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!
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).
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.
Instant Pot Mississippi Chicken
Instant Pot Mississippi Pot Roast
Instant Pot Pulled Pork
Instant Pot Kaluah Pork / Kaluah Pig
Instant Pot Hawaiian Pineapple Pork
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Instant Pot Mississippi Pork
- 1 sm Onion (optional) sliced
- 3-4 lbs Pork Butt Roast (Pork Shoulder), cut in thirds
- 1/3 cup Water
- 1 (1 oz) packet Ranch Dressing Mix
- 1 (1 oz) packet Au Jus (or Brown Gravy mix)
- 1/2 (12 oz) jar Pepperoncinis (regular, not hot)
- 1/2 (12 oz) jar Juice from the Pepperoncinis
- 1/2 cup Butter, unsalted
- 4 Tbsp Flour
- 4-6 Tbsp Water
Add everything to the pot in the order listed and place the lid on. Set the steam release knob to te Sealing position.
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.
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.
When the pin in the lid drops back down, open the lid.
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.
Turn on the Sauté setting and when the juices in the pot start to simmer, whisk in the flour mixture. Stir until gravy thickens.
Add the meat back into the gravy.
Serve over mashed potatoes, over rice, or on a bun as a pulled pork sandwich.
RESOURCES TO MAKE Instant Pot Mississippi Pork recipe and more
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How big would you say a serving is? Roughly 4 oz or so? Thanks!
Yes, approximately.
Hi Sandy! I’ve tried your recipe for Mississippi pot roast using beef and LOVE it. Was going to make it again today but saw that pork shoulder is on sale $1.49/lb so decided will try using pork instead. I usually brown the beef chuck…ok to do that with the pork or should I skip that step?
You can do it either way. Browning always adds more flavor, but it will be delicious either way!
I usually use jalapenos and juice in my crockpot. I skip the ranch and aujus way to salty for us. Can I do the same thing in my instapot? I like the idea of adding the potatoes to it. Might add those. Your thoughts?
Hi, yes you can add jalapeños. Skip the seasoning packets if you like (or find the reduced sodium versions). If you do add potatoes, leave them whole as this is a long cook time. Or, when the roast is done, add cut potatoes and pressure cook in the pot liquid for 5-8 minutes, depending on how large you cut the potatoes.
If you used a pork roast double this size, would you just double the other ingredients AND the time?
As long as you cut the pork into approx. 1 pound chunks, the time will stay the same. As for doubling the other ingredients, I wouldn’t as it can get salty.