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Instant Pot Mississippi Pot Roast

Make this melt in your mouth Instant Pot Mississippi Pot Roast recipe and you can enjoy a Sunday supper classic any day of the week. For your convenience, I’ve included oven and slow cooker instructions, too. Regardless of how it’s prepared, this dish requires such little prep, it’s sure to become a regular on your dinner menu.

Intant Pot Mississippi Pot Roast

Easy Instant Pot Mississippi Pot Roast Recipe

Instant pots and slow cookers are at opposite ends of the spectrum, yet both yield such delicious results. Thanks to the growing popularity of Instant Pots, it’s no longer necessary to reserve this kind of Sunday supper meal to weekends. Just like the pressure cookers of yesteryear, roasts can be cooked in an Instant pot in no time flat.

Intant Pot Mississippi Pot Roast

How to Make the Best Instant Pot Mississippi Pot Roast Recipe

What is an Instant Pot? Instant Pot is actually a brand name much like Crockpot. It’s basically a reimagined and updated pressure cooker and slow cooker combination that also has the functionality of steaming, sautéing, rice cooking and warming which is why it’s referred to as a multicooker. It’s electronically controlled and cooks in a sealed environment resulting in a super flavorful end result.

  • Ingredients you’ll need to make this recipe for Mississippi Pot Roast in an Instant Pot: A 3 1/2 – 4 pound chuck roast, freshly ground black pepper, fresh minced garlic, diced onion, 1 package dry Ranch salad dressing mix, 1 package au ju gravy mix, 8-10 whole pepperoncini peppers plus juice, unsalted butter, olive oil and chopped fresh parsley.
  • A chuck roast will result in the most tender and flavorful option for this recipe. Due to the fat marbling in the beef  it makes the flavor shine.
  • You’ll note when seasoning the roast before searing, there’s only black pepper called for in the recipe. That’s due to the fact there is ample sodium in the McCormick au jus mix and Ranch salad dressing mix and there’s really no need to add more.
  • The pepperoncini and juice add flavor, but they aren’t spicy. They provide a nice balance to the rich flavor of the roast. If you like spice, you can add red pepper flakes or a few dashes of hot sauce to the mix.
  • I give a range of 8-10  pepperoncini for this recipe. Please note, you can certainly adjust the amount adding more or less, to your taste. This is another moment when there’s no need to sweat the small stuff in the kitchen.
  • If you don’t have an Instant Pot don’t worry! You can also make this Mississippi Pot Roast recipe in a crockpot or slow roast it in the oven. See the Cook’s note for both slow cooker and oven cooking instructions.
  • Store leftover pot roast chilled in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat to prevent it from drying out and becoming tough.


Southern Side Dish Recipes to Serve with Instant Pot Mississippi Pot Roast

You can’t go wrong serving this pot roast alongside any of your favorite sides. My family also enjoys it on toasted hoagie rolls as a kicked-up french dip from time to time. A few side dishes you may enjoy:

Intant Pot Mississippi Pot Roast


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Intant Pot Mississippi Pot Roast plated with potates
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5 from 5 votes

Instant Pot Mississippi Pot Roast

Prep Time5 minutes
Cook Time55 minutes
Pressure release time12 minutes
Total Time1 hour 12 minutes
Course: Beef, Main Course
Cuisine: American
Keyword: instant-pot-mississippi-pot-roast, instant-pot-roast, mississippi-pot-roast-recipe
Servings: 8 servings
Calories: 621kcal


  • 1 3.5-4lb chuck roast
  • freshly ground black pepper
  • 1 small onion chopped diced
  • 3 cloves garlic minced
  • 2 Tbsp olive oil
  • 1 1.0 oz packet dry Ranch dressing mix
  • 1 1.0 oz low sodium au jus gravy mix (i.e. McCormick)
  • 8-10 small whole pepperoncini salad peppers plus 1/2 cup juice
  • 6 Tbsp unsalted butter
  • chopped fresh Italian parsley


  • Season roast on all sides with black pepper.
  • Select sauté setting on a programmable pressure multicooker.( i.e. Instant Pot) Select the "high" temperature setting; allow to pre-heat. Add oil to cooker. 
  • Sear roast for 1-2 minutes on all sides. Remove from cooker to a platter.
  • Add onion and garlic to pot. Stir often scraping any brown bits from bottom of cooker cooking for around 2 minutes. Press "cancel."
  • Add roast back to pressure cooker. Pour reserved pepper juice over roast. Sprinkle with ranch dressing, au jus gravy mix and top with peppers and pats of butter.
  • Cover cooker with lid and lock in place. Turn steam release handle to "sealing."
  • Select Manual pressure cooking setting and choose "high." Cook on high for 55 minutes. (It takes around 10 minutes for the cooker to come up to pressure)
  • Let pressure release naturally. (Around 10-12 minutes) This is the equivalent of letting the roast time to rest before cooking. No additional stand time needed.
  • Remove to a plater, and pour juices, onion and peppers over roast.
  • Serve over mashed potatoes, rice or egg noodles garnished with fresh chives, if desired.


Please note:
Instructions, times, and settings may vary by brand or model.
Slow Cooker Method:
Sear roast per the recipe in a large skillet on the stovetop over medium-high heat. Deglaze pan with onion and garlic. Transfer to a 6 quart slow cooker, top with onion and drizzle with pepper juice. sprinkle with Ranch dressing, au jus gravy mix. Top with peppers and pats of butter. Cover and cook on low for 8-10 hours.
Oven Method:
Preheat oven to 250°F. In a 6 quart dutch oven or similar oven safe pot, sear roast per the recipe on the stovetop over medium-high heat. Deglaze pan with onion and garlic. Top with onion and drizzle with pepper juice. Sprinkle with Ranch dressing, au jus gravy mix. Top with peppers and pats of butter. Cover and roast for 6-7 hours or until fork tender. Rest for 15 minutes on counter, then serve. 


Serving: 1serving | Calories: 621kcal | Carbohydrates: 3g | Protein: 43g | Fat: 22g | Saturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 84mg | Potassium: 439mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    First time I tried it my best friend made it with a pork roast. It was good. Tonight i am making it with a chuck roast and serve it with mashed potatoes and carrots

  2. ***UPDATE***So I made this recipe last night with a 6 lb roast and added an extra 25mins to the cooking time and it with super delicious and falling apart.

  3. 5 stars
    I would have NEVER thought about using those peppers but I can’t WAIT to try it!!! Thanks so much for this recipe!!!!

      1. 5 stars
        Super yummy! I followed the recipe exact except I added 2 extra ingredients a little salt to the roast when searing it and just a little bit of beef broth and it was amazing! Only had 2 small servings left and the roast was almost 4 pounds!

    1. Hi. If you have never tried Mississippi chicken try it. I use boneless chicken thighs. It is delicious. I just got a roast, and we will be trying this.

      1. I have made this recipe several times and it is a winner for my family. I am going to make a 6lbs roast and was wondering how much more cooking time is need to be added.

      2. Hi Tika, I’m so happy you’re enjoying this one! I haven’t tested that size in the instant pot and couldn’t tell you with certainty, sorry. If you try it,let us know how it goes!

  4. 5 stars
    I love this recipe for its versatility. I’ve used it for chicken breasts, turkey, pork & beef and they all come out great.

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