Instant Pot Pot Roast Recipe With Onion Soup Mix: Umami-Rich Shortcut to Sunday Dinner

This recipe transforms a humble chuck roast into a Sunday-worthy centerpiece with minimal effort. The Instant Pot locks in moisture while the onion soup mix infuses deep, savory flavor that develops in just a fraction of the time.

I’ve perfected the balance of liquid and seasoning to ensure the meat emerges fall-apart tender every time. The pressure cooker does the heavy lifting, breaking down tough fibers into melt-in-your-mouth perfection.

The result is a rich, aromatic dish with caramelized edges and a gravy so flavorful, you’ll want to sop up every last drop. It’s the kind of meal that feels like a slow-cooked labor of love—without the wait.

Serve it with mashed potatoes or crusty bread for a complete, comforting dinner. Here’s how to make it.

Ingredients for Instant Pot Pot Roast Recipe with Onion Soup Mix

Simple ingredients, Sunday dinner vibes. Nothing fancy, just flavor.

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The chuck roast is non-negotiable here. Look for good marbling—that fat melts into the meat, making it tender. Most grocery stores carry it pre-cut, but a whole roast (ask the butcher to cube it) often has better quality. I grab mine from Costco when I’m feeding a crowd. The onion soup mix might seem old-school, but Lipton’s or store brands work perfectly (just check for MSG if that’s a concern).

No chuck roast? Bottom round or brisket can work in a pinch, but they won’t be as tender. Swap beef broth for mushroom broth if you want extra umami. Out of Dijon? Yellow mustard plus a pinch of sugar gets close. The potatoes can be Yukon Gold if you prefer creamier texture. Frozen carrots work too (no judgment—just thaw them first).

Leftovers taste even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. The gravy thickens as it cools—just stir in a splash of water when reheating. Always comes out perfect.

Step-by-Step Instructions for Instant Pot Pot Roast With Onion Soup Mix

Here’s how to turn a humble chuck roast into a tender, flavorful Sunday dinner in record time.

Step 1: Sear the Chuck Roast to Lock in Flavor

Set your Instant Pot to the Sauté function and add the 2 tbsp olive oil. While it heats, pat the 3 lb chuck roast dry with paper towels and season generously with the 1 tsp salt and 0.5 tsp black pepper.

When the oil shimmers, add the roast and sear for 4-5 minutes per side until deeply browned. This creates a flavorful crust that will deepen the taste of the final dish. Don’t rush—you want a rich, golden-brown surface. Transfer the roast to a plate and set aside.

Step 2: Build the Flavor Base with Aromatics

In the same pot, add the quartered 1 whole yellow onion, the 4 whole carrots in chunks, and the 4 cloves garlic cloves. Cook for 2-3 minutes, stirring occasionally, until the onion begins to soften and the kitchen fills with their aroma.

Pour in 1 tbsp Worcestershire sauce and 1 tbsp Dijon mustard, stirring to coat the vegetables. Then sprinkle the 1 package onion soup mix evenly over the mixture. This dry mix will dissolve into the liquid, infusing every bite with savory depth.

Step 3: Pressure Cook to Tender Perfection

Return the seared chuck roast to the pot. Add the 1.5 lb russet potatoes in large pieces, the 1.5 cups beef broth, the 2 whole fresh thyme sprigs, and the 1 whole bay leaf. Stir gently to combine, ensuring the roast is mostly submerged.

Secure the lid and set the Instant Pot to High Pressure for 60 minutes. Once the cooking cycle completes, allow a natural pressure release for 15 minutes, then quick-release any remaining pressure. The roast should be fork-tender, and the vegetables should yield easily when pierced.

Step 4: Shred and Serve with Rich Gravy

Carefully remove the chuck roast and place it on a cutting board. Using two forks, shred the meat into large chunks—it should fall apart with minimal effort. Return the shredded beef to the pot and stir to coat it in the cooking liquid.

Discard the thyme sprigs and bay leaf. Taste the gravy and adjust seasoning if needed. Serve the pot roast hot, with plenty of the rich, umami-packed gravy and vegetables ladled over the top. This dish tastes even better the next day, as the flavors continue to meld.

Essential Equipment for This Dish

Instant Pot Selection

I recommend a 6-quart Instant Pot Duo for this recipe—it’s the perfect size for a 3 lb roast and all the vegetables. The Duo model has all the functions you need without unnecessary bells and whistles. 💡

Searing Surface

A good stainless steel sauté pan works if you don’t have a second Instant Pot liner. I use my All-Clad 12-inch skillet for searing the roast to develop that deep brown crust. The wide surface lets you sear all sides without crowding.

Measuring Tools

Precision matters with the onion soup mix and liquids. I keep OXO measuring cups and tablespoons in my kitchen for accurate portions. A 2-cup liquid measure helps with the 1.5 cups beef broth.

Pressure Release

For safety and ease, I always use a long-handled wooden spoon to release the pressure valve. It keeps your hands away from the hot steam. Never use your bare hands—250°F steam can cause serious burns.

Serving Essentials

A slotted spoon helps remove the roast and vegetables without excess liquid. I serve mine in a Le Creuset Dutch oven to keep everything warm at the table. The heavy base maintains temperature beautifully. 🔥

Cleanup Helpers

Instant Pots are easy to clean, but I recommend silicone-tipped tongs to handle the hot inner pot. Bar Keepers Friend cleans any stuck-on bits from the stainless steel liner without scratching.

Frequently Asked Questions