, finely sliced

For the Homemade Ranch:

  • 4 tablespoons mayonnaise
  • 4 tablespoons sour cream
  • 1 teaspoon fresh dill, finely chopped
  • 1 teaspoon fresh parsley, finely chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon garlic, minced, about four cloves
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes

Instructions
 

  • Combine flour, salt, and pepper in a mixing bowl; cover the roast with the mixture.
  • Warm oil in an Instant Pot on saute mode. Then, add the roast and brown the meat on all sides, 4-5 minutes per side to create a crust.
  • Add butter, onions, and pepperoncini's, then place the lid on the pot, but do not secure it. Let it simmer for 5 minutes.
  • Meanwhile, prepare the ranch dressing. Combine the ingredients for the ranch dressing in a small bowl and whisk to emulsify.
  • Remove the lid and add the ranch dressing.
  • Secure the lid, and set the Instant Pot to manual high pressure. Allow the meat to cook for 70 minutes with a quick release. When it's done, let it rest on a cutting board for about 5 minutes.
  • Shred the roast, and then add it to a serving dish with some liquid from inside the Instant Pot.
  • Serve the Mississippi roast as is, or throw it all on a hoagie with provolone cheese and a side of au jus.

Notes

  • Sear the Roast: Sear the roast cooking it in the pressure cooker. You can skip this step if you’re in a hurry, but taking the time to do so imparts flavor.
 
  • What kind of beef should I use? Any beef labeled as chuck will work for this recipe. Do not try this recipe with other cuts of beef! Ask me how I know that! 
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Keyword instant pot mississippi pot roast, mississippi pot roast
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