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–+ servings
Instant Pot French Onion Pot Roast with onion gravy, potatoes, and carrots on white counter

Instant Pot French Onion Pot Roast Recipe

This Instant Pot French Onion Pot Roast transforms a humble chuck roast into a fork-tender centerpiece with rich caramelized onion gravy. It’s classic comfort food made easy with the pressure cooker, ready in under 2 hours.
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Course: Dinner, Main Course
Cuisine: American, French-Inspired
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Natural Release & Resting: 15 minutes
Total Time: 2 hours 5 minutes
Servings: 6 servings
Calories: 520kcal
Cost: $25–30

Equipment

  • Instant Pot (6 or 8 qt)
  • Chef’s knife
  • Cutting board
  • Tongs
  • Meat thermometer
  • Measuring Cups
  • Wooden Spoon

Ingredients

Main Ingredients

  • 3–4 lb chuck roast trimmed
  • 4 large yellow onions sliced thin
  • 3 tablespoon olive oil
  • 2 packets French onion soup mix
  • 2 cups beef broth
  • 1 cup red wine optional, for deglazing
  • 3 tablespoon butter

Vegetables & Seasonings

  • 1 lb baby potatoes halved
  • 4 large carrots cut into chunks
  • 4 cloves garlic minced
  • 2 tablespoon fresh thyme
  • 2 bay leaves
  • salt & black pepper to taste
  • 2 tablespoon cornstarch for thickening

Optional Garnishes

  • fresh parsley chopped
  • Gruyère cheese grated
  • crusty French bread for serving

Instructions

  • Pat dry the chuck roast and season generously with salt and black pepper.
  • Turn Instant Pot to sauté mode. Heat olive oil and sear roast for 4–5 minutes per side until browned. Remove and set aside.
  • Add sliced onions and butter. Cook for 8–10 minutes until caramelized. Add garlic and stir briefly.
  • Deglaze the pot with red wine, scraping up browned bits. Let simmer for a minute.
  • Return the roast to the pot. Add beef broth, French onion soup mix, thyme, bay leaves, potatoes, and carrots. Stir gently.
  • Seal the lid and pressure cook on HIGH for 90 minutes. Let pressure release naturally for 15 minutes, then quick release.
  • Remove the roast and vegetables. Set Instant Pot to sauté. Whisk cornstarch with water, stir into the pot to thicken the gravy.
  • Slice roast, serve with vegetables, and ladle rich onion gravy over top. Garnish with parsley and optional Gruyère and bread.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition

Serving: 300g | Calories: 520kcal | Carbohydrates: 24g | Protein: 42g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 125mg | Sodium: 940mg | Potassium: 1250mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7800IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg