Instant Pot Mississippi Pot Roast Recipe
There’s something magical about a good pot roast. The rich, savory flavors, the melt-in-your-mouth tenderness, and that unmistakable aroma wafting through the kitchen—it’s the essence of comfort food. If you’re looking for a twist on the traditional pot roast that’s bursting with flavor and requires minimal prep, this Instant Pot Mississippi Pot Roast is exactly what you need. With just a handful of ingredients and your trusty Instant Pot, you can create a meal that tastes like it simmered all day in the oven. Spoiler: the secret’s in the pepperoncini peppers and ranch dressing mix, which add an unexpected zing and depth that make this dish unforgettable.
I first tried this recipe after hearing friends rave about it for months. To be honest, I was a little skeptical—ranch dressing mix and au jus in a pot roast? But once I gave it a shot, I was a total convert. Now, this recipe is a go-to for Sunday dinners, family gatherings, and even meal prepping for the week. I still remember the first time I made it; I opened the Instant Pot, and the smell alone was enough to make my mouth water. The first bite? Pure heaven. Let’s dive into the details so you can experience it for yourself.
The story behind Mississippi pot roast
Mississippi Pot Roast may sound like a Southern classic that’s been passed down for generations, but it actually has fairly modern origins. The recipe was developed by a home cook from Mississippi in the early 2000s and gained popularity through food blogs and social media. With its easy prep and bold flavors, it quickly became a hit, especially with busy home cooks looking for low-effort meals that don’t skimp on taste. Traditionally, this recipe is made in a slow cooker, but the Instant Pot version cuts down the cooking time significantly without sacrificing any of the flavors that make it so popular.
Let’s talk ingredients: what makes this roast special
The magic of this pot roast is in its simplicity and the surprising punch of flavors.
- Chuck roast: The star of the show, chuck roast is a cut of beef that becomes tender and juicy with slow cooking (or in this case, pressure cooking). If you can’t find chuck, you could use a brisket or even a bottom round roast, but chuck is my top choice for that perfect melt-in-your-mouth texture.
- Ranch dressing mix: Yes, ranch dressing mix! It might sound unusual, but it brings a delicious, tangy kick to the roast. If you’re out of the packet, try a mix of garlic powder, onion powder, dill, and parsley.
- Au jus gravy mix: This adds a savory depth that balances the tanginess of the ranch. If you can’t find au jus, a packet of onion soup mix can be a great stand-in.
- Pepperoncini peppers: These little green peppers aren’t overly spicy, but they add a subtle heat and tang that makes this roast unique. You’ll also add some of the juice, which enhances the flavors even more.
- Unsalted butter: Adds richness and depth to the sauce, making the dish even more indulgent. You could use salted butter, but be cautious with additional salt in the dish.
- Yellow onion: The onion adds a bit of sweetness and rounds out the flavors nicely. If you’re in a pinch, you could skip it, but it’s worth including for that extra layer of flavor.
- Beef broth: This serves as the base for the sauce. If you’re using a beef broth that’s low-sodium, you might need to adjust the seasoning to taste at the end.

Essential kitchen gear: what you need (and a few helpful tips)
- Instant Pot or any pressure cooker: The Instant Pot is essential for this recipe. If you’re new to the Instant Pot, don’t worry—it’s easy to use, and this recipe is practically foolproof.
- Tongs: A good set of tongs makes it easy to flip the roast while searing and to remove it once it’s cooked.
- Measuring spoons: For precise measurements of the ranch and au jus mixes. If you’re like me, you might eyeball it, but precise measurements do help balance the flavors.
- A small whisk: For mixing the cornstarch slurry if you want to thicken the gravy. A fork works too, but a whisk just makes it a little easier.
Step-by-step: making the perfect Instant Pot Mississippi Pot Roast
Ready to get cooking? Here’s a step-by-step guide that will help you make the best pot roast you’ve ever tasted.
- Season the roast: Start by sprinkling ground pepper on both sides of your chuck roast. The pepper will enhance the meat’s natural flavors and create a nice base for the dish.
- Sear the roast: Turn on the Instant Pot and set it to “Sauté” mode. Once it reads “hot,” add a tablespoon of olive oil. Place the roast in and sear each side for about 3 minutes, until golden brown. (Pro tip: This step is optional, but it adds depth to the flavor. If you skip it, just add 2-3 minutes to your pressure cook time.)
- Sauté the onions: Remove the roast and add the diced onion. Sauté for about 2 minutes, stirring occasionally, until the onion is tender and golden. This step adds a subtle sweetness to the final dish.
- Deglaze with broth: Pour in the beef broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. This prevents the “burn” warning and adds even more flavor to the sauce.
- Layer in the flavor: Add the roast back to the pot. Sprinkle the ranch dressing mix and au jus gravy mix directly onto the meat. Add the butter, pepperoncini peppers, and 1/4 cup of pepperoncini juice.
- Cook under pressure: Secure the lid and make sure the pressure release valve is set to “sealing.” Set the Instant Pot to “Pressure Cook” on high for 60 minutes (for a 3-pound roast). For larger roasts, add 10 minutes for each additional pound.
- Natural release: When the cooking time is up, let the pressure release naturally—this usually takes about 15-20 minutes. This helps ensure the roast stays tender and juicy.
- Thicken the gravy (optional): If you like a thicker gravy, remove the beef and whisk in a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Set the Instant Pot to “Sauté” and let the gravy simmer for 1-2 minutes, stirring constantly.

Variations and adaptations: customize it to your taste
- Make it spicy: Add a few extra pepperoncini peppers or a splash of hot sauce to increase the heat.
- Low-carb version: Skip the cornstarch and use xanthan gum as a thickener, or simply enjoy it as a thinner sauce.
- Gluten-free adaptation: Check that your ranch and au jus mixes are gluten-free, or make your own mix from scratch.
- Seasonal veggies: Throw in some chopped carrots or potatoes before pressure cooking for a complete one-pot meal.
- Different protein: Try this recipe with pork shoulder instead of beef for a slightly sweeter flavor profile.
Serving ideas: elevate your pot roast presentation
For a comforting meal, serve this pot roast with mashed potatoes, buttery rolls, or roasted vegetables. Spoon the rich gravy over everything on the plate—it’s that good! To make it extra fancy, garnish with fresh parsley or chives for a pop of color. You could also serve it with egg noodles or rice to soak up that delicious sauce.
Drink pairings: what to sip with your roast
This roast pairs beautifully with a bold red wine, like Cabernet Sauvignon or Merlot, which can stand up to the rich flavors. If you’re more of a beer person, a dark stout or porter complements the savory sauce. For a non-alcoholic option, try a sparkling apple cider—it’s refreshing and adds a nice contrast to the hearty dish.
Storing and reheating leftovers
Store any leftover pot roast in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals until warm, or heat on the stovetop in a small pot over low heat. This roast also freezes well—just portion it into freezer-safe containers, and it’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Adjusting the recipe for different servings
If you’re cooking for a smaller crowd, you can easily halve the recipe and still get great results. For larger groups, stick to the 1-pound-per-10-minutes rule for pressure cooking. Just be mindful of your Instant Pot’s capacity; overfilling it could affect cooking times.

FAQs
1. Can I make this in a slow cooker? Absolutely! Just follow the same steps and cook on low for 8 hours or high for 4-5 hours.
2. What if I don’t have pepperoncini? Substitute with banana peppers or even mild pickled jalapeños for a similar tangy flavor.
3. Can I skip the butter? The butter adds richness, but you can reduce it or omit it if desired. Just know that the sauce won’t be as luxurious.
4. What’s the best way to thicken the sauce? Cornstarch is easy and works well. If you want a richer sauce, try mixing in a bit of heavy cream.
5. How long does it take to naturally release pressure? Typically about 15-20 minutes. You’ll know it’s done when the pin drops.
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Instant Pot Mississippi Pot Roast Recipe
This Instant Pot Mississippi Pot Roast is a must-try for anyone looking to spice up their dinner routine with minimal effort. Give it a try, experiment with the variations, and make it your own. One thing’s for sure—this dish will quickly become a family favorite. Happy cooking!
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Ingredients
- 3–4 pounds beef (chuck roast)
- 1 tablespoon olive oil
- 1 teaspoon ground pepper
- 1 large yellow onion (diced)
- 1 cup beef broth
- 4 tablespoon unsalted butter
- 1 (1 oz) packet of Ranch Dressing Mix (approximately 1 ½ tablespoon)
- 1 (1 oz) packet of Au Jus Gravy Mix (approximately 1 ½ tablespoon)
- 5–6 pepperoncini peppers and ¼ cup of it’s juice
To Thicken
- 1 tablespoon cornstarch (and 1 tablespoon water)
Instructions
- Season the roast: Start by sprinkling ground pepper on both sides of your chuck roast. The pepper will enhance the meat’s natural flavors and create a nice base for the dish.
- Sear the roast: Turn on the Instant Pot and set it to “Sauté” mode. Once it reads “hot,” add a tablespoon of olive oil. Place the roast in and sear each side for about 3 minutes, until golden brown. (Pro tip: This step is optional, but it adds depth to the flavor. If you skip it, just add 2-3 minutes to your pressure cook time.)
- Sauté the onions: Remove the roast and add the diced onion. Sauté for about 2 minutes, stirring occasionally, until the onion is tender and golden. This step adds a subtle sweetness to the final dish.
- Deglaze with broth: Pour in the beef broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. This prevents the “burn” warning and adds even more flavor to the sauce.
- Layer in the flavor: Add the roast back to the pot. Sprinkle the ranch dressing mix and au jus gravy mix directly onto the meat. Add the butter, pepperoncini peppers, and 1/4 cup of pepperoncini juice.
- Cook under pressure: Secure the lid and make sure the pressure release valve is set to “sealing.” Set the Instant Pot to “Pressure Cook” on high for 60 minutes (for a 3-pound roast). For larger roasts, add 10 minutes for each additional pound.
- Natural release: When the cooking time is up, let the pressure release naturally—this usually takes about 15-20 minutes. This helps ensure the roast stays tender and juicy.
- Thicken the gravy (optional): If you like a thicker gravy, remove the beef and whisk in a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Set the Instant Pot to “Sauté” and let the gravy simmer for 1-2 minutes, stirring constantly.
Notes
Serving ideas: elevate your pot roast presentation
For a comforting meal, serve this pot roast with mashed potatoes, buttery rolls, or roasted vegetables. Spoon the rich gravy over everything on the plate—it’s that good! To make it extra fancy, garnish with fresh parsley or chives for a pop of color. You could also serve it with egg noodles or rice to soak up that delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner