12 Delicious Instant Pot Mississippi Roast Recipes

There’s nothing quite like the comfort of a hearty roast, especially when it’s as effortless as tossing ingredients into your Instant Pot. Our roundup of 12 Delicious Instant Pot Mississippi Roast Recipes is here to transform your dinner routine with minimal fuss and maximum flavor. Whether you’re craving something tangy, spicy, or sweet, we’ve got a recipe that’ll make your taste buds dance. Keep reading to find your next favorite meal!

Classic Instant Pot Mississippi Roast

Back in the day, pulling off a tender, flavorful roast required hours of babysitting the oven. Now, your Instant Pot does all the heavy lifting, and this Mississippi Roast? It’s a game-changer.

Ingredients

• 3 lbs chuck roast, well-marbled for maximum tenderness
• 1 packet (1 oz) ranch dressing mix, for that herby punch
• 1 packet (1 oz) au jus gravy mix, adding deep, savory notes
• 1/2 cup (1 stick) unsalted butter, rich and creamy
• 5-6 pepperoncini peppers, tangy with a mild heat
• 1/4 cup pepperoncini juice, for a briny kick

Instructions

1. Set your Instant Pot to ‘Sauté’ and wait until it reads ‘Hot.’ This ensures a good sear on the roast.
2. Season the chuck roast generously with salt and pepper, then sear it in the pot for 3-4 minutes per side until deeply browned. Tip: Don’t skip the sear—it locks in flavors.
3. Sprinkle the ranch dressing and au jus mixes over the roast, then place the butter on top. Tip: The butter melts into the roast, making it unbelievably tender.
4. Add the pepperoncini peppers and juice around the roast. Tip: The juice adds moisture and a slight tang that balances the richness.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 60 minutes.
6. Once done, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
7. Shred the roast directly in the pot with two forks, mixing it into the juices. The meat should fall apart effortlessly.

Zesty and rich, this roast is a flavor bomb with a melt-in-your-mouth texture. Serve it over mashed potatoes or pile it high on a toasted bun for an epic sandwich.

Spicy Instant Pot Mississippi Roast

Mississippi roast just got a spicy upgrade, and you’re going to love how easy it is to make in your Instant Pot. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• 3 lbs chuck roast, well-marbled for tenderness
• 1 packet ranch seasoning mix, for that herby punch
• 1 packet au jus gravy mix, to deepen the flavors
• 1/4 cup unsalted butter, rich and creamy
• 5-6 pepperoncini peppers, tangy with a mild heat
• 1 tbsp pepperoncini juice, for an extra zing
• 1/2 tsp crushed red pepper flakes, for a spicy kick

Instructions

1. Set your Instant Pot to ‘Sauté’ and wait until the display reads ‘Hot.’
2. Season the chuck roast generously with salt and pepper on all sides.
3. Sear the roast in the Instant Pot for 3-4 minutes per side, until a golden crust forms. Tip: Don’t skip this step—it locks in the juices!
4. Turn off the ‘Sauté’ function. Sprinkle the ranch seasoning and au jus mix over the roast.
5. Place the butter on top of the roast, then scatter the pepperoncini peppers around it.
6. Pour in the pepperoncini juice and sprinkle the red pepper flakes over everything.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 60 minutes. Tip: Natural release for 15 minutes ensures the meat stays tender.
8. After the pressure releases, carefully remove the lid. Shred the roast with two forks. Tip: For extra flavor, let it sit in the juices for 10 minutes before serving.

Juicy and bursting with flavor, this Spicy Instant Pot Mississippi Roast is fall-apart tender with just the right amount of heat. Serve it over mashed potatoes or pile it high on a toasted bun for a sandwich that’ll knock your socks off.

Instant Pot Mississippi Roast with Vegetables

Just when you thought your Instant Pot couldn’t get any more magical, here comes a dish that’ll make your taste buds dance. Mississippi Roast with Vegetables is your ticket to a flavorful, fuss-free dinner that feels like a hug in a bowl.

Ingredients

• 3 lbs chuck roast, well-marbled for tenderness
• 1 packet ranch dressing mix, for that herby punch
• 1 packet au jus gravy mix, adding depth and savoriness
• 1/2 cup unsalted butter, rich and creamy
• 5 whole pepperoncini peppers, for a gentle kick
• 1 cup beef broth, robust and flavorful
• 4 large carrots, peeled and chopped into hearty chunks
• 3 medium potatoes, diced into bite-sized pieces
• 1 onion, sliced into sweet, aromatic rings

Instructions

1. Set your Instant Pot to ‘Sauté’ and sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Tip: Don’t skip this step—it locks in the juices!
2. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
3. Place the butter on top of the roast, then scatter the pepperoncini peppers around it.
4. Pour the beef broth into the pot, being careful not to wash away the seasonings.
5. Layer the carrots, potatoes, and onion slices around and on top of the roast.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 60 minutes. Tip: Natural release for 15 minutes ensures the meat stays tender.
7. Carefully remove the roast and vegetables to a serving platter. Tip: Use the leftover juices to make a gravy by simmering on ‘Sauté’ and thickening with a cornstarch slurry if desired.

Come fork-tender and bursting with flavors, this roast pairs beautifully with crusty bread or over a bed of mashed cauliflower for a low-carb twist. The vegetables soak up all the savory goodness, making every bite a delight.

Healthy Instant Pot Mississippi Roast

Oh, you’re going to love this Healthy Instant Pot Mississippi Roast. It’s a game-changer for busy weeknights, packing all the comfort without the guilt.

Ingredients

• 2 lbs lean chuck roast, trimmed of excess fat
• 1 tbsp rich extra virgin olive oil
• 1 packet (1 oz) dry ranch seasoning mix
• 1 packet (1 oz) dry au jus gravy mix
• 1/2 cup low-sodium beef broth
• 1/4 cup tangy pepperoncini juice
• 5-6 whole pepperoncini peppers
• 1 tbsp unsalted butter
• 1 tsp finely ground black pepper

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil until shimmering, about 2 minutes.
2. Season the chuck roast with black pepper, then sear it in the pot for 3-4 minutes per side until deeply browned. Tip: Don’t rush the sear—it builds flavor.
3. Turn off ‘Saute.’ Add the beef broth to deglaze the pot, scraping up any browned bits with a wooden spoon.
4. Sprinkle the ranch seasoning and au jus mix over the roast. Pour in the pepperoncini juice and arrange the peppers around the meat.
5. Place the butter on top of the roast. Tip: The butter adds richness without needing to brown more fat.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 60 minutes.
7. After cooking, let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Tip: Natural release keeps the meat tender.
8. Carefully remove the roast and shred it with two forks. Serve with the juices.

Now, this roast is melt-in-your-mouth tender with a kick from the pepperoncinis. Try it over creamy mashed cauliflower for a low-carb twist.

Instant Pot Mississippi Roast with Gravy

So, you’ve heard about the Instant Pot Mississippi Roast with Gravy, right? It’s that melt-in-your-mouth, flavor-packed dish that’s been making waves. Let’s dive into how you can whip this up in no time.

Ingredients

• 3 lbs chuck roast, well-marbled for tenderness
• 1 packet ranch dressing mix, for that herby punch
• 1 packet au jus gravy mix, adding depth to the gravy
• 1/2 cup unsalted butter, rich and creamy
• 5-6 pepperoncini peppers, for a tangy kick
• 1/4 cup pepperoncini juice, to amp up the flavor
• 1 tbsp olive oil, extra virgin for a fruity note

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Season the chuck roast generously with salt and pepper, then sear in the Instant Pot until browned on all sides, roughly 4 minutes per side.
3. Sprinkle the ranch dressing mix and au jus gravy mix over the roast, ensuring even coverage.
4. Place the butter on top of the roast, then scatter the pepperoncini peppers around it.
5. Pour in the pepperoncini juice, being careful not to wash away the seasoning.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 60 minutes.
7. Once done, allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
8. Remove the roast to a plate, shred with two forks, and skim excess fat from the gravy if desired.

Delightfully tender, the roast pairs beautifully with mashed potatoes or crusty bread to soak up that rich, tangy gravy. For a twist, try serving it over a bed of creamy polenta.

Quick Instant Pot Mississippi Roast

Perfect for those busy nights when you’re craving something hearty without the hassle, this Instant Pot Mississippi Roast is a game-changer. You’ll love how the flavors meld together effortlessly, creating a dish that’s both comforting and incredibly flavorful.

Ingredients

• 3 lbs chuck roast, well-marbled for tenderness
• 1 packet ranch dressing mix, for that herby punch
• 1 packet au jus gravy mix, adding depth and richness
• 1/2 cup unsalted butter, cut into pats for even melting
• 5-6 pepperoncini peppers, for a subtle tang and heat
• 1/4 cup pepperoncini juice, to amp up the flavor

Instructions

1. Place the chuck roast in your Instant Pot, ensuring it fits comfortably.
2. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
3. Arrange the butter pats on top of the roast, allowing them to melt into the meat as it cooks.
4. Scatter the pepperoncini peppers around the roast and pour in the pepperoncini juice.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
6. Once done, let the pressure release naturally for 15 minutes before quick releasing any remaining pressure.
7. Carefully remove the lid and shred the roast with two forks, mixing it into the flavorful juices.

Melt-in-your-mouth tender with a perfect balance of savory, tangy, and slightly spicy notes, this roast is fantastic served over mashed potatoes or tucked into a crusty roll for a delicious sandwich.

Instant Pot Mississippi Roast for Two

Venturing into the world of comfort food doesn’t get easier than this. You’re about to whip up a cozy, flavorful meal that’s perfect for a quiet night in, and guess what? It’s all done in your Instant Pot.

Ingredients

• 1.5 lbs chuck roast, well-marbled for tenderness
• 1 packet (0.4 oz) ranch dressing mix, for that herby punch
• 1 packet (0.6 oz) au jus gravy mix, adding depth
• 1/4 cup (4 tbsp) unsalted butter, rich and creamy
• 5-6 pepperoncini peppers, tangy with a mild heat
• 1/4 cup pepperoncini juice, for a briny kick
• 1/2 cup beef broth, low-sodium and savory

Instructions

1. Place the chuck roast in the Instant Pot. Season both sides with the ranch dressing and au jus mixes, pressing the seasonings into the meat.
2. Add the butter on top of the roast, followed by the pepperoncini peppers and juice, and pour the beef broth around the sides to avoid washing off the seasonings.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 60 minutes. Tip: For a more tender roast, let the pressure release naturally for 15 minutes before doing a quick release.
4. Once the pressure is released, carefully remove the lid. Use two forks to shred the roast directly in the pot, mixing it with the juices. Tip: If the meat isn’t falling apart easily, it might need a few more minutes under pressure.
5. Serve the roast hot, spooning some of the flavorful juices over the top. Tip: For an extra touch, garnish with fresh parsley or a sprinkle of red pepper flakes for heat.

Lusciously tender and packed with savory, tangy flavors, this Mississippi Roast is a game-changer. Pair it with mashed potatoes or crusty bread to soak up all that delicious gravy, and you’ve got a meal that feels like a hug in a bowl.

Vegan Instant Pot Mississippi Roast

Wow, you’re going to love this Vegan Instant Pot Mississippi Roast. It’s the perfect comfort food that’s both easy to make and packed with flavor, ideal for those busy nights when you crave something hearty without the hassle.

Ingredients

• 2 cups of hearty vegetable broth, rich and flavorful
• 1 large onion, thinly sliced for sweetness
• 4 cloves of garlic, minced for a pungent kick
• 1.5 lbs of seitan, sliced into thick chunks for meaty texture
• 1/4 cup of olive oil, extra virgin for a fruity depth
• 1 tbsp of smoked paprika, for a subtle smokiness
• 1 tbsp of dried oregano, for earthy notes
• 1 tsp of sea salt, finely ground for seasoning
• 1/2 tsp of black pepper, freshly cracked for heat
• 1/4 cup of pepperoncini peppers, sliced for a tangy bite
• 1 tbsp of cornstarch, for thickening the sauce

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the sliced onions and minced garlic, sautéing until they’re soft and fragrant, roughly 3 minutes.
3. Toss in the seitan chunks, browning them on all sides for about 5 minutes to develop flavor.
4. Sprinkle in the smoked paprika, dried oregano, sea salt, and black pepper, stirring to coat the seitan evenly.
5. Pour in the vegetable broth and add the pepperoncini peppers, giving everything a good stir to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
7. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Remove the lid carefully, switch back to ‘Sauté’ mode, and sprinkle in the cornstarch, stirring continuously until the sauce thickens, about 2 minutes.

Kick back and enjoy this dish over a bed of creamy mashed potatoes or buttered noodles. The seitan is wonderfully tender, soaking up all the smoky, tangy flavors of the broth, while the pepperoncini adds just the right amount of heat. It’s a vegan twist on a classic that doesn’t skimp on taste or texture.

Instant Pot Mississippi Roast with Mashed Potatoes

Hey, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This Instant Pot Mississippi Roast with Mashed Potatoes is your answer. It’s all about throwing in a few ingredients and letting the magic happen while you kick back.

Ingredients

• 3 lbs chuck roast, well-marbled for tenderness
• 1 packet ranch dressing mix, for that herby punch
• 1 packet au jus gravy mix, adding deep savory notes
• 1/2 cup unsalted butter, rich and creamy
• 5 pepperoncini peppers, for a subtle tangy heat
• 1/4 cup pepperoncini juice, to amp up the flavor
• 2 lbs Yukon gold potatoes, peeled and cubed for smooth mash
• 1/2 cup whole milk, for creamy mashed potatoes
• 4 tbsp unsalted butter, for the mashed potatoes
• Salt, to season the potatoes

Instructions

1. Place the chuck roast in the Instant Pot. Sprinkle the ranch dressing mix and au jus gravy mix over the top.
2. Add the butter, pepperoncini peppers, and pepperoncini juice around the roast.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 60 minutes. Tip: For extra tenderness, let the pressure release naturally for 10 minutes before quick releasing.
4. While the roast cooks, boil the potatoes in salted water until fork-tender, about 15 minutes.
5. Drain the potatoes and return them to the pot. Add milk and butter, then mash until smooth. Tip: Warm the milk before adding to prevent the mash from cooling down.
6. Once the roast is done, shred it with two forks directly in the pot, mixing it with the juices. Tip: For a thicker sauce, turn the Instant Pot to Sauté and simmer for a few minutes.
7. Serve the shredded roast over a bed of creamy mashed potatoes.

Get ready for a melt-in-your-mouth roast with a kick, paired with the smoothest mashed potatoes. Try topping it with extra pepperoncini for an added zing or serve it alongside a crisp green salad to balance the richness.

Low-Carb Instant Pot Mississippi Roast

Unbelievably tender and packed with flavor, this Low-Carb Instant Pot Mississippi Roast is your ticket to a hassle-free dinner that doesn’t skimp on taste. You’ll love how the spices meld together, creating a dish that’s both comforting and satisfying.

Ingredients

• 3 lbs chuck roast, well-marbled for tenderness
• 1 tbsp avocado oil, high-heat stable and buttery
• 1 packet ranch seasoning, for that herby punch
• 1 packet au jus gravy mix, adding depth and richness
• 1/2 cup beef broth, low-sodium and savory
• 1/4 cup pepperoncini peppers, tangy with a mild heat
• 2 tbsp unsalted butter, for a silky finish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the avocado oil until shimmering, about 2 minutes.
2. Season the chuck roast generously with salt and pepper, then sear in the Instant Pot until deeply browned on all sides, roughly 4 minutes per side.
3. Sprinkle the ranch seasoning and au jus gravy mix over the roast, ensuring even coverage.
4. Pour in the beef broth and scatter the pepperoncini peppers around the roast.
5. Place the butter on top of the roast, then secure the lid and set the Instant Pot to ‘Manual’ high pressure for 60 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 15 minutes before quick releasing any remaining pressure.
7. Carefully remove the roast and shred with two forks, then return to the pot to soak up the juices.

Generously spoon the tender, flavorful meat over cauliflower mash or enjoy it as a hearty low-carb wrap filling. The pepperoncini adds a delightful zing that cuts through the richness, making every bite perfectly balanced.

Instant Pot Mississippi Roast with Rice

Just imagine coming home to a meal that’s both comforting and effortlessly delicious. You’ll love this Instant Pot Mississippi Roast with Rice—it’s a game-changer for busy weeknights.

Ingredients

• 3 lbs chuck roast, well-marbled and trimmed
• 1 packet ranch dressing mix, savory and herby
• 1 packet au jus gravy mix, rich and flavorful
• 1/2 cup unsalted butter, creamy and golden
• 5 pepperoncini peppers, tangy and slightly spicy
• 1 cup beef broth, deeply savory
• 2 cups long-grain white rice, fluffy and tender
• 2 cups water, fresh and clean

Instructions

1. Place the chuck roast in the Instant Pot. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top.
2. Add the butter, pepperoncini peppers, and beef broth around the roast. Tip: For extra flavor, don’t stir the ingredients—just let them mingle as they cook.
3. Secure the lid and set the Instant Pot to ‘Meat/Stew’ for 60 minutes on high pressure. Tip: Ensure the valve is set to ‘Sealing’ to build pressure properly.
4. Once done, allow a natural release for 15 minutes, then quick release any remaining pressure. Tip: This step keeps the roast juicy and tender.
5. Remove the roast and shred it with two forks. Meanwhile, add the rice and water to the pot, stirring to combine with the remaining juices.
6. Place the shredded beef on top of the rice, secure the lid, and cook on ‘Rice’ for 12 minutes. Let it naturally release for 10 minutes before opening.

Unbelievably tender and packed with flavor, this roast pairs perfectly with the buttery rice. Try serving it with a side of steamed veggies for a complete meal that’s sure to impress.

Gluten-Free Instant Pot Mississippi Roast

Let’s dive into making a gluten-free Instant Pot Mississippi Roast that’s as easy as it is delicious. Perfect for those busy nights when you want something hearty without the hassle.

Ingredients

• 3 lbs chuck roast, well-marbled for tenderness
• 1 packet gluten-free ranch dressing mix, for that herby punch
• 1 packet gluten-free au jus gravy mix, adding depth
• 1/2 cup unsalted butter, rich and creamy
• 5-6 pepperoncini peppers, tangy and bright
• 1/4 cup pepperoncini juice, for a zesty kick
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering.
2. Season the chuck roast generously with salt and pepper, then sear in the Instant Pot for 3-4 minutes per side until deeply browned.
3. Sprinkle the ranch dressing and au jus mixes over the roast, ensuring even coverage.
4. Place the butter on top of the roast, followed by the pepperoncini peppers and juice.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 60 minutes.
6. Once done, allow a natural release for 15 minutes, then quick release any remaining pressure.
7. Shred the roast with two forks, mixing it into the rich, flavorful juices.

Kind of amazing how tender and flavorful this turns out, right? The peppers add a nice tang that cuts through the richness, making it perfect over mashed cauliflower or gluten-free noodles.

Conclusion

Just like that, you’ve got 12 mouthwatering ways to whip up an Instant Pot Mississippi Roast! Whether you’re craving classic comfort or a creative twist, these recipes promise to delight. Don’t forget to pin your favorites, share your kitchen triumphs in the comments, and spread the love by sharing this roundup on Pinterest. Happy cooking, friends!