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Shredded Mississippi roast in gravy inside Instant Pot

Mississippi Roast Instant Pot Recipe

Tender, flavorful Mississippi Roast Instant Pot recipe made with just 5 ingredients and minimal prep. A perfect dump-and-go meal for cozy dinners or busy weeknights.
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Course: Dinner, Main Course
Cuisine: American, Southern Comfort Food
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Natural Release: 15 minutes
Total Time: 2 hours
Servings: 6 servings
Calories: 450kcal
Cost: $20–25

Equipment

  • 1 Instant Pot 6-quart or larger recommended
  • 1 Tongs For flipping the roast
  • 1 Meat thermometer Optional, for checking doneness
  • 1 Mixing spoon For shredding and stirring

Ingredients

  • 3–4 lb Chuck roast Trimmed of excess fat
  • 1 oz Ranch dressing mix 1 packet
  • 1 oz Au jus gravy mix 1 packet
  • ½ cup Unsalted butter Cut into cubes
  • ½ cup Pepperoncini peppers With juice
  • 1 cup Beef broth Optional, for extra liquid
  • Salt & pepper To taste
  • 1 tablespoon Oil For searing the roast (olive or canola)

Instructions

  • Pat roast dry
  • Season roast
  • Sear both sides
  • Remove and set aside
  • Sprinkle ranch and au jus
  • Add roast back
  • Top with butter/peppers
  • Add pepper juice/broth
  • Set to high pressure
  • Cook for 90 minutes
  • Natural release 15 mins
  • Shred meat
  • Mix with juices
  • Serve with sides

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 240g | Calories: 450kcal | Carbohydrates: 4g | Protein: 35g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 950mg | Potassium: 600mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 4mg