Description

This Instant Pot French Onion Pot Roast recipe combines tender chuck roast with rich French onion flavors, simmered to perfection in an electric pressure cooker. The beef is seasoned with steak seasoning and kosher salt, layered with garlic and caramelized onions, then cooked under high pressure to achieve juicy, melt-in-your-mouth results. The dish finishes with a luscious onion-infused gravy thickened with cornstarch, making it perfect for a comforting family meal in under two hours.

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

2 large white or yellow onions, sliced

Liquids and Bouillon

1 ½ cups reduced-sodium beef broth, divided (1 ¼ cups + ¼ cup)
1 tablespoon Better Than Beef Bouillon

Thickening Agent & Spices

2 tablespoons cornstarch
1 bay leaf

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meat: Cut the boneless beef chuck roast into 10 separate chunks to ensure even cooking in the Instant Pot.
Place the Meat in the Pot: Put the chuck roast pieces into the inner pot of the Instant Pot, spreading them evenly for optimal pressure cooking.
Season the Meat: Sprinkle the 3 tablespoons of steak seasoning and 1 teaspoon kosher salt evenly over the beef chunks for a well-balanced flavor base.
Add Garlic and Onions: Pour 1 and 1/4 cups of the reduced-sodium beef broth over the meat. Then, top with the minced garlic and sliced onions, layering to enhance the flavor infusion while cooking.
Add Bouillon and Bay Leaf: Stir in 1 tablespoon of Better Than Beef Bouillon and add the bay leaf into the pot to deepen the savory, umami taste.
Cook Under Pressure: Close and lock the Instant Pot lid, making sure the pressure release valve is set to sealing. Set the Instant Pot to manual high-pressure cooking for 60 minutes to tenderize the roast thoroughly.
Natural Pressure Release: Once cooking is complete, allow the pressure to naturally release for 25 minutes to keep the meat juicy and tender.
Shred the Meat: Carefully open the lid, remove the bay leaf, and shred the beef chunks using two forks or tongs to your preferred consistency.
Prepare the Gravy: Mix the remaining 1/4 cup of beef broth with 2 tablespoons cornstarch until smooth. Switch the Instant Pot to sauté mode, stir in the cornstarch mixture, and cook the liquid until thickened into a rich gravy.
Serve: Pour the thickened onion gravy over the shredded meat and serve immediately for a hearty and delicious meal.

Notes

For best flavor, let the roast rest for a few minutes after shredding to allow juices to redistribute.
If you prefer a thicker gravy, add more cornstarch by mixing 1 teaspoon at a time with cold beef broth before adding to the pot.
Feel free to substitute beef broth with homemade broth for a richer taste.
Leftovers store well and can be refrigerated for up to 4 days or frozen for up to 3 months.
For a gluten-free version, ensure that the steak seasoning and bouillon are certified gluten-free.