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Instant Pot French Onion Pot Roast

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This Instant Pot French Onion Pot Roast has all the flavors you love of French Onion soup that is combined with a tender melt-in-your-mouth roast. It is the perfect meal to make that is quick and easy that can be enjoyed any time of year. 

Instant Pot French Onion Pot Roast

If you are looking for a quick and easy meal that tastes like you spent all day in the kitchen preparing it, then look no further than this Instant Pot French Onion Pot roast. It is tender and juicy and loaded with so much flavor. Thanks to the instant pot it is tender and shreds perfectly leaving you to savor every single bite. 

Instant Pot French Onion Pot Roast

If you love pot roast, be sure to try our crock pot roast recipe and serve it with our roasted potatoes and green beans.  

What will I need to make Instant Pot French Onion Pot Roast

You will need the following ingredients:

  • Extra Virgin Olive Oil 
  • Chuck Roast 
  • Large Yellow Onions 
  • Low Sodium Beef Broth 
  • Garlic Cloves Dried Thyme 
  • Sea Salt 
  • Ground Pepper 
  • Apple Cider Vinegar 
  • Cornstarch 

How to Make Instant Pot French Onion Pot Roast

  • Turn the Instant Pot Sauté feature on. Once hot add 1 tablespoon of oil and brown both sides of the meat for about 4-5 minutes per side. Then transfer to a plate.

  • Add in the onions and cook down for about 5 minutes.

  • Pour in the beef broth and scrape all the brown bits from the bottom, then hit the cancel setting.

  • Add the roast on top of the onions, then sprinkle the garlic, thyme, salt, and pepper. Then pour apple cider vinegar into the broth mixture.

  • Seal the lid and ensure the valve is closed. Using the Manual or Pressure Cook setting, set your timer to 60 minutes, and then allow for a natural release of 15 minutes before opening the valve.

  • Transfer the beef to a cutting board and separate the onions from the sauce to make the gravy.

Instant Pot French Onion Pot Roast
  • Using the Instant Pot on Sauté mode, thicken the sauce with a cornstarch slurry by adding 4 tablespoons of the cornstarch to ½ cup of the broth in a small bowl and whisk until no lumps. Slowly pour this into the instant pot while mixing and continue until it coats the back of a spoon (about 10 minutes). Note: if you prefer a thicker gravy, you may need to make another slurry or double the cornstarch to broth ratio.

  • Serve beef either sliced or shredded topped with the cooked onions and gravy. 
Instant Pot French Onion Pot Roast

Tips Tricks and FAQs

  • Be sure to slice your onions thin. This helps produce more delicious juices and helps the meat tenderize as it cooks. 
  • If you prefer you can swap out the chuck roast for a top round roast. 

Storage

You will want to store your leftover french onion pot roast in the fridge in an airtight container for up to 4 days. Be sure to save all the juices so that you can use them as you reheat your pot roast. 

Instant Pot French Onion Pot Roast

Reheating

You will want to reheat your desired amount of pot roast in the microwave or on the stove. Be sure to add in some of the juices to help keep it moist and prevent it from drying out. 

Instant Pot French Onion Pot Roast
What do I do if my pot roast is too tough? 

If you feel like your pot roast isn’t tender enough or too tough, cook it longer. 

If after cooking it longer it is still too tough let it soak in the braise and it will begin to tenderize more.

Do I have to brown my pot roast before putting it into the Instant Pot?

Even though it is not necessary to brown the roast before adding it to the Instant Pot, it is recommended if you would like to give the roast a deeper flavor. This also helps seal in the juices and adds even more flavor to the dish. 

instant pot french onion pot roast
Instant Pot French Onion Pot Roast

Instant Pot French Onion Pot Roast

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes

This Instant Pot French Onion Pot Roast has all the flavors you love of French Onion soup that is combined with a tender melt in your mouth roast. It is the perfect meal to make that is quick and easy that can be enjoyed any time of year.

Ingredients

  • 2 tablespoons extra virgin oil olive
  • 2-pound chuck roast
  • 2 large yellow onions, sliced
  • 2 cups beef broth, low sodium
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 2 teaspoons apple cider vinegar
  • 4 tablespoons cornstarch
  • parsley, for garnish

Instructions

  1. Turn the Instant Pot Sauté feature on. Once hot add 1 tablespoon of oil and brown both sides of the meat for about 4-5 minutes per side. Then transfer to a plate.
  2. Add in the onions and cook down for about 5 minutes.
  3. Pour in the beef broth and scrape all the brown bits from the bottom, then hit the cancel setting.
  4. Add the roast on top of the onions, then sprinkle the garlic, thyme, salt, and pepper. Then pour apple cider vinegar into the broth mixture.
  5. Seal the lid and ensure the valve is closed. Using the Manual or Pressure Cook setting, set your timer to 60 minutes, and then allow for a natural release of 15 minutes before opening the valve.
  6. Transfer the beef to a cutting board and separate the onions from the sauce to make the gravy.
  7. Using the Instant Pot on Sauté mode, thicken the sauce with a cornstarch slurry by adding 4 tablespoons of the cornstarch to ½ cup of the broth in a small bowl and whisk until no lumps. Slowly pour this into the instant pot while mixing and continue until it coats the back of a spoon (about 10 minutes). Note: if you prefer a thicker gravy, you may need to make another slurry or double the cornstarch to broth ratio.
  8. Serve beef either sliced or shredded topped with the cooked onions and gravy. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 443Total Fat: 28gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 125mgSodium: 634mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 39g

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