Mississippi Pot Roast Instant Pot has a way of taking me back to quiet evenings on my Texas ranch, where the scent of pepperoncinis and butter fills the air while Rubby, my horse, grazes just outside the kitchen window. I’ve made countless roasts over the years, but this one has a special rhythm fast, tender, and deeply flavored. When I first discovered how pressure cooking could turn a tough chuck roast into pure magic in just over an hour, it felt like a small miracle.
I love that this dish keeps the same soul as a slow-cooked roast, yet fits the pace of modern life. The Mississippi Pot Roast Instant Pot combines rich butter, zesty ranch, and the heat of pepperoncinis into a gravy so smooth it clings lovingly to every bite of meat. It’s the kind of dinner that fills your home with comfort, much like when I make mississippi pot roast healthy on chilly Texas nights. Both bring warmth, ease, and connection to the table.
What I adore about this Mississippi Pot Roast Instant Pot recipe is its simplicity. You don’t need fancy cuts or endless hours just honest ingredients and a good pressure cooker. Every time I hear that soft hiss as the steam releases, I think of my mother’s kitchen and her belief that the best meals aren’t about perfection but about love poured into the pot.
This Mississippi Pot Roast Instant Pot has quickly become one of my weeknight heroes, perfect when I want something hearty without the wait. The balance of butter, ranch, and tender beef is comfort in every forkful. In the next section, I’ll show you exactly how to bring this flavorful roast to life, step by step, so it melts in your mouth just the way it should succulent, savory, and truly unforgettable.
Table of Contents
Table of Contents
Mississippi Pot Roast Instant Pot: A Southern Comfort That Feels Like Home
- Total Time: 1 hour 40 minutes
- Yield: 6
Description
Mississippi Pot Roast Instant Pot delivers tender chuck roast, buttery ranch gravy, and tangy pepperoncinis in a fast, family-style comfort dinner.
Ingredients
3 to 4 lbs chuck roast, cut into 1 lb pieces
3 tablespoons vegetable oil (omit if not using onions)
1 small onion, chopped (optional)
9 whole pepperoncinis, plus extra for serving
1/2 cup pepperoncini juice
1 1/2 cups low sodium beef broth
1 (1 oz) packet dry ranch dressing mix
1 (1 oz) packet au jus gravy mix or brown gravy mix
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, softened (for slurry)
Mashed potatoes, rice, or buttered noodles for serving
Salt and black pepper to taste
Instructions
1. Pat the chuck roast pieces dry and season all sides with salt and black pepper.
2. Turn the Instant Pot to Sauté mode and wait until the display shows Hot.
3. Add the oil, then place the roast pieces in a single layer and sear for 5 minutes per side until they develop a deep brown crust.
4. Transfer the seared beef to a plate and keep it covered.
5. Add the chopped onion to the pot with a splash of beef broth and scrape the browned bits from the bottom with a wooden spoon.
6. Pour in the remaining beef broth and the pepperoncini juice and stir until the base looks smooth.
7. Sprinkle in the dry ranch dressing mix and au jus mix, then stir to combine everything evenly.
8. Place the seared chuck roast pieces back into the Instant Pot in an even layer.
9. Scatter the pepperoncinis over the roast and place the butter on top.
10. Cancel Sauté, lock the lid, and set the valve to Sealing.
11. Select Pressure Cook or Manual on High Pressure for 60 minutes.
12. Allow a 15 minute natural pressure release before turning the valve to Venting to release remaining pressure.
13. Carefully open the lid and transfer the roast to a plate; shred it into large tender pieces.
14. Turn the Instant Pot back to Sauté mode and bring the cooking liquid to a gentle simmer.
15. In a small bowl, mix the softened butter and flour into a smooth paste.
16. Whisk the paste into the simmering liquid until the gravy thickens to a silky consistency.
17. Return the shredded beef to the pot and stir until the meat absorbs the rich Mississippi Pot Roast Instant Pot gravy.
18. Serve the roast over mashed potatoes, rice, or noodles with extra pepperoncinis and spoonfuls of gravy.
Notes
Use a well-marbled chuck roast for the best Mississippi Pot Roast Instant Pot texture and flavor.
Cut the roast into even 1 lb pieces so every piece cooks evenly.
Adjust the pepperoncini amount to control the tang and mild heat.
For a thicker gravy, add a little more flour and butter slurry while you simmer.
For a larger roast over 4 lbs, increase the cook time to 80–90 minutes and keep the 15 minute natural release.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Slow Cooker & Instant Pot Bowls
- Method: Instant Pot
- Cuisine: American
The Step-by-Step Guide to Perfect Mississippi Pot Roast Instant Pot
When I make Mississippi Pot Roast Instant Pot, I always start by choosing a well-marbled chuck roast it’s the secret to deep flavor and fork-tender meat. I like to cut it into equal pieces before cooking, so every bite cooks evenly and soaks up that buttery, ranch-seasoned gravy.
I turn on my Instant Pot’s Sauté mode, letting it heat until “Hot” appears on the screen. A drizzle of oil, a sizzle of beef, and my kitchen begins to smell like pure comfort. The browning step may seem small, but trust me it’s where the flavor begins. Once each piece has that golden crust, I set them aside and take a moment to deglaze the pot. Those little brown bits on the bottom? That’s flavor gold.
I pour in a splash of beef broth, scraping gently with a wooden spoon until the bottom is clean. Then comes the magic mix: ranch dressing powder, au jus packet, butter, pepperoncinis, and their juice. It’s an easy combination, but one that transforms ordinary beef into something extraordinary.
When I add everything back to the pot and lock the lid, the anticipation builds. Sixty minutes of pressure cooking feels long when you’re hungry, but the payoff is worth every second. I use that time to prep a simple side maybe buttery mashed potatoes or even a bowl of rice. Sometimes, I draw inspiration from another family favorite, crockpot mississippi pot roast with potatoes and carrots, which shares that same balance of sweet and savory warmth that my family craves.
After the pressure releases naturally, I open the lid to find tender roast swimming in rich, aromatic gravy. The meat practically falls apart under the fork a sight that never fails to make me smile. But it’s not finished yet. The final touch is thickening the sauce, and I’ll show you exactly how to do that next.
Making the Gravy and Serving the Mississippi Pot Roast Instant Pot
The gravy is where the real transformation happens. After removing the tender beef from the pot, I switch the Instant Pot back to Sauté mode. Watching the liquid start to bubble reminds me why I love recipes like Mississippi Pot Roast Instant Pot they come together with simple, familiar motions that feel like second nature.
I mix softened butter with flour in a small bowl to form a paste, then whisk it gently into the hot broth. Within minutes, the liquid thickens into a glossy, velvety gravy that coats every strand of meat perfectly. This moment always brings me joy it’s like the heart of the dish coming together right before my eyes.
Once I return the shredded roast to the pot, the aroma fills the kitchen with that unmistakable Southern comfort. I like to spoon it generously over mashed potatoes, rice, or even buttered noodles. On cooler nights, I’ll pair it with roasted vegetables or cornbread to make it a true family feast.
The buttery richness of this roast reminds me of another recipe that brings similar comfort the Slow Cooker Honey Garlic Butter Chicken Thighs. That dish also balances savory depth with gentle sweetness, just like this pot roast does in its own way. Both recipes prove that comfort food doesn’t need to be complicated it just needs heart.
Serving this Mississippi Pot Roast Instant Pot around my table always feels like home. It’s a dish that tells a story in every bite: warm, nostalgic, and easy enough for even the busiest cook to master. Up next, let’s talk about how to customize this recipe, store leftovers, and make it your go-to meal any day of the week.
Variations, Storage, and Final Thoughts on Mississippi Pot Roast Instant Pot
One of the things I love most about Mississippi Pot Roast Instant Pot is how adaptable it is. Some days I’ll use sliced onions and garlic for extra depth, or toss in carrots and potatoes to make it a full one-pot meal. When I crave a smokier edge, I replace part of the broth with a splash of barbecue sauce an idea I first tested while creating my mississippi pot roast banana peppers slow cooker. That combination of tangy sweetness and tender meat reminded me just how much flavor an Instant Pot can unlock with the right balance of ingredients.
If you want to meal-prep, this dish is perfect. I often divide leftovers into portions and store them in airtight containers. They keep beautifully for up to four days in the refrigerator and freeze well for up to three months. The gravy thickens slightly when chilled, so when reheating, I add a splash of broth to bring back that silky texture.
There’s also no wrong way to serve it. Spoon your Mississippi Pot Roast Instant Pot over rice for a quick lunch, pile it on a sandwich bun with melted cheese for a hearty dinner, or even wrap it in tortillas for a fun Texas-style twist. Every version feels comforting in its own way, and that’s the beauty of this recipe it grows with your cravings.
Bringing It All Home
As I set the pot on the table and watch my family gather around, I’m reminded why I cook in the first place. The Mississippi Pot Roast Instant Pot isn’t just a meal it’s a story simmered in butter and love, inspired by the legacy of simple food done right. From my Texas ranch to your kitchen, I hope this recipe becomes one of those you return to again and again a dish that feels like coming home every single time.
And when you’re ready to explore more soulful, comforting meals like this one, don’t miss the Slow Cooker Lasagna Soup or the Slow Cooked Lasagna Crock Pot. They share that same spirit of slow comfort, even when made fast.
Looking for more sweet inspiration?
Frequently Asked Questions About Mississippi Pot Roast Instant Pot
How long do you cook a Mississippi pot roast in a pressure cooker?
For the best results, I cook my Mississippi Pot Roast Instant Pot for 60 minutes on High Pressure, followed by a 15-minute natural pressure release. This combination keeps the beef tender and juicy while allowing all the flavors—from ranch seasoning to pepperoncini—to fully develop. If your roast is larger than 4 pounds, increase the cook time to 80–90 minutes for perfect tenderness.
What is the difference between pot roast and Mississippi pot roast?
The biggest difference lies in the flavor base. A traditional pot roast usually relies on broth, onions, and herbs, while a Mississippi Pot Roast Instant Pot adds dry ranch seasoning, au jus mix, butter, and tangy pepperoncinis. That bold combination gives it a Southern twist—rich, buttery, slightly spicy, and irresistibly savory.
Is it better to slow cook or pressure cook a pot roast?
Both methods create tender, flavorful results. The slow cooker develops deep flavors over several hours, while the Instant Pot achieves the same melt-in-your-mouth texture in a fraction of the time. Personally, I prefer the Mississippi Pot Roast Instant Pot method when I need comfort food fast—it captures all the warmth of slow cooking without the wait.
What liquid goes in Mississippi pot roast?
The signature liquid mix includes beef broth, pepperoncini juice, and butter. The combination of tangy, salty, and rich flavors forms the base of the gravy that makes the Mississippi Pot Roast Instant Pot so unforgettable. Avoid adding too much extra water—it can dilute that concentrated flavor the recipe is known for.