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Home » Blog Recipe Posts » Dinner

Instant Pot Mississippi Pork

April 15, 2019 by Sandy 18 Comments

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Instant Pot Mississippi Pork is so delicious and amazingly flavorful! This is an easy and very tasty way to prepare a pork shoulder roast in the Instant Pot®. Try this wonderful pressure cooker Mississippi Pork recipe! Fall apart tender meat that makes an awesome pulled pork!

Mississippi Pork on white serving platter on a wooden board in front of a pressure cooker

 

Instant Pot Mississippi Pork

So far I have made the classic Mississippi Pot Roast as well as Mississippi Chicken in the Instant Pot. They are both incredible! I decided to try it with a pork butt, also called pork shoulder. We had the best pulled pork from it!

The original Mississippi Pot Roast was created by Robin Chapman over 20 years ago, and its popularity has skyrocketed! People just love the flavors in this recipe.

You can make it in the slow cooker, in the oven, and in the pressure cooker (see my recipes below).

Mississippi Pork in pressure cooker

I Made Mississippi Pot Roast and it was pretty Salty

Yes, that is the biggest complaint about the original recipe. I have some tips to lessen the salt:

  • Use Unsalted Butter.
  • Try to find Low Sodium Ranch and/or Au Jus.
  • Try my Homemade Ranch Dressing Mix recipe. It's Low Sodium.
  • Add a few cut up potatoes to the pot and cook with the roast
  • Add a little water to the drippings if too salty. Taste first and adjust.

What is Instant Pot Mississippi Pork Good on?

There are many ways to enjoy this flavorful pork roast! Here are a few suggestions:

  • Serve over Mashed Potatoes.
  • Serve over Rice.
  • Pull (shred) the pork and serve on buns.
  • Cut into chunks and serve alongside veggies or a salad.

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Instant Pot Mississippi Chicken
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Instant Pot Mississippi Pork on white platter as well as title and Simply Happy Foodie.com logo

5 from 6 votes
Mississippi Pork on a white platter on a wooden board
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Instant Pot Mississippi Pork
Prep Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

Instant Pot Mississippi Pork

Course: Dinner
Cuisine: American
Keyword: pressure cooker mississippi pork recipe
Servings: 6 - 8
Calories: 629 kcal
Author: Sandy Clifton
Ingredients
  • 1 sm Onion (optional) sliced
  • 3-4 lbs Pork Butt Roast (Pork Shoulder), cut in thirds
  • ⅓ cup Water
  • 1 (1 oz) packet Ranch Dressing Mix
  • 1 (1 oz) packet Au Jus (or Brown Gravy mix)
  • ½ (12 oz) jar Pepperoncinis (regular, not hot)
  • ½ (12 oz) jar Juice from the Pepperoncinis
  • ½ cup Butter, unsalted
To Thicken Gravy (whisk together while roast is cooking)
  • 4 Tbsp Flour
  • 4-6 Tbsp Water
Instructions
  1. Add everything to the pot in the order listed and place the lid on. Set the steam release knob to te Sealing position.

  2. Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 70 minutes. The pot will take several minutes to come to pressure.

  3. When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the steam release knob to the Venting position to release the remaining pressure.

  4. When the pin in the lid drops back down, open the lid.

  5. Take out the meat and place it on a dish. At this point you can shred it or leave it in chunks. Cover it and set aside.

  6. Turn on the Sauté setting and when the juices in the pot start to simmer, whisk in the flour mixture. Stir until gravy thickens.

  7. Add the meat back into the gravy.

  8. Serve over mashed potatoes, over rice, or on a bun as a pulled pork sandwich.


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RESOURCES TO MAKE Instant Pot Mississippi Pork recipe and more

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Instant Pot Mississippi Pork

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  1. Tab

    March 03, 2023 at 11:41 am

    At first, I found this recipe for the Mississippi Pot Roast, which was awesome! My family enjoyed it so much I wanted to try it with pork.
    It was as good, I'm making the pork again tonight. Nice job chef!

    Reply
  2. Valerie

    November 20, 2022 at 6:43 pm

    I keep coming back to these Mississippi Pot Roasts. I start craving it just thinking about it. One problem, it’s always so tender the night of cooking, but heating it up the next day, even just a little, it kind of loses its tenderness. Not all of it, but some. Any ideas on that?

    Reply
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