Mississippi Pot Roast in the Instant Pot is the fastest way to achieve fork tender Pot Roast with that zippy pepperoncini infused gravy you know and love with Mississippi Pot Roast!
Instant Pot Mississippi Pot Roast
Mississippi pot roast is a delicious way to eat a pot roast. Although more commonly cooked in a crockpot, it can be sped up thanks to the wonderful powers of the Instant Pot. As an added benefit, the roast still tastes as great as it would if it were slow-cooked for 8 hours.
While this may not be a homestyle dish that you enjoyed during your own youth, it is one that has become increasingly more popular over the past decade. Many people who were afraid to try it take the leap of faith and find that it’s actually even better tasting than they originally anticipated. The pepperoncini’s aren’t spicy, and in fact, add a flavor and level of sweetness to the dish that really helps to round out the flavors.
Pairing a Mississippi pot roast with a nice buttered bread roll, mashed potatoes, and green beans could give you a comfort meal that feeds your soul and pleases the whole family (even those picky kids). When cooked right, the meat just shreds with forks and the tender roast just melts in your mouth. I highly recommend giving it a shot tonight, you’re going to love it.
What’s in the Mississippi pot roast?
- Chuck roast
- Beef broth
- Ranch seasoning packet
- Au Jus seasoning
- Banana peppers (pepperoncini)
A lot of recipes also call for a stick of butter. I find that the butter is completely unnecessary in this recipe. It tastes just as good without the butter and it is less likely to clog those arteries. 😉 Check out the recipe card below for the specific amounts and easy how-to steps!
How to cook Mississippi pot roast in a pressure cooker
- In your instant pot, add in the broth, roast, ranch packet, au jus seasoning, and banana peppers.
- Cook on manual HIGH pressure for 100 minutes, and allow for a 30 minute NPR.
- Remove the roast from the pot and roughly shred with two forks.
- Turn the Instant Pot onto Sauté. Once the liquid inside is boiling, thicken it with corn starch slurry to make a nice gravy. I like to return the meat to the gravy, but that is just a personal preference.
- Serve over mashed potatoes.
- Note: You can sear the outside of the roast prior to pressure cooking but this step is not necessary.
Can Mississippi pot roast be frozen?
You can definitely freeze your pot roast leftovers if you find yourself with more than you can eat in a timely manner. Not only does it still taste great when it gets reheated but it also allows for a fast and convenient meal!
Can I use a Frozen Roast to make my Mississippi Pot Roast?
Yes! You can go ahead and make it with a frozen 3 lb pot roast and cook for 120 min HP with a 30 min NPR.
Can you make Mississippi pot roast without pepperoncini?
While the pepperoncini’s do add in a great flavor profile to the roast they are not necessary and you can make the Mississippi roast without them. It may not taste the same, but it will still taste great!
FREE 5 DAY INSTANT POT COURSE!!
From unboxing to PRO in just 5 days!! Get comfortable with your Instant Pot, do the water test & GET COOKING!! Full Recipes and exclusive Q&A support included. 🙂
You have Successfully Subscribed!
Check out my other Easy Instant Pot Recipes!
- Instant Pot Spaghetti Squash
- Instant Pot Chicken Alfredo
- Instant Pot Pot Roast
- Instant Pot Twice Baked Potatoes
- Instant Pot Creamy Ziti
- Instant Pot Chicken Lo Mein
- Instant Pot Shepherd’s Pie
- Instant Pot Creamy Tomato Tortellini Soup
- Instant Pot Applesauce
- Instant Pot Broccoli
- Instant Pot Chicken Spaghetti
Instant Pot Mississippi Pot Roast
- 3 lb chuck roast
- 4 cups beef broth
- 1 pkg ranch seasoning mix
- 1 pkg au jus seasoning mix
- 5 whole pepperoncini's (also known as banana peppers)
- Add broth, roast, ranch and au jus seasoning, and banana peppers to your Instant Pot.
- Cook on manual HIGH pressure for 100 minutes. Allow for a 30 minute NPR.
- Remove from the pot and roughly shred.
- Turn the Instant Pot onto Sauté, once boiling, thicken with corn starch slurry. I like to return the meat to the gravy, but that is just a personal preference.
- Serve over Mashed Potatoes or rice.
- Note: you can sear the outside of the roast prior to pressure cooking but this step is not necessary.