You'll love this low carb Instant Pot Mississippi Pot Roast recipe that's quick and easy with just 5 ingredients. Combining the unique flavors of beef, pepperoncini peppers, butter, au jus mix, and ranch dressing mix, this makes the best keto friendly dinner.
You'll love this easy keto Mississippi pot roast!
If you're looking for a mouthwatering (yet simple!) pot roast recipe that's still low carb and keto friendly, this my friends is what you're looking for. Those pepperoncini peppers provide so much tangy flavor, no one would ever guess the flavor is coming from pickled peppers!
325 calories per serving, 22 grams of protein, and less than 2 net carbs! We reduced the fat a bit compared to the original recipe or you can even cut out the butter completely since chuck roast is still a tender, fatty cut of beef.
You can also easily add in veggies like we do in our crockpot Mississippi pot roast , but if you're making this as low as carbs as possible, you'll want to use low carb veggies as we did in our other keto pot roast recipe and add them in here.
Our version is still made with au jus seasoning, we just make sure to use keto friendly seasoning packets to keep the carbs down. Many spice packets sneak in starch and carbs.
Key ingredients
- beef chuck roast, boneless
- olive oil - or another neutral oil
- beef broth
- Whole pepperoncini peppers - 2 per person is recommended
- pepperoncini liquid - from the jar
- ranch dressing mix - look for a low carb brand
- au jus gravy mix - some people substitute a packet of Lipton's Onion Soup mix.
- butter
We 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 is a great substitute for the popular Hidden Valley ranch dressing.
Equipment
A Pressure Cooker - This is the Instant Pot model we've used for years.
How to make keto Mississippi pot roast with au jus
Step 1: 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).
Step 2: Add the olive oil and sear the chuck roast on high on each side until brown, which will take 2-3 minutes per side.
Step 3: 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.
Step 4: Add the chuck roast back to the pressure cooker and sprinkle with the ranch mix, au jus mix and pepperoncini liquid.
Step 5: Cut the butter into 4 pats and lay on the top of the roast. Add the whole pepperoncini peppers to the pot as well.
Step 6: Put the lid on the Instant Pot and set it to Pressure Cook for 75 minutes (1 hour 15 minutes). Depending on the size of your roast, it could take a little bit longer. The roast we used was 2.75 pounds.
Step 7: Let the roast fully natural release, which took our roast 25 minutes.
The beef should be easy to shred and falling apart when you check it. If it's not, 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 low carb side dish that helps soak up that incredible sauce like cauliflower mashed potatoes, zoodles, cauliflower or broccoli rice, or air fried radishes.
Jenni's tips
- You can skip searing the meat step to make this a "dump and start" recipe if you prefer or don't have time to sear.
- Depending on the size of your roast, it could take a little bit longer than 75 minutes to cook. The roast used in the recipe was 2.75 lb. If you open up the Instant Pot and the meat isn't easy to shred, put the lid back on the pot and pressure cook it for 5 more minutes.
- To reduce the sodium content, use unsalted butter instead of salted.
Reader questions
To truly make this a dump and go Instant Pot Mississippi 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 pot roast in a pressure cooker, 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 dump and start pot roast.
With just a few net carbs per serving, our Mississippi pot roast is both low-carb and keto-friendly. You can further reduce the net carbs by making your own au jus mix and Ranch dressing mix and to be sure to buy brands without sugar.
If you find that your Mississippi pot roast is tough, the simple solution is that it needs to cook longer. Place your roast back into the pressure cooker for 5 minutes, until it is easy to shred.
More low carb pressure cooker recipes
- Instant Pot Country Ribs
- Instant Pot Brats
- Instant Pot Pulled Pork Recipe
- Crack chicken soup (Pressure Cooker)
- Keto pizza soup
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Recipe
Instant Pot Mississippi Roast (Low Carb)
Ingredients
- 2-3 lb chuck roast boneless
- 1 tablespoon olive oil
- 1 /2 cup beef broth
- ½ cup pepperoncini liquid
- Whole pepperoncini peppers 5-8
- 1 packet ranch dressing mix
- 1 package au just gravy mix
- ½ cup butter or use less
- Garnish with chopped fresh parsley
Instructions
- Turn the Instant Pot to saute High and preheat the pot until it says 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 it aside.
- Deglaze the pot by adding in the beef broth and scraping up the bits on the bottom of the pot. This prevents getting a burn signal.
- Add the chuck roast back to your and sprinkle with the ranch mix, au jus mix, and pepperoncini liquid. Cut the butter into 4 pieces and lay them on the top of the roast. Add the whole pepperoncinis to the pot as well.
- Put the lid on the pot and set it to Pressure Cook for 1 hour 15 minutes.
- Let the roast fully natural release, which will take a 2-3 lb roast about 20- 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 like roasted vegetables, zucchini noodles, cauliflower mashed potatoes. Enjoy!
Notes
- Make this a dump and start recipe by skipping the meat searing.
- Depending on the size of your roast, yours could take longer to cook than ours did. We used a 2.75 lb. If you open up the Instant Pot and the meat isn't easy to shred, put the lid back on the pot and pressure cook it for 5 more minutes.
- Unsalted butter can be unstead of salted to bring the sodium down.
- Add vegetables like potatoes and carrots for variety, like we did with our Crock Pot recipe. It won't changing the cooking time.
Nutrition
Vicky says
Has anyone else used a PowerCooket XL brand pressure cooker for this? The timer would not let me cook for 60 minutes. Had to select Stew option for maximum of 50 minutes.
RESA DAY says
Hubby and I found this recipe on Facebook years ago. We add more veggies to it to fill the crock pot up to the rim.
We add the regular onion, potatoes & carrots. But then we add Allen's green beans & short cut ears of corn.
We cook ours in the crockpot 6 to 8 hours and it is 100% always falling apart. I shave the corn off of the cob before adding it to my bowl. The corn was a surprising addition!!! It is such a sweet contrast with the roast.
Resa in Mississippi
WholeLottaYum says
I bet it's even better with lots of veggies added like you're doing! Adding fresh corn sounds amazing, thank you for sharing the tips!
Lor says
I love this recipe!
In the “story” it says pressure cook for 60 minutes but in the recipe it says 75 minutes...
Hannah says
What is the nutrional value for this recipe?
Ali says
What is the amount of pepperoncini liquid?
WholeLottaYum says
1/2 cup!
WholeLottaYum says
A 1/2 cup!
KB says
I've made this twice now, and while I really like the flavor, the roast has come out very tough and dry both times. Am I cooking it too long? Too little? Please help--I really want to perfect this recipe!
WholeLottaYum says
If the roast is still dry you'll want to cook it longer! If it isn't falling apart it isn't done yet.
Ana says
The instructions with the pictures say to cook for 60 minutes, but the ones at the bottom say 75. Which one is correct?
Dee Hawthorne says
I made this for the first time last night, my husband loved it. I will be making this more often?
Billie says
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?
Billie says
*winging it
WholeLottaYum says
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!