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Instant Pot French Onion Pot Roast

November 10, 2019 by Sandy 5 Comments

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Instant Pot French Onion Pot Roast

Instant Pot French Onion Pot Roast is a delicious, savory beef roast cooked with lots of onion until fall apart tender. This pressure cooker French onion pot roast is terrific over mashed potatoes or rice!

Pressure Cooker French Onion Pot Roast over mashed potatoes in brown bowl next to gold fork

Instant Pot French Onion Pot Roast

The electric pressure cooker is so fantastic at cooking certain foods faster than traditional methods, and with more flavor and nutrition (more nutrition stays in the food and doesn’t get evaporated).

One of the ways the Pressure cooker shines is when cooking a good old pot roast! They cook much faster.

I like the chuck roast the best as it has the right amount of fat and connective tissue to make the roast super tender once those elements break down.

The issue is that pot roasts need to cook a long time for those tissues to break down and produce that fork-tender meat we all love.

No problem in the pressure cooker! Today’s recipe is my Instant Pot French Onion Pot Roast. It has a wonderful flavor that is very similar to French Onion Soup, and is so delicious.

You can either shred the pot roast after it is cooked, or leave it in large chunks. I prefer the shredded version, where the meat goes back into that yummy onion gravy!

Pressure Cooker French Onion Pot Roast over mashed potatoes on white plate

Some tips for making Instant Pot French Onion Pot Roast

  • Cut your roast into 1 pound chunks for more even and faster cooking.
  • Use Yellow onions for a savory result, or use a sweet variety onion like Walla-Walla or Vidalia for a sweeter result.
  • You can use fresh or dried thyme leaves. If using fresh, double the amount (I just toss in 2 or 3 sprigs).
  • If you don’t have a can of French Onion soup, use a packet of onion soup mix and 1 cup of water.
  • A little brandy or sherry adds nice flavor (optional).
  • Be sure to let the roast naturally release for 10-15 minutes before releasing the pressure for the best, tender results.

Another recipe you may want to try is my Instant Pot Pot Roast recipe. A classic pot roast with potatoes, onion, and carrots. It is classic and delicious.

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Instant Pot French Onion Pot Roast over mashed potatoes on brown plate as well as the title and Simply Happy Foodie.com logo

If you make this delicious pressure cooker French onion pot roast recipe, please leave a comment with a star rating below. I’d like to know how you liked it!

4.75 from 4 votes
Instant Pot French Onion Pot Roast
Print
Instant Pot French Onion Pot Roast
Prep Time
10 mins
Cook Time
1 hr 20 mins
NPR
15 mins
Total Time
1 hr 45 mins
 

Instant Pot French Onion Pot Roast

Course: Dinner
Cuisine: American
Keyword: pressure cooker French onion pot roast recipe
Servings: 8
Calories: 362 kcal
Author: Sandy Clifton
Ingredients
  • 1 Tbsp Olive Oil
  • 3 Tbsp Butter, unsalted
  • 2 lg Onions, cut in half and sliced thick
  • 1 Bay Leaf
  • 4 cloves Garlic, minced
  • 1/2 tsp Dried Thyme Leaves (not ground)
  • 1 Tbsp Dehydrated Onions
  • 2 tsp Worcestershire Sauce
  • 3 lb Chuck Roast, boneless (cut into 3 equal chunks)
  • 1 (10 oz) can Condensed French Onion Soup, or 1 (1 oz) packet of onion soup mix plus 1 cup water
  • 1 cup Beef Broth
  • 1 heaping tsp Beef Bouillon (such as Better Than Bouillon®)
Optional
  • 1/4 cup Brandy or Sherry
For Gravy
  • 1/4 cup Corn Starch
  • 1/4 cup Cold Water
Instructions
  1. Gather everything you need, and prepare the veggies, etc. before you start cooking.

  2. Turn on the pot's Sauté setting. When it is hot, add the olive oil and the butter.

  3. Add the onions and bay leaf. Stir. Then let them sit for a few minutes before stirring again. Cook only until the onions start to turn translucent. Stir occasionally.

  4. Add the garlic and stir. Cook about 45 seconds, stirring frequently.

  5. Add the thyme leaves, dehydrated onions, and Worcestershire sauce and stir.

  6. Place the three chuck roast pieces on top of the onions.

  7. Pour the French onion soup over the meat. Don't stir.

  8. Dissolve the beef bouillon in the beef broth and pour over the meat.

  9. Cancel the Sauté setting. Close the lid and set the steam release knob to the Sealing position.

  10. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure. The pot will take several minutes to come to pressure.

  11. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

  12. When the pin in the lid drops back down, open the lid.

  13. Use a large spoon to skim off some of the fat and then remove and discard the bay leaf.

  14. Remove the meat to a large plate and use 2 forks to shred the meat (or cut into bite sized pieces, if desired).

To Make Gravy
  1. Mix the corn starch and cold water together until dissolved to make a slurry.

  2. Turn on the Sauté setting. When the sauce starts to simmer, stir in the corn starch slurry, and stir until the gravy is thickened.

  3. Turn off the pot.

  4. Add the meat back into the gravy and stir.

  5. Serve over mashed potatoes, rice, or whatever you like!


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RESOURCES TO MAKE this pressure cooker pot roast recipe and more

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Filed Under: Dinner, Holiday, Instant Pot, MOST POPULAR, Recipes

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Comments

  1. Brian

    January 24, 2021 at 6:11 pm

    Followed this recipe and it was amazing! Moose roast pulled apart with a fork, flavour was just right and whole family enjoyed…thanks!

    Reply
    • Sandy

      January 25, 2021 at 7:36 am

      That sounds so good! I have always wanted to try moose.

      Reply
  2. Laura

    November 18, 2020 at 3:25 pm

    My first InstaPot recipe and it was great! When I rewarm the leftovers I will add some veggies.

    Reply
  3. Bobbi

    July 7, 2020 at 3:55 pm

    Made this for dinner tonight served with mashed potatoes ,it was wonderful!! Great flavor, everyone asked for seconds & brandy gave it a nice boost.
    We will make this again.

    Reply
  4. Donnette

    December 22, 2019 at 1:06 am

    We absolutely loved this pot roast! I served it over cauliflower rice. Will definitely make this again. Thank you!

    Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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