There’s just something magical about a comforting plate of Instant Pot French Onion Pot Roast. Imagine fall-apart tender beef, caramelized onions steeped in savory broth, and a glorious melt of Gruyère cheese—all coming together in a fraction of the usual time thanks to your Instant Pot. It’s pure cozy comfort, perfect for a memorable family meal or any chilly evening craving a little extra warmth.
Why You Should Make This Recipe
- Unbeatable Flavor: The combination of deeply caramelized onions, thyme, wine, and tender beef creates a symphony of savory notes in every bite.
- Weeknight Friendly: Thanks to the Instant Pot, you get the slow-cooked richness of French onion soup and pot roast in just over an hour.
- Impresses Every Time: The cheesy, bubbly finish and luscious sauce make it look (and taste) like a show-stopper dinner—minimal hands-on work required.
- Versatile and Forgiving: You can swap out ingredients based on what you have, and leftovers taste just as amazing the next day!
Ingredients & Substitutions
Let’s talk about what makes this Instant Pot French Onion Pot Roast truly special: a few core ingredients, each playing their own essential part. Don’t worry—this isn’t a fussy recipe, but every item brings big flavor, guaranteed tenderness, or that signature French onion flair.
- Beef Chuck Roast (3–4 lbs): This cut is marbled just right for melt-in-your-mouth shreds once pressure cooked.
- Olive Oil (2 tablespoons): For a perfect golden sear that locks in flavor at the very start.
- Onions (4 large, thinly sliced): The star! Onions become soft, sweet, deeply caramelized, and infuse every bite with classic French onion soup notes.
- Garlic (4 cloves, minced): Rounds out the savory foundation with aromatic depth.
- Beef Broth (1 cup): Lends body to the sauce and keeps everything deliciously moist.
- Dry White Wine (1 cup): Adds brightness and hits of acidity—use more broth if you prefer to skip the wine.
- Fresh Thyme (2 teaspoons, or 1 teaspoon dried): Herbaceous, classic, and utterly necessary for that French flavor profile.
- Worcestershire Sauce (2 teaspoons): Just a dash for savory umami and depth—it’s the little secret you’ll notice!
- Salt and Pepper: Essential basics; season boldly for the best results.
- Bay Leaves (2): Help layer in a subtle earthy, aromatic underneath it all—just remember to take them out before serving.
- Gruyère Cheese (1 cup, shredded, optional): For the classic gooey, golden crown—try provolone or mozzarella for a twist.
- Fresh Parsley (for garnish): Bright and pretty—just a sprinkle wakes everything up!
How to Make Instant Pot French Onion Pot Roast
Step 1: Sear the Meat for Maximum Flavor
Begin by setting your Instant Pot to “Sauté” mode and adding olive oil. Heavily season your chuck roast with salt and pepper, then sear it until it’s deeply golden on all sides, about 4-5 minutes per side. This creates a savory crust and loads of flavor you’ll taste throughout the whole roast. Transfer the browned meat to a plate so you have plenty of room for the next step.
Step 2: Caramelize the Onions
With the beef resting, toss all your sliced onions directly into the same pot. Give them a stir and watch as they transform over 10-15 minutes into sweet, golden ribbons. Add your garlic in the last minute—this keeps it fragrant and prevents burning. The aroma right now? Absolutely irresistible!
Step 3: Deglaze for Big Flavor
Now comes the magic: pour in your dry white wine (or additional beef broth if you’d rather skip the alcohol), scraping up all those browned bits stuck to the bottom. Every little scrap brings caramelized, savory goodness to your Instant Pot French Onion Pot Roast.
Step 4: Pressure Cook Until Perfect
Return the roast to the pot, nestle it down into the onions, then add beef broth, thyme, Worcestershire sauce, bay leaves, and a bit more salt and pepper. Secure the Instant Pot lid and cook on “Manual” or “Pressure Cook” (high pressure) for 60 minutes. Let the pressure naturally release for 15 minutes—this keeps all those juices locked inside while the roast becomes effortlessly tender.
Step 5: Finish and Serve
Carefully remove the bay leaves (no one wants to bite into those!) and shred the beef right in the pot with two forks—it should fall apart with barely any effort. When serving, don’t forget a shower of shredded Gruyère and a sprinkle of parsley. Let the cheese melt into every nook and cranny for the ultimate Instant Pot French Onion Pot Roast experience!
How to Serve Instant Pot French Onion Pot Roast
Garnishes
A flourish of shredded Gruyère creates that irresistible gooey finish—if you don’t have Gruyère, provolone, mozzarella, or even Swiss melt in beautifully. Add a scattering of fresh parsley for bright color and a hint of freshness that perfectly balances the deep, savory flavors.
Side Dishes
This roast loves classic mashed potatoes or buttered egg noodles to soak up all that luscious oniony sauce. Roasted vegetables, a warm baguette, or even creamy polenta are fantastic choices to turn your Instant Pot French Onion Pot Roast into a memorable meal.
Creative Ways to Present
For something fun, pile the pot roast onto toasted crusty bread, sprinkle with cheese, then broil until bubbly—think of it as a French onion pot roast melt! Or stuff it into baked potatoes, top with extra onions and cheese, and let everyone customize their own comforting bowl.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, reheating in batches for quick, delicious weeknight meals that honestly taste just as good—if not better—the next day.
Freezing
This Instant Pot French Onion Pot Roast freezes beautifully. Portion it into airtight freezer-safe containers or heavy-duty bags, making sure to include some caramelized onions and broth with each serving. Label with the date and enjoy your personal stash of comfort food for up to 3 months—just thaw overnight in the fridge before reheating.
Reheating
For best results, reheat in a saucepan over medium-low, adding a splash of broth or water if needed to keep things juicy. The microwave works too—cover and use gentle power to avoid drying out the beef. Top with extra cheese after reheating so it melts fresh and gooey every time!
FAQs
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Can I make Instant Pot French Onion Pot Roast without wine?
Absolutely! Just substitute the wine with additional beef broth or even a splash of apple juice for mild sweetness—the pot roast will still have incredible flavor and richness.
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What’s the best cut of meat for this recipe?
Beef chuck roast is the go-to for this Instant Pot French Onion Pot Roast because of its marbling, which yields beautifully tender, pull-apart results. Brisket or bottom round are good alternatives if chuck isn’t available.
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Is it possible to use pre-caramelized onions?
Yes! If you have caramelized onions prepped or store-bought, you can speed up the process—simply add them in after searing the beef. The flavor will still be wonderfully rich and sweet.
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How do I avoid the “burn” warning on my Instant Pot?
Be sure to thoroughly deglaze the bottom of the pot with wine or broth after caramelizing the onions—scrape up every browned bit before returning the beef to the pot. This prevents sticking and burning while pressure cooking.
Final Thoughts
If you’ve been searching for a soul-warming, fuss-free dinner that truly delivers, give this Instant Pot French Onion Pot Roast a try. It’s cozy, crowd-pleasing, and sure to earn a spot in your regular rotation. Go on—let your kitchen fill with those irresistible aromas and treat yourself and your loved ones tonight!
Print
Instant Pot French Onion Pot Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Category: Instant Pot
- Method: Pressure Cooking
- Cuisine: French
Description
This Instant Pot French Onion Pot Roast is a savory and tender dish perfect for a comforting meal. The combination of caramelized onions, flavorful broth, and tender beef is sure to impress your taste buds.
Ingredients
For the Pot Roast:
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Onions:
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry white wine (or additional broth)
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
For Serving:
- 1 cup Gruyère cheese, shredded (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Meat: Set your Instant Pot to “Sauté” mode. Add olive oil. Once hot, season the roast with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.
- Cook the Onions: In the same pot, add the sliced onions. Cook, stirring occasionally, until they are caramelized and golden brown (about 10-15 minutes). Add minced garlic and cook for another minute until fragrant.
- Deglaze the Pot: Pour in the wine (or extra broth), scraping up any browned bits from the bottom of the pot. This adds depth to the flavor.
- Pressure Cook: Return the seared roast to the pot. Add beef broth, thyme, Worcestershire sauce, and bay leaves. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 60 minutes.
- Natural Release: Once the cooking time is up, allow for a natural pressure release for about 15 minutes, then carefully release any remaining pressure.
- Serve: Remove the bay leaves and shred the roast with two forks. Serve hot, topped with shredded Gruyère cheese and fresh parsley, if desired.
Notes
- For extra flavor, consider marinating the roast in wine and herbs overnight before cooking.
- You can substitute the Gruyère cheese with provolone or mozzarella based on your preference.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
