This Instant Pot Mississippi Pot Roast is a classic American comfort food made quicker and easier in the Instant Pot! Tender and juicy chuck roast beef is flavorful and loaded with salty pepperoncini peppers.

Mississippi Pot Roast in a White Plate severed with Carrots.

In this recipe:

This Instant Pot Mississippi Pot Roast is a quick, throw-and-go simple recipe, just like our Instant Pot Country Style Ribs and Instant Pot BBQ Chicken Mac and Cheese! All you need are a few basic spices, chuck roast beef, and an instant pot. It’s one of those incredibly uncomplicated pot roast recipes that makes cooking dinner easy!

While classic Mississippi pot roast is made in the slow cooker, this instant pot version is just as tasty but ready in a fraction of the time. It’s pull-apart tender, incredibly moist, so flavorful, and deliciously served over creamy mashed potatoes or on sandwiches! Just like our smoked chuck roast, but without needing the smoker, it’s a great recipe with bonus built-in flavor!

Delicious Instant Mississippi Pot Roast

What Is Mississippi Pot Roast?

Mississippi Roast is one of our favorite Instant Pot recipes! It’s made with a beef chuck roast that’s jazzed up with a ranch seasoning or a ranch-like herb blend, red wine, and pepperoncini peppers for an amazing flavor combo. Throw everything in the Instant Pot and let it work its magic. The result is this super tender roast, perfect for any occasion! Whether you need an easy recipe for busy weeknights or are tired of regular pot roast, this delicious dinner recipe is for you!

Ingredients for Mississippi Pot Roast in a pressure cooker all laid out on a table ready to go.

Mississippi Roast Ingredients

This Mississippi pot roast recipe is made up of just a few simple ingredients! 

  • Marinade – Head Country All-Purpose Marinade infuses so much flavor into the meat.
  • Boneless Chuck Roast – We like to use chuck roast beef, but any tough meats from well-worked muscle groups work great. 
  • Salt – coating the beef in salt adds flavor and helps draw out the moisture for a more tender texture. We always use kosher salt.
  • Cooking Oil – any cooking oil will work.
  • Red Wine – adds moisture and a touch of warm sweetness to the beef. We’re also using it to deglaze the instant pot to prevent a burn notice from occurring. 
  • Onion Flakes, Garlic, and Chives – create a sweet and bright flavor base for the cooking liquid. Alternatively, some people love using dry Ranch dressing mix in the packet or dry onion soup mix. Just watch the salt in these.
  • Low-sodium Beef Broth – infuses the meat with tons of moisture and flavor.
  • Pepperoncini peppers – you can usually find pepperoncini peppers in jars in the condiment aisle next to the pickles and at your local market. 

How to Make Mississippi Pot Roast in the Instant Pot

First, place the beef into a resealable bag, then pour the marinade over top. Seal, then marinate for 8 hours.

Remove the beef from the marinade and pat it dry. Season with salt. Set your instant pot to “SEAR” or hit the saute button, add the oil, then brown the beef for 3-5 minutes per side. Add the wine and use a wooden spoon to scrape the browned bits from the bottom.

Add the onion flakes, garlic, black pepper, parsley, chives, and broth. Place roast back in, then top with pepperoncini peppers. Set the instant pot to pressure cook and cook for 45 minutes.

Vent the steam naturally for 15 minutes, then manually quick release the rest, then let the beef roast rest for 5 minutes. After resting, use two forks to shred the beef, then serve! 

Girl Carnivore Expert Recipe Tips

  • Marinate the beef. We recommend marinating the beef for 8 hours or overnight for the best results. The longer it sits in the marinade, the more tender and flavorful it will be.
  • Deglaze the pot. When you add in the red wine, scrape up any brown bits that have stuck to the pot. This helps prevent the instant pot from getting a burn notice.
  • If the beef isn’t easily shredding after 45 minutes, reseal the pressure cooker and cook for another 7-10 minutes until it can be easily shredded with two forks. 
  • Let it rest. Allow the beef to rest in the juices for 5 minutes before shredding it. This allows the flavor and juices to settle into the meat. 
  • Shred the beef in the pot. Shredding the meat right in the cooking liquid keeps it extra moist as the au jus mixes into every bite! 
  • We prefer to use chuck roast, but sirloin roast, top blade, or rump roast would also work.
  • If you can’t find pepperoncini peppers, swap them out for banana peppers instead. They aren’t the same but have a similar flavor.
  • Don’t have an instant pot? Try Mississippi Pot Roast in the slow cooker!
Chuck roast in insta-pot with other ingredients ready to be cooked.

What to Serve With This Beef Roast Recipe

Our favorite way to serve this Mississippi pot roast is over a pile of mashed potatoes topped with additional pepperoncini peppers. We also like to bulk up this meal with roasted carrots or green beans. 

It’s also delicious served over rice or cauliflower rice or as a sandwich on a hearty hoagie roll.

Leftovers & Reheating

Leftover roast will last in an airtight container in the fridge for up to 4 days. 

To reheat, spoon out the desired portion and warm in a skillet over low heat or in 30-second bursts in the microwave until heated through.

Girl Carnivore Pro Tip: Any of the tough meats from the well-worked muscle groups are your best choice for braising and roasting. If you’re looking for something with a huge beef flavor, try the neck or beef cheeks!

Mississippi Pot Roast served in a White Plate


If you’re looking for a fun twist on traditional pot roast, this Mississippi Pot Roast is for you! The burst of tangy flavors from the ranch seasoning and pepperoncini peppers provide a zesty flavor experience you won’t forget!

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

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Instant Pot Mississippi Pot Roast

5 from 18 votes
Prep: 8 hours 5 minutes
Cook: 45 minutes
Resting Time: 10 minutes
Total: 9 hours
Servings: 8
above shot close up of shredded chuck roast cooked in a pressure cooker with mashed potatoes and carrots
The classic Mississippi pot roast gets a major time-saving update by putting the pressure cooker to work!


  • 1 cup Head Country All Purpose Marinade plus ½ cup
  • 3 lbs chuck roast beef
  • 1 tbsp Salt
  • 2 tbsp cooking oil
  • ¼ cup Red Wine
  • 2 tbsp Onion flake
  • 2 cloves Garlic minced
  • ½ tsp Black pepper
  • 1 tsp Parsley
  • ½ tsp Chives
  • 3 cups Beef Broth
  • ¾ cup Pepperoncinis sliced


Marinate the Beef

  • In a gallon-size resealable bag, pour the Head Country All Purpose Marinade over the beef.
  • Mix it around to coat well.
  • Seal the bag and marinate 8 hours, or overnight.

Sear the Beef

  • When ready to cook, remove the beef from the marinde and pat dry.
  • Season the beef liberally with salt on all sides.
  • Set your Insta-pot to the Sear setting and add the oil.
  • Add the beef and brown on all sides, about 3 to 5 minutes per side.

Deglaze the Pan

  • Add the wine and using a wooden spoon, scrape up any browned bits on the bottom.

Add Ingredients

  • Add the onion flakes, garlic, black pepper, parsley chives, and beef broth.
  • Top with the pepperoncinis.

Pressure Cook

  • Set the instant pot to pressure cook for 45 minutes.

Vent Steam

  • Vent the steam naturally for 15 minutes, manually releasing any steam after that.

Shred Beef

  • Let the beef rest for 5 minutes.
  • Using 2 forks, shred the beef in the juices, discarding any large portions of fat, if needed.


  • Serve the shredded beef hot over mashed potatoes with fresh pepperonis on top.



  • If the beef is not easily shredding after 45 minutes, reseal the pressure cooker and cook for another 10 minutes, until easily shredded with two forks. 

Serve with:


  • Store leftovers in an airtight container in the fridge with the juices for up to 4 days. 
  • Reheat by spooning out the desired portion and heating in a skillet over low heat or in a microwave in 30-second bursts.
  • Bonus, leftovers make great shredded beef sandwiches on hearty hoagie rolls.


Serving: 1g | Calories: 457kcal | Carbohydrates: 11g | Protein: 38g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 2091mg | Potassium: 689mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 4mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Recipe FAQs


The best cut of meat for a Mississippi Pot Roast is a nice chuck roast. It has the best flavor, and a decent amount of fat marbled into the beef, which renders as it cooks and transforms the meat into a delicious roast that is easily shreddable and tender.
If you can’t find chuck, you can substitute it with a different cut of beef like sirloin roast, top blade, or rump roast. If you’re looking for something with a huge beef flavor, try the neck of beef cheeks! 


As we know, the instant pot needs a liquid to come to pressure. In this case, we’re using beef broth and red wine to add richness, flavor, and moisture to the roast. 
For this recipe, you’ll need ¼ cup of red wine and 3 cups of beef broth. If you have a bigger roast, you may need to increase the liquid.


If your meat is tough, it likely hasn’t cooked long enough. If you pull with two forks and it isn’t shredding easily, it needs to cook longer.
Should this happen, don’t worry. You can totally rescue that tough roast! Simply pop the lid back on the instant pot and cook for another 7-10 minutes. Make sure that you have enough liquid in the pot so that things don’t burn or dry out. 


Totally! You can slow this recipe down in a Dutch oven or a slow cooker/crock pot if preferred!
For a Dutch Oven: Simply marinate the beef, brown it in the Dutch oven, then add in all of the ingredients and cook at 325ºF for 4-5 hours or until the meat shreds easily with two forks. 
For a Slow Cooker: Follow the recipe steps up to setting the pressure cooker and set your slow cooker to low heat for 5 to 7 hours until the meat is easily shreds with a fork.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


    1. Hi Autumn, I would try this on low if you’re pressure cooker has that setting. Each one will run differently and this recipe has a manual timer of 45 minutes. If the roast doesn’t shred easily after the steam has been vented, re-secure the lid and try for another 10 minutes.

      Hope this helps!

    2. 5 stars
      This kicked butt! I followed the recipe exactly and it turned out perfectly moist and delicious! I will make again,!