Instant Pot French Dip Sandwiches are filled with shredded beef cooked in a tasty broth, with lots of sweet onions, and herbs. Dipped into warm Au jus, this is one of the tastiest sandwiches you’ll ever eat.
Like this plate, the Instant Pot will make short work of recipes that typically take the whole day to complete. It’s perfect for fast and hearty Chili, Jambalaya, and the Best Ever Pot Roast!
Instant Pot French Dip Sandwiches
2-3 pounds beef chuck roast (about 2.5 inches thick)
6 cloves garlic (minced)
4 sweet onions (very thinly sliced)
2 tablespoons brown sugar
1 cup beef broth
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1/4 teaspoon dried rosemary
1/4 teaspoon thyme
1/4 teaspoon dried oregano
2 bay leaves
2 loaves french bread
Sliced Swiss cheese
Cook the Beef:
First choose Sauté function and adjust to High. Wait until it says Hot.
Then Pat dry the chuck roast and lightly season with salt and pepper on all sides.
After Add the 2 olive oil to the pot and once it’s hot add the beef. Brown each side for 8-10 minutes. The roast should be nicely browned!
Remove and set aside.
Add the sliced onions, to the pot and sauté until softened, 6-8 mins. Set aside about ⅓ of the softened onions for later.
After Add minced garlic, brown sugar, dried rosemary, dried thyme, dried oregano, and 2 bay leaves to the pot. Sauté for another minute.
Pour 1 cup of beef broth, next deg laze by scrubbing the brown bits off the bottom of the pot with a wooden spoon.
Next add in soy sauce, fish sauce, and Worcestershire sauce and stir to combine.
Put the browned chuck roast back into the Pot and submerge it into the liquid as much as you can.
Stop Sauté mode, close and lock the lid, point valve to Sealing, and select Pressure Cook at High Pressure for forty-five -45- minutes + 25 minutes Natural Release.
One time done cooking and all the pressure has been released, open the IP and transfer the beef to a large bowl to shred it.
Prepare the Sauce:
First Click on Sauté function again and bring Au Jus sauce to a boil.
Then add in the reserved onions, then let the sauce reduce for about 10-12 minutes. Taste and adjust for salt and pepper.
Once done cooking, turn of the IP and transfer the sauce to a sauce bowl.
Preheat oven to 350 °F.
Cut the loaves horizontally in half, leaving on one side the top attached to the bottom, so you can make sandwiches.
Layer the bottom part of the bread with slices of Swiss cheese. Put on a baking sheet and into the oven until the cheese begins to melt.
Finally, add shredded beef and onions on top of the sandwich, close, and serve with the Au Jus sauce on the side for dipping.
Carbohydrates: 98 Protein: 48 Fat: 26 Saturated Fat: 9 Trans Fat: 1 Cholesterol: 104 Sodium: 1600 Potassium: 1031 Fiber: 5 Sugar: 19 vitamin A: 34 vitamin C: 12 Calcium: 145 Iron: 9 Calories: 706