There’s something magical about a perfectly cooked pot roast. Tender, juicy, and full of flavor, it’s the kind of meal that just makes everything feel a little cozier. And the Mississippi Pot Roast? Well, it’s not just any pot roast. This recipe has become a bit of a legend for its unique blend of savory, tangy flavors, and the fact that it’s incredibly easy to make. The best part? You can make it in your Instant Pot, which means you can enjoy this melt-in-your-mouth meal in a fraction of the time it would take in the oven.

I remember the first time I made Mississippi Pot Roast. I was skeptical of the pepperoncini peppers (who puts peppers in a pot roast?), but as soon as I took my first bite, I was hooked. The peppers don’t make it spicy; they add just a hint of tang that balances the richness of the beef. It’s now one of my go-to recipes for Sunday dinners or whenever I want to impress without a lot of effort. Trust me, this one’s a keeper!

Instant Pot Mississippi Pot Roast Recipe

A little history behind Mississippi pot roast

You might be surprised to learn that Mississippi Pot Roast isn’t some old Southern recipe. In fact, it was invented by a home cook, Robin Chapman, in the 1990s in Ripley, Mississippi. She was trying to create a milder version of her aunt’s spicy pot roast, and with a few tweaks—like adding ranch seasoning and pepperoncini peppers—a new classic was born. Since then, it’s taken the internet by storm, especially as a favorite slow cooker and Instant Pot recipe. With minimal ingredients and maximum flavor, it’s no wonder this dish has become a staple in households across the country!

Breaking down the ingredients: The magic behind the flavor

Beef chuck roast

Chuck roast is the star here. It’s a well-marbled cut that becomes fall-apart tender when slow-cooked or pressure-cooked. If you can’t find chuck roast, you could substitute with a brisket or even a shoulder roast, but chuck is truly ideal. Look for a cut with some marbling, as the fat is what makes the meat juicy and flavorful.

Ranch dressing mix

This packet of seasoning brings a creamy, herby flavor to the dish. If you’re out of ranch mix, you could use onion soup mix for a different flavor profile, but the ranch really makes it special.

Au Jus gravy mix

The au jus mix adds depth and a little saltiness to the roast. You could substitute it with beef bouillon or even a small amount of soy sauce if you’re in a pinch, but the gravy mix gives it that rich, savory taste we’re after.

Pepperoncini peppers and juice

These mild peppers add a slight tang that’s subtle but transformative. Don’t worry, they won’t make the roast spicy. If you can’t find pepperoncini, banana peppers will work as a substitute. Just a few peppers and a splash of juice are enough to bring out the flavors.

Butter

Butter adds a luscious richness that rounds out the flavors. If you’re looking to cut down on fat, you can reduce the butter a bit or use a light margarine, but the butter really helps the sauce come together.

Essential tools for Instant Pot Mississippi pot roast

If you’re new to the Instant Pot, don’t worry—this recipe is very forgiving. Here’s what you’ll need to make this meal come together:

Instant Pot: Obviously, the star of the show! If you don’t have an Instant Pot, you can use any electric pressure cooker, or even adapt this recipe to a slow cooker (just cook on low for 8 hours).
Tongs: For flipping the beef as you sear it. Tongs give you better control than a spatula.
Mixing bowl: For whisking the cornstarch slurry at the end.
Wooden spoon or spatula: Use this to scrape up the brown bits from the bottom of the Instant Pot after searing the meat. Those bits are packed with flavor!

Step-by-step: How to make Instant Pot Mississippi Pot Roast

Step 1: Season and sear the roast

First, season both sides of your chuck roast with a generous amount of ground pepper. Then, set your Instant Pot to the [Sauté] mode. When the display reads “hot,” add a tablespoon of olive oil and place the roast in the pot. Sear each side for about 3 minutes until golden brown. This browning adds a lot of depth to the final flavor, so don’t skip it if you can help it! (If you’re in a rush, you can skip the sear, but add 2-3 extra minutes to the pressure cooking time.)

Step 2: Sauté the onions

Once the roast is browned, take it out and set it aside on a plate. Add your diced onion to the pot, and cook for about 2 minutes, stirring occasionally, until the onions start to soften. This quick sauté will bring out their sweetness and add even more flavor.

Step 3: Deglaze with beef broth

Pour in the beef broth and use a wooden spoon to scrape up any brown bits stuck to the bottom. This step is crucial—those browned bits are full of flavor, and deglazing prevents the Instant Pot from giving you a burn warning during cooking.

Step 4: Add the remaining ingredients

Return the roast to the pot. Then, sprinkle the ranch dressing mix and au jus gravy mix over the meat. Add the butter on top, followed by the pepperoncini peppers and a splash of their juice. Don’t worry about stirring it all together; as it cooks, the flavors will meld beautifully.

Step 5: Pressure cook

Place the lid on the Instant Pot, making sure the valve is set to “sealing.” Press [Pressure Cook/Manual] and set it for 60 minutes if you’re cooking a 3-pound roast. For a 4-pound roast, set it to 70 minutes. Once the timer goes off, allow the pressure to release naturally. This means letting the pot sit until the pressure pin drops, which usually takes about 10-15 minutes.

Step 6: Thicken the gravy (optional)

If you’d like a thicker gravy, remove the roast from the pot and set it aside. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl to make a slurry. Turn the Instant Pot to [Sauté] mode again and stir in the slurry. Let it simmer for 1-2 minutes until the gravy thickens to your liking.

Delicious variations to try

Low-carb version: To keep things keto-friendly, skip the gravy thickening step or use xanthan gum instead of cornstarch. Also, make sure your ranch and au jus packets don’t have added sugars.
Spicier Mississippi Pot Roast: If you want a bit of heat, add a few more pepperoncini or even some crushed red pepper flakes. For a smoky kick, try adding a splash of hot sauce or a chipotle pepper in adobo sauce.
Slow cooker option: If you don’t have an Instant Pot, this recipe works great in a slow cooker. Sear the meat in a skillet first, then transfer everything to the slow cooker. Cook on low for 8 hours or until the meat is tender.
Vegetable-packed: Throw in some baby carrots, diced potatoes, or celery before pressure cooking. They’ll absorb all those wonderful flavors and make this a one-pot meal!

Serving ideas: Make it a feast!

When it comes to serving, I like to shred the roast slightly and pour some of that luscious gravy on top. This dish goes wonderfully with creamy mashed potatoes or buttered egg noodles. For a bit of freshness, serve with a side of steamed green beans or a crisp salad.

To plate, try sprinkling a bit of fresh parsley or chives on top for color. It’s a small touch, but it makes a big difference when you’re serving this to guests.

Drink pairings

For a cozy meal like this, I love pairing Mississippi Pot Roast with a bold red wine, like a Cabernet Sauvignon or Merlot. If you’re more into beer, try a dark stout or porter to match the richness of the meat. Not a fan of alcohol? A glass of iced tea with a splash of lemon is a great non-alcoholic option.

Storing and reheating leftovers

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the beef and gravy in a pot on the stovetop over medium heat, stirring occasionally until warmed through. You can also reheat it in the microwave, but do so in short intervals to prevent overcooking.

Freezing is also an option! Freeze the roast and gravy in a freezer-safe container for up to 3 months. Just let it thaw overnight in the fridge before reheating.

FAQs

1. Can I skip the pepperoncini peppers?
Yes, but they add a unique tang that balances the flavors. If you don’t have them, try a splash of vinegar or lemon juice instead.

2. What can I use instead of au jus mix?
Beef bouillon or even a bit of soy sauce can work in a pinch, but the au jus mix gives the best flavor.

3. Can I make this dairy-free?
Sure! Substitute the butter with a dairy-free alternative or a bit of olive oil.

4. How long should I cook a 5-pound roast?
For a 5-pound roast, cook it for about 80 minutes in the Instant Pot.

5. Is the gravy necessary?
The gravy adds a lot of flavor, but if you’re cutting calories, you can skip the thickening step.

Ready to dive in?

This Instant Pot Mississippi Pot Roast is a guaranteed crowd-pleaser, full of savory flavors that come together effortlessly. Give it a try, and don’t be afraid to put your own spin on it. Whether you’re serving it to guests or making a cozy meal for yourself, this pot roast is bound to become a favorite. Enjoy!