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!
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!
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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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!
Instant Pot French Onion Pot Roast
- 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®)
- 1/4 cup Brandy or Sherry
- 1/4 cup Corn Starch
- 1/4 cup Cold Water
Gather everything you need, and prepare the veggies, etc. before you start cooking.
Turn on the pot's Sauté setting. When it is hot, add the olive oil and the butter.
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.
Add the garlic and stir. Cook about 45 seconds, stirring frequently.
Add the thyme leaves, dehydrated onions, and Worcestershire sauce and stir.
Place the three chuck roast pieces on top of the onions.
Pour the French onion soup over the meat. Don't stir.
Dissolve the beef bouillon in the beef broth and pour over the meat.
Cancel the Sauté setting. Close the lid and set the steam release knob to the Sealing position.
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.
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.
When the pin in the lid drops back down, open the lid.
Use a large spoon to skim off some of the fat and then remove and discard the bay leaf.
Remove the meat to a large plate and use 2 forks to shred the meat (or cut into bite sized pieces, if desired).
Mix the corn starch and cold water together until dissolved to make a slurry.
Turn on the Sauté setting. When the sauce starts to simmer, stir in the corn starch slurry, and stir until the gravy is thickened.
Turn off the pot.
Add the meat back into the gravy and stir.
Serve over mashed potatoes, rice, or whatever you like!
RESOURCES TO MAKE this pressure cooker pot roast recipe and more
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