Instant Pot French Dip Sandwiches
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!
Ingredients
- 1 tbsp vegetable oil
- 2 ½ to 3 pounds beef chuck roast
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 medium onion, sliced
- 1 tsp minced garlic
- 1 (10 3/4-ounce) can condensed French onion soup
- 2 ½ cups beef broth, low-sodium
- 1 tbsp Worcestershire sauce
For the Bread
- 6 sandwich buns, such as hoagie rolls or sub rolls
- 4 tbsp unsalted butter, room temperature
- 1 ½ tsp granulated garlic
- 6 ounces shredded or sliced cheese, Provolone or Gruyere
Recommended Equipment
Instructions
- Sauté: Select the Instant Pot sauté function, then add the vegetable oil to the pot. Pat the beef dry with paper towels 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, turning frequently, until a deep brown crust forms. Remove the beef to a plate, then add the onion to the pot and cook for 2 minutes. (You may have to do this in batches.) 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.1 tbsp vegetable oil | 2 1/2 to 3 pounds beef chuck roast | Kosher salt | Ground black pepper | 1 medium onion | 1 tsp minced garlic | 1 (10 3/4-ounce) can condensed French onion soup | 2 1/2 cups beef broth | 1 tbsp 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 any 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. Watch carefully.6 sandwich buns | 4 tbsp unsalted butter | 1 1/2 tsp granulated garlic
- Assemble the Sandwiches: Remove the roll tops from the baking sheet and set them aside. Top the roll bottoms (still on the baking sheet) evenly with beef and cheese, then place the pan back under the broiler just until the cheese is melted. Remove the pan to a rack and place the tops on the sandwiches.6 ounces shredded or sliced cheese
- Serve: Arrange the sandwiches on plates with small individual bowls of the defatted jus for dipping.
Nutrition
Calories: 613kcalCarbohydrates: 33gProtein: 43gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 150mgSodium: 875mgPotassium: 804mgFiber: 2gSugar: 2gVitamin A: 260IUVitamin C: 2mgCalcium: 102mgIron: 6mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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