Instant Pot Mississippi Pot Roast Recipe

If you’re like me and love cozy, melt-in-your-mouth comfort food without spending all day in the kitchen, this Instant Pot Mississippi Pot Roast Recipe is going to be your new best friend. I absolutely love how this roast turns out—the meat is so tender it practically falls apart with just a fork, and the combination of buttery, tangy, and savory flavors hits every delicious note. It’s a perfect recipe for busy weeknights or when you want to impress guests without sweating it out.

What makes the Instant Pot Mississippi Pot Roast Recipe stand out to me is how effortlessly it comes together. Once you gather your simple ingredients and give the meat a quick brown, the Instant Pot does all the work. You get that rich, slow-cooked flavor in under two hours, and honestly, the kitchen smells incredible while it’s cooking. It’s become a go-to in my house for no-fuss dinners that feel special.

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Ingredients You’ll Need

These ingredients work so well together because they bring balance—rich meatiness from the chuck roast, the brightness of pepperoncini, and that classic ranch seasoning we all love. When I shop for this recipe, I always aim for fresh herbs and a good quality chuck roast for the best results.

• Canola oil: Great for browning the roast without burning due to its high smoke point.
• Boneless chuck roast: I prefer chuck because of its marbling—perfect for slow cooking and it becomes tender and juicy.
• Kosher salt: Brings out all the flavors without being too harsh.
• Black pepper: Freshly ground whenever possible for a more vibrant kick.
• Red onions: Quartered—they add sweetness and depth to the sauce as they soften.
• Garlic cloves: Just a few to keep the aroma and flavor mellow and balanced.
• Pepperoncini salad peppers: These add that signature tang and slight heat; I always include the juice for extra zing.
• Beef broth: Boosts the savory flavor of the cooking liquid so it’s richer than just water.
• Unsalted butter: Adds buttery richness that melts into the sauce beautifully.
• Ranch dressing mix envelope: This magic ingredient gives the roast that unforgettable ranch flavor without fuss.
• Fresh dill: I love how the fresh herb lifts the dish when sprinkled on top at the end.
• Fresh chives: Same goes for chives—adds a mild onion flavor and a beautiful green pop.

Variations

I love that this Instant Pot Mississippi Pot Roast Recipe is so flexible—you can easily adjust the ingredients or swap things out depending on your pantry or dietary needs. I sometimes like to add a bit more garlic or swap fresh herbs for dried if that’s what I have on hand.

• Spicy Variation: I once added a pinch of crushed red pepper flakes to the pot; my family loved the extra kick without overpowering the original flavors.
• Low-Sodium Version: By using low-sodium beef broth and reducing added salt, this recipe still tastes amazing but is better for those watching their salt intake.
• Herb Twist: Sometimes I swap dill and chives for fresh parsley and thyme for a more earthy, aromatic profile.
• Vegetable Boost: I occasionally toss in some baby carrots or sliced mushrooms before pressure cooking to add extra veggies and flavor.

How to Make Instant Pot Mississippi Pot Roast Recipe

Step 1: Brown That Beautiful Chuck Roast

First things first—select the “sauté” function on your Instant Pot and let it preheat on high with a couple tablespoons of canola oil. While it heats up, pat your chuck roast dry with paper towels and season it generously all over with kosher salt and black pepper. Once the oil’s shimmering, place the roast in and brown it on all sides, turning every couple minutes. This step locks in flavor and gives you those lovely browned bits for the sauce—don’t rush it, plan around 10 minutes. When it’s gorgeously seared, remove the roast and set it aside.

Step 2: Sauté Your Onions and Garlic

Next, toss in your quartered red onions and garlic cloves right into the same pot. Stir them often to scrape up those browned bits from the bottom—that’s pure flavor gold. Cook just until the onions get a little translucent, which takes about 2 minutes. Then press “cancel” to stop the sauté function before moving on.

Step 3: Add Your Flavor-Packed Ingredients

Now it’s time to nestle your browned roast back into the Instant Pot on top of the onions and garlic. Pour in the jarred pepperoncini peppers along with 2 tablespoons of their tangy liquid. Then add the beef broth, butter, and the entire envelope of ranch dressing mix. This combo is exactly what creates the signature Mississippi pot roast flavor we all crave. Give it a gentle nudge but no need to stir much—the Instant Pot will do the rest.

Step 4: Pressure Cook to Tender Perfection

Seal the Instant Pot with the lid and set the steam release valve to “sealing.” Pick “manual” or “pressure cook” on high pressure and set the timer for 55 minutes. It might take about 8 to 10 minutes to come up to pressure before the countdown begins. Once the cooking finishes, I always let the pressure release naturally for about 10-12 minutes rather than doing a quick release—it helps the meat stay tender and juicy.

Step 5: Serve and Enjoy!

Carefully remove the lid and transfer the roast to a deep serving platter. Stir the remaining pepperoncini juice into the cooking liquid to keep it tangy and flavorful. Spoon the softened onion mixture over the roast, then generously drizzle the juices on top. Sprinkle fresh chopped dill and chives for that final burst of herb freshness. This roast shines served over creamy mashed potatoes, buttery egg noodles, or a fluffy bed of rice—whatever suits your craving.

How to Serve Instant Pot Mississippi Pot Roast Recipe

Garnishes

I like to top my pot roast with freshly chopped dill and chives because they add a fresh herbal aroma that balances the richness of the meat and sauce. If you want a little extra zing, a few whole pepperoncini on the side not only look cute but amp up the tanginess. A dollop of sour cream can be surprisingly lovely as well!

Side Dishes

My go-to sides with this recipe are creamy mashed potatoes—they soak up the sauce beautifully. But if you want something a little different, buttery egg noodles or simple steamed rice work just as well. For veggies, roasted green beans or a crisp salad adds a nice fresh contrast.

Creative Ways to Present

For holidays or special dinners, I sometimes slice the roast and arrange it on a platter surrounded by sautéed mushrooms and roasted baby carrots, drizzled with the sauce from the pot. It looks inviting and adds color to your table. Another fun idea is to serve it in sturdy rolls as a sloppy joe-style sandwich—my family always loves that twist!

Make Ahead and Storage

Storing Leftovers

I like to store any leftover Mississippi pot roast in an airtight container in the fridge for up to 3-4 days. Make sure to keep the meat and sauce together so it doesn’t dry out. When I pack my lunchbox with leftovers, it reheats beautifully and tastes just as comforting.

Freezing

This recipe freezes wonderfully! Just cool it completely, then portion into freezer-safe containers or heavy-duty zip-top bags. It can last up to 3 months in the freezer and thaws overnight in the fridge before reheating. I find the sauce keeps the meat moist and the flavors intact after freezing, which is such a time saver for busy weeks.

Reheating

To reheat, gently warm leftovers in a covered skillet over low heat or microwave with a splash of beef broth to loosen the sauce and keep things juicy. Stir occasionally and watch carefully—this keeps the roast tender instead of drying it out like high heat can.

FAQs

Final Thoughts

Whenever I make this Instant Pot Mississippi Pot Roast Recipe, it feels like a little celebration of comforting food made easy. The hands-off cooking means you can focus on relaxing while the Instant Pot works its magic, and the result? A luscious, flavorful roast that your family will ask for again and again. I truly hope this recipe finds a happy spot in your meal rotation like it did in mine—you’ll enjoy every bite as much as we do!

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