Instant Pot Mississippi Pot Roast
Make tender, flavorful Mississippi Pot Roast in just 90 minutes with your Instant Pot! This easy Instant Pot Mississippi pot roast recipe uses ranch mix, brown gravy mix, butter, and pepperoncini peppers for a no-fail, cozy dinner the whole family will love.
There’s nothing quite like coming home to a hearty pot roast after a long day. This easy Instant Pot Mississippi Pot Roast recipe has become one of my favorite comfort food dinners because it requires very little hands-on work. Just sear the roast, add the remaining ingredients, and let the Instant Pot do the rest.
Serve it over a pile of garlic mashed potatoes, buttery egg noodles, or steamed rice to soak up every last drop of that incredible gravy.
Recipe at a glance
If you’re looking for an easy family dinner that tastes like it cooked all day, this recipe checks every box.
- Ready much faster than the slow cooker. The Instant Pot gives you tender, juicy pot roast in about 90 minutes.
- Only a handful of ingredients. Most of them are pantry staples.
- Rich, savory flavor. Ranch seasoning, brown gravy mix, butter, and pepperoncini create an unbelievably flavorful gravy.
- Perfect for meal prep. Leftovers reheat beautifully and are just as delicious the next day.
- Easy enough for busy weeknights. Once everything is in the pressure cooker, dinner practically makes itself.
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Jump to:
- Recipe at a glance
- Why is it called Mississippi Pot Roast?
- Ingredients and tools you will need
- Substitutions and variations
- How to make Instant Pot Mississippi pot roast
- Serving suggestions
- Storage, freezing, and reheating instructions
- Frequently asked questions
- More Instant Pot recipes
- Instant Pot Mississippi Pot Roast
Why is it called Mississippi Pot Roast?
As a lifelong Mississippian, I always wondered what made this recipe “Mississippi” pot roast. Surely there had to be some secret Southern ingredient I didn’t know about.
As it turns out, the recipe gets its name from its creator, Robin Chapman of Ripley, Mississippi. In the early 1990s, Chapman adapted one of her aunt’s pot roast recipes by replacing the spicy seasonings with ranch dressing mix, gravy mix, butter, and pepperoncini peppers to make it more family friendly. The recipe first appeared in a local church cookbook simply as “roast beef.”
Years later, a food blogger shared the recipe online under the name “Mississippi Roast,” and it quickly became an internet sensation. Today, it’s one of the most popular comfort food recipes around—and after one bite, it’s easy to understand why.
Ingredients and tools you will need
One of the reasons this recipe has become so popular is because it relies on a handful of simple ingredients that work together to create incredible flavor. To make Instant Pot Mississippi roast you will need:
See the recipe card for full information on ingredients and quantities.
- Chuck roast – A well-marbled chuck roast is the best choice for Mississippi Pot Roast. As it pressure cooks, the fat melts into the meat, making it incredibly tender and juicy.
- Ranch seasoning mix – Adds a blend of herbs and seasonings that gives the roast its signature savory flavor without a lot of extra measuring.
- Brown gravy mix – Thickens the cooking liquid into a rich, beefy gravy that’s perfect for spooning over mashed potatoes or rice.
- Pepperoncini peppers – Don’t let these fool you—they aren’t spicy. Instead, they add a mild tanginess that balances the richness of the beef and butter.
- Pepperoncini juice – A splash of the brine brightens the flavor of the gravy and is one of the secret ingredients that makes Mississippi Pot Roast so addictive.
- Butter – As the butter melts, it enriches the gravy and brings all of the flavors together.
- Beef broth – Helps build a flavorful cooking liquid while providing the pressure needed for the Instant Pot.
Equipment
- Instant Pot or electric pressure cooker – The key to transforming a tough chuck roast into fork-tender perfection in about 90 minutes.
Substitutions and variations
Need to work with what you have? Here are a few easy swaps.
- Chuck roast: Brisket, rump roast, or bottom round can all be substituted. Keep in mind that leaner cuts won’t be quite as tender or juicy. If you have an Aldi nearby, I highlighly recommend their black Angus chuck roast. Not getting paid to say this — it’s just the best roast I’ve found.
- Brown gravy mix: If you can’t find brown gravy mix, au jus mix is the traditional substitute and works just as well.
- Beef broth: Water will work in a pinch, but beef broth adds much more flavor.
- Unsalted butter: Salted butter can be used. Simply reduce or omit any additional salt.
- Pepperoncini peppers: Banana peppers can be substituted, although they’ll produce a slightly milder flavor.
- Ranch seasoning: Homemade ranch seasoning works well if you prefer to control the amount of sodium.
- Make it spicy: Add a few sliced jalapeños, a pinch of crushed red pepper flakes, or use hot pepperoncini peppers for extra heat.
- Creamier gravy: After shredding the beef, stir in 2-4 ounces of cream cheese until melted for an ultra-rich gravy.
- Low-sodium version: Use low-sodium beef broth, homemade ranch seasoning, and low-sodium brown gravy mix. You can also reduce the amount of pepperoncini juice or rinse the peppers before adding them.
How to make Instant Pot Mississippi pot roast
Step 1: Set the Instant Pot to the Sauté function and heat the oil. While the pot heats, pat the chuck roast dry with paper towels and season both sides lightly with salt and pepper. Add the roast to the hot pot and sear for 3 to 4 minutes per side until a deep brown crust forms. Transfer the roast to a plate.
Step 2: Pour the beef broth into the Instant Pot. Use a wooden spoon or silicone spatula to scrape up all the browned bits from the bottom of the pot. This step not only adds flavor but also helps prevent the Instant Pot from displaying a Burn warning during cooking.
Step 3: Return the roast to the Instant Pot. Sprinkle the ranch seasoning and brown gravy mix evenly over the top of the roast. Add the pepperoncini peppers, pour in the pepperoncini juice, and place the butter on top. Don’t stir everything together. As the butter melts during cooking, it will naturally combine with the seasonings to create the gravy.
Step 4: Lock the lid in place and set the pressure release valve to Sealing. Cook on High Pressure for 90 minutes. When the cooking time is complete, allow the pressure to release naturally for 15 to 20 minutes before carefully releasing any remaining pressure.
Step 5: Transfer the roast to a cutting board or serving platter. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded beef to the Instant Pot and stir it into the cooking juices for a few minutes before serving. Serve over mashed potatoes, rice, or buttered egg noodles with plenty of the savory gravy spooned over the top.
Expert tips
- Choose a well-marbled chuck roast. The extra fat melts during cooking, creating tender, juicy beef that practically falls apart with a fork.
- Pat the roast dry before searing. Removing excess moisture helps develop a beautiful brown crust instead of steaming the meat.
- Don’t skip deglazing the pot. Scraping up the browned bits after searing not only adds incredible flavor but also helps prevent the Instant Pot’s Burn warning.
- Leave the seasonings on top. Resist the urge to stir everything together before pressure cooking. Keeping the seasoning packets on top of the roast helps them dissolve gradually into the cooking liquid.
- Use a natural pressure release. Allowing the pressure to release naturally for 15 to 20 minutes helps the meat stay juicy and tender. A quick release can cause the roast to tighten up.
- Shred the beef while it’s hot. Warm roast pulls apart much more easily than meat that’s had time to cool.
- Let the shredded beef soak in the juices. After shredding, return the meat to the Instant Pot for 5 to 10 minutes before serving. It will absorb more of the flavorful gravy.
- Taste before adding extra salt. Both the ranch seasoning and gravy mix contain plenty of sodium, so the finished dish often doesn’t need additional salt.
- For an even richer gravy, remove the roast after cooking and simmer the juices on the Sauté setting for a few minutes to concentrate the flavors before returning the shredded beef to the pot.
Common Mistakes to Avoid
Even though Instant Pot Mississippi Pot Roast is an easy recipe, a few simple mistakes can affect the final result. Here’s how to make sure your roast turns out perfectly every time.
Skipping the deglazing step: After searing the roast, don’t forget to scrape up the browned bits from the bottom of the Instant Pot with the beef broth. Leaving them behind can trigger the Burn warning and prevent the roast from cooking properly.
Using a lean cut of beef: Chuck roast is the best choice because its marbling breaks down during cooking, creating tender, juicy meat. Leaner cuts like eye of round can end up dry and chewy.
Quick releasing the pressure: It’s tempting to release the pressure as soon as the timer goes off, but resist the urge. A 15- to 20-minute natural pressure release allows the meat to relax and retain its juices, resulting in a much more tender roast.
Over-seasoning the meat: The ranch seasoning mix, brown gravy mix, and pepperoncini juice all contain plenty of salt. Season the roast lightly before searing, then taste the finished gravy before adding any additional salt.
Stirring the seasonings into the broth: Simply sprinkle the ranch and gravy mixes over the roast and let them dissolve naturally while the roast cooks. Stirring everything together beforehand isn’t necessary and can cause the seasonings to settle on the bottom of the pot.
Not letting the shredded beef soak in the juices: After shredding the roast, return it to the cooking liquid for 5 to 10 minutes before serving. This allows the meat to soak up even more of the rich, buttery gravy.
Using too small of an Instant Pot: A 3- to 4-pound chuck roast fits comfortably in a 6-quart or larger Instant Pot. If your roast is too large, cut it into two or three large pieces rather than forcing it into the pot. This helps it cook more evenly while maintaining the same cooking time.
Serving suggestions
Mississippi Pot Roast is rich, savory, and full of comforting flavor, so it pairs well with simple side dishes that can soak up all that delicious gravy. Here are a few of my favorite ways to round out the meal.
- Garlic red skin mashed potatoes – Creamy mashed potatoes are the classic choice for serving with pot roast. They soak up every bit of the buttery gravy.
- Twice-baked rutabagas – If you’re looking for a lower-carb alternative to mashed potatoes, these creamy rutabagas with bacon and cheddar cheese are an unexpected but delicious pairing.
- Buttered Egg Noodles – Wide egg noodles tossed with butter and parsley make an easy side that’s perfect for busy weeknights.
- Steamed White Rice – Rice is another great option for soaking up the flavorful cooking juices.
- Southern green beans with ham and potatoes – If you’re craving a true Southern comfort food meal, these slow-cooked green beans are the perfect companion.
- Air fryer roasted carrots – Their natural sweetness balances the rich, savory flavors of the roast.
- Stir fried Brussels sprouts – A simple vegetable side that adds freshness and a little crunch.
- Cheesy mashed cauliflower casserole – Another delicious lower-carb alternative to mashed potatoes that’s just as comforting.
- Creamy mac and cheese – You can never go wrong pairing two comfort food favorites on the same plate.
- Homemade Dinner Rolls or buttermilk biscuits – Perfect for sopping up every last drop of the rich gravy.
Leftover Ideas
One of the best things about Mississippi Pot Roast is that the leftovers are just as good the next day.
- Pile the shredded beef onto toasted hoagie rolls and top with provolone cheese for hearty roast beef sandwiches.
- Stir leftovers into vegetable beef soup for an easy second meal.
- Spoon the beef over baked potatoes for a quick weeknight dinner.
- Use it as a filling for tacos or burritos with shredded cheese and your favorite toppings.
- Toss it with cooked egg noodles for an easy beef and noodles dinner.
Storage, freezing, and reheating instructions
Mississippi Pot Roast tastes just as delicious the next day, making it a great recipe for meal prep or freezing for later. Here’s how to store it so it stays tender and flavorful.
Storage
Allow the pot roast to cool to room temperature before transferring it to an airtight container. Be sure to store the shredded beef with some of the cooking juices to help keep it moist.
Refrigerate leftovers for up to 4 days.
Freezing
For best results, shred the beef before freezing and divide it into meal-sized portions. Spoon a little of the cooking liquid into each freezer-safe bag or airtight container to prevent the meat from drying out.
Label and date the containers, then freeze for up to 3 months.
Tip: Freeze the meat flat in freezer bags to save space and speed up thawing.
Reheating
From the refrigerator: Transfer the roast and a little of the cooking liquid to a microwave-safe dish. Cover and heat on 50% power in 1-minute intervals, stirring occasionally, until heated through.
You can also reheat it on the stovetop over medium-low heat, adding a splash of beef broth if needed to loosen the gravy.
From frozen: For the best texture, thaw the roast overnight in the refrigerator before reheating. If you’re short on time, you can reheat it directly from frozen in a covered saucepan over low heat, adding a little beef broth or water as needed until warmed through.
Tip: Avoid overheating the meat, which can cause it to become dry. Reheat just until it’s hot throughout.
Frequently asked questions
Absolutely! Sear the roast in a skillet, then transfer it to your slow cooker. Sprinkle the ranch seasoning and brown gravy mix over the roast, then add the pepperoncini peppers, pepperoncini juice, butter, and beef broth. Cook on LOW for 8 hours or HIGH for 5 to 6 hours, then shred the beef and stir it back into the cooking juices before serving.
Yes! If you don’t have an Instant Pot or prefer traditional braising, you can make Mississippi Pot Roast in the oven.
Preheat your oven to 275°F. Heat a tablespoon of oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove the roast, then pour in the beef broth and scrape up any browned bits from the bottom of the pot. Return the roast to the Dutch oven and sprinkle the ranch seasoning and brown gravy mix over the top. Add the pepperoncini peppers, pepperoncini juice, and butter.
Cover with a tight-fitting lid and bake for 3½ to 4 hours, or until the roast is fork tender and easily shreds with two forks. If needed, continue cooking in 30-minute increments until the meat reaches the desired tenderness
Yes, but you’ll need to skip the searing step and increase the pressure cooking time by about 20 to 30 minutes, depending on the size of the roast. Keep in mind that a frozen roast won’t develop the same rich flavor as one that’s been seared first.
Yes, I add potatoes and carrots directly into the pot before cooking. Keep in mind that the potatoes and carrots become very soft if they’re pressure cooked for the full 90 minutes with the roast. If you’d prefer more firm vegetables, I recommend cooking them separately.
If your pot roast is still tough, it probably just needs more time to cook. Chuck roast is a tough cut of beef with lots of connective tissue that must break down during pressure cooking. If that process isn’t complete, the meat will be chewy instead of fork tender.
Simply return the roast to the Instant Pot and cook it on High Pressure for an additional 10 to 20 minutes, followed by a 10-minute natural pressure release. Once the connective tissue has fully broken down, the roast should shred easily with two forks.
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If you made Instant Pot Mississippi Pot Roast, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Instant Pot Mississippi Pot Roast
Ingredients
- 1 tablespoon cooking oil
- 3-4 lb boneless chuck roast
- ¾ cup beef broth
- 1 (1-ounce) packet, ranch dressing mix
- 1 (1-ounce) packet, brown gravy mix
- 4 whole pepperoncini peppers, from a jar
- ¼ cup pepperoncini juice, from the same jar
- 4-6 tablespoons unsalted butter
- Salt and pepper, to taste
Instructions
- Set the Instant Pot to Sauté and add the cooking oil. Allow the oil to heat until shimmering.
- Season the chuck roast lightly with salt and pepper.
- Once the oil is hot, sear the roast on all sides for about 3–4 minutes per side until browned.
- Remove the roast and set aside.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function.
- Return the roast to the Instant Pot.
- Sprinkle the ranch dressing mix and gravy mix directly over the meat.
- Top with the pepperoncini peppers, pepperoncini juice, and butter.
- Lock the lid and set the pressure release valve to Sealing. Select Pressure Cook (High Pressure) for 90 minutes.
- Allow the pressure to release naturally for 15–20 minutes, then carefully release any remaining pressure before opening the lid.
- Remove the roast from the Instant Pot and shred with two forks.
- Return the shredded beef to the Instant Pot and toss it with the cooking juices. Let it soak for 5–10 minutes before serving.
Video
Notes
- Searing the roast before pressure cooking is optional, but it adds a deeper, richer flavor to both the beef and the gravy.
- Be sure to deglaze the Instant Pot after searing by scraping up any browned bits from the bottom of the pot. This helps prevent the Burn warning and adds extra flavor.
- Don’t stir the seasoning packets into the broth before cooking. Simply sprinkle them over the roast and let them dissolve naturally as the roast cooks.
- Pepperoncini peppers add a tangy flavor rather than heat. Even if you don’t like spicy food, don’t skip them—they’re one of the signature ingredients in Mississippi Pot Roast.
- For the most tender results, use a 3- to 4-pound boneless chuck roast. Well-marbled chuck roast shreds much better than leaner cuts of beef.
- Allow for a 15- to 20-minute natural pressure release after cooking. This helps keep the roast juicy and tender.
- If the roast isn’t fork tender after cooking, simply pressure cook it for another 10 to 20 minutes. Tough pot roast almost always means it needs more time.
- If you prefer a thicker gravy, remove the cooked roast and set the Instant Pot to Sauté. Stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened before returning the shredded beef to the pot.
- Leftovers are even better the next day! Store the shredded beef with some of the cooking juices to keep it moist and flavorful when reheating.
I’ve made a lot of pot roasts over the years, but this is the one I keep coming back to. It’s incredibly tender, packed with bold, buttery flavor, and ridiculously easy to throw together—no chopping, no fancy steps, just real, satisfying food.
Best of all, the Instant Pot turned what would normally be an all-day meal into a weeknight-friendly dinner.
If you haven’t tried this one yet, don’t wait. It’s simple, foolproof, and insanely flavorful. Definitely going into the regular dinner rotation!