Name: Instant Pot French Dip Sandwiches
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 1 tablespoon vegetable oil; 2 1/2 to 3 pounds boneless beef chuck roast; Kosher salt (to taste); Ground black pepper (to taste); 1 medium onion, sliced; 1 teaspoon minced garlic; 1 can (10 3/4-ounces) condensed French onion soup; 2 1/2 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 6 hoagie buns; 4 tablespoons unsalted butter (room temperature); 1 1/2 teaspoons granulated garlic; 6 ounces shredded or sliced cheese (Provolone or Gruyere)

Instant Pot French Dip Sandwiches

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French dip sandwiches are fast and easy to prepare and cook in the Instant Pot pressure cooker, and they make a fantastic family meal. They’re great for game day gatherings and visiting friends and relatives, too!

Author: Diana Rattray
Prep Time: 15 minutes
Pressure Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Yield: 6 to 8 servings 1x
Category: Sandwiches, Instant Pot, Beef
Method: Pressure Cook
Cuisine: French

Ingredients

Scale

1 tablespoon vegetable oil
2 1/2 to 3 pounds boneless beef chuck roast
Kosher salt (to taste)
Ground black pepper (to taste)
1 medium onion, sliced
1 teaspoon minced garlic
1 can (10 3/4-ounces) condensed French onion soup
2 1/2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce

For the Bread

6 hoagie buns
4 tablespoons unsalted butter (room temperature)
1 1/2 teaspoons granulated garlic
6 ounces shredded or sliced cheese (Provolone or Gruyere)

Cook Mode Prevent your screen from going dark

Instructions

Sauté: Choose the Instant Pot sauté function and add the vegetable oil to the pot. Pat the beef with paper towels to dry and cut it into 4 to 6 pieces. Season lightly with salt and pepper. Add the beef to the pot and sear for 10 minutes to create a deep brown crust, turning frequently.
Remove the beef to a plate and add the onion to the pot; cook for 2 minutes, then add the garlic and cook for 1 minute longer.
Add the seared beef back to the pot along with the French onion soup, broth, and Worcestershire sauce.
Pressure Cook: Lock the lid in place and ensure the vent is in the sealing position (this is automatic on many models). Choose the pressure cook button (or manual on older models), high heat, and set the timer for 1 hour. When the time is up, let the pressure come down naturally for 15 minutes, then do a quick release.
Finish the Beef and Broth: Use a slotted spoon to transfer the meat to a bowl or plate. Shred the chunks of beef, discarding fat and gristle.
Pour the broth into a gravy separator and discard the solids. Pour the jus into a bowl and discard the fat left behind. For extra-clear jus, pour it through a strainer lined with cheesecloth.
Toast the Rolls: Position a rack in the upper third of the oven and heat the broiler. Place the rolls, cut side up, on a baking sheet. Spread them with butter and sprinkle lightly with the granulated garlic. Place them under the broiler and broil for 2 to 3 minutes, until toasted.
Assemble the Sandwiches: Remove the tops of the rolls from the baking sheet and set aside. Top the bottoms of the rolls evenly with beef and cheese, then broil just until the cheese is melted. Place the tops on the sandwiches.
Serve: Arrange the sandwiches on plates with small individual bowls of jus for dipping.

Nutrition

Serving Size:
Calories: 574
Sugar: 3.9 g
Sodium: 988.6 mg
Fat: 23.5 g
Carbohydrates: 38.5 g
Fiber: 2.5 g
Protein: 51.3 g

Find it online: https://classic-recipes.com/instant-pot-french-dip/