Instant Pot French Onion Pot Roast Recipe: Wine-Braised Beef With Caramelized Depth

This recipe transforms a classic pot roast with the rich flavors of French onion soup—deeply caramelized onions, robust red wine, and fragrant herbs all meld together in the Instant Pot.

In under 90 minutes, you’ll achieve fall-apart tender beef with a sauce so complex, you’d think it simmered all day. The pressure cooker locks in every layer of flavor.

Ingredients for Instant Pot French Onion Pot Roast

Nothing exotic here—just chuck roast, onions, wine, and herbs for deep flavor.

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The beef is the foundation. Chuck roast with good marbling gives you that fall-apart texture—sirloin won’t cut it here. Most supermarkets carry it pre-cubed, but I prefer a whole roast from Costco (cheaper per pound, plus you can trim it yourself). The onions need to be yellow—they caramelize beautifully. Grab extra since you’ll use a lot. For the wine, any bold dry red works (whatever’s open is fine).

No red wine? Extra beef broth plus 1 tbsp balsamic vinegar mimics the depth. Fresh herbs are ideal, but dried at one-third the amount works—just add them with the liquid. If you’re out of tomato paste, 2 tbsp ketchup in a pinch (don’t @ me). The flour is for thickening, so cornstarch at half the amount is a solid swap. No Instant Pot? This’ll work in a slow cooker—just double the time.

Leftovers taste even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. The sauce thickens as it cools, so thin with a splash of broth when reheating. I like to shred the beef and serve it over mashed potatoes (worth the extra effort).

Step-by-Step Instructions for Instant Pot French Onion Pot Roast

Here is the method I use for foolproof, deeply flavored pot roast every time.

Step 1: Sear and Season the Chuck Roast

Pat the 3 lb chuck roast dry with paper towels, then season all sides with 1.5 tsp kosher salt and 1 tsp black pepper. Set your Instant Pot to the sauté function and add 1 tbsp olive oil. When the oil shimmers, sear the roast on all sides until deeply browned—about 4-5 minutes per side.

This creates a flavorful crust that will deepen the sauce. Once seared, transfer the roast to a plate. Don’t rush this step; a good sear is the foundation of rich flavor in the finished dish.

Step 2: Caramelize the Onions and Build the Base

Add the remaining 1 tbsp olive oil to the Instant Pot, then add the 3 whole yellow onions, thinly sliced. Cook, stirring occasionally, for 8-10 minutes until the onions are soft and beginning to caramelize. Stir in the 6 cloves minced garlic cloves and 2 tbsp tomato paste, cooking for 1-2 minutes until fragrant.

Deglaze the pot by pouring in 1.5 cups dry red wine, scraping up any browned bits from the bottom. This step ensures nothing burns and all the flavor is incorporated into the sauce. Add the 3 pieces fresh thyme sprigs, 2 pieces fresh rosemary sprigs, and 2 pieces bay leaves.

Step 3: Braise Under Pressure

Return the seared chuck roast to the Instant Pot, along with any accumulated juices. Pour in the 1.5 cups beef broth, ensuring the liquid covers the bottom of the pot but does not exceed the maximum fill line. Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.

After cooking, allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. The roast should be fork-tender, pulling apart easily with minimal resistance.

Step 4: Thicken and Finish the Sauce

Carefully remove the chuck roast and set it aside. Skim excess fat from the surface of the sauce, then stir in the 0.25 cup all-purpose flour to thicken. Simmer on the sauté function for 3-4 minutes, stirring constantly, until the sauce reaches your desired consistency.

Remove the fresh thyme sprigs, fresh rosemary sprigs, and bay leaves, then stir in the 2 tbsp unsalted butter until melted. This adds a silky finish to the sauce. Taste and adjust seasoning if needed.

Slice or shred the roast and serve it smothered in the rich, onion-infused sauce. The onions should be melt-in-your-mouth tender, and the sauce should cling beautifully to the beef.

Essential Equipment for Perfect Results

Instant Pot Essentials

You’ll need a 6-quart or larger Instant Pot for this recipe. The 6-quart size works perfectly for 3 lb chuck roast and all the onions. I use my Instant Pot Duo Crisp—it has all the functions we need plus air fryer capabilities. 💡

Quality Pressure Cooker

While any pressure cooker works, I recommend sticking with Instant Pot or Ninja Foodi brands. They have consistent temperature control and safety features. Avoid off-brand models that may not maintain proper pressure. The sauté function is crucial for caramelizing onions.

Wooden Spoon

A sturdy wooden spoon is essential for deglazing the pot and scraping up all those flavorful browned bits. I keep a dedicated wooden spoon just for my Instant Pot. It won’t scratch the non-stick surface like metal utensils might.

Meat Thermometer

Even with pressure cooking, I always verify doneness with a meat thermometer. The chuck roast should reach at least 195°F internally for perfect tenderness. I use a ThermoWorks Thermapen for instant readings. It’s a game-changer for consistent results. 🌡️

Fat Separator

After cooking, you’ll want to skim excess fat from the sauce. A fat separator makes this easy. I pour the sauce into my OXO fat separator, let it sit for 2-3 minutes, then pour the defatted liquid back into the pot.

Serving Tools

Have a slotted spoon ready for removing the roast and a ladle for serving the sauce. I also recommend a sharp carving knife for slicing the beef. These small tools make serving much easier and cleaner.

Frequently Asked Questions