Instant Pot French Onion Pot Roast | Step-by-Step Instant Pot Recipe

Turn the Instant Pot to the sauté setting.

Add 1 tablespoon of olive oil and swirl it around.

Add the chuck roast and brown on both sides for about 3 minutes, then move to a plate.

Add 2 sliced onions to the pot and stir, scraping the bottom for brown bits.

Add 1/2 teaspoon of baking soda to the onions.

Once the onions turn yellow and release moisture, add 1 cup of water.

Add 1 teaspoon of Better Than Bouillon beef base to the water.

Put the chuck roast back into the pot.

Add 1 teaspoon of kosher salt, 1 teaspoon of black pepper, 2 teaspoons of parsley, 1 tablespoon of minced garlic, 1/2 teaspoon of dried thyme, 1 tablespoon of red wine vinegar, 1 tablespoon of Worcestershire sauce, and 1 can of tomato sauce.

Put the lid on and seal the valve, then set the timer to 60 minutes.

After 60 minutes, let the pot sit for 15 minutes before releasing any remaining pressure.

Remove the lid and use a strainer or slotted spoon to get the onions out and place them on a platter.

Turn the Instant Pot back to the sauté setting.

Mix 2-3 tablespoons of corn starch with 3 tablespoons of cold water to create a slurry.

Add the slurry to the boiling mixture in the Instant Pot and stir until thickened, about 2-3 minutes.

Slice or shred the meat and place it on top of the onions, then pour gravy over everything.

Equipment Needed

Spice Level: