Instant Pot French Onion Pot Roast
A quick and comforting dish that brings the deep flavors of French onion pot roast to the table in about an hour and a half, all thanks to the Instant Pot.
Ingredients
Main Ingredients
- 3 to 4 lb chuck roast (or blade roast); trimmed but leave some fat for flavor (Sub: brisket or short rib; reduce pressure time for smaller cuts)
- 3 large yellow onions, thinly sliced
- 3 tbsp unsalted butter plus 1 tbsp olive oil (butter for flavor, oil to prevent burning)
- 2 tsp kosher salt plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp tomato paste
- 1 cup beef broth (Sub: extra beef stock if avoiding alcohol)
- 2.5 to 3 cups beef stock low-sodium preferred
- 3-4 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 leaves bay leaves
- 2 cloves garlic, smashed
- 2 tbsp Worcestershire sauce
- 1-2 tbsp cornstarch mixed with cold water (slurry) to thicken the gravy, optional
- Egg noodles, mashed potatoes, or crusty bread for serving
Instructions
Preparation
- Pat the roast dry and season all over with 1½ teaspoons salt and ½ teaspoon pepper.
- Set the Instant Pot to Sauté (Normal). Add olive oil and 1 tbsp butter.
- Add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are deeply golden and jammy—about 20 minutes. Transfer half the onions to a bowl and reserve.
- Add the remaining 1 tbsp butter. Brown the roast on all sides in the pot, about 3–4 minutes per side. Work in batches if needed.
- Remove the roast and set aside. Add tomato paste and garlic; sauté 1 minute until fragrant.
- Pour in the beef broth and scrape the bottom with a wooden spoon to deglaze.
- Return the roast to the pot. Add reserved onions, beef stock, Worcestershire, thyme, bay leaves, and remaining salt and pepper.
- Lock the lid and set to High Pressure for 65 minutes for a 3–4 lb chuck roast, or 75 minutes for a slightly larger or tougher roast.
- Allow a natural pressure release for 15 minutes, then quick-release any remaining pressure and carefully open the lid.
- Remove the roast to a cutting board. Skim fat from the surface if desired. Turn the Instant Pot to Sauté and simmer the sauce to reduce slightly or whisk in cornstarch slurry until desired thickness.
- Shred or slice the roast across the grain. Return meat to the pot to coat with gravy before serving.
Notes
Don’t rush the onions for real caramelization, and be sure to deglaze thoroughly. If there's a 'burn' notice, add extra stock. Use natural release to keep meat juicy.