French onion pot roast in Instant Pot with blade roast makes the best fork tender shredded beef for tacos. Even your kids will rave about this dinner. You can use a fresh or frozen roast in Instant Pot to make this.
Yes we’re back with more meals to add to our long list of easy Instant Pot recipes! Today we’re here with what we’re calling pressure cooker blade roast. We shredded it this time and made some crazy good tacos topped with avocado that didn’t last long between the 5 of us. Let us know what you think!
So we live in Idaho now where there are lots of farms. In this new world of ours people tend to stock up for the winter and buy half a cow, a pig, etc… Then we can store it in a deep freezer in the garage so we’re set and have to go to the store less often.
I don’t know about you but I have been using these little packets for years and years, and never to make the dip they are for. It is a nice already mixed together with bold flavors blend that gives meatloaf, chicken and now beef a lot of flavor easily.
You can make this as an easy Ninja Foodi recipe too if that is the brand you have on hand. With that machine you are going to use the lid that is not attached with the pressure cook button.
Ingredient Notes
As far as the type of roast you choose you do want one that has some fat because that makes it more tender than a leaner cut. In this case we used a 2.75 lb. blade roast but chuck roast works well in this case too.
Can you make this with frozen roast?
Yes!! Believe it or not it doesn’t take much longer either. You can’t cut it into fourths like we did here so that is the biggest difference but not by much. 2 lbs = 80 minutes, 3 lbs. = 90 min. or 4 lbs = 100 minutes to get to fall-apart tender status.
I like to add some thick slices of onion in there for flavor and texture to the dish. Diced chiles are a nice touch to add just a touch of heat to make a bit spicy. I use canned that are already diced.
You need some liquid to reach pressure and keep the meat moist. Your best bet is with beef broth instead of water.
And to add a ton of flavor you use a packet of French’s onion soup mix. I use this so often I buy a container of it and use a few tbsp instead of individual packs.
Can you add potatoes?
You can add veggies but realize that in 1 hour pressure cooking time they will get quite soft. Choose those that are firmer like large chunks of potatoes and/or carrots for the best results.
How Long to Cook French Onion Pot Roast in Instant Pot
If you cut your roast into 4 equal pieces your pot roast with onions will become most tender and timing is more accurate. Then you just close your lid and steam valve and set to high pressure for 60 minutes. (timing good for a 2.5-3.5 lb. roast, may need to adjust if using a smaller or larger piece of meat). Allow to natural pressure release for 10 minutes, then release rest of steam. Quick release isn’t recommended for meat as it will dry it out.
We made tacos out of them, sliced roast thin, added into small flour tortillas or served with sliced avocado on top You can make into a low carb meal like; Served inside lettuce, as lettuce wraps, eaten as is with a slice of avocado on top or served inside a bell pepper sliced in half
How else would you serve this style of pressure cooker shredded beef? I mean the list is endless really so let us know if you try another that becomes your go to with your family.
How to Thicken the Gravy
If you want to make the sauce thicker for pressure cooker gravy you would just want to ideally remove the meat, turn pot to saute and wait until it bubbles. In a small dish add a bit of that liquid with 2 tbsp cornstarch, whisk until smooth and pour that in.
Then allow this combination to bubble and thicken. Remember that as it sits and cools it will continue to get thicker so I wouldn’t add any more than this, just give it about 15 more minutes if you feel it needs it. Toppings for soft shredded beef tacos as well if you’re serving it like that, fresh avocado slices are our favorite.
Instant Pot French Onion Pot Roast Recipe
Equipment
Ingredients
- 2.5-3 lb roast, beef, ours was a blade roast
- 1 large onion, sliced in thick pieces
- 2 packets french onion soup mix
- 1 can chiles, 4 oz., diced, optional
- 1.5 cup beef stock, broth or canned french onion soup
Instructions
- Cut your roast into 4 equal pcs. if you’re making shredded beef, or in 2 equal pieces if you want to slice it when it’s done. (I recommend making shredded roast as it will want to fall apart)
- Put meat into your Instant Pot followed by your sliced onion, can of chiles, sprinkled in packets of french onion soup mix, and then pour your broth/stock on top of everything.
- Close your lid and steam valve and set to high pressure for 60 minutes. (timing good for a 2.5-3.5 lb. roast, may need to adjust if using a smaller or larger piece of meat)
- Allow to naturally release for 10 minutes, then release rest of steam.
- Remove meat and cut into small slices or shred if you’re making tacos/serving over rice, or slice and serve as is followed by a pour of the juices on top of your meat.
Notes
How to Thicken Gravy
If you want the drippings in the pot to be thicker like gravy remove meat, set aside. Set pot to saute and in a small dish whisk some of the liquid with 2 tbsp cornstarch to smooth. Pour in when liquid is bubbling and stir for a few minutes until thick. Then add shredded meat to coat and serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
