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Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot RoastIt’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. 
  • Salt + Pepper: Generously season the roast with salt and pepper.
  • Chuck Roast: I like chuck; it is 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 to garnish the roast with more of the zesty ranch.

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.

Combine flour, salt, and pepper; coat the roast with the mixture.

Sear the chuck roast until golden brown.

Warm oil and sear the roast in the Instant Pot on saute mode for 4-5 minutes on all sides.

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

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

Combine the ingredients for homemade 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.

Remove the lid and add the ranch dressing.

Let the roast rest before shredding it.

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

A serving bowl full of Instant Pot Mississippi Pot Roast.

Shred the meat, then add it to a serving dish with some liquid from inside the Instant Pot.

Serve the Mississippi roast 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 of these beef-centered meals!

A serving bowl full of Instant Pot Mississippi Pot Roast.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container; it will keep for 3-5 days.
  • FREEZER – Allow the meat to cool, then add it to a freezer-safe bag or container. Mississippi roast will freeze for 6 months. When you’re ready to eat, let it defrost in the fridge overnight.
  • REHEAT – Warm leftovers 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!
Mississippi pot roast served on a bun and topped with homemade ranch.

FREQUENTLY ASKED QUESTIONS

What does Mississippi roast taste like?

Mississippi Pot Roast is tangier then 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 especially true at high elevation.

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.
5 from 1 vote
Course Main Course
Cuisine American
Keyword instant pot mississippi pot roast, mississippi pot roast
Course Main Course
Cuisine American
Servings 8 Servings
Calories 421 kcal

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

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.
 
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.
 
Web Story: 
  • Check out my web story for Instant Pot Mississippi Roast. 

Nutrition

Serving: 0.5 CupCalories: 421kcalCarbohydrates: 7gProtein: 51gFat: 22gSodium: 1301mgFiber: 2gSugar: 1g
Keyword instant pot mississippi pot roast, mississippi pot roast
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