Instant Pot Mississippi Pot Roast Recipe

Heather Dessinger

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Instant Pot Mississippi pot roast in large serving bowl on kitchen counter

The origin story of most of our favorite comfort foods is usually a little bit of a mystery, but not so with the massively popular Mississippi pot roast. It can be traced back to Ripley, Mississippi, a town with a population of about 5,300 that’s known as the birthplace of the hill country blues.

More specifically, it can be traced back to Robin Chapman, who adapted a recipe given to her in the 1990’s so that it would be less spicy for her kids. They loved it so much she shared with with a friend, Karen Farese, who contributed it to her church’s cookbook. The rest, as they say, is history.

Originally made with just five ingredients – roast, butter, ranch seasoning, au jus gravy mix and pepperoncinis – it was just called “roast beef” in the beginning. But with it’s melt-in-your-mouth tenderness and tangy, rich flavors, it’s no surprise that the recipe caught on, and as it made its way to fame it became affectionately known as the Mississippi pot roast.

The version below is made without seasoning packets, which often contain ingredients like artificial flavors and gluten that I want to avoid. Even when made from scratch, though, it’s a delicious homestyle dish that’s mostly hands-off and easy enough for busy weeknights.

Serve it up with mashed potatoes (or cauliflower fauxtatoes) and a side of veggies or a big salad.

instant pot mississippi pot roast recipe gluten free
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4.78 from 9 votes

Instant Pot Mississippi Pot Roast Recipe

With it’s melt-in-your-mouth tenderness and tangy, rich flavors, this roast is homestyle comfort food made easy enough for busy weeknights.
Course Main Course
Keyword gluten-free
Prep Time 10 minutes
Cook Time 55 minutes
Natural pressure release and gravy prep time 20 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 503kcal
Author Heather Dessinger



Roast Ingredients

DIY Ranch Seasoning Mix

DIY Au Jus Gravy Ingredients

  • 1 cup juices from the Instant Pot once meat is done
  • 1 tbsp arrowroot powder
  • 2 tbsp water


  • Pat the roast dry with paper towels and set aside. In a small bowl, combine the ranch seasoning ingredients – parsley, dill, garlic powder, onion powder, black pepper and salt – then set aside.
  • Turn on the sauté setting on your Instant Pot and add 4 tablespoons of butter/avocado oil.
  • Once the butter/oil is hot, add the roast to the pot and sear on all sides, then remove the roast and set it on a plate.
  • Pour the beef broth, chicken broth or water into the pot and use a wooden spoon to deglaze the bottom of the pot (scrape up any browned bits that have accumulated on the pot).
  • Place the roast back in the pot. Pour coconut aminos and 1/2 cup of the brine from your pepperoncini jar over the roast, then place the ranch seasoning on top of the roast.
  • Place the lid on the Instant Pot and set the valve to the “sealing” position. Set the pressure cooker setting to high pressure for 55 minutes.
  • Once the timer goes off, let the pressure release naturally for about 15 minutes and then do a quick release. I recommend using a long-handled spoon to move the valve so that your hand stays far away from the hot steam that will stream out. When the float valve drops, carefully unlock and remove the lid.
  • Remove the roast from the Instant Pot and place it in a serving dish. Using two forks, pull apart the meat until the entire roast is shredded. Add half the drained pepperoncini peppers and toss to combine, then taste and add more if desired. I usually use the whole jar.
  • Make an arrowroot slurry by mixing 1 tablespoon of arrowroot powder with two tablespoons of water.
  • Pour one cup of the liquid from the Instant Pot into a measuring cup and discard the rest. Place the one cup of liquid back into the pot and turn the pot back to sauté. Add in the slurry and cook for 1-2 minutes after the mixture starts bubbling. After it thickens, pour it over the roast. Toss to combine everything, then serve.


Nutrition facts are estimates. Calculations include the use of beef broth. I was unable to get nutrition data for the pepperoncini brine since the nutrition facts on the label are for the actual pepperoncini’s, so I used apple cider vinegar in place of the brine for the calculation. 
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Calories: 503kcal | Carbohydrates: 5g | Protein: 44g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 659mg | Potassium: 816mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 5mg

Frequently Asked Questions

Can this recipe be made in a slow cooker?

Yes, you can add the roast, broth, coconut aminos, pepperoncini juice and DIY Ranch Seasoning Mix to slow cooker and cook on low for 6-8 hours (or until fork tender). I don’t sear when I use the slow cooker so there’s no need for the oil. If you’d like you can add the pepperoncini’s on top of the roast before it cooks. I prefer to add them after because they tend to get very soft if they cook for a long time.

When the roast is done, you can prepare the gravy using the DIY Au Jus ingredients on your stovetop.

More Instant Pot Recipes To Try

Chicken Tikka Masala – This family favorite folds tender marinated chicken into a rich, creamy curry sauce made with aromatic garam masala, diced tomatoes, fresh ginger and more.

No-Thaw Taco Meat – Infused with spices like cumin and chili powder, this recipe is so simple and delicious. You don’t even need to thaw the ground beef before tossing it into the Instant Pot.

Teriyaki Chicken – With a sticky, sweet and savory sauce and tender chicken, this recipe makes a delicious and easy meal.

Chicken Soup – This nourishing version of a tried-and-true comfort food is so flavorful and easy!

BBQ Pulled Pork – Juicy and flavorful, this tender pulled pork is delicious on its own or served as a sandwich with a side of coleslaw.

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating

3 thoughts on “Instant Pot Mississippi Pot Roast Recipe”

  1. I love pot roast recipes, especially for the instant pot. BUT my husband is nighshade free, so what could I sub for the peppers and the brine. Maybe pickles?

  2. Am I able to make this in the instant pot without thawing? If I was to do that, how do I go about it without sautéing the meet?

  3. 4 stars
    You had me until you dumped most of the broth from the pot!!! Pour it into a jar to be used later, or freeze!!!

    Not sure what pepperoncini peppers taste like. I don’t like hot…are they hot? Usually the small peppers pack the most heat. (I assume they are small, hence the ‘cini)
    What could I sub for them…?