Instant Pot Mississippi Pot Roast

Name: Instant Pot Mississippi Pot Roast
Cook time: 90 min
Ingredients: 1 tablespoon cooking oil; 3 –4 lb boneless chuck roast; ¾ cup beef broth; 1 packet (1 ounce ranch dressing mix); 1 packet (1 ounce brown gravy mix); 4 –6 peppers (whole, from a jar); ¼ cup pepperoncini juice (from the same jar); 4 tablespoons unsalted butter; Salt and pepper (to taste)

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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.

Instant Pot Mississippi Pot Roast served over a bed of mashed potatoes and gravy. A gravy boat, serving dish with roast, a small dish of peppers and an Instant Pot are seen in the background.

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If you’re anything like me, you love meals that are low-effort but taste like you spent all day in the kitchen. That’s exactly why Mississippi Pot Roast has been a long-time favorite in my home. It’s savory and rich and with the help of my Instant Pot, it’s faster than ever to get this comfort food classic on the table.

Table of Contents hide

1 Why is it called Mississippi Pot Roast?

2 Ingredients and tools you will need

3 How to make Instant Pot Mississippi Pot Roast

4 Storage, freezing and reheating instructions

5 Frequently asked questions

6 Serve your pot roast with

7 Instant Pot Mississippi Pot Roast

Why is it called Mississippi Pot Roast?

This left me scratching my head, because I’ve lived my whole life in Mississippi and there was no obvious reason for the name. Turns out, the recipes original creator, Robin Chapman, is from Ripley, Mississippi. Robin adapted her aunt’s spicy roast recipe in the 1990’s to make it more kid-friendly, opting for ranch dressing mix, plus au jus mix, butter, and pepperoncini peppers for tangy flavor. Chapman simply called it “roast.” Her creation was later added to a church cookbook, where it was named just “roast beef.”

In 2011, a blogger who tried the recipe called it “Mississippi Roast.” Since then, the recipe has exploded online—pinned over 1 million times on Pinterest, blogged, shared on Reddit, and dubbed “the roast that owns the internet” by The New York Times.

Ingredients and tools you will need

This Instant Pot Mississippi Pot Roast checks all the boxes: easy, flavorful, comforting, and fast. To make Instant Pot Mississippi Roast, you will need:

1 tbsp canola or vegetable oil
3–4 lb chuck beef roast (boneless)
¾ cup of beef broth or water
1 packet (1 ounce) ranch seasoning mix
1 (1 ounce) packet brown gravy mix
4–6 pepperoncini peppers (whole, from a jar)
¼ cup pepperoncini juice (from the same jar)
4 tbsp unsalted butter
Salt and pepper, to taste

Collage of ingredients needed to make Instant Pot Mississippi Pot Roast.

Tools

Instant Pot (or any electric pressure cooker) – cuts down cooking time while still giving you that tender, slow-cooked flavor.
Tongs – helpful for flipping the roast while searing and removing it from the pot safely.
Measuring cups and spoons – or the pepperoncini juice, broth, and other ingredients that need accurate measurement.
Wooden spoon or silicone spatula – perfect for deglazing the pot (scraping up brown bits after searing), which prevents burn notices.
Mixing bowl (optional) – if you want to mix seasonings together before adding them, or shred meat separately.
Cutting board and knife (optional) – only needed if you want to cut the roast into smaller chunks before cooking (to reduce cook time or fit it better in the pot).
Two forks – for shredding the pot roast after it’s done.
Serving spoon or ladle – to drizzle the gravy over your mashed potatoes, rice, or rolls.
Serving dish or platter – especially if you’re transferring the roast for presentation.

How to make Instant Pot Mississippi Pot Roast

Set your Instant Pot to the Sauté setting and add the cooking oil.
Season the chuck roast lightly with salt and pepper.
Once the Instant Pot is hot, sear the roast on all sides for about 3–4 minutes per side until browned. Searing the roast before pressure cooking isn’t required, but it makes a huge difference in flavor.
Once seared, remove the roast and set aside.
Pour in the beef broth (or water) and scrape up any browned bits from the bottom of the pot. This builds flavor in the gravy and also helps avoid a burn notice.
Place the roast back into the Instant Pot
Sprinkle the dry ranch dressing mix and brown gravy packet directly over the top of the roast.
Add the whole pepperoncinis, pepperoncini juice, and butter on top.
Lock the lid, set the valve to Sealing, and cook on High Pressure for 90 minutes.
Allow the pressure cooker to natural release for 15–20 minutes before opening the lid.
Remove the roast and shred with two forks.
Optionally, return it to the pot to soak in the savory gravy a few minutes before serving.

Chuck roast seasoned with ground black pepper.

Patting salt and pepper into the surface of a chuck roast.

Storage, freezing and reheating instructions

Storage. Let the pot roast cool completely before storing. Transfer meat and juices to an airtight container. Keep some of the juices with the meat to help it stay moist and flavorful.

Store in the refrigerator for up to 4 days. Need an idea to use up pot roast leftovers? Check out my recipes for Vegetable Beef Soup.

Freezing. Shred the pot roast first and allow it to cool. Portion into freezer-safe bags or containers, including some of the cooking liquid. Label with the date and store in the freezer for up to three months. For easier use later, freeze in meal-sized portions.

Reheating. From the fridge, reheat in a microwave-safe dish, covered, on medium power in one-minute intervals, stirring occasionally until hot. You can also reheat over medium-low heat on the stovetop with a splash of broth or the reserved juices until warmed through.

From frozen, thaw overnight in the refrigerator for best texture. Reheat using microwave or stovetop methods above, or reheat straight from frozen on the stovetop with a little extra broth, covered, over low heat.

Frequently asked questions

Can I use a different cut of beef besides chuck roast?

Yes! Chuck roast is preferred for its marbling and tenderness, but you can also use brisket, rump roast, or bottom round. Just make sure it’s a cut that does well with slow or pressure cooking.

Do I have to sear the roast first?

No, it’s optional—but highly recommended. Searing adds deep flavor and helps create a richer sauce. If you’re short on time, you can skip it and still get a tasty result.

Is this recipe spicy?

Not really! Pepperoncini peppers add a slight tang and mild heat, but the dish is more savory than spicy. You can always use fewer peppers or remove the seeds for even less heat.

Can I cook this from frozen?

Technically, yes—you can cook a frozen roast in the Instant Pot. However, you’ll need to skip searing and add about 15–20 extra minutes to the pressure cook time. Always check that the internal temperature reaches at least 190–200°F for shredding.

Can I make this low-sodium?

Absolutely. Use low-sodium beef broth, unsalted butter, and look for low-sodium seasoning mixes, or make your own ranch and au jus blends to control the salt content.

Can I make this in a slow cooker?

Yes, you absolutely can make Mississippi Pot Roast in a slow cooker—and that’s actually how the original recipe became famous! Sear the roast on all sides in a hot skillet for 3–4 minutes per side. Add the roast to the bottom of the Crock Pot. Sprinkle the ranch packet and gravy mixes over the meat. Top with pepperoncini peppers, pepperoncini juice, and butter. Pour in a little beef broth if desired for more moisture. Cook on low for eight hours or high for 5–6 hours. Once tender, shred the roast with two forks. Stir back into the juices and serve.

How can I make this low sodium?

The original recipe is delicious but very high in salt, mainly due to the ranch dressing mix, au jus packet, and beef broth. Swap these with low sodium alternatives. While pepperoncini add flavor, the brine is salty. You can use less pepperoncini juice, rinse the peppers before adding them, or skip the juice altogether if you’re highly sodium-sensitive.

Serve your pot roast with

Have leftovers? Consider using them in this recipe for Vegetable Beef Soup!