This Instant Pot Mississippi Pork Roast is a healthier, gluten-free take on a comfort food classic. In just 45 minutes, you'll have a juicy, flavorful pork loin with that signature tangy, buttery taste. Made with whole ingredients in one pot, it's quick enough for a weeknight yet impressive enough for something special.
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Easy Instant Pot Mississippi Pork Roast
The first time I tried Mississippi pork, I knew I had to make it again. The original slow cooker recipe I made used ranch dressing and a packet of au jus gravy, which are loaded with salt and gluten. So I set out to create a healthier, gluten-free version... and even better? It's made easy in the Instant Pot.
This Mississippi pork roast might take a fraction of the time a slow cooker one does, but the flavor is just as incredible. The pork is fall-apart tender, with a rich, savory flavor and just the right amount of zing from pepperoncini peppers.
It takes about 45 minutes to make, and I've been loving it over my Homemade Mashed Potatoes or Mashed Cauliflower. It also pairs really well with this Italian Chopped Salad!
Why You’ll Love This Recipe
- Rich, tangy flavor from the pepperoncini and ranch seasoning
- Comes together in about 45 minutes with minimal hands-on prep
- Made in one pot for easy cleanup and less mess
- Healthier and gluten-free, without sacrificing any of that classic comfort food taste
- Perfect for meal prep, since it stores and reheats great all week long
Erin's Expert Tips (Before You Start)
- Cut the tenderloin into chunks before cooking. This helps the Instant Pot cook everything evenly and gives you better texture when you shred it later.
- Don't skip the natural release: Once the 25-minute cook time is up, let the Instant Pot naturally release pressure for 10 minutes before doing a quick release. This step is key to getting that tender, pull-apart pork that everyone goes crazy for.
- Shred the pork right in the pot. This lets it soak up all that flavorful sauce instead of drying out on a cutting board.
- Save any leftover sauce. It's amazing spooned over rice, potatoes, or even roasted veggies the next day!
Instant Pot Mississippi Pork Roast Ingredients
Here’s a little bit about everything that goes into this Mississippi pork roast:
- Pork tenderloin: I used a 2.5-pound pork tenderloin. Chicken breast or beef roast work great too; just keep in mind you'll need to adjust the cooking time.
- Avocado oil: I like using this to sauté the vegetables since it's a healthier oil option, but use what you prefer.
- Onion: Use your favorite type of onion, but my go-to is red onions. They have the boldest flavor! Make sure to dice the onion as small as you can.
- Garlic: If you really enjoy the taste and aroma of garlic, you can use more. I minced three garlic cloves.
- Beef Broth: This helps build the pressure inside the Instant Pot while adding a rich, savory base to the dish.
- Pepperoncini juice: This is where a lot of that classic tangy flavor comes from, so don't skip it!
- Pepperoncini peppers: I added about 10 pepperoncini peppers - yes, the WHOLE pepperoncini.
- Ranch Seasoning: I use a store-bought packet to keep things simple, but homemade ranch seasoning works too if you'd rather make it your own.
How to make Instant Pot Mississippi pork roast
Start by sautéing the onions and garlic in the Instant Pot, then brown the pork chunks on each side. Next, add the beef broth, pepperoncini juice, peppers, and ranch seasoning, then seal the lid and cook on manual for 25 minutes.
Once the cook time is up, let the pressure naturally release for 10 minutes before quick-releasing the rest. Let the pork stand for about 10 minutes, then shred it right in the pot and enjoy!
- Step 1: Sauté the Onions. Heat the Instant Pot to 'Sauté'. Add oil to the bottom of the Instant Pot. While it heats up, trim the fat from the pork tenderloin and cut each tenderloin into 3 chunks. Once the oil is hot, add the onions. Sauté for 2 minutes, and then add garlic.
- Step 2: Brown the Pork. Add the pork and brown each side for about 2 minutes. After the pork is browned, turn off the 'Sauté' mode.
- Step 3: Add Ingredients. Pour in the beef broth and pepperoncini juice, then add the pepperoncini peppers and ranch packet to the pork.
- Step 4: Seal the lid and make sure the knob is turned to sealing. Turn the Instant Pot to Manual Cook for 25 minutes. The clock will start counting down once the Instant Pot reaches pressure. Let it naturally release for 10 minutes after the 25 minutes are up. Then quick-release the rest.
- Step 5: Let pork stand 10 minutes with the lid off before shredding. Use two forks or tongs to shred.
- Step 6: Assemble and serve over mashed potatoes or mashed cauliflower, and if you're feeling fancy, my Caramelized Onion Mashed Potatoes are a great option. Enjoy!
Frequently Asked Questions
Below are some common questions about this Instant Pot Mississippi pork roast. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Always check the internal temperature to make sure the pork is fully cooked. Pork should be at least 145°F. Pork loin takes about 20 minutes per pound to cook.
Yes, it is possible to overcook pork in an Instant Pot. The pork tenderloin should be so tender that it falls apart on your fork, but not so tender that it disintegrates. Also, if you don't add enough liquids, it could cause the pork to burn and stick to the inner pot.
Since you will have to cut the pork tenderloin into chunks, I suggest letting it thaw first. It is ok to cook frozen pork in the Instant Pot, but this recipe turns out best when you cut the pork tenderloin into smaller pieces.
Yes, this recipe is naturally gluten-free! Always read the back of the ranch dressing packet before you use it, in case you buy a version with hidden gluten ingredients. If you're looking for more gluten-free meal ideas, my Easy Turkey Meatballs and Healthy Green Pasta Salad are worth a try!
Yes! Just follow the same steps for browning the pork and onions, then transfer everything to the slow cooker with the broth, pepperoncini juice, peppers, and ranch seasoning. Cook on low for 6 to 7 hours, or until the pork shreds easily.
Definitely, this recipe is perfect for meal prep. You can make the whole thing a few days in advance and store it in the fridge, then just reheat it when you're ready to eat. I actually think the flavor gets even better the next day once everything has had time to soak in.
Storing leftovers
Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
This recipe is also freezer-friendly. Just store the pork in a freezer food bag. It will stay fresh in the freezer for up to 6 months.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Instant Pot Mississippi Pork
Ingredients
Method
- Heat the Instant Pot to sauté. Add oil to the bottom of the Instant Pot.
- Prepare pork tenderloin by trimming fat and cutting each tenderloin into 3 chunks.
- Once the oil is hot, add onions. Sauté for 2 minutes, then add garlic.
- Add the pork and brown on each side, about 2 minutes each.
- Turn off sauté mode. Add beef broth, pepperoncini juice, pepperoncini, and ranch packet to the pork.
- Seal the lid and make sure the knob is turned to sealing. Turn the Instant Pot to Manual Cook for 25 minutes. The clock will start counting down once the Instant Pot is brought to pressure. Let it naturally release for 10 minutes once the 25 minutes is up. Then quick-release the rest.
- Let pork stand for 10 minutes with the lid off before shredding. Use two forks or tongs to shred. Enjoy!
Nutrition
Notes
- Cut the tenderloin into chunks before cooking: Trim the fat and cut each pork tenderloin into 3 chunks before browning. This helps the Instant Pot cook everything evenly and gives you better texture for shredding later.
- Don't skip the natural release: Once the 25-minute cook time is up, let the Instant Pot naturally release pressure for 10 minutes before doing a quick release. This step is key to getting that tender, pull-apart pork that everyone goes crazy for.
- Don't worry about the pepperoncini heat: If you're nervous about the pepperoncini making this dish too spicy, don't be! They add a delicious vinegary tang when cooked rather than heat — so throw in all 10 of them with confidence.
Tried this recipe?
Let us know how it was!if you liked this recipe, try these!
Here are some more of my favorite Instant Pot recipes:
All recipes by Erin Morrissey and Photos by Sierra Inn
Lori says
Do you think I can use pork shoulder?
Erin says
Hi Lori, sure that should be okay. Let me know how yours comes out!
Momma Heller says
From the moment I made this it has been a family favorite. Every time I make it for someone new, they want the recipe. When I tell them how easy it is and how few ingredients, they can’t believe it.
It’s an EASY FANTASTIC recipe full of flavor!!
Erin says
Hi, so happy everyone enjoyed it so much!! 🙂
Cindy Miller says
The entire family loved it! It was tender, juicy, and flavorful!
Erin says
Hi Cindy, so glad you loved it! 🙂
Ruth Ann Flaherty says
Can I make it with frozen pork in my instant pot?
Erin says
Hi Ruth Ann, yes, it may take more time to cook though. Let me know how it comes out!!
M Moore says
Super easy to cook and delicious!
Erin says
Hi, so happy you loved it!!
Lisa says
Oh my...so good and so easy! I ate it over mashed potatoes while my husband ate it with some cooper sharp on a seeded roll. Even with plenty of leftovers, he was saying I needed to make it again ASAP. YUM!
Erin says
Hi Lisa, so happy you both loved it and great sides! 🙂
Brooke says
This recipe is so easy and makes such a tasty comfort meal. You should try it!!
Erin says
Hi Brooke, so happy you liked it! 🙂
Ally says
This was the perfect recipe to break my Instant Pot in with 🙂
Erin says
Hi Ally, so happy you enjoyed it!
Aubry says
Do I still use the broth if cooking in a crockpot?
Erin says
Hi Aubry, yes!
Michelle says
Is this spicy or hot? Wondering if these peppers are strong? I'm dying to make it but my husband doesn't like things hot or spicy 🥵
Erin says
Hi Michelle, no! The pepperoncini just add a vinegary taste and aren't spicy especially when cooked. Let me know how it comes out!
Maggie says
This recipe is SO easy and SO delicious. It's so simple to make, that even my husband makes it! It is one of his go-to's. If you have an instant pot- PLEASE make this. You won't regret it.
Erin says
Hi Maggie, so happy you both loved it!!
Genevieve says
We finished dinner and my husband said “I’m printing this one.” We did it on kaisers with provolone. So good!
Erin says
Hi Genevieve, so happy you both loved it! 🙂
Kristin M says
This is so good and such a delicious way to mix up pulled pork. It also freezes well! I just let it thaw in the fridge then heated it up with EVOO in a pan. It got a little crispy and was just as good as the first time. Also toddler approved!
Erin says
Hi Kristin, so glad you all loved it!!
Lexie says
I made this as suggested with mashed potatoes and it was really good! That said, I made sandwiches with the leftovers and they were amazing! Soft white rolls, creamy ranch sauce, cheese and a pile of the pork…delish!!!
Erin says
Hi Lexie, so happy you loved it!!
Shellley says
What are pepperoncini's? I live in northern Ontario and have never heard of these before? They look like some kind of banana pepper? Any substitution options?
Erin says
Hi Shelley, yep- banana pepper! Let me know how your pork comes out!!
Hayley says
WOW! This was so so good!! I added extra liquid and it really made it extra great with mashed potatoes. I did it in the crockpot on high for about 3 hours, took the meat out and shredded it and then put it back in the hot liquid to keep the meat moist. Very much pork and sauerkraut vibes!
Erin says
Hi Hayley, so happy you loved it so much! 🙂
Megan says
We had this on rolls with provolone cheese & it was incredible!!! Definitely a make again & would be great for a party 😁
Erin says
Hi Megan, so happy you enjoyed it!! 🙂