If you’ve ever been craving a hearty, melt-in-your-mouth roast but didn’t want to spend hours slow-cooking it, this Instant Pot Mississippi Pot Roast Recipe is about to become your new best friend. I absolutely love how this recipe combines the magic of the Instant Pot with the classic flavors of Mississippi pot roast — tangy, buttery, tender, and packed with savory goodness. It’s hearty enough for a family dinner, yet easy enough for a busy weeknight.
When I first tried this recipe, I was blown away by how quickly it came together without compromising that slow-cooked richness we all love about a good roast. You’ll find that the combination of pepperoncini, ranch seasoning, and fresh herbs creates an unforgettable flavor punch. Plus, using the Instant Pot means you get all the depth without babysitting the cooker for hours — truly a win-win!
Why You’ll Love This Recipe
- Super Tender Meat: The Instant Pot breaks down the chuck roast to fall-apart perfection in just under two hours.
- Easy Flavor Boost: Ranch seasoning and pepperoncini peppers add a unique tang that’s impossible to resist.
- Hands-Off Cooking: Once everything’s in the pot, you set it and forget it — ideal for busy days.
- Versatile Serving Options: Works beautifully over mashed potatoes, noodles, or even rice for a comforting meal.
Ingredients You’ll Need
Each ingredient in this Instant Pot Mississippi Pot Roast Recipe plays a part in building those signature bold flavors. I recommend using fresh herbs for the garnish to brighten up the rich sauce at the end.
- Canola oil: Great for browning since it has a high smoke point and neutral flavor.
- Boneless chuck roast: Affordable and perfectly marbled, it becomes juicy and tender under pressure.
- Kosher salt and black pepper: Essentials for seasoning the roast to bring out its natural flavors.
- Red onions: They soften beautifully under heat and add a slight sweetness to the dish.
- Garlic cloves: Fresh garlic lifts the savory profile and adds depth.
- Pepperoncini salad peppers: The tangy peppers with a touch of brine create that classic Mississippi roast zing.
- Beef broth: Adds moisture and enhances the roast’s natural beefiness during cooking.
- Unsalted butter: Melts into the sauce for richness and smooth mouthfeel.
- Ranch dressing mix: Adds a secret layering of flavor that makes this recipe stand out.
- Fresh dill and chives: Fresh herbs to sprinkle on top for a burst of color and brightness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love that the Instant Pot Mississippi Pot Roast Recipe is so adaptable. Over time, I’ve found a few ways to mix it up without losing that comforting, delicious soul of the dish — you might enjoy experimenting with these tweaks too.
- Spicy Boost: Once, I added a dash of cayenne pepper to the mix and my family went crazy for the extra kick.
- Herb Swap: If you don’t have dill or chives on hand, parsley or thyme work beautifully as fresh garnishes.
- Slow Cooker Version: For lazy weekends, throwing this recipe into your slow cooker on low for 7-8 hours gives the same tender texture — but I prefer the Instant Pot for speed.
- Dairy-Free: Skip the butter or swap for a plant-based margarine to make this suitable for dairy-sensitive guests.
How to Make Instant Pot Mississippi Pot Roast Recipe
Step 1: Brown the Roast to Seal in Juices
First things first, pat your chuck roast dry with paper towels — this helps you get a nice crust. Turn your Instant Pot to the “sauté” setting on high and add the canola oil. Once hot, add the roast and brown it evenly on all sides, which takes about 10 minutes total. Browning really intensifies the flavor, so don’t rush this step. Use tongs to carefully turn the meat, and once it’s golden brown, transfer it out to a plate.
Step 2: Sauté Onions and Garlic
Next, toss in your quartered red onions and garlic cloves into the hot pot. Stir them frequently, scraping up the browned bits sticking to the bottom — that’s pure flavor gold! Let them soften for about 2 minutes, then hit “cancel” on the sauté function to pause the cooking.
Step 3: Layer Flavors and Prepare to Pressure Cook
Time to build the magic: Add the browned roast back into the pot on top of the onions and garlic. Pour in the pepperoncini peppers along with 2 tablespoons of their briny liquid — that tanginess is the secret to irresistible flavor. Add your beef broth, butter, and the ranch dressing mix right on top.
Step 4: Pressure Cook Until Tender
Lock the lid in place, make sure the steam release handle is set to “sealing,” and select “manual” or “pressure cook” on high pressure. Set your timer for 55 minutes — yes, it’s a little long, but trust me, that slow-simmered tenderness is worth it. It will take around 8-10 minutes for the pot to come up to pressure before the countdown starts.
Step 5: Let Pressure Release Naturally
When the timer’s up, resist the urge to quick-release immediately — letting the pressure release naturally for about 10-12 minutes continues to tenderize the meat. After that, you can safely release any remaining pressure and open the lid.
Step 6: Plate and Garnish
Carefully transfer your roast to a deep platter. Stir the pepperoncini liquid into the flavorful juices left in the pot, then pour that luscious sauce over the roast and onions. Finally, sprinkle chopped fresh dill and chives over the top for a fresh pop of color and flavor. Serve it with whatever side you love — mashed potatoes always wins at my house!
Pro Tips for Making Instant Pot Mississippi Pot Roast Recipe
- Pat Roast Dry: Moisture on the meat’s surface prevents proper browning, so drying is key for a rich crust.
- Use Natural Pressure Release: It keeps the meat tender and juicy, avoiding sudden drying from quick release.
- Don’t Skip the Pepperoncini Juice: That tangy liquid adds a subtle acidity that balances the richness perfectly.
- Avoid Overcooking: Chuck roast can get mushy if left too long, so stick to the recommended time for ideal texture.
How to Serve Instant Pot Mississippi Pot Roast Recipe
Garnishes
I’m a big fan of fresh herbs like dill and chives here — they brighten up the rich sauce and make each plate look restaurant-worthy. Sometimes I even throw on a little fresh cracked black pepper just before serving for a tiny extra bite.
Side Dishes
My favorite way to enjoy this Mississippi pot roast is over creamy mashed potatoes that soak up the sauce. But egg noodles tossed with a bit of butter or simple steamed white rice work just as well. For something green, steamed green beans or roasted Brussels sprouts add nice contrast.
Creative Ways to Present
When I want this dish to feel extra special — maybe for a cozy dinner party — I serve the roast sliced on a platter surrounded by garnished mashed potatoes, then drizzle the sauce artistically on top. Adding a sprinkle of fresh herbs and a side of crusty bread finishes the look and impresses everyone.
Make Ahead and Storage
Storing Leftovers
I always let the leftovers cool completely before transferring them to an airtight container. The roast and sauce keep beautifully in the fridge for up to 4 days. When you dig back in, the sauce intensifies overnight — bonus!
Freezing
This recipe freezes really well. I portion the meat and juices into freezer-safe containers or bags. When I’m ready to enjoy, I thaw overnight in the fridge and reheat gently on the stovetop or in the Instant Pot on the “sauté” function to avoid toughening the meat.
Reheating
For leftovers, I recommend reheating slowly on low heat, either on the stove or in a low oven, adding a splash of broth if the sauce seems thickened. This keeps the roast juicy and flavors balanced. Microwave works in a pinch but may dry out the meat if overheated.
FAQs
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Can I use a different cut of beef for this Instant Pot Mississippi Pot Roast Recipe?
While chuck roast is ideal due to its marbling and tenderness after pressure cooking, you can substitute brisket or even a beef round roast. Keep in mind cooking times might vary slightly, especially with leaner cuts that can dry out if overcooked.
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What can I use instead of ranch seasoning mix?
If you don’t have ranch seasoning on hand, a combination of dried parsley, dill, garlic powder, onion powder, and a pinch of salt can mimic the flavor. Some folks also use a packet of dry onion soup mix for a slightly different but delicious twist.
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Can I double this recipe for a larger crowd?
Yes, you can double it, but be mindful of your Instant Pot’s size limits. Overfilling can prevent proper pressure cooking, so it’s best to use the largest model you have or cook in batches.
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Is it okay to skip the butter in this recipe?
Butter adds richness to the sauce, but if you need to skip it, the roast will still be tasty thanks to the other flavorful ingredients. Consider adding a splash of olive oil instead if you want to keep some fat for flavor.
Final Thoughts
This Instant Pot Mississippi Pot Roast Recipe has honestly become one of my favorite go-to meals for busy nights when I want something that feels special without a ton of fuss. The way the flavors meld together and the meat practically falls apart under your fork makes it such a comforting crowd-pleaser. I hope you enjoy making it as much as I do — trust me, once you try it, it’ll quickly earn a place in your regular dinner rotation!
PrintInstant Pot Mississippi Pot Roast Recipe
This Instant Pot Mississippi Pot Roast is a flavorful and tender beef roast cooked quickly using a pressure cooker. The chuck roast is first browned for extra flavor, then pressure cooked with red onions, garlic, pepperoncini peppers, ranch dressing mix, and fresh herbs to create a rich, savory sauce. Perfect for serving over mashed potatoes, egg noodles, or rice, this comforting dish is easy to prepare and packed with delicious Southern-inspired flavors.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 30 mins
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American Southern
Ingredients
Meat and Seasonings
- 3 lbs. boneless chuck roast, trimmed
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. canola oil
Vegetables
- 2 medium-size (10 oz. each) red onions, quartered
- 3 medium garlic cloves
- 1 cup jarred pepperoncini salad peppers
- 2 Tbsp. liquid from jarred pepperoncini peppers, divided
Liquids and Mixes
- 1/4 cup beef broth
- 1 (1-oz.) envelope ranch dressing mix
- 2 Tbsp. unsalted butter
Fresh Herbs
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. chopped fresh chives
Instructions
- Gather Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
- Brown the Roast: Select the ‘sauté’ function on your Instant Pot or pressure cooker and set to high heat. Add canola oil and allow it to heat. Pat the chuck roast dry and season all sides with kosher salt and black pepper. Add the roast to the pot and cook, turning frequently, until all sides are browned evenly, about 10 minutes. Remove the roast and set aside.
- Sauté Aromatics: Add the quartered red onions and garlic cloves to the pot. Stir frequently and scrape the browned bits from the bottom of the pot as the onions and garlic soften, about 2 minutes. Turn the Instant Pot off or press ‘cancel.’
- Add Roast and Flavorings: Return the browned roast to the pot. Add the jarred pepperoncini peppers, ¼ cup of beef broth, unsalted butter, ranch dressing mix, and 2 tablespoons of the pepperoncini liquid from the jar.
- Pressure Cook the Roast: Secure the lid on the Instant Pot and lock it in place. Turn the steam release to the ‘sealing’ position. Select ‘manual’ or ‘pressure cook’ function and set to high pressure for 55 minutes. It will take about 8 to 10 minutes for the pot to come up to pressure before the cooking timer begins.
- Release Pressure Naturally: Once the cooking cycle is complete, allow the pressure to release naturally for 10 to 12 minutes to ensure the meat remains tender. Afterward, carefully turn the steam release to ‘venting’ to release any remaining pressure and remove the lid.
- Prepare to Serve: Transfer the roast to a deep serving platter. Stir the remaining 2 tablespoons of pepperoncini liquid into the cooking juices in the pot. Pour the juices over the roast and top with the softened onion and garlic mixture from the pot. Sprinkle the chopped fresh dill and chives over the top for a fresh, herbal finish.
- Serving Suggestions: Serve the Mississippi Pot Roast with mashed potatoes, egg noodles, or rice to soak up the delicious juices and enjoy a hearty, comforting meal.
Notes
- Patting the roast dry before browning improves caramelization and flavor.
- Using fresh herbs like dill and chives adds a bright finish to the rich dish.
- Allowing natural pressure release keeps the meat tender and juicy.
- This recipe can be prepared a day ahead and reheated to deepen flavors.
- Adjust seasoning and ranch dressing mix according to your taste preferences.
