If you love the rich, savory flavors of French onion soup but want a heartier, meat-forward meal, this Instant Pot French Onion Pot Roast is a game-changer. Combining tender, shredded beef with caramelized onions, this recipe gives you deep, comforting flavors in a fraction of the time it would take in a traditional slow cooker. Using the Instant Pot allows you to sear, sauté, and pressure cook all in one pot—maximizing flavor while cutting down on hands-on time.
The secret to this dish is searing the beef and sautéing the onions right in the pot. This builds layers of flavor that elevate every bite. Top it with Gruyère cheese on toasted baguette slices, and you’ve essentially got French onion soup meets pot roast—a perfect weeknight dinner or weekend indulgence.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 60 minutes under pressure (+15 min natural release)
- Total Time: 1 hour 30 minutes
- Difficulty: Medium
- Servings: 6–8
Ingredients
- 1 tbsp olive oil
- 3–4 lbs boneless beef chuck roast, cut into large chunks
- 1 large or 2 medium yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth, divided
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch
- Salt and black pepper, to taste
- Optional: Sliced or shredded Gruyère cheese and toasted baguette slices for topping
Ingredient Notes:
- Chuck roast is ideal for shredding; brisket or shoulder can also work.
- Gruyère adds an authentic French onion flavor, but Swiss cheese is a fine substitute.
- Adjust salt and pepper according to your taste, especially if using store-bought beef broth.
Step-by-Step Instructions
- Sear the Beef: Season the beef chunks generously with salt and pepper. Set the Instant Pot to “Sauté” and add olive oil. Once hot, sear the beef on all sides until browned. Remove and set aside.
- Sauté the Onions: Add sliced onions to the pot and cook 5–7 minutes until softened and lightly caramelized. Add garlic and cook 1 minute more.
- Deglaze the Pot: Pour 1 cup of beef broth into the pot. Scrape the bottom with a wooden spoon to loosen all browned bits—this prevents a burn notice.
- Pressure Cook: Add the remaining beef broth, Worcestershire sauce, thyme, and bay leaf. Return seared beef to the pot, nestling it into the onions. Close lid, set valve to “Sealing,” and cook on High Pressure for 60 minutes for a 3-pound roast (adjust 20 min per pound for larger roasts).
- Release Pressure: Let the pressure release naturally for 15 minutes, then quick release any remaining pressure by turning the valve to “Venting.”
- Shred Beef & Make Gravy: Remove the beef and bay leaf. Shred beef using two forks. Set Instant Pot to “Sauté.” Mix cornstarch with a few tablespoons of cooking liquid to form a slurry, then whisk into the pot until thickened.
- Serve: Stir shredded beef into the gravy. Serve over mashed potatoes, rice, or on toasted baguette slices topped with Gruyère cheese for a French onion twist.
Expert Tips & Variations
- Extra Flavor: Add a splash of red wine while deglazing for a richer depth.
- Cheesy Top: Broil the Gruyère-topped baguette slices for 1–2 minutes for a golden, melty finish.
- Vegetable Boost: Add carrots or mushrooms during pressure cooking for extra nutrition.
- Make Ahead: Cook and shred beef ahead of time; reheat in the gravy before serving.
Nutritional Information (per serving, approx.)
- Calories: 420
- Protein: 38g
- Carbohydrates: 10g
- Fat: 25g
- Fiber: 1g
- Sugar: 3g
Note: Values vary depending on the cut of beef and optional toppings.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze shredded beef and gravy (without bread) for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm gently on stovetop over medium heat or in the microwave, stirring occasionally.
Frequently Asked Questions
1. Can I use a larger roast?
Yes! Cook 20 minutes per pound under high pressure, and allow natural release for 15 minutes.
2. Can this be made in a slow cooker?
Absolutely, but cooking time will increase to 6–8 hours on LOW.
3. How do I prevent the onions from burning?
Sauté them slowly until softened, and always deglaze with broth before adding the meat back.
4. Can I skip the cheese topping?
Yes, it’s optional—but Gruyère adds a classic French onion flavor and texture that’s hard to beat.
Final Thoughts
This Instant Pot French Onion Pot Roast is the perfect marriage of tender, flavorful beef and rich, savory onions. Quick enough for weeknights but indulgent enough for weekend dinners, it’s a recipe that delivers restaurant-quality flavor with minimal effort. Serve over mashed potatoes, rice, or crusty bread for a meal that everyone will love.
