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.
Season both sides of the chuck roast with salt, pepper, and garlic powder.
Press the sauté button on the front of the Instant Pot. When it reads "HOT" add in the olive oil.
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.
While the meat is searing. Mix together the beef broth, Worcestershire sauce, and au jus mix until combined.
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.
Turn the sauté button off when the inner pot is deglazed.
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.
Place the lid on the Instant Pot making sure the release valve is closed. Adjust the cooking time to 1 hour and 10 minutes.
Once cooking time is up do a natural release for 20 minutes then do a quick release.
Remove the meat to a plate, shred or slice the meat. I like to shred mine.
Use a strainer to strain the juices from the inner pot into a bowl.
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.
Load the toasted sub buns with the shredded meat place two slices of provolone cheese on top of the meat.
Eat as is or place under the broiler that is on low for 1 minute to melt the cheese.
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.