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February 12, 2018

Instant Pot Mississippi Roast (no packets)

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Instant Pot Mississippi Roast (no packets)–with just a handful of ingredients and an hour in the Instant Pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich. 

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Instant Pot Mississippi Roast (no packets)--with just a handful of ingredients and an hour in the instant pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.

Instant Pot Mississippi Roast (no packets)

I am not a huge meat person. I like it included in a recipe like my tuscan chicken pasta or corn bacon chicken salad. But as far as a big chunk of meat on my plate…it just doesn’t do anything for me. My husband on the other hand is another story. HOWEVER, this roast was absolutely amazing! I couldn’t believe the amazing flavor. I totally give credit to the pepperoncini juice for the flavor. It just added an amazing zing. This was a perfect Sunday dinner for our family. I hope you try it soon!

A couple of notes about ingredients:

Roast–there are lots of types of roasts out there. However, for this Instant Pot Mississippi Roast (no packets) recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.

Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.

Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.

Pin this recipe for later!

Instant Pot Mississippi Roast (no packets)--with just a handful of ingredients and an hour in the instant pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich. 

More Beef Recipes you’ll love…

Korean Beef Tacos (instant pot/slow cooker)

Instant Pot 5 Ingredient Roast from frozen

Instant Pot Beef Stroganoff

Instant Pot French Dip

What Pressure Cooker Did You Use?

For Instant Pot Mississippi Roast (no packets) I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Mississippi Roast (no packets)


★★★★★

5 from 12 reviews

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes (plus natural pressure release)
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
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Description

With just a handful of ingredients and an hour in the instant pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for.  The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich. 


Ingredients

Scale
  • 2 pounds chuck roast or cross rib roast
  • 1/4 cup butter, divided
  • 1/2 cup water
  • 1 Tbsp Better than Bouillon Beef Base*
  • 1/2 cup pepperoncini juice
  • 5 pepperoncinis
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper

Instructions

  1. Turn your instant pot to the saute function (more setting). Let the pot heat up until it says HOT.
  2. While the pot is heating up, cut your roast in half (lengthwise). When the pot is hot add in 2 Tbsp of butter, let it melt. Then add in the roast pieces and let each piece brown for 5 minutes on each side. Do not move the roast while it is browning. After it has browned remove the roast and place it on a plate.
  3. Deglaze the pot with the water. Then add in the Better than Bouillon and dissolve it in the water. Add in the pepperoncini juice.
  4. Add the roast back into the pot. Nestle the pepperoncinis around the roast. Add in the additional 2 Tbsp of butter. Sprinkle the roast with the salt, onion powder, garlic powder, thyme and black pepper.
  5. Cover the Instant Pot and secure the lid in place. Make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 60 minutes on high pressure.
  6. After the 60 minutes is up let the pot sit there for another 15-20 minutes so the pressure can release naturally. If there is still pressure in the pot after 20 minutes move the valve to “venting” to remove remaining pressure.
  7. Remove the roast and place on a cutting board. Shred the roast and return to the pot. Stir it in with the juices.
  8. We like to serve this roast as a sandwich on a crusty roll or with mashed potatoes.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Roast–there are lots of types of roasts out there. However, for this recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.

Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.

Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.

  • Category: Beef
  • Method: Instant Pot

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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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77 Comments Filed Under: All Recipes, Beef, Instant Pot Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Bob Prehall says

    September 24, 2021 at 2:21 pm

    Maybe the meat is going to supply some liquid, but the recipe (at least as I’m reading it, seems to only call for 1 cup of liquid, or are you supposed to dissolve the BTB paste in a certain additional amount of water?

    Reply
    • Karen says

      September 25, 2021 at 12:49 pm

      right it’s just 1 cup of liquid. If you’re worried about the pot coming to pressure you can increase it to 1.5 cups but my pot came to pressure with no issues.

      Reply
  2. JenC says

    February 27, 2021 at 3:14 pm

    I am SO GRATEFUL for a recipe that doesn’t call for “packets.” I’m a tad obsessive about staying organic or at least non-gmo, and it makes me nuts when I see recipes that ask for a packet of this or a can of Crap soup. I spent 2 hours today trying to find a recipe for DIY ranch seasoning, but even those recipes were asking for buttermilk powder. My head was exploding, until I came to find you. I’m really excited to try this recipe and you now have a new fan/subscriber.

    ★★★★★

    Reply
    • Karen says

      March 1, 2021 at 2:00 pm

      So glad you found this recipe. It is more work but it tastes so good!

      Reply
    • Caryn says

      January 21, 2023 at 11:21 am

      Same!!! I was hunting for au jus and ranch recipes. My husband is on a specific carb diet and can’t have all the packet stuff and corn starch! I can’t wait to try this!

      ★★★★★

      Reply
  3. Dan W says

    January 27, 2021 at 8:05 am

    Made this the other day and really enjoyed the flavors, but next time I will cut back on the salt because I found it way too salty for my taste. The main thing is, I definitely will be making this again.

    Reply
    • Karen says

      January 28, 2021 at 10:14 am

      Glad you enjoyed the flavors Dan!

      Reply
  4. S1ephanie says

    December 17, 2020 at 7:35 pm

    Wow! This was recommended to me by a great cook and was she ever right. I served it with mashed potatoes made with sour cream, cream cheese and butter. Make sure to make the gravy.
    Besides being incredibly easy and quick in an InstantPot, it is just too good.

    ★★★★★

    Reply
    • Karen says

      December 21, 2020 at 3:48 pm

      So glad you liked it and the potatoes sound great!

      Reply
  5. Clarisa Amoa says

    November 8, 2020 at 12:42 am

    Hi Karen, thanks for the recipe i combined this with the roast beef with 5 ingredients and it was a great success. My husband doesn’t like roast beef, and I did a combination of this and another of your recipe and he was floored thank you. Keep up the amazing work.

    ★★★★★

    Reply
    • Karen says

      November 9, 2020 at 12:43 pm

      Nice!!! So glad to hear it 😊

      Reply
  6. SUSAN KELLER says

    May 14, 2020 at 1:07 pm

    This is the best roast recipe that I’ve made so far!
    Not only is it easy, but most of the ingredients I normally have and chuck roast is reasonably priced.
    Mine came out so tender and was delicious. When I make it again, I will buy a larger roast (3 to 4 pounds) as I like leftovers. Will adjust the cook time per your doubling recipes info at this website.
    Thanks again. This recipe knocks it out of the park.

    ★★★★★

    Reply
    • Karen says

      May 18, 2020 at 3:26 pm

      Wow Susan thank you so much. I’m so glad you liked it!

      Reply
  7. Nicole says

    February 26, 2020 at 2:47 pm

    What is the best non-dairy substitute for butter?

    Reply
    • Karen says

      February 26, 2020 at 3:44 pm

      Perhaps some olive oil?

      Reply
    • Jordan says

      February 12, 2021 at 7:43 am

      You can find quite a few “butters” that are dairy free. Usually near the regular butter in the store.

      Reply
  8. Maribel says

    December 22, 2019 at 9:49 pm

    Can I add onions to this recipe? Also, if I wanted to add low-sodium beef stock, how much should I add?

    Thanks!
    Maribel

    Reply
    • Karen says

      December 26, 2019 at 5:35 pm

      Yes you can. And I’d add a couple cups.

      Reply
  9. Pamela Darcy says

    August 27, 2019 at 6:32 am

    Been seeing recipes to make Mississippi chicken but they use the packets. Was wondering if this recipe could be used for chicken using chicken bouillon.

    Reply
    • Karen says

      August 28, 2019 at 9:58 am

      Sure! That would be tasty! Chicken will only need 10-20 minutes of cooking time depending on what kind of chicken you’re using.

      Reply
  10. Elizabeth says

    May 12, 2019 at 7:50 am

    If I have a 3lb chuck roast how do I need to adjust the cook time and ingredients? Thank you.

    Reply
    • Karen says

      May 13, 2019 at 2:02 pm

      1 1/2 times the seasonings. Increase cooking time to 80 minutes. Here is a great article that might help you: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

      Reply
  11. Anna says

    March 28, 2019 at 6:40 pm

    This is by far the best Pot Roast EVER! I didn’t try any of the other Missippi roast recipes because I don’t like or use packets in my cooking. I like to cook everything from scratch and when I discovered your recipe, I had to try it! My husband loved it, I served it as a sandwich with salad and it was a hit!
    Thank you!

    ★★★★★

    Reply
    • Karen says

      March 28, 2019 at 8:46 pm

      Hooray!

      Reply
  12. Kurt Kluge says

    March 10, 2019 at 8:07 pm

    I made this tonight. I subbed giardiniera for the pepperoncini, just eyeballing what looked ok to add. It turned out great. My first Instant Pot meal. I bought a roast that was almost 4 pounds, so I added another 15 minutes. I will make this again, for sure.

    Reply
    • Karen says

      March 11, 2019 at 2:15 pm

      Nice Kurt! Good job!!

      Reply
  13. Kim says

    March 3, 2019 at 9:11 pm

    Loved this roast. So flavorful and tender. We ate on sandwich rolls.

    ★★★★★

    Reply
    • Karen says

      March 4, 2019 at 9:11 pm

      Yum! I need to make this soon.

      Reply
  14. Doreen J Hicks says

    October 14, 2018 at 7:06 pm

    Love this recipe! Can you tell me if I can add potatoes and carrots to this? Would I add them when I first put the roast on or after it is cooked? My hubby love his potatoes!

    Reply
    • Karen says

      October 15, 2018 at 10:54 am

      Hi Doreen, you can add them at the end or else they’ll get too mushy. You can follow the directions on this recipe, for example: https://www.365daysofcrockpot.com/instant-pot-3-ingredient-rump-roast/

      Reply
  15. Kay says

    October 1, 2018 at 8:56 pm

    I did a google search for Instant Pot Mississippi Roast, no packets and yours was the first to pop up. So glad it was. 🙂 Since I’m doing Whole 30 I did adapt it (beef broth instead of the jarred kind) and I left out the pepper juice after I tried one and felt it would be too much of a taste invasion for DH. I left in the 5 peppers and just substituted the water & juice with beef stock. I added dried parsley & dill to the herbs. All in all, the technique made a wonderful tender roast. Dh liked it even with the little bit of spice from the peppers. Last change, I really don’t think the butter is needed except for the searing. I used Ghee and next time will probably change that to EVOO. Thanks for sharing this Non-Packet version. It’s a keeper.

    Reply
    • Karen says

      October 2, 2018 at 1:59 pm

      Hi Kay, I’m so glad you found my site! Glad you made this recipe work for you and your husband. Your version sounds great!

      Reply
  16. Kyle says

    August 18, 2018 at 9:08 am

    I just bought a bottom round London broil, do you think I could use it for this recipe?

    Reply
    • Karen says

      August 20, 2018 at 2:28 pm

      Hi Kyle, london broil is probably not the best cut of meat for this recipe. London broil is best cooked like a steak, either grilled or pan-seared.

      Reply
  17. ken says

    August 15, 2018 at 11:45 pm

    This was so good. Amazing flavors. I tried another pot roast recipe here and this by far was the best. The pepperoncinis gave the roast an amazing flavor. I cooked with the pepperoncinis and the juice but pulled out the pepperoncinis before serving. They are not hot. Nor overwhelming. I suspect people who you serve would not be able to guess where the flavor came from

    I used the juice from the jar. If I want to make again, can you buy pepperoncinis juice?

    Ken

    The beef would be amazing with taco or any other sandwich.

    Reply
    • Karen says

      August 16, 2018 at 4:04 pm

      MMMMM! I like the idea of tacos 🙂
      I don’t know if you can just buy the juice. I’ve never seen it but then again I’ve never looked!

      Reply
      • ken says

        August 20, 2018 at 12:55 pm

        For Sale…Slightly used jar of peperonchinis, only missing 5 and all of the juice. LOL

        Ken

        Reply
        • Karen says

          August 20, 2018 at 1:07 pm

          lol!!!

          Reply
        • Jessi says

          December 31, 2018 at 4:21 pm

          i like the juice and peperoncini. I use the whole jar and all the peppers. I put some peppers in the juice and most on top of the meat. the peppers on top stay the same green and taste delicious. the peppers in the juice become like a mix between grilled and boiled onions in the best way! The juice makes a great saver for the freezer for future soups and to add to the cooked beef for freezing. MMMMMMMMM!

          ★★★★★

          Reply
      • Pamela Hogan says

        May 24, 2022 at 8:45 pm

        I was thrilled to find your recipe without packets. Then actually making it!!! The best I’ve ever made! A thousand thank yous!

        ★★★★★

        Reply
        • Karen says

          May 24, 2022 at 8:57 pm

          I’m so glad!

          Reply
  18. ROSEANNE says

    August 14, 2018 at 11:47 am

    I’M NOT YELLING – I USE ALL CAPS AS I HAVE ARTHRITIS & AM TOO LAZY TO SWITCH FROM CAPS TO LOWERCASE. I HAVEN’T MADE THIS YET BUT WANT TO – I’M IN CANADA & HAVE NEVER HEARD OF PEPPERONCINIS ? PROBABLY JUST AS WELL AS I CAN’T EAT ANYTHING THE LEASE BIT SPICY. ANY SUGGESTIONS FOR A SUBSTITUTION THAT IS NOT THE LEAST BIT SPICY AT ALL? ALSO I’VE NEVER HEARD OF BETTER THAN BOUILLION – I’D SUB SODIUM REDUCED BEEF BROTH AS I HAVE TO GO LOW SODIUM. DO U THINK THIS WOULD BE OK IF I USED GARLIC POWDER & ONION POWDER & WORCESTERSHIRE & BAY LEAFS TO SEASON IT?
    ALSO I WAS GIVEN A VENISON ROAST & AM WONDERING IF IT WOULD BE BEST TO COOK THAT ONE IN THE IP OR CROCKPOT (I’D USE A CHUCK FOR YOUR ”REVISED MISSISSIPPI ROAST.”)I HOPE YOU’RE NOT OFFENDED BY MY CHANGES TO YOUR RECIPE.

    Reply
    • Karen says

      August 20, 2018 at 2:59 pm

      The pepperoncinis are so good! I’m sad you can’t eat anything spicy. It has so much flavor it’s hard to say what would be a good substitute.
      I think it would be fine to sub the lower sodium broth. And yes garlic powder, onion powder and worcestershire and bay leaf would be amazing. I am sorry to say that I don’t know much about how to cook venison. I think it would do well in either the ip or the sc. Good luck!! I hope your arthritis gets better soon!

      Reply
  19. Bonnie says

    July 13, 2018 at 9:06 pm

    This was the best pot roast I have ever tasted!! Defrosted roast, 50 minute cook time with a 20 minute release and it came out perfect!! Just enough spice and the flavor was awesome! Thank you for sharing!!

    Reply
    • Karen says

      July 16, 2018 at 6:43 pm

      I love this one too Bonnie!

      Reply
  20. Peggy says

    June 22, 2018 at 4:40 pm

    Made this last night and it was a huge success! I haven’t had a lot of luck with roasts in the IP, but this was fall apart yumminess! Thank you so much for sharing your recipes!

    Reply
    • Karen says

      June 23, 2018 at 3:57 pm

      HOORAY!

      Reply
  21. Peggy says

    June 10, 2018 at 6:34 pm

    Do I need to add extra time if my roast is frozen?

    Reply
    • Karen says

      June 12, 2018 at 1:32 pm

      Yes you will need to add more time. Especially if it is one solid block of meat. I would add on an extra 15-20 minutes.

      Reply
  22. Mindy says

    May 13, 2018 at 7:39 pm

    My introduction to Mississippi Roast was via The NY Times food editor Sam Sifton, who did an article on this “cult” recipe. He provided a “non-packet” recipe for the crockpot that I thought was delicious. I tried the original recipe once after that (with the packets—just to see a comparison) but Sam’s recipe was so much better. Fast forward to getting an Instant Pot and wanting to try Mississippi Roast. I have made a number of your recipes, Karen (all delicious!), so decided to try your version. It came out perfect!!! Your seasonings are a little different than The NY Times recipe, but the taste was spot on. Thanks for creating a super simple recipe for this absolutely delicious roast!!!!!

    ★★★★★

    Reply
    • Karen says

      May 14, 2018 at 9:31 am

      I’m so glad you tried my version! Sam’s version sounds intriguing. I am going to have to seek it out and try it too!

      Reply
      • Mindy says

        May 14, 2018 at 8:12 pm

        Here’s the link to the NYT recipe. https://cooking.nytimes.com/recipes/1017937-mississippi-roast

        Reply
        • Karen says

          May 15, 2018 at 12:29 pm

          Thank you!

          Reply
    • Juanita Rasmussen says

      June 16, 2018 at 2:14 pm

      I’d like to try a 3lb elk roast, it has less fat than a beef cut, How do I
      Improvise.

      Reply
      • Kathy says

        September 6, 2018 at 1:32 pm

        Cooking elk is the same as cooking beef. As elk is leaner than beef, the oil for searing and butter will be sufficient for the leaner meat. This would be fabulous!

        Reply
  23. Janice says

    April 24, 2018 at 11:05 am

    I’ve made this dish using only the juice from the peppers and the additional water. I can’t handle MSG either. It was delicious. Didn’t know I was missing anything!
    Love this recipe, it’s always a favorite, whether beef or pork!

    Reply
    • Karen says

      April 24, 2018 at 3:30 pm

      Awesome! Glad to know!

      Reply
    • Jessi says

      December 31, 2018 at 4:26 pm

      thanks for this info. I am going AIP soon and need info like this to help me to not starve, as I am so non-domestic and non-kitchen savvy. I will try it without the packets or any other seasonings, but i do like seasonings, so with this recipe as Karen gave it makes another version in addition to yours. Awesome social setting kindnesses. Thanks to both of you!

      Reply
  24. Michelle Sweeney says

    March 14, 2018 at 1:03 pm

    Absolutely delicious. It has so much flavor. I loved the pork version also, but my husband absolutely the beef. We love and also that it has no added sugar, and is not just meat in BBQ sauce. Thank you

    ★★★★★

    Reply
    • Karen says

      March 15, 2018 at 6:17 pm

      So glad to hear this!

      Reply
  25. Carla says

    March 5, 2018 at 8:39 pm

    Excellent recipe! I tried the original recipe with the packets and found it had a bit of a chemical aftertaste. This recipe has the same taste if not better!

    Reply
  26. Joyce says

    February 19, 2018 at 3:34 pm

    Hi Karen, I’m making this delicious sounding roast right now. I have a 5 lb toast and doubling everything. I was wondering on the cooking time. Should I increase it to 80 minutes?

    ★★★★★

    Reply
    • Karen says

      February 19, 2018 at 3:58 pm

      It certainly won’t do any harm. I bet it will make it super tender.

      Reply
  27. Marilyn says

    February 18, 2018 at 12:53 pm

    I would love to try out this recipe but Pepperoncinis isn’t available in my area. What could I substitute the Pepperoncinis with?
    Thanks

    Reply
    • Karen says

      February 19, 2018 at 2:13 pm

      Can you find banana peppers?

      Reply
  28. Sian says

    February 14, 2018 at 5:10 pm

    Hi. I would love to try your recipe, and I am grateful that you did one without the packets because a lot of the packets have MSG and I can’t eat that. Unfortunately, better than bouillon also has that issue for me. Is there anything I can use in it’s place? Do you think I could just use beef broth? If so, how much would I be using? Thank you for your input!

    Reply
    • Karen says

      February 15, 2018 at 10:34 pm

      Hi just do 1/2 cup beef broth instead of 1/2 cup water and bouillon. It won’t be as flavorful but it will still be good.

      Reply
  29. Rose says

    February 13, 2018 at 10:53 am

    I read the comment above and was wondering if this dish will be spicy because of the pepperoncini juice? I don’t handle spicy well?

    Reply
    • Karen says

      February 13, 2018 at 11:28 am

      It is a little bit spicy. Just a little kick!

      Reply
      • Sue Marie says

        February 14, 2018 at 12:11 am

        Same here. Can’t handle anything spicy. Can I substitute something or leave those out altogether and still have good flavour?

        Reply
        • Karen says

          February 14, 2018 at 9:31 am

          Maybe just leave out the pepperoncinis but keep the juice in there.

          Reply
  30. Daniel Raidt says

    February 13, 2018 at 9:39 am

    This can also be used as a recipe for Italian Beef sandwiches place on a hoagie roll sliced mozzarella or provolone melted on top. ENJOY!

    Reply
    • Karen says

      February 13, 2018 at 11:28 am

      YUM!!!

      Reply
  31. Tessa says

    February 12, 2018 at 3:24 pm

    Thank you so much for this recipe, we tried the packet version and I had the worst heartburn!

    Reply
    • Karen says

      February 12, 2018 at 4:06 pm

      lol! I hope this one will be better. Do you think the packets caused the heartburn or the pepperoncini juice?

      Reply
  32. Jane says

    February 12, 2018 at 2:31 pm

    Perfect! I rarely have “the packets” either. Thank you for sharing this!

    Reply
    • Karen says

      February 12, 2018 at 4:07 pm

      You’re welcome, Jane! I hope you like it 🙂

      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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