Instant Pot Mississippi Pot Roast Recipe

If you’ve ever wanted a pot roast that practically melts in your mouth with layers of buttery, tangy, and savory flavors, you’re going to adore this Instant Pot Mississippi Pot Roast Recipe. I absolutely love how this roast turns out so tender and juicy, thanks to the magic of the Instant Pot speeding up what used to be a slow, all-day cooking affair. It’s one of those meals that feels comforting and hearty but comes together with amazing ease, perfect for any night of the week.

When I first tried this recipe, I was blown away by the unique twist the pepperoncini and ranch seasoning bring — it’s unlike your traditional pot roast but somehow even better. You’ll find that this Instant Pot Mississippi Pot Roast Recipe is a total crowd-pleaser, especially when you serve it over creamy mashed potatoes or buttered egg noodles. Trust me, once you make it, it quickly becomes a family favorite you’ll want to have on repeat!

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Ingredients You’ll Need

All the ingredients in this Instant Pot Mississippi Pot Roast Recipe work together beautifully to create that classic rich, savory flavor with a bright, tangy kick. Keep an eye out for good quality chuck roast and fresh herbs for the best results.

• Canola oil: Perfect for browning the roast without burning, thanks to its high smoke point.
• Boneless chuck roast: This cut is ideal because it becomes tender and juicy when pressure-cooked.
• Kosher salt: Enhances the natural flavor of the beef and seasonings.
• Black pepper: Adds a gentle heat and earthiness to balance the tangy flavors.
• Red onions: Quartered for the right texture and sweetness that complements the savory roast.
• Garlic cloves: Adds aromatic depth without overpowering.
• Jarred pepperoncini salad peppers: These bring the signature tangy and slightly spicy punch that Mississippi pot roast is known for.
• Beef broth: Provides the liquid base to keep the roast moist and infuse flavor.
• Unsalted butter: Adds richness and helps meld the flavors wonderfully.
• Ranch dressing mix: Gives that creamy, herbal touch — don’t skip it!
• Fresh dill and chives: Sprinkled on top for a fresh, bright finish that livens up the dish.

Variations

I love how versatile this Instant Pot Mississippi Pot Roast Recipe is — I’ve tweaked it a few ways depending on what I have on hand or who I’m feeding. Feel free to make it your own!

• Spicy Up the Heat: I’ve added some extra crushed red pepper flakes when my friends wanted a bit more punch, and it still maintained the classic flavor balance.
• Low-Sodium Option: Using low-sodium broth and a homemade ranch mix can help reduce salt without sacrificing flavor.
• Vegetable Boost: Sometimes, I throw in some baby carrots or potatoes before cooking for a one-pot meal that’s even heartier.
• Slow Cooker Version: If you don’t have an Instant Pot, this recipe adapts well to a slow cooker, just increase the cooking time to about 6-8 hours on low.

How to Make Instant Pot Mississippi Pot Roast Recipe

Step 1: Brown the Roast for Flavor

Start by selecting the “sauté” function on your Instant Pot and heating the canola oil until shimmering. Pat your chuck roast dry — this is a small trick I learned to get a beautiful crust instead of steaming the meat. Season it well with kosher salt and black pepper on all sides, then brown it in the hot oil for about 10 minutes, turning frequently to get an even, deep golden crust. This step really locks in flavor and juices.

Step 2: Sauté the Aromatics

After you remove the browned roast, toss in the quartered onions and garlic cloves to the pot. Stir frequently, scraping up those tasty browned bits from the bottom — they pack a ton of flavor. Cook for about 2 minutes until the onions soften slightly. Then press “cancel” to stop the sauté mode.

Step 3: Combine Ingredients and Pressure Cook

Place the roast back in the Instant Pot with the onions, garlic, jarred pepperoncini peppers, 2 tablespoons of the pepperoncini juice, beef broth, butter, and ranch dressing mix. Lock the lid in place and make sure the valve is set to sealing. Select “manual” or “pressure cook” on high for 55 minutes. It’ll take around 8-10 minutes for the pot to come up to pressure, so don’t be alarmed that it seems slow at first.

Step 4: Natural Pressure Release and Finishing Touches

Once cooking finishes, let the pressure release naturally for about 10-12 minutes. This gentle release helps keep the meat tender and juicy. When the float valve drops, carefully open the lid. Transfer the roast to a serving platter and stir the pepperoncini juice into the pan juices for extra flavor. Pour these over the roast and onions, then sprinkle on fresh dill and chopped chives for a lovely herbal finish.

How to Serve Instant Pot Mississippi Pot Roast Recipe

Garnishes

I usually top the roast with fresh chopped dill and chives — they add such a lovely herbaceous pop that balances the richness. Sometimes I sprinkle a little extra cracked black pepper just before serving for some texture. These small garnishes really elevate the dish and make it look inviting.

Side Dishes

My go-to sides are creamy mashed potatoes or buttered egg noodles that soak up all the delicious pot roast juices. Roasted veggies like carrots or green beans are great for a fresh, crunchy counterpoint. If you want something lighter, steamed rice also works beautifully to carry the sauce.

Creative Ways to Present

For special occasions, I like to serve slices of this pot roast over a bed of buttery polenta, then drizzle the sauce artistically on top. It makes it feel a little more fancy but is still super approachable. Another fun idea is to shred the leftovers and use as filling for pot roast sandwiches with melted Swiss and horseradish mayo — such a hit at casual gatherings.

Make Ahead and Storage

Storing Leftovers

I always store leftover pot roast and gravy separately in airtight containers in the refrigerator. This way, the meat keeps its texture without becoming soggy. It usually stays great for up to 4 days, which makes it a perfect recipe for meal prepping.

Freezing

Freezing this Mississippi pot roast is a lifesaver. I portion the meat and juices into freezer-safe bags or containers, and label with the date. When properly sealed, it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the roast and juices on the stovetop over low heat or in the microwave with a splash of broth to keep it moist. Avoid overheating to keep the meat tender and juicy — I usually warm it slowly until it’s just heated through.

FAQs

Final Thoughts

This Instant Pot Mississippi Pot Roast Recipe has truly changed the way I think about pot roast — it’s no longer a recipe that requires hours of babysitting but still delivers all that rich, comforting flavor that makes family dinners feel special. I hope you enjoy making it as much as I do, whether for a weeknight meal or to impress guests without the stress. Give it a try, and don’t forget to serve it with plenty of mashed potatoes to soak up all that delicious sauce!

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