Instant Pot French Onion Pot Roast Recipe
This Instant Pot French Onion Pot Roast combines tender, flavorful chunks of beef chuck roast cooked with savory onions, garlic, and a rich beef broth. The pressure cooking method makes the meat incredibly tender in just one hour, while a cornstarch-thickened French onion gravy completes this comforting and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Beef and Seasoning
- 3 pounds boneless beef chuck roast, cut into 10 chunks
- 3 tablespoons steak seasoning
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
Vegetables and Broth
- 2 large white or yellow onions, sliced
- 1 ½ cups reduced-sodium beef broth (divided)
- 1 tablespoon Better Than Beef Bouillon
- 1 bay leaf
Thickening Agent
- 2 tablespoons cornstarch
Instructions
- Prepare the Meat: Place the chuck roast pieces into the Instant Pot inner pot. Sprinkle the steak seasoning and kosher salt evenly over the meat pieces.
- Add Broth and Garlic: Pour 1 and 1/4 cups of the reduced-sodium beef broth over the meat, then evenly add the minced garlic on top.
- Layer Onions and Flavorings: Place the sliced onions over the garlic, followed by sprinkling the Better Than Beef Bouillon and adding the bay leaf into the pot.
- Seal the Instant Pot: Close and lock the Instant Pot lid securely. Ensure the pressure release valve is set to the sealing position.
- Pressure Cook: Set the Instant Pot to manual high pressure and cook for 60 minutes.
- Natural Pressure Release: When the cooking cycle ends, allow the pressure to release naturally for 25 minutes to let the meat rest and tenderize further.
- Open and Shred Meat: Unlock and carefully remove the lid. Remove the meat chunks and shred them using two forks.
- Prepare Gravy: Remove and discard the bay leaf. In a small bowl, mix the remaining 1/4 cup beef broth with 2 tablespoons of cornstarch until smooth.
- Thicken Gravy: Press the sauté function on the Instant Pot. Stir in the cornstarch mixture and cook, stirring frequently, for about 2 minutes until the gravy thickens.
- Serve: Pour the French onion gravy over the shredded pot roast and enjoy.
Notes
- For a richer flavor, you can use a combination of yellow and red onions.
- If you prefer a thicker gravy, increase the cornstarch to 3 tablespoons and adjust liquid accordingly.
- Allowing the pressure to release naturally is essential for tender meat.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with mashed potatoes or crusty bread to soak up the savory gravy.
Keywords: Instant Pot, French Onion, Pot Roast, Beef, Pressure Cooker, Easy Dinner, Comfort Food
