Why You’ll Love This Recipe

Instant Pot French Onion Pot Roast is a rich, savory dish that combines the deep flavor of caramelized onions with tender, fall-apart beef—all made quickly in the pressure cooker. It’s the perfect comfort food with layers of umami, sweetness, and hearty satisfaction. Great for weeknight dinners or special occasions, this roast delivers big flavor with minimal effort.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

beef chuck roastolive oilyellow onionsbeef broth or stockWorcestershire saucegarlic clovesdried thymebay leafsaltblack peppercornstapioca starch or cornstarch (optional, for thickening)Gruyère or Swiss cheese (optional, for serving)French bread slices (optional, for serving)

directions

Set your Instant Pot to sauté mode. Add olive oil and sear the beef roast on all sides until browned. Remove and set aside.

Add sliced onions to the pot and sauté until golden and caramelized, about 10–12 minutes. Add a splash of broth to deglaze if needed.

Stir in minced garlic and cook for 1 minute more.

Return the roast to the pot and add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.

Lock the lid and pressure cook on high for 60–70 minutes (depending on roast size). Allow a natural pressure release for 15–20 minutes.

Remove the roast and shred or slice. Discard the bay leaf.

(Optional) For a thicker sauce, turn on sauté mode and stir in a slurry of cornstarch and water. Simmer until thickened.

Serve with caramelized onion broth ladled over the meat. Optionally top with melted cheese and a slice of toasted French bread.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesSautéing time: 15 minutesPressure cooking time: 60–70 minutesPressure release and resting: 20 minutesTotal time: 1 hour 50 minutes

Variations

Add mushrooms for extra depth and earthiness.

Substitute red wine for part of the broth for a richer sauce.

Serve over mashed potatoes, egg noodles, or rice.

Use provolone or mozzarella in place of Gruyère for a milder cheese option.

Add a splash of balsamic vinegar for brightness before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently in the microwave or stovetop with a splash of broth to loosen the sauce.To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight before reheating.

FAQs

Can I use a different cut of beef?

Yes, brisket or bottom round can also work, but chuck roast gives the best tenderness.

Can I make this without an Instant Pot?

Yes, use a Dutch oven and cook low and slow in the oven or on the stovetop for 3–4 hours.

Do I have to caramelize the onions?

It enhances flavor, but you can shorten the time slightly if needed.

Can I make it ahead?

Yes, it tastes even better the next day as the flavors develop.

What cheese works best?

Gruyère is classic for its melty, nutty quality, but Swiss or provolone also work.

Can I skip the thickener?

Yes, the broth can be served as-is if you prefer a thinner sauce.

Is it very salty?

Adjust salt to taste depending on your broth and Worcestershire.

Can I add vegetables?

Yes, add carrots or potatoes after pressure cooking and sauté them until tender.

What’s the best way to serve it?

Over mashed potatoes, polenta, or with crusty bread and melted cheese.

Can I double the recipe?

Yes, just ensure the roast fits in the Instant Pot and adjust time slightly.

Conclusion

Instant Pot French Onion Pot Roast is a comforting, deeply flavorful meal that’s as easy as it is satisfying. With tender beef, savory onion broth, and optional cheesy bread, it’s a one-pot wonder that brings comfort food to the next level. Try it once and it’ll become a regular in your dinner rotation.