Instant Pot Mississippi Pot Roast Recipe

There’s something magical about Mississippi Pot Roast. The combination of tender, melt-in-your-mouth beef with savory, tangy, and slightly spicy flavors makes this dish a cozy, crowd-pleasing classic. When you cook it in the Instant Pot, that magic happens even faster, with all those deep flavors melding together in record time. This recipe is perfect for busy days when you want to serve up a hearty meal with minimal fuss. Plus, it fills the house with an irresistible aroma that has everyone asking, “Is dinner ready yet?”

this RECIPE

A cozy memory with Mississippi pot roast 🍲

The first time I made Mississippi Pot Roast, I was just looking for something that could cook itself while I handled a million other things. But as it turns out, this dish quickly became a family favorite. I remember pulling the lid off the Instant Pot, and the smell that filled the kitchen was absolutely intoxicating—savory with a hint of peppery tang from the pepperoncini. My family’s reaction sealed the deal. As soon as they tasted that juicy, tender beef smothered in rich gravy, I knew this was going to be a staple. Now, whenever I make it, it reminds me of that cozy, rainy evening when everyone gathered around the table, warmed by the food and laughter.

A little history of Mississippi pot roast

Mississippi Pot Roast actually started as an accident! It was created in the early 2000s by a home cook named Robin Chapman in Ripley, Mississippi. Looking to make a less spicy version of her aunt’s roast, she experimented with a combination of ranch dressing mix, au jus gravy, and pepperoncini peppers. Little did she know, this simple tweak would spark a food phenomenon! Over the years, the recipe has spread across the country, and people have come up with their own variations, but the key flavors remain the same: tangy, savory, and just a little bit of heat from those iconic peppers.

Let’s talk ingredients: the key to that perfect roast

The magic of Mississippi Pot Roast lies in its simplicity and a few key ingredients:

• Chuck roast beef: This is the star of the show. Chuck roast is marbled with fat, which melts down during cooking, giving you a juicy and flavorful dish. If you can’t find chuck roast, you could try brisket or even a round roast, but chuck roast gives the best results.
• Ranch dressing mix: This little packet adds a creamy, tangy flavor that pairs beautifully with the beef. You can make your own by mixing dried herbs like dill, parsley, and garlic powder if you prefer a homemade touch.
• Au jus gravy mix: This adds a rich, beefy depth to the gravy. If you’re out of au jus, you can use beef bouillon or a teaspoon of soy sauce for extra umami flavor.
• Pepperoncini peppers and juice: These add a surprising tang and just a hint of heat that takes the roast to another level. Don’t skip the juice—it helps tenderize the meat and adds to the sauce’s complexity. You can adjust the number of peppers based on your spice preference.
• Unsalted butter: A few pats of butter on top help create a rich, velvety texture in the gravy. If you want a lighter version, reduce the butter by half.
• Cornstarch: This is for thickening the gravy at the end. You can skip it if you prefer a thinner sauce, but it’s worth it for that silky finish!

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you don’t need anything fancy, but a few key tools will make the process easier:

• Instant Pot: Obviously, the Instant Pot is the star of the show here, as it allows for fast, even cooking and makes the beef tender in a fraction of the time it would take in the oven. If you don’t have one, you can use a slow cooker, but expect a longer cooking time (usually 8 hours on low).
• Tongs: These are super helpful for searing the beef and then removing it from the pot.
• A small whisk or spoon: You’ll want this to mix in the cornstarch slurry if you decide to thicken the gravy.
• Cutting board and knife: For chopping up the onion and prepping any other ingredients.

Step-by-step: my foolproof method (and a few tips)

Here’s how to make this delicious Instant Pot Mississippi Pot Roast, step-by-step:

1. Season the beef: Start by patting your chuck roast dry and sprinkling ground pepper on both sides. This adds a layer of flavor that shines through in the final dish.
2. Sear the roast: Set the Instant Pot to [Sauté] mode. When it’s hot, add the olive oil and carefully place the roast in the pot. Let it sear for about 3 minutes per side, until it’s golden brown. This step is optional, but it really helps lock in the juices and adds a beautiful caramelized flavor. (Pro tip: Don’t move the roast too much while searing—let it sit and develop that crust!)
3. Sauté the onion: Take out the roast temporarily and toss in the diced onion. Stir it around for a couple of minutes until it’s softened and slightly translucent. This adds a subtle sweetness and depth to the dish.
4. Deglaze with beef broth: Pour in the beef broth and use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pot. This step is key because those bits are packed with flavor and prevent the dreaded “burn” message on the Instant Pot.
5. Layer the flavors: Put the roast back in, then sprinkle on the ranch dressing mix and au jus gravy mix. Place the butter on top of the roast, and add the pepperoncini peppers and ¼ cup of their juice. The layering ensures everything infuses beautifully during cooking.
6. Pressure cook: Secure the lid and set the valve to “sealing.” Press [Pressure Cook/ Manual] and cook on High Pressure. For a 3-pound roast, go with 60 minutes; for 4 pounds, set it for 70 minutes. After it’s done, let the pressure naturally release—this takes about 10-15 minutes and helps the roast stay tender.
7. Thicken the gravy (optional): If you like a thicker sauce, remove the beef and set it aside. Mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry, then add it to the pot. Turn on [Sauté] mode and let it simmer for 1-2 minutes, stirring until thickened.

Make it your own: variations and adaptations

Mississippi Pot Roast is fantastic as-is, but here are some fun ways to customize it:

• Make it gluten-free: Just check that your ranch mix and au jus packet are gluten-free, or make homemade versions. This way, everyone can enjoy it!
• Add root veggies: Toss in some baby carrots, potatoes, or parsnips before pressure cooking for a complete one-pot meal. They’ll absorb all those amazing flavors.
• Lower the spice: If you’re not a fan of spice, use fewer pepperoncini peppers or skip the juice. You’ll still get the tang without the heat.
• Add mushrooms: For a deeper umami flavor, add a handful of sliced mushrooms along with the onions.

Serving ideas for a beautiful plate

To serve, I love shredding the beef right in the gravy and ladling it over mashed potatoes or buttered egg noodles. The rich sauce pairs perfectly with creamy sides. For a pop of color, garnish with fresh parsley, or even some extra pepperoncini peppers for those who like it spicy! A side of steamed green beans or a simple garden salad rounds out the meal beautifully.

Drink pairings

For a meal this rich and flavorful, a drink with a bit of acidity or sweetness can be a nice balance. Try serving it with:

• Iced tea with lemon: The tartness from the lemon complements the savory roast beautifully.
• Sparkling apple cider: A great choice for a cozy fall meal, and it adds a hint of sweetness.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, Mississippi Pot Roast stores well in the fridge for up to 4 days. Just keep it in an airtight container. When reheating, add a splash of beef broth to loosen up the gravy and microwave or warm on the stovetop. This dish also freezes wonderfully—just shred the beef before freezing for easy thawing and reheating.

Scaling the recipe for more (or fewer) servings

This recipe scales up or down easily. For a smaller roast, say 2 pounds, reduce the cooking time to about 50 minutes. If you’re feeding a crowd with a larger roast (like 5 pounds), add 10-15 minutes for each additional pound. Keep the same proportions of seasoning and liquid for a consistently flavorful result.

Troubleshooting tips

• “Burn” message on the Instant Pot: If this happens, make sure you’ve deglazed the pot well after sautéing. Those little bits can cause the sensor to trigger, so scrape thoroughly!
• Tough roast: If your beef isn’t as tender as you’d like, it might just need a bit more cooking time. Lock the lid back on and cook for an additional 10-15 minutes.
• Too salty: If it tastes too salty, try adding a bit more beef broth or water to the gravy.

Ready to cozy up with Mississippi pot roast?

I hope you give this Instant Pot Mississippi Pot Roast a try—it’s the ultimate comfort food, with bold flavors and minimal effort. Perfect for cozy nights at home, and it’s almost guaranteed to make everyone at the table happy. Plus, once you’ve tried it, I have a feeling it’ll become a regular in your rotation. Happy cooking, and enjoy every savory, saucy bite!

Frequently Asked Questions

1. Can I use a slow cooker instead of an Instant Pot? Yes! Cook on low for 8 hours or on high for 4-5 hours. The result is just as delicious, though it takes a bit longer.

2. What’s the best way to shred the beef? Use two forks to gently pull it apart while it’s still warm. It should be super tender and easy to shred.

3. Can I make it without the pepperoncini? Absolutely. You’ll lose a bit of the tangy kick, but it will still be delicious.

4. Do I have to brown the meat first? No, but browning adds extra flavor. If you skip it, add 2-3 extra minutes to the cooking time.

5. How can I make the gravy thicker? Use a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer on [Sauté] mode until it reaches your desired consistency.

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