Instant Pot Three Envelope Pot Roast Sliders

Instant Pot Three Envelope Pot Roast Sliders recipe makes a super tender and flavorful roast that you can turn into the best little sandwiches.

We LOVE using our Instant Pots to make a quick and easy dinner and these Instant Pot Three Envelope Pot Roast Sliders are one of our favorites!

If you have a slow cooker, be sure to check out our slow cooker version of these Pot Roast Sliders!

Why 3 envelopes? The flavor of this roast comes from the 3 envelopes of seasoning that you add – dry onion soup mix, Italian dressing mix, and Au Jus gravy mix.

Related Recipe: Try our Melt in Your Mouth Slow Cooker Pot Roast!

Ingredients in Instant Pot Three Envelope Pot Roast Sliders:

• Salsa
• Dry onion soup mix
• Dry Italian dressing mix
• Dry Au Jus mix
• Beef roast rump roast or chuck roast
• Hawaiian rolls
• Swiss cheese slices
• Sour cream
• Chili sauce 
• Horseradish sauce
• Water

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How to make Instant Pot Three Envelope Pot Roast Sliders:

For this recipe begin by whisking together the salsa, dry onion soup mix, dry Italian dressing mix, and dry Au Jus mix in a medium-sized mixing bowl.

Place your roast in the bottom of the Instant Pot.

Pour the salsa mixture on top of the roast.

Pour the water in the bottom of the Instant Pot (don’t mix it with the thick mixture of the salsa, just leave the water separated from it).

Place the lid on top of the Instant Pot. Turn the valve to SEALING.

Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes.

Allow the meat to do a natural release (it will take 20 minutes or so).

Remove the lid and then remove the roast. Shred the roast with two forks and place shredded roast back in the liquid in the Instant Pot.

You can eat the roast as is OR feel free to make the creamy sauce and spread it on little rolls to make sliders.

How long should you cook a beef roast in your Instant Pot?

The rule of thumb is to cook it for 20 minutes per pound (so a 3 pound roast would be 60 minutes).

Be sure to always do a natural release so that your roast is fall-apart tender.

If your roast is frozen, I recommend cooking for 30 minutes per pound (so a frozen 3 pound roast would take 90 minutes).

In every case, make sure that you let your roast do a natural release.

I prefer to put it in earlier in the day and let it sit on warm for a few hours. It makes the roast literally fall apart.

To turn this into a freezer meal:

• Place roast, salsa, and 3 envelopes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
• When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!

Looking for more Sliders?! Try these Slow Cooker Citrus Onion Pork Sliders!

What to serve with these Pot Roast Sliders?

• Oven Roasted Vegetables
• Zucchini Fries
• Baked Red Potato Wedges

Other Instant Pot Beef Roast Recipes:

• Shredded Beef Enchiladas
• Philly Cheesesteak Sandwiches
• Beef Gyros
• Mongolian Beef
• Italian Beef Roast

Serves: 12

Instant Pot Three Envelope Pot Roast Sliders

This fall-apart pot roast makes the best little slider sandwiches!

Prep Time 10 mins

Cook Time 1 hr

Natural Release 20 mins

Total Time 1 hr 30 mins

Print Pin

Ingredients

• 1 cup salsa
• 1 ounce dry onion soup mix (1 packet)
• 1 ounce dry Italian salad dressing mix (1 packet)
• 1 ounce dry Au Jus mix (1 packet)
• 2 ½ pounds beef roast rump roast or chuck roast work great
• 1 cup water
• 12 King's Hawaiian Rolls
• 4 ounces Swiss cheese slices (6 slices halved)

Homemade Sauce

• ¼ cup sour cream
• 2 Tablespoons chili sauce
• 1 ½ teaspoons creamy horseradish sauce

Instructions

• In a medium-sized bowl, whisk together salsa, dry onion soup mix, Italian dressing mix, and Au Jus mix.
• Place roast inside of the Instant Pot.
• Pour the salsa mixture on top of the roast.
• Pour in the water (don't mix it with the salsa mixture, just keep it separate).
• Place the lid on top of the Instant Pot and move the valve to SEALING.
• Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
• When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
• Remove the lid and shred the roast with 2 forks. Mix the shredded beef in with the liquid in the Instant Pot.
• Serve the roast on Hawaiian rolls with a piece of Swiss cheese and a spoonful of the homemade creamy sauce on top.

How To Make Homemade Creamy Sauce:

• In a small bowl, mix together sour cream, chili sauce, and Horseradish sauce.

Notes

If you want to melt your cheese and toast your rolls before serving, cut the rolls in half and place cheese on one half of each roll, then place under the broiler for a minute (keep an eye on it because it will burn quickly!).

To turn this meal into a freezer meal:

• Place roast, salsa, and 3 envelopes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
• When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 326 kcal · Carbohydrates: 20 g · Protein: 24 g · Fat: 16 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 86 mg · Sodium: 819 mg · Potassium: 417 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 242 IU · Vitamin C: 1 mg · Calcium: 107 mg · Iron: 2 mg

Equipment

• Instant Pot (or Pressure Cooker)

Recipe Details

Course: Main Course

Cuisine: American

Author: Camille Beckstrand

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