If you’re looking for a midweek meal everyone will love– reach for Instant Pot Mississippi pot roast! The tangy pepperoncinis with homemade ranch and tender chuck roast is homey and comforting. The shredded beef recipe is enough to feed a crowd, making it perfect for meal prep or a large get-together.
Why is it Called Mississippi Roast?
Many attribute the recipe to a home cook from Mississippi. She admits to never referring to it as Mississippi roast, but as it grew in popularity, the name stuck, and that’s what we call it today!
Key Ingredients
- Flour: Flour contains starch that caramelizes once seared to provide the roast with deep color and flavor.
- Spices: Generously season the beef with kosher salt and coarse black pepper.
- Chuck Roast: I prefer chuck roast for Mississippi roast in the Instant Pot; chuck is inexpensive and holds up well during the cooking process. The beef takes a while to become tender enough to pull apart, but the wait is worth it, and cuts like rump roast don’t tenderize as easy as chuck.
- Butter: Butter increases the flavor and prevents the roast from drying out.
- Pepperoncini: I suggest using a whole can of peppers! Pepperoncinis are the star of this meal, especially after they’ve braised in the liquid from the meat and ranch dressing – be sure to drain the jar before adding the peppers.
- Onion: Onions break down in the pressure cooker alongside the shredded beef.
- Ranch Dressing: Ranch dressing is a necessary ingredient for classic Mississippi roast, and this is the best ranch dressing recipe I’ve ever tasted. While you can use store-bought ranch, nothing compares to homemade ranch.
Additions and Substitutions
- Prepare the same recipe with chicken breast, lamb roast, and pork shoulder instead of beef.
- Add carrots, mushrooms, potatoes, or bell peppers for 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
The full recipe with measurements is in the recipe card below.
Step 1: Combine flour, kosher salt, and black pepper in a mixing bowl. Pour the mixture over the beef and coat it on both sides.
Step 2: Warm oil in an Instant Pot on sauté mode. Add the beef and sear it on both sides for 4-5 minutes.
Step 3: Add the butter, onions, and pepperoncini. Place the lid on the pot, but DO NOT secure it. Simmer on sauté mode for 5 minutes.
Step 4: Meanwhile, combine the ingredients for the ranch dressing in a small bowl and whisk to emulsify.
Step 5: Remove the lid and stir in the dressing. Secure the lid, and set the Instant Pot to manual high pressure for 70 minutes with a 10-minute natural release.
What does natural release mean?
Natural release on the Instant Pot means allowing the pressure inside the pot to gradually decrease on its own after cooking finishes, without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the amount of liquid inside the pot.
As the pressure decreases, the float valve will drop, signaling that it’s safe to open the lid. Natural release is ideal for soups, stews, or liquid-heavy recipes to prevent splattering.
Step 6: Carefully remove the beef and set it aside to rest on a cutting board for 5-10 minutes. Then, use two forks to shred the meat. Transfer it to a serving dish with some of the cooking juices to serve.
Expert Tips
- Sear the chuck roast in oil to create a tasty crust. You can skip this step if you’re in a hurry, but taking the time to do so imparts flavor.
- Let the meat rest for 10-15 minutes before shredding it; doing so allows the juices to redistribute throughout the meat, making it tender and juicy.
If you enjoy Instant Pot Mississippi pot roast, try one of these dinner recipes!
Serving Suggestions
- Jalapeno Mashed Potatoes, Baked Potatoes, Roasted Potatoes, Air Fried Fingerling Potatoes
- Hoagie, Dinner Rolls, Pao de Sal
- White Rice, Cauliflower Rice, Brown Rice
- Mashed Cauliflower, Steamed Carrots
- Egg Noodles
- Spinach and Arugula Salad, Pressgurka
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the beef cool, then transfer it to a freezer-safe bag or container. Instant Pot Mississippi pot roast freezes for 2-3 months.
- Thaw: Defrost the shredded beef in the refrigerator overnight.
- Reheat: Warm leftovers on the stovetop and prepare your sides.
- Repurpose: Make a hoagie, Philly, slider, or wrap with leftover shredded roast and top it with more ranch dressing. You can also make a rice bowl!
Frequently Asked Questions
What does Mississippi roast taste like?
With the addition of ranch dressing and pepperoncini, Instant Pot Mississippi pot roast is tangier then traditional Instant Pot pot roast.
Why is my Mississippi roast tough?
If you find that your roast is tough, that means one thing; you need to cook it longer. I find this especially true at a higher elevation. I have also had this result using cuts other than chuck roast.
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.
More Beef Recipes:
Instant Pot Mississippi Pot Roast
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 2 tablespoons avocado oil
- 3 pounds chuck roast
- 4 tablespoons salted butter
- 1 jar whole pepperoncini, drained
- 1 yellow onion, finely sliced
- 4 tablespoons mayonnaise
- 4 tablespoons sour cream
- 1 teaspoon dill leaves, finely chopped
- 1 teaspoon parsley leaves, finely chopped
- 1 teaspoon lemon juice
- 4 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- Combine flour, kosher salt, and black pepper in a mixing bowl. Pour the mixture over the beef and coat it on both sides.
- Warm oil in an Instant Pot on sauté mode. Add the beef and sear it on both sides for 4-5 minutes.
- Add the butter, onions, and pepperoncini. Place the lid on the pot, but DO NOT secure it. Simmer on sauté mode for 5 minutes.
- Meanwhile, combine the ingredients for the ranch dressing in a small bowl and whisk to emulsify.
- Remove the lid and stir in the dressing. Secure the lid, and set the Instant Pot to manual high pressure for 70 minutes with a 10-minute natural release.
- Carefully remove the beef and set it aside to rest on a cutting board for 5-10 minutes. Then, use two forks to shred the meat. Transfer it to a serving dish with some of the cooking juices to serve.
- Sear the chuck roast in oil to create a tasty crust. You can skip this step if you’re in a hurry, but taking the time to do so imparts flavor.
- Let the meat rest for 10-15 minutes before shredding it; doing so allows the juices to redistribute throughout the meat, making it tender and juicy.