Instant Pot French Dip Recipe
This Instant Pot French Dip Recipe is great when feeding a crowd. Chuck roast is pressure-cooked until it’s melt-in-your-mouth tender and then served on hoagie rolls with Provolone cheese.
Servings: 8 people
Calories: 601kcal
Cost: $23.78
Equipment
- Instant Pot
- Measuring spoons
- Liquid measuring cup
- Wooden mixing spoon
Ingredients
- 1 Tablespoon olive oil
- 3-4 pound chuck roast
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups beef broth
- 1 oz packet dry au jus mix
- 12 slices of provolone cheese
- 8 hoagie buns
Instructions
PREP INSTANT POT:
- Remove the lid and set the Instant Pot to the “Saute” setting.
- When the display reads “HOT," add olive oil to the pot.
PREP AND SEAR ROAST:
- Season the roast with salt, pepper, garlic powder and onion powder. Rub the seasonings into the roast.
- Add the roast to the Instant Pot and sear it on all sides. Remove the roast and set aside.
- Pour beef broth into the Instant pot and use a wooden spoon to scrape up any browned bits.
COOK:
- Add the roast back to the Instant Pot and sprinkle the au jus packet over top.
- Close the lid and set the Instant Pot to the meat/stew function.
- Cook for 1 hour and 40 minutes
- After the cooking time is complete, let the pot naturally release for 25 minutes, and then turn the valve to vent to release any remaining pressure.
TO FINISH:
- Remove the lid and shred the meat with forks.
- Place shredded roast on a hoagie bun (toasted or not) with cheese.
- Strain off some of the au jus from the instant pot for dipping the sandwiches.
Nutrition
Serving: 1sandwich | Calories: 601kcal | Carbohydrates: 34g | Protein: 46g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1208mg | Potassium: 644mg | Fiber: 1g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 14mg