Instant Pot French Onion Pot Roast
Let me tell you guys I’m not a huge meat eater. This Instant Pot French Onion Pot Roast is simply amazing! Tender Juicy Beef smothered in French Onions all done in the Instant Pot! Tastes like it cooked all day in a dutch oven but it was a Quick Instant Pot Pot Roast that everyone will love any day of the week.
There is nothing like an instant pot, pot roast. Done to perfection with tender meat that shreds with the touch of your fork and still full of French Onion flavor. I served mine over mashed potatoes let me tell you it was to die for.
French Onion Pot Roast
For this Instant Pot Quick Instant Pot French Onion Pot Roast I did make the mashed potatoes on the stove if you have 2 Instant Pots you can make my Garlic and Rosemary Mashed Potatoes in one when the roast is doing the natural release.
I also have the Ultimate Instant Pot Pot Roast that is made with a Red Wine and cooks right with your potatoes and carrots. Garlic and Parm Asparagus is another great side dish to go with the Instant Pot French Onion Pot Roast.
Quick and Easy Instant Pot Roast Recipe
What makes this meal so good is the French Onions cooked under pressure mixed with the beef broth and the seasoning. I used 2 very large white onions. If you have a roast in your fridge or freezer, this recipe right here is going to blow your mind on flavor.
Slice Onions Thinner for Added Flavor to French Onion Roast
If you slice your onions nice and thin it will help add more flavor to your french onion roast. They will produce more juices to flavor and tenderize your meat.
What Is The Best Cut of Roast to Use For French Onion Roast
You are welcome to use any of your favorite roast cuts. I used a top round roast but chuck roast is another very popular roast. I tend to look for a roast that has some sort of marbling. The fat will help to flavor the meat as it cooks, you can always cut it out before serving if you prefer.
Why Do You Natural Release Your Instant Pot Roast Recipe
I natural release for twenty minutes to help tenderize the meat. If you do a quick release you will find your roast is less than appealing. It could be very tough. The natural release is going to help break down the beef roast and make it fork tender and juicy. This is a step you can’t skip over.
Best Way to Store Leftover Instant Pot French Onion Roast
If you have leftovers just place them in an airtight container and leave in the fridge for up to three days. You can save the onions as well to pile on top of your roast when you go to reheat. I also leave the meat in the juice to help keep it nice and moist as it sits in the fridge.
Can Instant Pot French Onion Pot Roast Be a Freezer Meal?
Yes, It can. See the notes in the recipe card for instructions. You can freeze the full meal for 3 months prior to cooking.
How to Reheat French Onion Roast
Simply take what you want to serve up and heat in the microwave or even warm up on the stove. If you don’t have a lot of juice add some broth into the pan and warm up on low heat so it doesn’t try out be roast.
Then serve as normal!
As you can see this recipe is really rather easy. Give it a try if you want something more than the classic pot roast and vegetables! This Instant Pot recipe is one I have used for years!
How to Freeze Instant Pot French Onion Pot Roast to cook later:
Freezer Meal Instructions:
- Chop the meat up into large chunks.
- Season both sides of the Meat with salt and pepper
- Chop Onion in large slices,
- Add All ingredients to your freezer bag
- Freeze up to 6 months
How to Cook from frozen in your instant pot:
- Place frozen ingredients into the instant pot.
- Place on manual high pressure for 60 minutes
- Do a natural release
- Shred Beef and serve over mashed potatoes
For Slowcooker
Place frozen contents of the bag in the slow cooker on high for 8 hours
Have you ever made Instant Pot French Onion Roast?
Instant Pot French Onion Pot Roast
This Instant Pot French Onion Pot Roast is simply amazing! Tender Juicy Beef smothered in French Onions all done in the Instant Pot! T
Ingredients
- 3 pounds top round roast
- 2 large onions
- 1 tbs olive oil
- 3 cloves garlic
- 1 tbs salt
- 1 tbs pepper
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 cup beef broth
- 1 bay leaf
- 2 tbsp cornstarch
Instructions
- Place olive oil in the instant pot
- mix together dry seasons and rub all over the meats
- Slice onions and add to the instant pot
- Add 3 cloves of garlic
- Cut your meat into large chunks and place in the instant pot on top of your onions
- Pour in 1 cup of beef broth
- Cook on manual settings and high pressure for 60 minutes
- Do a natural release for 20 minutes
- Remove your meat and shred
- Mix together 2 tbs of the broth and 2 tbs of cornstarch
- Place pot on saute and bring juices to a boil
- Add in cornstarch slurry continue cooking for 1-2 minutes until you reach the desired thickness.
- Pour juices and onions over the meat and enjoy!
Notes
Freezer Meal Instructions:
- Chop the meat up into large chunks.
- Season both sides of the Meat with salt and pepper
- Chop Onion in large slices,
- Add All ingredients to your freezer bag
- Freeze up to 6 months
How To Cook from Frozen
- Place frozen ingredients into the instant pot.
- Place on manual high pressure for 60 minutes
- Do a natural release
For Slowcooker
Place frozen in the slow cooker on high for 8 hours
Nutrition Information:
Yield: 8 Serving Size: 4Amount Per Serving: Calories: 428Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 166mgSodium: 983mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 57g
This is one of the most delicious meals I have ever made. Incredible recipe. Ty
I am in awe of how good this is!! I did everything it said! After it was done I took a little gravy and water and added cut carrots to the IP. I served my husband’s over mashed potatoes and I ate the carrots. Sooo good thank you!
I used chuck roast and it needed an hour and 20 minutes – it was chewy at 1 hour. Still delicious. although I think a little wine and some swiss cheese on top would be even better.
This is so good. And I love the idea to make the potatoes in a second pot. You are the best!
I made thisCV tonight and forgot the Bay Leaf. BecauseCNN of he
Alth resonsCNN i did not use as much salt but it was great. Next time i will not forget the bay leaf.
Can’t wait to try this recipe!
I’ve always made pretty good Pot Roast, but I decided to stray from my normal recipe and give this one a try. Oh my goodness, this is the best Pot Roast recipe ever! I gave it an extra 20 minutes cook time, like another commenter suggested…it was falling apart as I was taking it out of the Instant Pot. Thank you…absolutely an amazing recipe!
I’m so happy to hear that
Did you sautee the onions or no? Recipe didnt specify, but you did add olive oil at first….
No
This was easy and delicious! Was very tender. The only thing I did different was to brown the beef first! Will be making this again,
Can this be cooked first, then frozen, then re-heated in instant pot?
Wondering the same
Do you place your roast on the trivet or just the bottom of the instant pot
For freezer meal, you literally put all ingredients together, including broth and cornstarch and skip the sauté step I’m the regular recipe?
Do you cook from frozen for the same amount of time (60 min) or do you need to thaw first?
Good question
Where are the links to print labels for freezer meals, please??
OH!MY!GOSH! This is the most amazing pot roast I have ever had!It reminds me of the pot roast I had as a child. I always tried to duplicate my mom’s recipe,but never succeeded. This is SO tender and flavorful. And so easy! I serve it over jasmine rice. It has become an absolute favorite.Thank you for sharing!
You should never put frozen meat in a slow cooker. It can stay at dangerous temperatures for far too long. https://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
This is instant pot
@Adventures of a Nurse,
True, but the bottom of the recipe says:
“For Slowcooker
Place frozen in the slow cooker on high for 8 hours”
I was shocked how delicious this was based on how easy it is! I was a little worried about how much cornstarch was going into the broth, but I couldn’t taste it in the final product. I recommend using a slotted spoon to take out the beef, shred it in a separate bowl, add the cornstarch to the broth, then return the meat to the pan. This gives you an opportunity to drain off excess fat, too.
So there is no need to add any liquid to the instant pot with the meat and onions??