This Instant Pot Mississippi pot roast uses a chuck roast, a jar of Pepperoncini peppers, and a few different spice blends to make a super-rich, flavorful sauce and some really tender meat. While it might seem odd to combine three different seasoning and dip blends, there is just something so incredible about this flavor combination that just works incredibly well.
If you are looking for a basic pot roast, try my How to Cook a Roast in the Instant Pot recipe.
Instant Pot Mississippi Pot Roast
The Mississippi pot roast is one of the most contentious, confusing North American dishes. However, despite its perplexing history and weird ingredient list, it is super easy to make using an Instant Pot and some readymade packets. This is a recipe that you either love, or hate, there is no in between!
This roast never been at the top of my list to make, but I’ve found that adding a packet of gravy mix (not in the original recipe) cuts the quite overpowering acidity of the original recipe and lessening the pepperoncini’s has made it into a recipe that we enjoyed.
Definitely don’t skip on the butter either, as that is what gives it all of that rich fattiness that kicks this recipe up to an 11 out of 10!
Instant Pot Mississippi Pot Roast Ingredients
Check out the recipe card at the bottom of the post for the full ingredient list.
- Olive oil
- Chuck roast
- Pepperoncini pepper
- Pepperoncini juice
- 25 gram packet au jus gravy mix
- 25 gram packet brown gravy mix
- 25 gram packet Hidden Valley ranch dressing mix
- Beef broth
How to Make Instant Pot Mississippi Pot Roast
- Set Instant Pot to sauté and heat the olive oil
- Once heated, sear your chuck roast for 5 minutes, flip and then sear for another 5 minutes
- Pull the meat out and then deglaze with the beef broth by scraping the browned bits from the bottom
- Add back the roast, then add in the three packets of mix, as well as the peppers, and top with the butter
- Add the lid and turn the vent to seal
- Using the manual setting, set the Instant Pot to high pressure for 120 minutes
- Once done, naturally release for 10 minutes, then remove the meat and rest on a plate for 10 minutes
• Slice or shred into the gravy, then serve over mashed potatoes
Be Careful Not to Use All of the Pepperoncini’s!
The key ingredient of a Mississippi pot roast is the use of Pepperoncini’s. Pepperoncini’s are wildely used in Southern cooking but don’t actually come from the US – instead, Pepperoncini’s is the name for any chili pepper in Italy.
The type commonly consumed in the US, however, is usually a pickled version made from a mix of different chilies like Jalapenos and Tabascos.
This means that the little jars of Pepperoncini’s you tend to find in the supermarket can be spicy and very overpowering flavor-wise. So when making this recipe, make sure you don’t pour in the entire jar! The chilis and the pickling juice combined can actually overpower your pot roast and make it taste of nothing but intense, spicy chili.
Just the right amount, however, lends a really sweet, delicate spiciness that defines this Mississippi pot roast and tastes amazing.
Why Use Three Different Spice Mixes?
Anyone not familiar with the Mississippi pot roast will likely find the inclusion of two different gravy mixes and a ranch dressing mix to be incredibly weird.
Well, it is pretty weird – but it is also really delicious! Both the au jus gravy and the brown gravy mix contribute all of the beefy, savory flavors that you need, while the Hidden Valley ranch dressing mix gives the whole recipe that touch of umami saltiness and flavoring.
It is probably the buttermilk and dill within the Hidden Valley mix that turns this recipe into something truly incredible, however. Lots of tasty salt, MSG, and umami flavors work beautifully with some buttermilk powder.
This recipe might seem strange, but if you’ve never tried it before, you practically owe it to yourself to try it out.
Looking for more delicious Instant Pot recipes? Try these:
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Instant Pot Mississippi Pot Roast
- Prep Time
- 15 minutes
- Cook Time
- 2 hours
- Main Course
- Karlynn Johnston
- 2 tablespoons olive oil
- one 3 pound chuck roast
- 1 cup beef broth
- one 25 gram packet au jus gravy mix
- one 25 gram packet brown gravy mix
- one 25 gram packet Hidden Valley ranch dressing mix
- 6-10 pepperoncini peppers amount is personal preference
- 1/4-1/2 cup pepperoncini juice amount is personal preference
- 2 tablespoon butter
- Turn your instant pot to sauté and add the olive oil.
- Once the Instant pot has heated, add the chuck roast and sear for 5 minutes. After 5 minutes, flip it over and sear for another five minutes.
- Once the meat is seared on both sides, pull it out and place it on a plate.
- Pour in the beef broth and make sure to deglaze the pot bottom completely by scraping the browned bits off of the bottom. This is especially important if you have a model that has a burn notice!
- Place the roast back into the pot.
- Sprinkle the three packets of mix over the top of the meat, add the peppers (remember it's personal preference for these), pour the pepperoncini juice in, and top with the butter.
- Place the lid on the Instant pot and turn the vent to seal.
- Using the Manual pressure setting, set the instant pot for 120 minutes high pressure.
- After 120 minutes, let the pot naturally release for 15 minutes
- Remove the meat and let it rest for 10 minutes.
- Slice or shred the meat in the gravy. Serve in the gravy mixture over mashed potatoes.
- I personally find that the pepperoncini in this can overwhelm the entire dish. I use the juice sparingly and only use half a jar of the peppers.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.