Name: Instant Pot French Onion Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 pounds beef chuck roast; 2 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 tablespoon Worcestershire sauce; 1 (10.5-ounce) can condensed French onion soup; 1 cup beef broth; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1 teaspoon salt; 2 cloves garlic, minced

If you know me—or, let’s be honest, if you’ve just had dinner at my place on some random Tuesday—then you’ve probably met my slightly obsessive love for this Instant Pot French Onion Roast. I stumbled onto this recipe after a particularly disastrous attempt at a so-called ‘easy’ French onion soup that left my kitchen smelling like something vaguely medieval (not in a cool way). But roasts? Roasts make sense. That comforting aroma, the kind of deep, silky onions that practically melt, and, well, the part where you don’t have to hover over a hot stove for two hours. Honestly, I once made this after midnight, because I couldn’t sleep, and by 2 a.m. was eating tender beef in my pajamas with my cat—now that’s living.

Why You’ll Love This (Besides the Obvious)

I make this when my schedule’s bananas and I want dinner to taste like a hug (that doesn’t judge you for eating seconds). My family goes crazy for it, especially my teenage son, who claims he “hates onions” but somehow magically devours this and comes back for more the next day. True story: the first time I made it my husband thought I’d picked up takeout form that fancy bistro; I just smiled and let him believe the magic for a minute. And if you’re like me, you’ll appreciate that there’s no stovetop babysitting. Things used to get a little hairy when I’d try to caramelize onions the old-school way—either burnt or barely golden, no in-between. But with the Instant Pot? Way more forgiving. (Except for that one time I forgot to seal the valve. Don’t do that.)

What You’ll Need (Don’t Stress the Details)

About 3 lbs chuck roast (I sometimes use brisket if that’s what’s in the freezer. Not rocket science.)
2 big yellow onions, thinly sliced—my grandmother insisted on Vidalias but any yellow onion works, honestly.
4 cloves of garlic, smashed (or a heaping spoonful of that jarred stuff, no shame)
1 cup beef broth—homemade is lovely, but carton works fine. I’ve even used water and an extra bouillon cube in a pinch.
3 tablespoons Worcestershire sauce. Or soy sauce if you’re out! (One time I used a splash of both—wasn’t mad about it.)
2 tablespoons balsamic vinegar (Technically optional, but it adds a nice oomph. I skip it sometimes, and it’s still tasty.)
2 teaspoons dried thyme, or a small palmful of fresh if you have it lying around
2 tablespoons flour (or cornstarch—either works for a thicker gravy)
Salt and black pepper. I never measure, just sort of rain it down until it feels right.
Butter for searing—maybe 2 tablespoons. I use olive oil some days. Use what you’ve got.

How To Make It (With a Few Side Notes)

Set your Instant Pot to sauté. Toss in the butter (or oil) and wait till it sizzles a bit. Drop in the sliced onions and give them a good stir. Now—and here’s where patience sneaks in—let them go for about 8-10 minutes. They’ll get soft and golden, maybe stick a little. That’s all flavor. (Don’t panic. If you see dark bits, that’s even better!)
Push those onions to the side—like you’re making room for a friend—and plop the roast in. Sear each side for about 2 minutes. I sometimes skip this step if I’m running late, but, actually, I find it works better if you do it. Adds a lot of that deep savory flavor.
Sprinkle flour over the meat and onions; stir it in. This will help thicken everything later, but if you forget, just mix a slurry at the end (I’ve done that more times than I’ll admit).
Add garlic, Worcestershire, balsamic, thyme, a solid pinch of salt, and way too much black pepper if you’re like me. Pour in the broth and scrape up all those stuck bits from the bottom—otherwise you’ll get that dreaded BURN warning (ask me how I know).
Pop the lid on, seal the valve, and set to Manual (Pressure Cook) for 55 minutes. Then, let it naturally release for at least 10 minutes—though sometimes I’m impatient and quick-release and it’s fine. Mostly.
Open her up (carefully!) and check—does the roast fall apart when poked? Good. If not, seal it and give it another 10 minutes under pressure. Don’t worry if it looks a bit… brown and mysterious at this stage. Just means it’s working.
If you want thicker gravy, now’s the time for a cornstarch slurry: mix a spoonful with cold water, stir it in on sauté mode, let it bubble for a minute.
Taste. This is where I usually sneak a forkful or three—strictly for quality control.

Notes—Things I’ve Learned the Hard Way

If you use red onions instead of yellow, it tastes a bit sweeter—good, but not really classic French onion. Still, not terrible!
I tried subbing in red wine for some of the broth once (because, why not?) and, honestly, it was too winey for me. But I know some folks love it.
Forgot the flour once, so if that happens just thicken the sauce with a little cornstarch mixed with cold water at the end.
If you use a frozen roast, add about 15 minutes to the pressure time. Downside? More waiting. Upside? Not running to the store.

Things I’ve Tried (and Sometimes Regretted)

Added mushrooms one time—everyone liked it except my daughter, who swears mushrooms are evil.
Tried topping it with shredded Gruyère and broiling for a faux-French onion soup effect, which melted beautifully, though it’s not traditional. (Six out of ten, would try again.)
Swapped balsamic for apple cider vinegar once; honestly, didn’t love it, but if you’re out that’s better than nothing.
Skipped searing once—still edible, but missed that deep flavor. Lesson learned.

Do You Really Need an Instant Pot? Plus Workarounds

I mean, I think the Instant Pot makes this a walk in the park, but I’ve used a regular slow cooker too—just brown the meat and onions on the stovetop, then toss everything into the slow cooker, set on low for 8-10 hours. No need to get fancy. I’ve even finished the onions in a Dutch oven when the electricity bailed on me that one time (thanks a lot, Texas storm season).

How to Store This (If There’s Any Left)

Theoretically, keeps for 3-4 days in a sealed container in the fridge. But honestly, in my house, it never lasts more than a day, maybe two if I hide it in the veggie drawer behind the kale.

How I Like to Serve It

I usually pile this roast over a big heap of mashed potatoes (instant or homemade—no judgment). Sometimes, if I’m feeling extra French, I spoon it over toasted sourdough and sprinkle on a little cheese. If you want a lighter touch, it’s great on cauliflower mash too, though my kids sniff that out right away.

Pro Tips (Because I’ve Learned the Hard Way)

Rushing the natural release on the Instant Pot can give you tougher meat. I once tried to skip ahead—big mistake. Just wait those extra 10 minutes.
Don’t forget to scrape the bottom after sautéing or you’ll get the infamous BURN notice. (That warning haunts my dreams.)
If the sauce tastes too strong, add a splash of water or a knob of butter right at the end. Smooths it out, trust me.

People Always Ask Me…

Can I make this without an Instant Pot?: Yep! Just use a slow cooker (browning stuff first on the stovetop helps tons) or a covered Dutch oven at about 300°F for 3-4 hours. I’ve even done it in a big oven-safe pot—took ages but worked out.
Do I have to use Worcestershire? My pantry’s bare!: Honestly, nope, you could use soy sauce, or even a spoonful of miso paste (saw that trick from Smitten Kitchen). Tastes a bit different but still savory and awesome.
What sides go with this?: Mashed potatoes are the classic, but my friend Rob swears it’s perfect over egg noodles. On second thought, rice is pretty good too. There’s really no wrong answer.
Can I freeze leftovers?: Sure can—wrap it up tight, it’ll keep for about 2 months. That said, the onions do get a little mushy after defrosting. Not a dealbreaker but just a heads up.
Where do you get your beef?: I often grab whatever’s on sale at the local store, but sometimes I order from ButcherBox if I’m planning ahead. (Not sponsored, just genuinely decent quality and convenience.)

And, oh! Quick digression: Once made this for a friend’s potluck, got a little carried away with the black pepper, and someone’s uncle called it “roast with attitude.” I wear that badge proudly.