Do you love our Creamy Mississippi Crock Pot Roast? We have converted this low-carb crock pot recipe into an electric pressure cooker recipe for all you Instant Pot users! Our Creamy Mississippi Instant Pot Roast is an easy way to make a fall-apart flavorful roast in a fraction of the time.
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MY LATEST RECIPESCris here.
Instant Pot Recipes
I have received so MANY notes from readers and Crock Posse members that folks want more Instant Pot (or electric pressure cooker) recipes. We are definitely working on it. (Psst… Here is a list of all of our Instant Pot Recipes that you may want to bookmark or pin to save it).
So, naturally, when adapting recipes, we often gravitate to our family favorites and one of those favorites for my family is Creamy Mississippi Crock Pot Roast. As I have shared before, my family has been eating low carb and this roast is a staple for us… because it tastes ah-mazing and no one even notices that the carbs are missing ;).
Mississippi Recipes
Those of you that know Mikey KNOW that he is crazy about the flavors that are known around the internet as “Mississippi- Style”. Most of the recipes have been inspired by the very popular Mississippi Beef Roast and now have been made into everything from chicken to pasta dishes. Here is a full list of our Mississippi Dishes:
- Crock Pot Mississippi Beef Roast
- Crock Pot Mississippi Chicken Thighs
- Crock Pot Mississippi Whole Chicken
- Crock Pot Mississippi Pork Roast
- Crock Pot Mississippi Pork Chops
- Crock Pot Mississippi Beef Sandwiches
- Instant Pot Mississippi Pot Roast
- Instant Pot Mississippi ChickenThighs
- Crock Pot Mississippi Chicken Legs
- Crock Pot Creamy Mississippi Beef Roast
- Crock Pot Mississippi Chicken Noodles
- Crock Pot Creamy Mississippi Beefy Mac
Creamy Mississippi Instant Pot Roast Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Creamy Mississippi Instant Pot Roast
- 3-5 lb Chuck Roast
- ½ Cup Beef Broth or Water
- ½ Cup Pepperoncini Juice
- 1 envelope Ranch Dressing Mix (or Dill Ranch or Chive and Onion Mix)
- 1 envelope Au Jus Gravy Mix (or Brown Gravy Mix)
- ¼ Cup Butter
- 6-8 Pepperoncinis
- 8 oz Cream Cheese- Cubed
How to Make Creamy Mississippi Pot Roast in an Electric Pressure Cooker
- Pour the broth and juice in the pressure cooker.
- Add roast.
- Sprinkle mixes over roast.
- Then top with butter and pepperoncinis.
- Cook at high pressure on manual for 90 minutes. Do not allow warming cycle to kick on.
- Then use natural release for 15 minutes and switch to quick release.
- Shred meat with two forks and stir in cream cheese until melted.
Notes on Creamy Mississippi Instant Pot Roast
- We used a 6 quart Instant Pot to make this recipe. Using an electric pressure cooker is a great convenience in the kitchen, but ALWAYS follow your manufacturer’s recommendations for safety.
- If using a smaller pot, you may need to reduce the recipe to avoid overflow. If using a larger pot, you may need to add additional liquid.
- Also, DO NOT EVER cover the vent of your electric pressure cooker.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Printable Recipe for Creamy Mississippi Instant Pot Roast
Do you love our Creamy Mississippi Crock Pot Roast? We have converted this low-carb crock pot recipe into an electric pressure cooker recipe for all you Instant Pot users! Our Creamy Mississippi Instant Pot Roast is an easy way to make a fall-apart flavorful roast in a fraction of the time.
- 3-5 lb Chuck Roast
- ½ Cup Beef Broth or Water
- ½ Cup Pepperoncini Juice
- 1 envelope Ranch Dressing Mix or Dill Ranch or Chive and Onion Mix
- 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
- ¼ Cup Butter
- 6-8 Pepperoncinis
- 8 oz Cream Cheese- Cubed
- How to Make Creamy Mississippi Pot Roast in an Electric Pressure Cooker
- Pour the broth and juice in the pressure cooker.
- Add roast.
- Sprinkle mixes over roast.
- Then top with butter and pepperoncinis.
- Cook at high pressure on manual for 90 minutes. Do not allow warming cycle to kick on.
- Then use natural release for 15 minutes and switch to quick release.
- Shred meat with two forks and stir in cream cheese until melted.
- We used a 6 quart Instant Pot to make this recipe. Using an electric pressure cooker is a great convenience in the kitchen, but ALWAYS follow your manufacturer’s recommendations for safety.
- If using a smaller pot, you may need to reduce the recipe to avoid overflow. If using a larger pot, you may need to add additional liquid.
- Also, DO NOT EVER cover the vent of your electric pressure cooker.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
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