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Instant Pot Mississippi Roast is so tender and delicious for the best roast with very little work. The pressure cooker makes this recipe quickly with just a few ingredients.

Shredded Instant Pot Mississippi Roast Recipe
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Instant Pot Mississippi Roast

I know you have probably found all over Pinterest several Mississippi Pot roast recipes. I even have a delicious Mississippi Pot Roast Recipe for the crock pot.

However, I often put it off and forgot to throw it in the crock pot. One day,  I decided to turn it into a Mississippi Pot Roast Instant recipe.

The roast is so tender that it tastes slow cooked. You really are going to love this recipe.

Shredded Instant Pot Mississippi Roast Recipe in an Instant Pot Insert

I was skeptical!

How could a pressure cooker make a roast so quickly and taste like it had been cooking all day? I don’t quite understand how it does it, but it does work.

This roast came out super tender and taste like it had been cooking all day. This would be perfect to throw in before you go to church or when your morning is too busy.

You will need an electric pressure cooker.

I am using an 8 quart Instant pot but you can use a 6 quart. I personally have an Instant Pot and so far I am loving it.

If you have been putting off trying an instant pot, I highly recommend going ahead and biting the bullet. I love using the pressure cooker when I don’t have much time.

It is perfect for frozen food or meals that normally take a while. You can toss everything in and have dinner ready in no time at all.

Dinner time is much easier and less complicated now that I have the pressure cooker. If you are hesitant or on the fence, don’t be. You will love it.

Ingredients for Instant Pot Mississippi Roast Recipe


  • Roast (any kind will do)
  • Ranch seasoning mix
  • Pepperoncini Peppers with the juice
  • Butter – Use unsalted butter so that the meal is not too salty.
  • Water

What type of roast works best for this recipe?

I like to use a chuck roast for this recipe. However, any will work great. Arm roast or a London broil will work in this recipe as well.

Can you use a frozen roast?

Yes, you can use a frozen roast for this recipe. It will take longer to make in the instant pot but it’s still quicker than cooking in a slow cooker or the oven.

If you use a frozen roast, add 10-15 minutes to the pressure cook time for this recipe.

How to make Instant Pot Mississippi roast:

Place your roast in the bottom of your instant pot.

Sprinkle the ranch mix over the roast.

Place the stick of butter on top and pour the Peppercinis over it.

Pour water around the roast.

Add the lid and make sure it is turned to sealing. Click the manual button and cook on high pressure for 90 minutes.

After the cook time, do a natural release on the Instant Pot.

Overview of Shredded Instant Pot Mississippi Roast Recipe in an Instant Pot

Then shred the beef and serve.

Shredded Instant Pot Mississippi Roast Recipe in a large white bowl.

What is a natural release?

A natural release means to let the pressure release naturally from the Instant Pot. In order to do this just leave the Instant Pot alone over the cook time.

The Instant Pot will naturally release the pressure and it usually takes approximately 15-20 minutes depending on the size of your meal and the Instant Pot.

Do you need to brown the roast?

Generally, I do not brown the roast before making this recipe just because I’m kind of lazy in the kitchen.

If you prefer to brown your roast first, you definitely can for this recipe.

To brown, place the instant pot on the sauté setting. Add a small amount of olive oil to the instant pot insert.

Then add in the roast and cook for 3-4 minutes on each side to brown the roast.

After the roast has been browned, remove the roast from the instant pot. Then use a wooden spoon to remove all the brown bits from the bottom of the pot.

Then add add the roast back to the instant pot with the other ingredients and cook based on the recipe.

How to make the pot roast gravy:

Remove the beef and peppers from the instant pot and switch the instant pot to the sauté setting.

Then mix 2 tablespoons of cornstarch (or flour) with 1 cup of cold water. Whisk together until blended completely.

Whisk this mixture into the juices in the instant pot. Then cook for 2-3 minutes until the sauce has thickened.

Taste test it and seasoning with salt and pepper. Then it’s ready to serve with the Mississippi roast.

Is this meal spicy?

No, I don’t think that this Mississippi roast is spicy. The pepperoncinis add a tangy flavor to this recipe but not a spice.

Tips for Making this Recipe:

  • To Reduce the Salt. – Make sure that you use unsalted butter and do not add any broth. I only use water in this recipe to reduce the salt. You can also use half of the pepperoncinis in this recipe to reduce the salt as well.
  • Use whole Pepperoncinis. – They sell whole and sliced pepperoncionis. I use whole pepperoncinis so that anyone that doesn’t like them can easily pick them out. Also, the whole works best with the long cook time that is needed to make the beef tender in this recipe.
  • Use a marble roast. I love using a well marbled roast in this recipe so that it adds more flavor to this

What to serve with Mississippi roast?

Here are a few of our favorite side dish recipes that we love serving with this recipe.

You can also use the leftovers to make sliders. Just serve on rolls for another quick dinner. Yum!

A collage photo - The top photo of the shredded instant pot beef in an Instant Pot and the bottom photo of the beef in a large white bowl

Variation Ideas:

The flavor from the ranch seasoning is amazing. You can also add a packet of onion soup mix or a gravy mix if you prefer for a different flavor on this recipe.

You can also use banana peppers instead of pepperoncini peppers in this recipe if you prefer.

Pressure cooking makes it so tasty but you will think the meat was slow cooked all day. It is seriously that tender. You will love having this easy recipe on hand for quick meals.

We have tons of delicious electric pressure cooker recipes here.

How to Store:

Store the leftovers in an air tight container in a refrigerator for up to 4-5 days.

You can also freezer the leftovers in a freezer safe bag for up to 3 months.

Add a little beef broth to the leftovers when reheating to add moisture back into the meat mixture.

Print this Mississippi roast instant pot recipe:

Mississippi Pot Roast Pressure Cooker Recipe

4.99 from 67 votes
This Mississippi Pot Roast Pressure Cooker Recipe is amazing! Super easy and this is such a quick and easy Instant Pot recipe.
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4 -6 people
Cuisine American
Course Main Course
Calories 698


  • (1) 3-4 lb roast (any kind will do)
  • 1 packet ranch seasoning mix
  • 1 stick butter (½ cup)
  • ½ jar Pepperoncini Peppers with the juice
  • ½ cup water
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  • Place your roast in the bottom of your instant pot.
  • Sprinkle the ranch mix over the roast.
  • Place the stick of butter on top and pour the Peppercinis over it.
  • Pour water around the roast.
  • Add the lid and make sure it is turned to sealing. Click the manual button and change time to 90 minutes.
  • Shred and Serve

Recipe Notes

Note: The Pepperonicini Peppers are not spicy but if you’re sensitive to these peppers, this recipe will be great with Banana Peppers too. 

Nutrition Facts

Calories 698kcal, Carbohydrates 3g, Protein 75g, Fat 39g, Saturated Fat 20g, Cholesterol 271mg, Sodium 918mg, Potassium 1160mg, Vitamin A 705IU, Calcium 71mg, Iron 7mg

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More roast recipes:

Try these other easy Instant pot recipes:

This instant pot Mississippi roast recipe is easy to make with only 4 ingredients. You will love this instant pot Mississippi roast beef than can be made from frozen and is great if you’re following a low carb or keto diet. My entire family love this Mississippi beef roast made in an electric pressure cooker! #eatingonadime #instantpotrecipes #beefrecipes #mississippiroast

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. Rachelle says:

    So good! My go to now!

  2. Carrie Barnard says:

    You do not have to, but it is will add more flavor to your roast, if you do brown it.

  3. Shelby Holman says:

    Should you brown the beef before?

  4. Carrie says:

    I make this on high pressure. Thanks Betty!

  5. Betty says:

    5 stars
    I’ve made this in the crockpot and it is awesome. For the instapot Do you use high or low pressure? Thanks!


    5 stars
    I have make the Mississippi Pot Roast several times and it always turns out sooo yummy! I sometimes throw an Au Jus gravy pack in when I’m wanting it a little saucier 🙂
    Thanks for the wonderful recipes.

  7. Amy says:

    5 stars
    This is a frequently requested dinner in my house. We love it.

  8. Cristin says:

    5 stars
    This is the ULTIMATE pressure cooker recipe. If you are new to pressure cooking and want to give your new machine a test-drive this is the perfect recipe to dazzle a crowd. The only hard part about this recipe is selecting the perfect accompaniment… egg noodles or mashed potatoes?

  9. Kelly says:

    5 stars
    We love this. It’s so easy to prepare. I served it over smashed chucky red potatoes and with a side salad. Easy peasy and very yummy!

  10. brenda haubert says:

    5 stars
    Wow!! Thats all I can say! I never thought I could get this great tasting roast with hardly any work. Thanks and keep the rercipes coming!

  11. Beverly says:

    5 stars
    We love this recipe. It has become a favorite. We like it on sandwiches, over potatoes, noodles, or rice, and just by the fork full…don’t judge (HA HA, eating on the go). Thanks a bunch for all the good, fun recipes and ideas. They are always greatly appreciated.

  12. Marlene says:

    5 stars
    This recipe is so good I changed every other roast recipe to model this one. The butter keeps it moist and fall apart tender! the flavor is out of this world!

  13. Richard says:

    5 stars
    I made this with a pork roast, and it is so moist and tender. I love these Mississippi mud recipes.

  14. JESSICA L TANNER says:

    I have had my instant pot for a year now & its still in the box. I think this will be my very first recipe to break it in. Looks very easy to do. Thanks

  15. Tabatha says:

    5 stars
    When all else fails and you don’t know what to make for dinner, make this roast! This is so easy and the homemade gravy that’s left from the juices is absolutely amazing! Savory, sweet, with a touch of spice, and salt! YUM!

  16. Kay Morris says:

    5 stars
    I’ve made this numerous times and it’s always easy and delicious. Right now I have some leftover for dinner tonight!

  17. Carrie says:

    Yes, I love it with chicken too!

  18. Sara says:

    5 stars
    Amazing recipe would Recommend it to anyone.. very good with chicken too ?

  19. Carrie says:

    Thank you so much!

  20. Kathy says:

    5 stars
    Love this recipe!

  21. Carrie says:

    Great to hear! I’m glad you enjoyed it!

  22. John piper says:

    5 stars
    I made this tonight in my Ninja Foodi I was on the sceptical side but it was awesome. I served it with garlic mashed potatoes. A huge difference cooking with a pressure cooker vs crock pot you don’t get the smell build up that makes you hunger for it until you release the pressure, WOW that smell is so full of flavor. And the gravy yum.

  23. Carrie says:

    Sounds delicious! I’m glad you enjoyed it!

  24. Lois says:

    I tried this recipe today. It was good
    I am new using the instant pot.
    I add a can of cream of mushroom
    Soup. To thicken the gravy.

  25. Carrie says:

    Yes, I think that would taste great!

  26. Shelley says:

    Can I do this recipe with a 3 lb. pork loin roast??

  27. Erica says:

    5 stars
    Hi! This is my fave Mississippi Roast recipe out there. Curious how you came up with the nutrition part. My Hubs documents everything….so is that your breakdown per serving or for the entire roast?

  28. Joel says:

    5 stars
    I just made this and it was great. Couple tweaks. I used beef broth and not water, beef bullion paste, 1/2 tsp, and couple tsps of minced garlic. Nect time adding basil pesto.

  29. Carrie says:

    I generally use thawed beef for this particular recipe,

  30. Mary anne says:

    May be a dumb question, but I’m new to the Instant Pot as well. Do you thaw the roast before cooking or put it in frozen? Thanks!

  31. Allison says:

    You can also use the sauté function on the instant pot for the gravy if you want to save a pan! Just measure out the liquid in the pot and add the required amount back in ?

  32. Amelia says:

    Low or high pressure?

  33. Carrie says:

    I would keep it the same so it is nice and shreddable. 🙂

  34. Jo says:

    How much *total* time does this take, in other words, how long does it take for the pressure to build up? I’m trying to get a feel for when I should put it on. Also, how long should I cook a 5 lb roast? I’m used to cooking in my crockpot. Thanks!

  35. Dawna P says:

    Does only cooking a 2 lb roast change the cooking time?

  36. Carrie says:

    I did a quick release but you can do either.

  37. Kyri says:

    Do you release the pressure? Or let it release naturally?

  38. Carrie says:

    I love that! We have done that as well. The flavor is amazing!

  39. Carrie says:

    Thanks! I updated it Alison. 🙂

  40. Alison says:

    Your instructions never say to add the pepperoncini’s to the pot. It’s pretty obvious to anyone who cooks, but thought you may want to update your recipe. 🙂 Thanks!!

  41. Annie says:

    I wondered the same thing about adding potatoes. I ended up peeling 6 whole carrots, and six whole potatoes, then adding them right on top. Worked great! They were VERY soft, but held together. Great one pot meal.

  42. Michael says:

    Cook the roast for 45 min a time high pressure . Quick pressure release then add potatoes and carrots . Add 10 min of cooking time at high pressure then Quick pressure release .

  43. Ashley says:

    I’m new to the instant-pot. Do you think I could add potatoes and carrots at the same time? Or will they turn to mush before the meat is done?