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.