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Instant Pot French Onion Pot Roast, a delicious and easy one-pot meal, is shown as the featured image.

Instant Pot French Onion Pot Roast

This Instant Pot French Onion Pot Roast combines the comforting flavors of pot roast with the rich, savory taste of French onion soup. Tender chuck roast is infused with caramelized onions, beef broth, red wine, and topped with melted Swiss cheese and toasted baguette slices. It's a surprisingly simple and deeply satisfying meal.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pound chuck roast
  • 3-4 large yellow onions, sliced
  • 4 cups beef broth
  • 1 cup dry red wine Cabernet Sauvignon or Merlot
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 slices Swiss cheese
  • 1 baguette, sliced and toasted
  • Salt and pepper to taste

Equipment

  • Instant Pot
  • cutting board
  • knife
  • wooden spoon
  • Measuring cups
  • Measuring spoons
  • Oven-safe bowls
  • Broiler

Method
 

  1. Turn on your Instant Pot to the "Sauté" function. Add olive oil and once hot, sear the chuck roast on all sides until nicely browned. Season the roast generously with salt and pepper before searing. Once seared, remove the roast from the Instant Pot and set aside.
  2. Add butter to the Instant Pot and let it melt. Then, add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown (20-30 minutes). Add the minced garlic during the last minute of cooking.
  3. Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
  4. Return the seared chuck roast to the Instant Pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Make sure the roast is mostly submerged in the liquid.
  5. Secure the lid of the Instant Pot and set the valve to "Sealing." Cook on "Manual" or "Pressure Cook" for 60-75 minutes, depending on the size of your roast. For a 3-pound roast, 60 minutes should be perfect. For a larger roast, go for 75 minutes. Let the Instant Pot release pressure naturally for 15-20 minutes, then manually release any remaining pressure.
  6. Carefully remove the roast from the Instant Pot and shred it with two forks. Return the shredded roast to the pot. If the sauce is too thin, you can thicken it by simmering on the "Sauté" function for a few minutes, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
  7. Ladle the Instant Pot French Onion Pot Roast into oven-safe bowls. Top with slices of Swiss cheese and toasted baguette slices. Place the bowls under the broiler for a few minutes, until the cheese is melted and bubbly. Watch it carefully to prevent burning!
  8. Serve immediately and enjoy!

Notes

Don't overcrowd the Instant Pot. Adjust cooking time for your altitude. Add vegetables like carrots, potatoes, and celery to the Instant Pot. This pot roast is even better the next day! Leftover pot roast can be frozen for up to 3 months. Use Gruyere cheese instead of Swiss cheese. Substitute beef broth or balsamic vinegar if you don't have red wine on hand.