Instant Pot French Onion Roast

This Instant Pot French Onion Pot Roast is a comforting meal that brings together tender beef and rich caramelized onions in one pot. It’s perfect for busy weeknights when you want something hearty but don’t have hours to spend in the kitchen.

I first made this after craving French onion soup flavors but wanted a full meal that came together quickly. It quickly became a go-to in my rotation for easy dinners that feel special.

Ingredients

• Beef chuck roast: is the star for tender flavorful meat Choose a well-marbled cut for the best results
• Olive oil: helps develop a deep sear on the roast enhancing flavor
• Four large onions: provide the sweet base when caramelized fresh and firm onions will caramelize better
• Garlic: adds subtle aroma and depth Fresh garlic cloves work best but jarred minced garlic can be used if needed
• Beef broth: enriches the cooking liquid providing a robust foundation Use low sodium so you control the salt level
• Dry white wine or extra broth: adds acidity and layers of flavor Choose a dry wine for balance
• Fresh thyme: adds earthy herbal notes Dried thyme is fine but fresh brightens the dish
• Worcestershire sauce: brings umami complexity and a slight tang
• Bay leaves: deepen the aroma and subtle background flavor
• Salt and pepper: for seasoning
• Fresh parsley for garnish: adds color and brightness
• Gruyère cheese: is optional for topping and melts perfectly for a creamy finish

Instructions

Sear the Meat:

Set the Instant Pot to Sauté mode and heat olive oil until shimmering. Season your beef roast generously with salt and pepper. Place the roast in the pot and brown on all sides. This usually means about 4 to 5 minutes per side. The browning seals in juices and creates rich flavor so be patient. When done, remove the roast and set aside.

Cook the Onions:

Add the thinly sliced onions to the pot. Stir occasionally and cook over medium heat until they are soft, caramelized, and golden brown. This takes about 10 to 15 minutes. The slow cooking transforms the onions, releasing natural sugars that form the recipe’s sweet backbone. Add minced garlic and cook for one more minute until fragrant.

Deglaze the Pot:

Pour in the dry white wine or extra broth to deglaze. Use a wooden spoon to scrape up the flavorful browned bits stuck to the bottom. This step is critical—it brings multiple layers of flavor into the sauce and prevents a burn warning during pressure cooking.

Pressure Cook:

Return the roast to the pot. Pour in the beef broth, then add fresh thyme, Worcestershire sauce, and bay leaves. Secure the lid and set the Instant Pot to Manual or Pressure Cook mode on high for 60 minutes. This long gentle pressure softens the beef to fall-apart tender.

Natural Release:

When the cooking time finishes, allow the pressure to release naturally for about 15 minutes. Afterwards carefully release any remaining pressure to open the pot safely. This resting time lets the meat fibers relax.

Serve:

Lift out the bay leaves and discard them. Use two forks to shred or slice the roast. Serve it hot spooned over with the caramelized onions and cooking juices. Top with shredded Gruyère for a luxurious melty finish and sprinkle fresh parsley for a hint of freshness.

Gruyère cheese is one of my favorite parts of this recipe. It melts beautifully over the hot roast, adding creaminess and that nutty flavor that makes this recipe feel special without a lot of fuss. This dish reminds me of cold winter evenings where the rich aromas filled the kitchen and everyone was eager to sit down together.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors continue to meld making it even tastier the next day. For longer storage, freeze in portions thaw overnight in the fridge before reheating gently on the stove or in the microwave with a splash of broth to keep it moist.

Ingredient swaps

You can swap beef chuck roast for brisket or even pork shoulder if you prefer pork. Red wine can be used instead of white wine for a deeper flavor. If you don’t have fresh thyme use rosemary or Italian seasoning as a one-to-one substitute. For a vegetarian version try using a meaty mushroom blend and vegetable broth.

Serving ideas

This roast pairs wonderfully with creamy mashed potatoes, buttered egg noodles, or crusty rustic bread to soak up all those flavorful juices. A crisp green salad or sautéed green beans add a bright contrast to the richness of the dish. Leftovers also work well stuffed into sandwiches or wrapped in warm tortillas.

This Instant Pot French Onion Pot Roast is a perfect blend of rich flavor and quick preparation, making it an ideal comfort food. Enjoy this hearty dish anytime you crave something special with minimal effort.

Frequently Asked Recipe Questions

→ How do I achieve perfect caramelized onions for this dish?

Sauté sliced onions slowly over medium heat until they turn a deep golden brown, stirring occasionally, which brings out their natural sweetness.

→ Can I substitute dry white wine in the cooking liquid?

Yes, you can replace the wine with additional beef broth for a slightly milder yet still rich flavor.

→ What cut of beef works best for this preparation?

Beef chuck roast is ideal due to its marbling and connective tissue, which break down during cooking for tender, flavorful meat.

→ Is it necessary to sear the meat before pressure cooking?

Searing the beef locks in juices and creates a flavorful crust that enhances the overall depth of the dish.

→ How is the dish finished before serving?

After cooking, the roast is shredded and can be topped with shredded Gruyère cheese and fresh parsley for added richness and freshness.