Instant Pot French Onion Pot Roast
If you’re craving a delicious pot roast packed with rich flavors and tender beef, this instant pot french onion pot roast is a must-try. This hearty meal combines sweet caramelized onions, a flavorful broth, and perfectly seasoned beef, all cooked to perfection in a pressure cooker. Whether it’s a cold day or you’re just looking for an easy recipe for dinner, this dish is the ultimate comfort food.
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Why You’ll Love This Recipe
- Quick and easy – Unlike a traditional slow cooker pot roast that takes 6-8 hours, this recipe is ready in a fraction of the time.
- Packed with flavor – Sweet onion, fresh thyme, and beef chuck roast come together for a deep, rich taste.
- Perfect for leftovers – Store any leftover pot roast in an airtight container or freezer-safe container for another meal. The next day, we made a tasty roast beef sandwich by layering the leftover roast on bread with mayo and provolone cheese. We toasted it in the oven until the bread was crispy and the cheese was melted. To make it even better, we used the leftover broth as a warm and flavorful au jus for dipping.
- Versatile – Serve with mashed potatoes, crusty bread, or creamy polenta for a complete meal.
Ingredients for Instant Pot French Onion Pot Roast
- 2 tablespoons butter
- 3-pound beef chuck roast
- 2 yellow onions, thinly sliced
- 1 to 2 tablespoons red wine vinegar
- 3 cups beef broth
- 3 pounds potatoes, chopped into large chunks
- 4 to 5 garlic cloves, peeled
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 bay leaf
How to Make Instant Pot French Onion Pot Roast
Sear the Beef
Set the instant pot to sauté mode and add 2 tablespoons of butter. Pat beef dry with paper towels and season both sides with salt and black pepper. Sear the beef chuck roast on medium-high heat until golden brown. This step locks in the flavor and helps create the browned bits at the bottom of the pot. Once seared, transfer beef to a cutting board and set aside.
Caramelize the Onions
Add another tablespoon of butter to the pot. Stir in the sliced onions and let them cook on medium heat until softened and slightly caramelized. Then deglaze the pot with red wine vinegar, scraping up the browned bits.
Pressure Cook the Roast
Pour in the beef broth and return the beef chuck roast to the instant pot. Add the bay leaf, chopped potatoes, and garlic. Sprinkle with thyme, salt, and additional seasoning mix if desired. Secure the lid and cook on manual high pressure for 20 minutes per pound. Allow for a natural release of pressure for 20 minutes.
Serve and Enjoy
Once the pressure releases, remove the bay leaf and transfer the beef to a large cutting board. Shred beef with forks, or slice if preferred. The leftover broth makes an excellent onion gravy—simply create a cornstarch slurry by whisking cornstarch mixture with a small bowl of cold water, then stir it into the pot. I usually add my potatoes and garlic to a bowl and use a hand mixer to mash them.
Tips for the Best French Onion Pot Roast
- For extra depth, add a splash of dry red wine or worcestershire sauce to the broth.
- To achieve the perfect fork tender texture, don’t rush the natural release.
- If using a slow cooker, follow the same steps but cook on low for 6-8 hours.
Storage and Leftovers
Store leftover pot roast in an airtight container in the fridge for up to four days. To freeze, place it in a freezer-safe container or zip-top bag for up to three months. Reheat on the stove top or in the instant pot on sauté mode.
Conclusion
This instant pot french onion pot roast is the perfect blend of simplicity and deep, savory flavors. With tender beef, sweet caramelized onions, and a rich broth, it’s a meal that feels special without requiring hours in the kitchen. Whether you’re making it for a cozy family dinner or meal prepping for the week, this pot roast recipe is sure to become a go-to favorite. Don’t forget to save any leftover pot roast for easy reheating or turning into another delicious dish. Give this recipe a try and enjoy a hearty, comforting meal any night of the week!
Instant Pot French Onion Pot Roast
Equipment
- Instant pot (pressure cooker)
- Paper Towels
- cutting board
- small bowl
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 3 pound beef chuck roast
- 2 yellow onions thinly sliced
- 1 to 2 tablespoons red wine vinegar
- 3 cups beef broth
- 3 pounds potatoes chopped into large chunks
- 4 to 5 garlic cloves peeled
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 bay leaf
Instructions
- Set the instant pot to sauté mode and melt 2 tablespoons of butter. Pat the beef dry with paper towels, season with salt and black pepper, and sear on both sides until golden brown. Remove and set aside.
- Add the sliced onions to the pot and cook on medium heat until soft and caramelized. Deglaze with red wine vinegar, scraping up browned bits from the bottom of the pot.
- Pour in the beef broth, then return the roast to the pot. Add the potatoes, garlic, thyme, salt, black pepper, and bay leaf.
- Secure the lid and set the instant pot to manual high pressure. Cook for 20 minutes per pound, about 60 minutes for a 3-pound roast. Let the pressure naturally release for 20 minutes before opening.
- Remove the bay leaf. Shred or slice the beef, then serve with potatoes. Use the broth as a savory sauce or create an onion gravy by mixing a cornstarch slurry in a small bowl and stirring it into the pot.
- Store leftovers in an airtight container in the fridge for up to four days or freeze in a freezer-safe container for up to three months.
