Instant Pot French Dip

These French Dip sandwiches couldn't be easier, with just 5 ingredients for the beef plus buns and cheese! The beef turns out so tender in the pressure cooker, too.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 10

Pressure Build Up & Release 30

Total Time 1 50

Servings sandwiches

Calories 666kcal

Author Karly Campbell

Equipment

Instant Pot

Ingredients

3 pounds chuck roast
1 tablespoon olive oil
2 cans French Onion Soup 10 ounces each
1 can beef consomme 10 ounces
1 packet Au Jus Gravy mix
8 hoagie rolls
8 tablespoons butter
8 slices provolone cheese

Instructions

Cut the roast into 4 equal sized pieces, trimming off any excess fat around the edges.
Set the Instant Pot to saute and drizzle in the oil. Once hot, add the beef and sear on all sides.
Remove the beef to a plate and set aside.
Add the soup, consomme, and packet of Au Jus Gravy and whisk well, being sure to scrape up any bits stuck to the bottom of the pot.
Return the beef to the pot, close the lid, and set the vent to sealing.
Turn Instant Pot to manual and cook on high pressure for 60 minutes. Allow pressure to release naturally for at least 15 minutes before releasing any remaining pressure and opening the lid.
Remove the roast to a shallow dish and shred with two forks.
Return the beef to the liquid in the pot and stir to combine.
When ready to serve, spread the inside of the hoagie rolls with butter and place under the broiler for 2 minutes or until lightly toasted.
Slice each piece of cheese in half and place two halves on the hoagie rolls and then top with the beef.
Serve with liquid from the pot for dipping.

Notes

Be sure to scrape the bottom of the Instant Pot when whisking together the liquids, as any stuck bits on the bottom will result in a burn notice during pressure cooking.

Seasoning the bread with a little garlic salt before broiling adds a nice touch, if desired.

Nutrition