Instant pot Mississippi pot roast is a quick and easy 5 ingredient roast recipe that combines the unique flavors of beef, pepperoncini peppers, butter, au jus mix, and ranch dressing mix to create a simple and juicy pot roast that will TRULY become one of your new family favorites! You can even make this a dump and start recipe by skipping the searing step!
The Mississippi roast recipe also works great for people following a low carb or keto diet. To keep it in true Southern form, I served this with tasty grits for my family. which they said was AMAZING! Other tasty sides would be a cheesy low carb cauliflower casserole, mashed potatoes, or oven-roasted broccoli.
A printable recipe card it at the bottom of the post!
Instant Pot Mississippi Roast
I’m going to fully admit here, I kept hearing stories about Mississippi pot roast being the “best ever” roast recipe and I’ve been pretty skeptical since it sort of seemed like an odd combination of ingredients.
Pepperoncini peppers in a pot roast? Could pepperoncini pot roast really be the BEST EVER pressure cooker pot roast recipe?
Because pot roast makes for a quick and easy dinner, I was ready to try something new and different to add to our dinner rotation.
After researching the original recipe and tweaking it just slightly (and adapting for my pressure cooker!), we were certainly surprised at how much we loved this Mississippi roast! And instant pot Mississippi pot roast actually IS the best pot roast recipe. Who knew??
There’s just something so unique about this roast recipe that’s truly bursting with flavor. And the best part of the roast?? Those delicious pepperoncini peppers infused with beef, seasoning, and juices!
Definitely make sure you add enough to the pot for each person to at least get two of them.
Mississippi Pot Roast Recipe Ingredients
- 2-3 lb chuck roast, boneless
- 1 tbsp olive oil
- 1 cup beef broth
- 1 packet ranch dressing (or homemade Ranch mix)
- 1 package au just gravy (or homemade au jus mix)
- 1/4-1/2 cup butter (1/2-1 stick)
- Whole pepperoncini peppers (5-8)
Ingredient Notes: I try as much as possible to avoid packaged mixes due to food allergies/sensitivities in our family. If this is you too Simply Organic carries a packaged Ranch dressing mix that was a great substitute for the popular Hidden Valley ranch dressing.
I’ve also linked recipes from other bloggers if you’d rather make a homemade Ranch mix or homemade au just mix.
Making Mississippi Pot Roast (Instant Pot)
Turn the instant pot to sauté and wait until the instant pot is hot (and you get the “hot” signal letting you know your pot is fully heated).
Note: To Sear or not to Sear?
To truly make this a dump and start instant pot Mississippi pot roast, you’d want to skip the searing and just add all ingredients to the pot in the order listed in the instructions.
While I do show a photo of a seared Mississippi pot roast in instant pot, I’ve served it both ways multiple times and it doesn’t make a big difference. I’m all for simplicity and getting delicious meals on the table quickly, so I’m also a big fan of the dump and start Mississippi pot roast
Add the olive oil and sear the chuck roast on high on each side until brown, which will take 2-3 minutes per side.
Remove the roast and set aside. Add the beef broth and scrape up the little bits on the bottom of the pot.
The reason you want to remove the roast and scape up the meat bits is to avoid getting the burn signal during cooking.
Add the chuck roast back to your instant pot and sprinkle with the ranch mix, au jus mix and pepperoncini liquid.
Cut the butter into 4 pats and lay on the top of the roast. Many recipes call for up to 1 full stick of butter for this recipe, so feel free to add more if you prefer. We personally found that this recipe had tons of flavor by just using a 1/2 stick of butter.
Put the lid on the instant pot and set it to Pressure Cook for 60 minutes. Depending on the size of your roast, it could take a little bit longer. The roast I used was 2.75 pounds.
Let the roast fully natural release, which took my roast 25 minutes.
The beef should be easy to shred and be falling apart when you check it. So if this isn’t how your roast is, put the roast back in and add 5 mins more to the cooking time.
Simply shred the roast right in the pot and be sure to serve with a side dish that helps soak up that incredible sauce!
This instant pot Mississippi roast is terrific served with mashed potatoes, grits, rice, cauliflower rice, roasted vegetables, or just as is!
Low Carb Keto Mississippi Pot Roast?
You’ll be happy to know that if you’re following a low carb diet, this easy meal is considered a keto Mississippi roast too! With just a few net carbs per serving, this is a dinner recipe you’ll enjoy time and time again.
Making your own au jus mix and Ranch dressing mix will bring the carbs down even more, and make sure to find a pepperoncini brand that doesn’t add extra sugar.
The instant pot Mississippi pot roast recipe can also be gluten-free by making your own mixes.
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Instant Pot Mississippi Pot Roast Recipe
This easy Instant Pot Mississippi Pot Roast Recipe will instantly become a family favorite! With only a few ingredients and a unique savory flavor, you'll serve this time and time again. Perfect with potatoes, grits, cauliflower rice, or roasted vegatables. Low carb and keto friendly too!
Ingredients
- 2-3 lb chuck roast, boneless
- 1 tbsp olive oil
- 1 cup beef broth
- 1 packet ranch dressing
- 1 package au just gravy1/4-1/2 cup butter (1/2-1 stick)Whole pepperoncini peppers (5-8)
Instructions
- Turn the instant pot to sauté and wait until the instant pot is hot
- Add the olive oil and sear the chuck roast on high on each side until brown, which will take 2-3 minutes per side.Remove the roast and set aside. You can skip the sear step to make this a Dump and Start recipe.
- Add the beef broth and scrape up the little bits on the bottom of the pot. (this also helps prevent getting a burn signal on your IP)
- Add the chuck roast back to your instant pot and sprinkle with the ranch mix, au jus mix and pepperoncini liquid.
- Cut the butter into 4 pats and lay on the top of the roast.
- Put the lid on the instant pot and set it to Pressure Cook for 75 minutes. Depending on the size of your roast, it could take a little bit longer. The roast I used was 2.75 pounds.
- Let the roast fully natural release, which took my roast 25 minutes.The beef should be easy to shred and be falling apart when you check it.
- Shred the roast and be sure to serve with a side dish that helps soak up that incredible sauce!
- This instant pot Mississippi roast is terrific served with mashed potatoes, grits, rice, cauliflower rice, roasted vegetables, or just as is!
- Serves 8.
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Your instructions says to use whole pepperoncini peppers (5-8). Then later it says use the pepperoni juice and never says when to add the peppers.
I’m singing it, but would like to know the correct instructions please. Can you help?
*winging it
Hi Billie! Sorry about that if it wasn’t clear. The pepperoncini’s get added at the beginning when the roast gets added. I’ll update the recipe to make it more clear! Enjoy! It’s one of our favorites!