Infuse unforgettable flavor into your pork loin with this Instant Pot Mississippi pork roast recipe! It’s a gluten-free take on a classic comfort meal recipe. So juicy and delicious!
Easy Instant Pot Mississippi Pork Roast
From the first time I tried Mississippi pork, I knew I wanted to make it again. The original recipe was a slow cooker version with ranch dressing and a packet of au jus gravy. The gravy packet contains a lot of salt and gluten, so I set out to make a healthier and gluten-free version!
I’m thrilled to share this recipe with you! When you cook with your Instant Pot you will be surprised at how much flavor is in each bite. Somehow, the pressure cooker infuses the flavors into the meat, making it taste so good.
This shredded pork recipe tastes amazing on top of mashed potatoes or mashed cauliflower. It’s also delicious when you add it on top of your favorite chopped salad recipe!
It takes about 45 minutes to make, and it’s worth every second. One bite and you’ll want to make this again.
This Mississippi tastes so good because I used a lot of whole ingredients that are good for you. The best part is that using fresh ingredients doesn’t take any longer. Here is a bit more information about what I used:
- Pork Tenderloin: I used a 2.5-pound pork tenderloin and it was enough to feed four people.
- Avocado Oil: You will need 2 tablespoons of your favorite kind of healthy oil to saute the vegetables.
- 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 it more. I minced 3 garlic cloves.
- Beef Broth: Whenever you cook with the Instant Pot, you need to use plenty of liquid because this is what creates the pressure on the inside. Use 1/2 a cup of beef broth, but it’s also safe to use 3/4 cup.
- Pepperoncini Juice: Add 1/4 cup of the juice from the jar of pepperoncini.
- Pepperoncini Peppers: I added about 10 pepperoncini peppers, yes, the WHOLE pepperoncini.
- Ranch Seasoning: Add one packet of dry ranch dressing seasoning.
Kitchen Tools Required
This recipe uses very basic kitchen tools. Here is what I used:
- Instant Pot
- Sharp Knife
- Cutting Board
- Two Forks
For measuring, you will need 1/2 cup, 1/4 cup, and 1 tablespoon.
How To Make Instant Pot Mississippi Pork Roast
This recipe is pretty easy to make, especially if you have ever cooked with an Instant Pot before!
While that is heating up, prepare the pork tenderloin by trimming the fat and cutting each tenderloin into 3 chunks.
Once the oil is hot, add onions. Saute for 2 minutes, and then add garlic.
Next, add the pork to brown on each side, about 2 minutes each. After the pork is browned, turn off the ‘Saute’ mode. Add the beef broth, pepperoncini juice, pepperoncini peppers, and ranch packet to the pork.
Seal the lid and make sure the knob is turned to sealing. Turn Instant Pot on manual cook 25 minutes. The clock will start counting down once Instant Pot is brought to pressure. Let naturally release for 10 minutes once 25 minutes is up. Then quick release the rest.
Let pork stand 10 minutes with the lid off before shredding. Use two forks or tongs to shred. Enjoy!
Below are some common Instant Pot pork questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How long do you cook pork in the Instant Pot?
Always check the internal temperature to make sure the pork is fully cooked. Pork should be at least 145F. Pork loin takes about 20 minutes per pound to cook.
Can you overcook pork in a pressure cooker?
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.
Can I use frozen pork tenderloin?
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.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free! Always read the back of the ranch dressing packet before you use it, just in case you buy a version that might have hidden gluten ingredients.
Wondering if you can use a different type of meat and vegetables? There are a few ways you can!
Instead of pork, use chicken breast or beef roast. It will give you a different taste and texture, but it will still taste pretty delicious. You will have to adjust the cooking times when you use a different type of meat.
Instead of using whole pepperoncini peppers, use 1/4-1/2 a cup of sliced pepperoncini instead. It will still have the same flavor.
I used a packet of ranch dressing, but you can also make your own ranch dressing homemade too. This recipe is really easy to customize and make your own.
This recipe is the perfect thing to use in your meal prep. There are so many different ways to use pork. Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
It’s 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 liked this recipe, you’ll want to try these!
Here are some more of my favorite Instant Pot recipes. Enjoy!
All recipes by Erin Morrissey and Photos by Sierra Inn
- 2.5 lbs pork tenderloin
- 2 tbsp avocado oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1/4 cup pepperoncini juice
- 10 pepperoncinis
- 1 packet ranch seasoning
- Heat instant pot to saute. Add oil to bottom of instant pot.
- Prepare pork tenderloin by trimming fat and cutting each tenderloin into 3 chunks.
- Once oil is hot, add onions. Saute 2 minutes and then add garlic.
- Add in pork to brown on each side, about 2 minutes each.
- Turn off saute mode. Add beef broth, pepperoncini juice, pepperoncinis, and ranch packet to the pork.
- Seal lid and make sure knob is turned to sealing. Turn instant pot on manual cook 25 minutes. Clock will start counting down once instant pot is brought to pressure. Let naturally release for 10 minutes once 25 minutes is up. Then quick release the rest.
- Let pork stand 10 minutes with lid off before shredding. Use two forks or tongs to shred. Enjoy!
*For crockpot – cook on low for 6-7 hours or until shreddable.
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