It’s midweek, and you need an easy dinner everyone will love – reach for Instant Pot Mississippi pot roast! The tangy pepperoncinis, onions, homemade ranch, and rich, tender chuck roast are homey and comforting; this recipe produces a lot of shredded roast beef, making it great for meal prep or feeding a crowd for a large party or 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!
What You Need to Make This Recipe
- Flour: Flour contains starch that caramelizes once seared to provide the roast with deep color and flavor.
- Salt + Pepper: Generously season the beef with kosher salt and coarsely ground 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, salt, and pepper in a mixing bowl; then use it to coat the beef.
Step 2: Warm oil in an Instant Pot on saute mode. Then, add the roast and sear it on each side for 4-5 minutes.
Step 3: Add butter, onions, and pepperoncini. Then, place the lid on the pot but DO NOT secure it – simmer for 5 minutes.
Step 4: Meanwhile, combine the ingredients for the ranch dressing in a small bowl and use a whisk to emulsify.
Step 5: Remove the lid from the pot and add the dressing.
Secure the lid, and set the Instant Pot to manual high pressure for 70 minutes with a 10-minute natural release.
Step 6: Remove the beef and let it rest on a cutting board for 10-15 minutes.
Step 7: Use two forks to shred the meat and transfer it to a serving dish with some of the juices from the Instant Pot.
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.
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If you love this recipe, try one of these dinner favorites!
Serving Suggestions
- 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 the Leftovers
- Refrigerate – Store leftovers in an airtight container; it will keep for 3-5 days.
- Freeze – Let the beef cool, then transfer it to a freezer-safe bag or container. Instant Pot Mississippi pot roast freezes for 6 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 pepperoncinis, 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?
More Beef Recipes:
Instant Pot Mississippi Pot Roast
- ¼ cup flour
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, coarse ground
- 2 tablespoons avocado oil
- 3 pounds chuck roast
- 4 tablespoons butter, unsalted
- 1 jar whole pepperoncinis, drained
- 1 yellow onion, finely sliced
- 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
- Combine flour, salt, and pepper in a mixing bowl; then use it to coat the beef.
- Warm oil in an Instant Pot on saute mode. Then, add the roast and sear it on each side for 4-5 minutes.
- Add butter, onions, and pepperoncini. Then, place the lid on the pot but DO NOT secure it – simmer for 5 minutes.
- Meanwhile, combine the ingredients for the ranch dressing in a small bowl and use a whisk to emulsify. Remove the lid from the pot and add the dressing.
- Secure the lid, and set the Instant Pot to manual high pressure for 70 minutes with a 10-minute natural release. Remove the beef and let it rest on a cutting board for 10-15 minutes.
- Use two forks to shred the meat and transfer it to a serving dish with some of the juices from the Instant Pot.
- 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.