French Dip In The Instant Pot
Instant Pot French dip comes out tender and juicy. Load up your favorite hoagie bun for a complete lunch or dinner recipe. Render the au jus sauce for dipping the sandwich in.
Ingredients
- 2 Tablespoon Olive Oil
- 3-4 Pound Chuck Roast
- ½ Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- ¼ Cup Onion sliced in half moon shape
- 10.5 Ounces Canned French Onion Soup
- 2 Cups Beef Broth
- 2 Tablespoons Worcestershire Sauce
- 1 Packet Aug Jus Mix
- 6 Sub Buns
- 3 Tablespoons Butter melted
- ¼ Teaspoon Garlic Powder
- 12 Slices Provolone Cheese
Instructions
For The Meat
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Season both sides of the chuck roast with salt, pepper, and garlic powder.
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Press the sauté button on the front of the Instant Pot. When it reads "HOT" add in the olive oil.
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Sear the chuck roast on each side for 2 minutes or until you have a nice brown sear on each side. Remove the chuck roast from the inner pot to a plate.
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While the meat is searing. Mix together the beef broth, Worcestershire sauce, and au jus mix until combined.
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With the Instant Pot still on sauté add in the onions until they are soft looking. Deglaze the inner pot with ½ cup of broth.
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Turn the sauté button off when the inner pot is deglazed.
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Add the meat back into the inner pot. Pour the rest of the beef broth mixture into the inner pot along with the French Onion Soup.
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Place the lid on the Instant Pot making sure the release valve is closed. Adjust the cooking time to 1 hour and 10 minutes.
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Once cooking time is up do a natural release for 20 minutes then do a quick release.
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Remove the meat to a plate, shred or slice the meat. I like to shred mine.
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Use a strainer to strain the juices from the inner pot into a bowl.
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Mix the melted butter with garlic powder and brush the inside of the sub buns with it. Place the sub buns in a preheated 400℉ oven for 5 minutes to toast the buns.
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Load the toasted sub buns with the shredded meat place two slices of provolone cheese on top of the meat.
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Eat as is or place under the broiler that is on low for 1 minute to melt the cheese.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
Chuck roast is recommended for this recipe. If using a larger size than a 3-4 pound roast cooking time may need to be adjusted.