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March 30, 2017

Instant Pot 3 Packet Roast

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Instant Pot 3 Packet Roast–a super easy and fast way to make an incredibly tender and flavored roast. You’ll just need a packet of ranch, Italian dressing mix and brown gravy along with a chuck roast for this recipe. If you prefer to make homemade versions of these “packets” I have those recipes for you too!

Related: Slow Cooker 3 Packet Roast Recipe

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Instant Pot 3 Packet Roast--a super easy and fast way to make an incredibly tender and flavored roast. You'll just need a packet of ranch, Italian dressing mix and brown gravy along with a chuck roast for this recipe. If you prefer to make homemade versions of these

 Instant Pot 3 Packet Roast

Today’s recipe is for an oldie but a goodie. It’s an oldie in the sense that many of you have probably heard of 3-packet roast before but it’s also new in that maybe you’ve never made it in your Instant Pot. This recipe couldn’t be easier to get started. All you need is a 3 pound chuck roast, 2 cups of water and then the 3 packets (ranch, Italian and gravy). You’ll place the roast in the bottom of the Instant Pot, mix the packets with some water and pour the mixture over the roast  and close up the pot. If you want to take a few minutes to brown the roast using the sauté function and a little bit of oil I’m sure that would add a lot of flavor. I didn’t do it (too lazy) but if you want to go for it!

Ways to use chuck roast

So chuck roast is on sale at your local grocery store? Here are some other ways to use it up!

20 ways to use beef chuck roast in the slow cooker

Instant Pot Beef Gyros

Instant Pot or Crockpot Beef Pot Pie

Pressure Cooker Balsamic Roast Beef Recipe from Add A Pinch

Slow Cooker French Onion Pot Roast from The Little Kitchen

What Instant Pot Did You Use?

For this Instant Pot 3 Packet Roast recipe I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker*. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon.

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Click here for the SLOW COOKER VERSION of this recipe

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Instant Pot 3 Packet Roast


★★★★★

5 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
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Description

A super easy and fast way to make an incredibly tender and flavored roast. You’ll just need a packet of ranch, Italian dressing mix and brown gravy along with a chuck roast for this recipe. If you prefer to make homemade versions of these “packets” I have those recipes for you too!


Ingredients

Units Scale

For the roast

  • 3 lbs chuck roast (trimmed of excess fat)
  • 3 Tbsp ranch dressing mix (store bought or homemade recipe below)
  • 2 Tbsp gravy mix ((store bought or homemade recipe below)
  • 2 Tbsp Italian dressing mix (store bought or homemade recipe below)
  • 2 cups water

For the ranch dressing mix

  • 1/3 cup dry buttermilk powder
  • 3 Tbsp parsley flakes
  • 2 1/2 tsp garlic powder
  • 2 1/2 tsp onion powder
  • 2 tsp dried minced onion
  • 2 tsp dried dill weed
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper

For the gravy mix

  • 3 Tbsp beef bouillon granules
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1/2 cup flour

For the Italian dressing mix

  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp sugar
  • 2 Tbsp oregano
  • 1/4 tsp thyme
  • 1 tsp basil
  • 1 Tbsp dried parsley
  • 2 Tbsp salt

Instructions

  1. To make the roast place the roast in the bottom of the Instant Pot*. In a bowl whisk the water together with the 3 mixes. Pour the mixture over the roast. Cover the pot and make sure valve is on “sealing.” Set to manual/pressure cook button to 60 minutes. The pot will probably take 10-15 minutes to come to pressure, then it will cook for 60 minutes. Once the pot beeps let the pressure release naturally for 15-20 minutes or until you can open the pot. Remove the lid and shred the meat and serve.
  2. For the ranch dressing mix: Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container. To make ranch dressing whisk together 3 Tbsp of ranch mix, 1 cup mayonnaise and 1 cup milk until smooth. Refrigerate for half hour before serving.
  3. For the gravy mix: Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container. To make gravy, mix 1/4 cup of mix with 2 cups of milk or water in a saucepan. Whisk over medium heat until smooth and it thickens.
  4. For the Italian dressing mix: Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container. To make Italian dressing mix together 1/4 cup cinder vinegar, 2/3 cup olive oil, 2 Tbsp water and 2 Tbsp mix. Store in the refrigerator.

Notes

*If you want to brown the roast it will take just a few extra minutes but will make it taste great. Turn the pot to sauté and let it heat up. Heat 2 tsp of oil over medium-high heat. Brown the roast on each side for 5 minutes. This step is not mandatory but it does make the roast taste better! I used my 6 quart Instant Pot for this recipe.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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37 Comments Filed Under: 5 ingredients or less, All Recipes, Beef, Instant Pot

Recommendations

Comments

  1. Liz Butterfield says

    July 9, 2022 at 12:34 pm

    Made this today. I cut the roast into 4 pieces before cooking to make sure all of it would be fork tender and it was. My store didn’t have the individual ranch dressing mix so I had to buy a box of 4 packets. This recipe took 2 of them. Are the individual packets larger? My roast was 3.18 lbs and I got 6 servings out of it, not 12. What do you do with all the leftover broth?

    ★★★★★

    Reply
  2. J says

    July 28, 2020 at 4:50 pm

    love this recipe on beef. But my kids asked will it work on chicken?

    Reply
    • Karen says

      July 29, 2020 at 11:52 am

      Sure I don’t see why not! Use less time though for chicken.

      Reply
  3. Nancy says

    April 13, 2020 at 11:36 pm

    Hello! Keen to make this. May I substitute a round roast instead of the rump roast? If so, will it need more or less time? I am thinking more. I would appreciate your comment. Thank you for your great recipes, Nancy

    ★★★★★

    Reply
    • Karen says

      April 15, 2020 at 12:53 pm

      I would do 60 minutes for a round roast. I haven’t tried this myself. I just looked at some other recipes for round roast in the instant pot and that’s what they did.

      Reply
  4. Karin says

    February 27, 2020 at 7:29 pm

    I cooked almost 6 lbs. of roast and placed uncut peeled carrots underneath the roast. Came out delicious! I made mashed potatoes on the side. Another winner! Thank you!

    ★★★★★

    Reply
    • Karen says

      February 29, 2020 at 2:07 pm

      I love that idea with the carrots!

      Reply
  5. Kathy says

    February 17, 2020 at 3:44 pm

    I’m sure I will love this recipe. I now have the ability to control the amount of sodium in the recipe. Is there any reason I can’t add sliced onions and carrots to cook with the meat ? Thanks

    Reply
    • Karen says

      February 18, 2020 at 2:04 pm

      You can add them although I would leave them in huge pieces. They will be well well done.

      Reply
  6. Marty says

    February 16, 2020 at 6:29 am

    I have pre-made Italian and Ranch dressings. I would normally make pan gravy by deglazing the pot and adding Gravy Master and salt for color/seasoning. How much water should I use? Also, is all the liquid absorbed by the roast or is there enough in the IP to thicken and serve separately?

    Reply
    • Karen says

      February 18, 2020 at 4:00 pm

      There’s a lot of liquid left in the pot. I would make gravy with that after the roast has cooked 🙂

      Reply
  7. Jan Tossman says

    February 15, 2020 at 9:21 pm

    Hi Karen! Love this simple recipe for pot roast. The way I do it is much more complicated. I want to try your recipe, but wondering why the photo looks as though it’s pulled, rather than in pieces/chunks as pot roast is usually served. Is it better pulled?

    Reply
    • Karen says

      February 18, 2020 at 4:03 pm

      It’s so good either way! That’s just what my husband likes 🙂

      Reply
  8. Dotty Hayse says

    February 15, 2020 at 4:25 pm

    I love your recipes but need to know how to shrink them as I mostly cook for two.

    Reply
    • Karen says

      February 15, 2020 at 7:25 pm

      Hi Dotty, this article might help you! https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/

      Reply
  9. Paula says

    February 15, 2020 at 4:00 pm

    I have been making this recipe for years. I call it awesome pot roast. I put carrots on the bottom. Then the meat. I pour 1/2 cup water around the roast and pile the 3 packets on top. This recipe is very good with stew meat and pork loin too.

    Reply
    • Karen says

      February 15, 2020 at 7:26 pm

      Awesome! Do you put whole carrots underneath?

      Reply
      • Paula says

        February 15, 2020 at 7:45 pm

        No. I cut them into thirds. They taste so good. I usually serve this with red cabbage and noodles.

        Reply
        • Paula says

          February 15, 2020 at 7:47 pm

          And yes. Underneath the meat.

          Reply
  10. Kathi Burton says

    February 15, 2020 at 1:09 pm

    If I make my own mix, what will the measurement equal to 1 packet be? Thank you for the amazing IP recipes.
    Interesting how “pressure cooking” has come around again. So easy now with IP! Thanks for mix recipes too.

    Reply
    • Karen says

      February 15, 2020 at 7:29 pm

      Hi Kathi, you’ll use 3 Tbsp ranch dressing mix, 2 Tbsp of gravy mix and 2 Tbsp of Italian dressing mix

      Reply
  11. Sharon Breese says

    February 15, 2020 at 12:47 pm

    I like to do this in my slow cooker for 8 hrs with 3 lbs of stew meat. How long do you think that would take in the Instant Pot? It will start from frozen.

    Reply
    • Karen says

      February 15, 2020 at 7:32 pm

      With the stew meat? That will be less time since it’s small chunks. I would use a 20-30 minute cooking time with a natural pressure release.

      Reply
      • Sharon Breese says

        February 16, 2020 at 7:14 am

        Thank you. 🙂

        Reply
  12. Kim says

    February 15, 2020 at 12:39 pm

    Found recipe for slow cooker Mediterranean Lentil soup & want to get it to you so you can tell me how to do it your way in the IP. How do I get this recipe to you?

    Reply
    • Karen says

      February 15, 2020 at 7:33 pm

      Hi Kim, you can email it to me and I’ll take a look! [email protected]

      Reply
  13. Marisa says

    September 23, 2019 at 12:22 pm

    I did use the packets and it was delicious. The gravy is fantastic. I made it with brown rice. I will make this again!

    ★★★★★

    Reply
    • Karen says

      September 23, 2019 at 1:13 pm

      So glad you liked it Marisa!

      Reply
  14. Becky says

    March 14, 2019 at 2:17 pm

    Hi! My roast is “bone in” (we get it straight from the farm) – is 60 min enough? Or should I cook it longer since it has the bone?

    Reply
    • Karen says

      March 15, 2019 at 9:31 am

      I don’t think it would hurt to add 15 minutes to the time.

      Reply
  15. Marilyn says

    April 5, 2018 at 10:18 am

    I’m new to the instant pot. Do I not need to add more liquid? The instant pot manual said to always use no less than 18oz, I thought.

    Reply
    • Marilyn says

      April 5, 2018 at 10:19 am

      Nevermind, I just saw where you said to use 2 cups. I know that’s close enough!

      Reply
  16. Jamie says

    March 5, 2018 at 7:04 pm

    Hi!! Sounds yummy!! How long if the roast is frozen??

    Reply
    • Karen says

      March 6, 2018 at 2:09 pm

      I would do it for 80 minutes

      Reply
  17. Martin says

    January 28, 2018 at 8:31 am

    What do you serves this with/over? Rice, egg noodles, or something else?

    Reply
    • Karen says

      January 29, 2018 at 2:13 pm

      I love mashed potatoes!

      Reply
  18. Elizabeth says

    August 6, 2017 at 12:49 pm

    I LOVE that you listed how long it may take the IP to come up to pressure. I’ve started paying attention to my pot and adding that info to the notes section of my pins if I plan to make the recipe again. It’s helpful to know how much time to add in to the recipe planning. Definitely looking forward to trying this roast this week.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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