Introduction
Looking for a mouthwatering, tender, and effortless pot roast recipe? The Mississippi Pot Roast Instant Pot recipe is your answer! This dish has taken the internet by storm for its rich, savory flavors and foolproof preparation. By using an Instant Pot, you can achieve fall-apart tender beef in a fraction of the time compared to traditional slow cooking.
- The origin of Mississippi Pot Roast
- Why the Instant Pot version is superior
- A step-by-step recipe with expert tips
- Nutritional information and serving suggestions
- Variations to customize your dish
Let’s dive in!
Table of Contents
What is Mississippi Pot Roast?
Mississippi Pot Roast is a Southern classic known for its tangy, buttery, and slightly spicy flavor. The original recipe gained fame for its simplicity—just five ingredients cooked low and slow in a crockpot. The key components are:
- Chuck roast (a well-marbled, tender cut)
- Pepperoncini peppers (for tang and mild heat)
- Au jus gravy mix & ranch seasoning (for depth of flavor)
- Butter (for richness)
By adapting this recipe for the Instant Pot, we cut down cooking time while keeping all the deliciousness intact.
Why Make Mississippi Pot Roast Instant Pot?
- Faster Cooking Time – Traditional slow cookers take 8+ hours, but the Instant Pot delivers tender meat in under 2 hours.
- Enhanced Flavor – Pressure cooking locks in juices, making the roast more succulent.
- One-Pot Convenience – Sear, cook, and serve all in one device for easy cleanup.
- Perfect Texture – No risk of drying out; the roast stays moist and tender.
- Preparation Time
10 minutes - Cooking Time
60-75 minutes - Serves
4 -6 adults - Difficulty
Easy
Mississippi Pot Roast Instant Pot Recipe Ingredients:
Core Ingredients:
- Chuck roast – 3–4 lbs (well-marbled for tenderness)
- Pepperoncini peppers – ½ cup sliced + ¼ cup juice (from a 16 oz jar)
- Au jus gravy mix – 1 packet (1 oz)
- Ranch seasoning mix – 1 packet (1 oz)
- Unsalted butter – ½ cup (1 stick) (or use salted, but reduce added salt)
- Beef broth – ½ cup (low-sodium recommended)
Essential Extras:
- Olive oil – 1 tbsp (for searing)
- Salt & black pepper – to taste (for seasoning roast)
- Garlic – 4 cloves, minced (optional but recommended)
Optional Add-Ins:
- Onion – 1 sliced (yellow or white)
- Carrots – 1 cup, chopped (adds sweetness)
- Potatoes – 2 cups, cubed (for a one-pot meal)
- Red pepper flakes – ½ tsp (for heat)
Step-by-Step Instructions:
1. Sear the Roast
- Set Instant Pot to “Sauté” mode and heat 1 tbsp oil.
- Pat the roast dry, season with salt & pepper, then sear 3-4 minutes per side until browned.
2. Add Seasonings & Liquids
- Pour in beef broth to deglaze the pot, scraping up browned bits.
- Sprinkle au jus & ranch seasoning over the roast.
- Add pepperoncinis + juice, butter, and garlic.
3. Pressure Cook
- Secure the lid, set valve to “Sealing”, and cook on “High Pressure” for:
- 60 minutes (for 3 lbs roast)
- 75 minutes (for 4 lbs roast)
- Allow a 15-minute natural release, then quick-release remaining pressure.
4. Shred & Serve
- Transfer roast to a plate and shred with forks.
- Optionally, thicken the juices into gravy by mixing in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmering on “Sauté” mode.
Serving Suggestions of Mississippi Pot Roast Instant Pot:
This juicy, flavorful roast pairs perfectly with:
- Mashed potatoes (for soaking up gravy)
- Buttered egg noodles
- Crusty bread
- Steamed veggies (carrots, green beans)
Mississippi Pot Roast Instant Pot: Nutritional Information
Here’s a detailed breakdown of the nutrition facts for a classic Mississippi Pot Roast made in the Instant Pot, based on a 4 lb chuck roast (8 servings).
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 420 kcal | 21% |
| Total Fat | 25g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 145mg | 48% |
| Sodium | 950mg | 41% |
| Total Carbohydrate | 4g | 1% |
| Fiber | 0g | 0% |
| Sugars | 1g | — |
| Protein | 45g | 90% |
*(% Daily Values based on a 2,000-calorie diet.)*
Key Nutritional Notes:
✅ High in Protein – Great for muscle repair and satiety.
⚠ Moderate in Sodium – Mostly from seasoning packets (use low-sodium broth & spices if needed).
⚠ Rich in Fats – Chuck roast is marbled, and butter adds richness (trim fat for a leaner version).
Variations & Tips
1. Spicier Version
- Add 1 tsp red pepper flakes or extra pepperoncini juice.
2. Keto/Low-Carb Option
- Skip the gravy thickening step and serve with cauliflower mash.
3. Slow Cooker Method
- Cook on Low for 8 hours or High for 5-6 hours.
4. Different Cuts of Meat
- Pork shoulder or brisket work well too.
5. Extra Veggies
- Toss in carrots, potatoes, or onions before pressure cooking.
Storage & Reheating:
- Fridge: Keeps for 3-4 days (store in airtight container).
- Freezer: Lasts 3 months (thaw overnight before reheating).
Conclusion
The Mississippi Pot Roast Instant Pot recipe is a game-changer—delivering tender, flavorful beef with minimal effort. Whether you’re meal prepping or hosting a family dinner, this dish never disappoints.
Try it today and taste why this recipe has become a viral sensation!
Loved this recipe? Share it on Pinterest or leave a comment below!
FAQs
Q: Can I use frozen roast?
A: Yes, but increase cooking time by 15-20 minutes.
Q: What if I don’t have au jus mix?
A: Substitute with 1 tbsp Worcestershire sauce + beef bouillon.
Q: How do I store leftovers?
A: Keep in an airtight container for 3-4 days or freeze for 3 months.
<< Click here for more Recipes Like >>
Mississippi Pot Roast Instant Pot Recipe: A Flavorful and Easy Delight
Ingredients
Core Ingredients
- Chuck roast – 3–4 lbs – well-marbled for tenderness
- Pepperoncini peppers – ½ cup sliced + ¼ cup juice – from a 16 oz jar
- Au jus gravy mix – 1 packet – 1 oz
- Ranch seasoning mix – 1 packet – 1 oz
- Unsalted butter – ½ cup – 1 stick (or use salted, but reduce added salt)
- Beef broth – ½ cup – low-sodium recommended
Essential Extras
- Olive oil – 1 tbsp – for searing
- Salt & black pepper – to taste – for seasoning roast
- Garlic – 4 cloves – minced (optional but recommended)
Optional Add-Ins
- Onion – 1 sliced – yellow or white
- Carrots – 1 cup – chopped (adds sweetness)
- Potatoes – 2 cups – cubed (for a one-pot meal)
- Red pepper flakes – ½ tsp – for heat
Instructions
Sear the Roast
- Set Instant Pot to “Sauté” mode and heat 1 tbsp oil.
- Pat the roast dry, season with salt & pepper, then sear 3-4 minutes per side until browned.
Add Seasonings & Liquids
- Pour in beef broth to deglaze the pot, scraping up browned bits.
- Sprinkle au jus & ranch seasoning over the roast.
- Add pepperoncinis + juice, butter, and garlic.
Pressure Cook
- Secure the lid, set valve to “Sealing”, and cook on “High Pressure” for:
- 60 minutes (for 3 lbs roast)
- 75 minutes (for 4 lbs roast)
- Allow a 15-minute natural release, then quick-release remaining pressure.
Shred & Serve
- Transfer roast to a plate and shred with forks.
- Optionally, thicken the juices into gravy by mixing in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmering on “Sauté” mode.
