Description
Instant Pot French Onion Pot Roast is a savory, melt-in-your-mouth beef dish infused with rich caramelized onion flavor and cooked to perfection under pressure — a comforting one-pot meal perfect for any night of the week.
Ingredients
Units
Scale
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 cup beef broth
- 1 packet (1 oz) onion soup mix
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp water (optional, for thickening)
Instructions
- Set Instant Pot to ‘Sauté’ and add olive oil. Season roast with salt and pepper, then sear on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Add onions and sauté for 6–8 minutes until softened and beginning to caramelize. Add garlic and cook for 1 more minute.
- Deglaze the pot with Worcestershire sauce and balsamic vinegar, scraping up any browned bits from the bottom.
- Stir in beef broth, onion soup mix, and thyme. Return the roast to the pot and nestle into the liquid.
- Close lid, set valve to sealing, and cook on High Pressure for 60 minutes. Allow a 15-minute natural pressure release, then manually release any remaining pressure.
- Remove roast and shred or slice. Set Instant Pot to ‘Sauté’ again to reduce sauce or thicken with cornstarch slurry if desired.
- Serve roast with onions and sauce spooned over the top. Great with mashed potatoes or crusty bread.
Notes
- For extra richness, add a splash of red wine with the broth.
- This recipe can also be made with pork shoulder or short ribs.
- Leftovers make excellent sandwiches or tacos the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg