Instant Pot Pot-au-Feu Recipe + First Impressions on this Super-Popular Pot

French Pot-au-Feu // French Pot Roast for the Instant Pot

A friend let me borrow her Instant Pot while she’s out of town. After reading through the manual (zzzzzz) and checking out a few recipes in the booklet that came with the appliance, I adapted my French Pot au Feu recipe for the Instant Pot. Voilà: Here’s how to make French Pot-au-Feu in the Instant Pot (aka French Instant-Pot au Feu).

Mesdames et Monsieurs: My first Instant Pot Recipe. A great French pot roast in the Instant Pot.

Yes! The roast was a success—tender and boldly flavored, with a cook time of 45 minutes (versus 2 hours in the oven). But am I ready to buy myself one of these things? Not yet.

Here are my first impressions…skip to the recipe below if you just want something good to eat tonight.

1. The Instant Pot Is Not a Braiser. The 6-quart Instant Pot has about 8 1/2 inches of cooking surface. So, a good 3-pound chuck roast isn’t going to fit. (Conversely, my Le Creuset Braiser is 12 inches in diameter. A 3-pound roast fits into this pan quite perfectly.) So, you need to buy a 2 1/2-pound roast, and eyeball it to get one that fits into the Instant Pot.

2. The Pressure Cooking Part Is Fast: This is the part I love. I set the roast on pressure cook for 45 minutes and BAM. It was done. The meat was super soft and tender (but by no means mushy and weird), with beefy-bold flavor. I was so impressed. A big score for the Instant Pot. It wrought the same results as my braiser, but in less time.

Bottom Line: I love the Instant Pot for the super-quick cook time and the tender, flavorful results. I wish it had more browning space and could fit a larger roast. Jury’s still out! I’ll report back soon after I’ve tried more recipes.

If you have a Instant Pot, give my recipe a go. It’s quite delish and easy.

4.8 from 4 reviews
Instant Pot-au-Feu Recipe (French Pot Roast)
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
First, make sure you've read your Instant Pot operating instructions. Every word of them. Okay? These instructions are for the Six-Quart Instant Pot Duo Plus.
  • 1 (2 to 2½-pound) boneless beef chuck pot roast
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 large or 2 small carrots, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried herb de Provence, crushed
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons flour
  • Pureed potatoes, Any-Night Baked Rice, or cooked noodles
  1. Pat the meat dry with paper towels. Season the meat with salt and pepper. Place the oil in the inner pot. Select the "saute" feature on a six-quart Instant Pot Plus; set it to "more." When the word "hot" displays, brown beef, uncovered, in the oil, turning as needed to brown evenly on all sides. Remove the roast from the pan.
  2. Reduce the saute heat to "normal." Add the onions and carrots; saute until tender, about 2 to 3 minutes. Add the garlic and herbes de Provence and saute briefly. Return the saute heat to "more" and add the wine (careful--it could spatter), stirring to loosen up browned bits stuck to pan. Boil, uncovered, for 2 to 3 minutes or until slightly reduced. Add the beef broth and balsamic vinegar. Press "cancel" to turn off the saute function.
  3. Return the roast to the inner pan. Close and lock the lid. Set the valve to "Sealing." Press "Meat-Stew" (on the Duo Plus Instant Pot). Use the - or + button to set the time to 45 minutes.
  4. When the cooking cycle ends, press "Cancel." Allow the appliance to cool and release pressure naturally. This will take about 20 minutes. (The little metal float valve on the lid should sink back into the lid, and the lid will unlock).
  5. After the pressure has released, uncover the pot and transfer the roast to a cutting board and cover with foil to keep warm.
  6. For the sauce, strain the cooking liquid through a fine-mesh sieve into a bowl; discard all of the solids, including the bay leaf. Skim the fat from the cooking liquid and return the liquid to the inner pot. Press the "saute" function and set it on "more." As the liquids start to simmer, work the 2 tablespoons butter and the flour together to form a paste. Drop into cooking stock, half a time, cooking and stirring with a wire whisk after each addition until well integrated. Cook and stir until thickened and bubbly; continue cooking until a sauce-like consistency.
  7. Slice the roast into chunks. Serve with sauce and pureed potatoes, baked rice, cooked noodles, or creamy polenta.


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nine × = 27

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