Instant Pot Recipes: French Onion Pot Roast with Rich Gravy
We all need a cozy dinner we can throw together without losing our minds. This French onion pot roast is my go-to when the day’s been long and I still want a meal that hugs back. The instant pot pressure cooker turns this into a one-pot miracle, where chuck roast melts like butter and the onions go from sharp to sweet without babysitting a stovetop.
This isn’t just another instant pot pot roast recipe easy enough for a beginner, it’s the one I make when I want everyone around the table to sit down and say 'Wow, what is this magic?' It hits all the comfort food notes while still feeling like a little kitchen flex.
If you're into pressure cooker recipes or you've got a soft spot for crock pot pot roast recipes and want something faster, this one checks every box. Rich, savory, and ridiculously satisfying, it’s proof that a great instant pot recipe doesn’t have to be complicated—just smart, flavorful, and ready when you are.
Servings: 6 servings
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Set your Instant Pot to sauté mode. Once hot, add olive oil and sear the chuck roast on all sides until browned. Remove and set aside.
- Add sliced onions and cook for about 8 minutes until softened and slightly golden. Stir often to keep them from sticking.
- Stir in garlic, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 2 minutes.
- Pour in beef broth, scraping the bottom of the pot with a wooden spoon to deglaze.
- Return the roast to the pot. Lock the lid, set to sealing, and pressure cook on high for 60 minutes.
- Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the roast and rest it for 10 minutes before slicing.
- Optional: Set Instant Pot to sauté, stir in a cornstarch slurry (cornstarch + water) to thicken the sauce. Simmer until desired consistency.